Healthy Oils Part 3

My previous post was about healthy oils but the content was about fats. So how is this related to the title?

Well, in my research, I wanted to see how the fats in the oil helps in maintaining good health. So what is the judgement?

Olive oil - good for salads, pan fry or light cooking with medium to low heat. Low poly-unsaturated fat content. High mono-unsaturated fat. So low to medium heat will not change the fat into trans fat. But high heat will.

Virgin Coconut oil - good for salad, light cooking to deep frying. The hight saturated fat content doesn't make it turn into trans fat.

Canola oil - light cooking to deep frying. High mono-unsaturated fat, low poly-unsaturated. So good for cooking.

Flaxseed oil - high poly-unsaturated fat, low mono-unsaturated fat. Not recommended for cooking or any type of heat. Salad or directly taken only.

Safflower oil - high poly-unsaturated fat, low mono-unsaturated fat. Not recommended for cooking or any type of heat. Salad or directly taken only.

Grapeseed oil - high poly-unsaturated fat, low mono-unsaturated fat. Not recommended for cooking or any type of heat. Salad or directly taken only.

Palm oil - light cooking to deep frying. High mono-unsaturated fat, low poly-unsaturated. So good for cooking.