The consumption of oils in food preparation is directly linked to heart diseases, which is why health experts have warned against excessive use of oils, emphasizing that moderate consumption is key to heart health.
In this context, Dr. Samir Kaba, Director of Cardiology at Max Vishaali Hospital, states, "While dietary guidelines suggest reducing fats, which is somewhat correct, some fats are actually better for the body, so people should be aware that oils containing healthy monounsaturated fats are good, while those containing saturated and trans fats are unhealthy," according to the "Times of India."
He added, "Each oil has a temperature at which it starts to produce smoke; some oils are better suited for high heat, others for low heat, and some should not be heated at all, as the smoke also produces toxic fumes. The more refined the oil, the higher the smoke point."
So, what is the best oil to use?
Since not all types of oil can be stored at home, it is preferable, according to the doctor, to "use a few of them and rely as much as possible on olive oil, as it is one of the best types of oil, because it reduces bad cholesterol and raises good cholesterol."
