Cooking oil smoke points

Cooking oils have a smoke point in which they oxidize and become toxic, causing free radical damage. I always cook with avocado oil to play it safe and may use EVOO for cold dishes. Regardless I NEVER use vegetable, soybean, safflower, corn or canola oil - they are incredibly inflammatory, loaded with the metabolic poison omega-6 linoleic acid that triggers mitochondrial dysfunction.

For a point of reference, if you're cooking stove top, medium heat is usually around 350.

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