Top 3 Cooking Oils for Diabetics (Plus 3 to Avoid)
Discover 3 of the most harmful oils that you should avoid…
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In today’s video, we’re going to be counting down the top 3 cooking oils for diabetics and we’re going reveal 3 of the most harmful oils and why these fats that we commonly use in cooking are so detrimental to our health.
3 WORST Oils to Use for Cooking
1. Soybean Oil
It’s one of the greatest sources of linoleic acid which is oxidized at high temperatures, causing oxidative damage within the body. This promotes inflammation and increases our risk of atherosclerosis and heart disease.
Linoleic acid also encourages the production of arachidonic acid – another omega-6 fatty acid that contributes to obesity.
2. Sunflower Oil
Sunflower oil is lacking in nutritional value and it’s also toxic when heated at high temperatures.
When exposed to heat, sunflower oil has been shown to release toxic compounds known as aldehydes that cause damage to our DNA and have been linked to heart disease and even Alzheimer’s.
3. Canola Oil
The consumption of this highly processed oil has been linked to increased blood pressure, weight gain, and has even been shown to negatively impact brain function and memory.
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3 BEST Cooking Oils for Diabetics
3. Ghee
Ghee is clarified butter that has a high smoke point, which means it’s unlikely to be damaged when exposed to heat. As a rich source of antioxidants like vitamin E, ghee works to fight free radicals and reduce oxidative damage.
Ghee is also rich in butyric acid – a powerhouse when it comes to reducing inflammation by modulating pro-inflammatory pathways and influencing the immune system.
2. Extra virgin olive oil
Extra virgin olive oil is produced without any chemical solvents or additives, making it the healthiest option when it comes to olive oil.
It is loaded with powerful antioxidants that aid in reducing inflammation and have been shown to protect LDL cholesterol from oxidation.
1. Avocado oil
Avocado oil is rich in antioxidants, which aid in fighting free radicals to reduce inflammation and risk factors for heart disease and type 2 diabetes.
It can also be heated to high temperatures while maintaining its structure. This prevents oxidation and ensures the oil isn’t damaged upon consumption – making it the best option for cooking!
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