These oils are not meant for cooking. Here’s what you should be doing instead

1. Canola Oil: Why It Shouldn’t Be Used for Cooking
Canola oil is often marketed as a heart-healthy option due to its low saturated fat content. However, it is high in polyunsaturated fats, which can become unstable at high temperatures. When heated, canola oil can oxidize and produce harmful compounds like aldehydes, which are associated with inflammation and other health problems. It’s better to use canola oil in cold applications, such as salad dressings, to avoid these risks.
2. Sunflower Oil: The Reasons to Avoid Cooking with It
Sunflower oil is another common cooking oil that is high in polyunsaturated fats. While it has a relatively high smoke point, making it seem suitable for frying, the high omega-6 fatty acid content can lead to an imbalance in the omega-3 to omega-6 ratio in the diet. This imbalance is linked to inflammation and chronic diseases. Therefore, it’s advisable to limit the use of sunflower oil for cooking and opt for oils with a better fatty acid profile.