12/10/2026
LET’S TALK COOKING OILS & FATS!
Something I think we all need to be more aware of is what we’re actually cooking our food in! Not all fats are created equal, and understanding how they respond to heat and their nutritional benefits is so important.
My four main oils and fats I use at home are tallow, extra virgin olive oil, coconut oil and ghee.
TALLOW – My favourite for high heat cooking!
Tallow is rendered beef fat and is relatively stable at high temperatures, making it less prone to oxidation than many oils rich in polyunsaturated fats. It contains saturated and monounsaturated fats, stearic acid, oleic acid, small amounts of CLA and varying amounts of fat soluble vitamins A and E. Perfect for frying, roasting and searing!
EXTRA VIRGIN OLIVE OIL – Liquid gold!
Rich in monounsaturated fats, particularly oleic acid, polyphenols, antioxidants and vitamin E. Olive oil is amazing for cardiovascular health! I personally prefer using it for low heat cooking, salads and dressings to preserve its beneficial compounds.
COCONUT OIL
Another great option. Rich in lauric acid, with smaller amounts of caprylic and capric acids, and antioxidant compounds in virgin coconut oil. Great for baking and cooking!
GHEE – Clarified butter!
Rich in saturated and monounsaturated fats, with small amounts of vitamins A, E, K and butyric acid. Ghee has a higher smoke point than butter, making it great for sautéing, roasting and higher temperature cooking.
NOW LET’S TALK VEGETABLE AND CANOLA OILS!
I would stay away from all vegetable & canola oils as these oils are highly processed and highly inflammatory. Omega-6 fats are chemically less stable than other types of fat. They break down easily when exposed to heat, light, or oxygen. By the time most vegetable oils make it to your kitchen, they are already oxidized or rancid. Oxidized fats are highly inflammatory and can cause many inflammatory diseases and contribute to oxidative stress in the body.
I want to help people to become more aware of what you’re cooking with! Choose quality fats, understand how they respond to heat and get back to nourishing your body with real, whole foods!