Saturated fats and trans fats can increase the risk of cardiovascular disease and type 2 diabetes, so avoid using these fats as butter and gee when cooking.
Instead, cook with unsaturated fats, such as olive and canola oils.
It may be rumored that frying with olive oil changes its chemical composition and makes it toxic, this is a common misconception. Research has shown that extra virgin olive oil has a relatively high smoke point of (191°C) and is safe to use in most cooking methods, including frying.
Contrary to what many think, coconut oil raises harmful LDL cholesterol, as a study published in March 2020 in the journal Circulation, and comparing the consumption of coconut oil with soybean oil, canola and olive oil, showed that coconut oil increased the proportion of bad cholesterol (LDL) by 10 points.
Advice: do not use coconut oil for cooking
