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Time For An Oil Change?

Time For An Oil Change?

The intake of oils - salad and cooking oils - has gone from around 10 pounds per person annually in the 1950s to 35 pounds today. Highly processed oils and those invented in the 20th century are best avoided. That, says Dr. Mike’s Cleveland Clinic Wellness Center, means you should steer clear of inflammatory oils such as corn oil, shortening made with hydrogenated palm oil and soybean oil too. Solid fats like margarine also increase inflammation.

Instead, opt for cold-pressed or expeller-pressed oils; they’ve been extracted without use of a chemical solvent. For high-heat cooking, choose polyunsaturated fats like grapeseed or avocado oil. For all other purposes opt for monounsaturated oils like olive, almond, peanut, safflower, sesame and canola oil.

Polyunsaturated and monounsaturated fats help lower lousy LDL cholesterol and help prevent some cancers and stroke. And omega-3, in the form of alpha-linolenic acid (ALA) in canola and walnut oil, reduces plaque buildup in the arteries and keeps blood sugar levels in check.

Bonus tip: Algal and fish oils have DHA-omega-3s that reduce brain, eye and joint inflammation.

Medically reviewed in November 2019.

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