Cooking Oils to avoid:
When it comes to protecting your heart, the coooking oils you use in daily cooking plays a bigger role than most people realize. While some oils can help keep your heart healthy, others may increase the risk of heart disease, high cholesterol, and blocked arteries.
These are widely used in homes and commercial kitchens. They are high in trans fats, which increase bad cholesterol (LDL) and reduce good cholesterol (HDL), raising the risk of heart disease and stroke.
Often found in packaged snacks and fried foods, palm oil contains high saturated fat, which can block arteries and increase cholesterol levels.
Refined sunflower, soybean, and corn oils lose their natural nutrients during processing. They are also high in omega-6 fatty acids, which may cause inflammation if consumed in excess.
Common in fast foods, this oil contains saturated fats and a natural toxin called gossypol. It also has more omega-6 than omega-3, creating an imbalance that may harm the heart.
Though popular, coconut oil is about 90% saturated fat. Small amounts may be fine, but heavy use can increase bad cholesterol levels.
Instead of these oils, Dr. Sharma suggests using mustard oil, groundnut oil, rice bran oil, or olive oil in moderation. These contain healthier fats and antioxidants that support heart health. Rotating between different oils rather than sticking to just one is also a good way to maintain balance.
In short: Choosing the right cooking oil is a simple step, but it can make a big difference in keeping your heart strong and healthy.
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