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Canola Oil vs Vegetable Oil — What's the Difference?
One is marketed as heart-healthy and the other is a mystery blend—but they both go through the exact same harsh chemical processing.
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Everything you need to know about cooking oils — from olive oil authenticity to the seed oil controversy. We break down the science, expose the marketing, and help you make informed choices.
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One is marketed as heart-healthy and the other is a mystery blend—but they both go through the exact same harsh chemical processing.
It boasts a high smoke point, but its 70% omega-6 content makes it one of the most unstable, inflammatory oils in your kitchen.
The internet says seed oils are toxic, but clinical data reveals the real inflammatory trigger is how we process and heat them.
The answer depends entirely on which of the two completely different types of sunflower oil you're buying.
Social media claims they're toxic, but the real issue is how they're processed, heated, and consumed in the modern diet.
The internet says seed oils are toxic sludge, but the science says the real danger is how we process and heat them.
That innocent-looking bottle of 'vegetable oil' isn't made from vegetables—it's highly processed soybean oil that accounts for nearly 10% of American calories.
Over 90% of conventional canola oil is genetically modified and extracted using petroleum-based solvents—here's why the processing matters more than the fat profile.
That 'Italian' olive oil in your pantry was probably grown in Spain, shipped in a bulk tanker, and merely bottled in Italy.
That bottle of "100% pure" olive oil isn't a premium product—it's a heavily processed blend made to hide defective olives.
It has the exact same calories and fat as extra virgin olive oil—the word 'light' only refers to its color and flavor.
Regular olive oil is actually a highly refined blend containing as little as 10% real extra virgin olive oil.
Swapping just two teaspoons of butter for olive oil daily can reduce your overall mortality risk by 17%.
One is a heart-health superhero, while the other is a saturated fat bomb with a great PR team.
Avocado oil boasts a 520°F smoke point, but 70% of store brands are secretly cut with cheap seed oils.
That bottle of olive oil sitting next to your stove is probably already rancid.
Cold temperatures slow down oxidation, but storing your daily-use olive oil in the fridge might actually ruin it faster.
The COOC seal guarantees an olive oil's purity with testing standards that are actually stricter than international rules.
Trader Joe's sells some of the best budget olive oil on the market—and some of the most heavily refined.
In tests where 73% of grocery store olive oils failed, Costco's Kirkland Signature was one of the few brands that proved to be 100% authentic.
Filippo Berio paid millions to settle a deceptive labeling lawsuit, and its extra virgin olive oil frequently fails independent quality tests.
The #1 selling olive oil brand in the world paid $7 million to settle a lawsuit over what was actually in their bottles.
Organized crime syndicates make a higher profit margin cutting olive oil with cheap seeds than they do smuggling cocaine.
Up to 70% of imported olive oils fail purity tests, but a handful of certified brands are actually delivering the real thing.
The internet claims 80% of grocery store olive oil is cut with seed oils—but the real truth about olive oil fraud is much more complicated.
That viral 'fridge test' for olive oil purity is a complete myth—here is how to actually spot fake extra virgin olive oil.
Extra virgin olive oil actually outperforms avocado oil at high heat—and 70% of avocado oils fail basic purity tests.
A landmark 2018 study proved that extra virgin olive oil is actually the safest, most stable oil for high-heat cooking—outperforming oils with much higher smoke points.
Extra virgin olive oil is actually the safest, most stable cooking oil for high heat—producing fewer toxic byproducts than avocado or canola oil.
Extra virgin olive oil is legitimately a superfood, but the bottle in your pantry might be entirely depleted of the polyphenols that make it healthy.
82% of avocado oils fail purity tests, but a few reliable brands consistently prove they are 100% real.
Up to 82% of avocado oil on grocery store shelves is either rancid or secretly mixed with cheap seed oils.
Up to 82% of avocado oils fail purity tests—here is how to spot the fakes.
They’re both ancestral animal fats, but one is a high-heat champion while the other is a baker's secret weapon.
Ghee boasts a massive 485°F smoke point and zero lactose, making it the undisputed champion for high-heat cooking.
Peanut oil is a fast-food favorite for deep frying, but its massive omega-6 content and heavy industrial processing make it a questionable choice for your home kitchen.
Coconut oil is 82% saturated fat, and its famous 'fat-burning' MCT claims are mostly based on a biological technicality.
If your cooking oil smells like a box of crayons or wet cardboard, you are eating toxic, oxidized fat.
Fat-free dressings actually block your body from absorbing the nutrients in your vegetables.
The classic vegetable oil in your cake recipe is likely highly refined—but swapping it out requires understanding how different fats behave in the oven.
Reusing cooking oil just three times can dramatically increase its toxic compounds—but straining it right can double its safe lifespan.
Reusing cooking oil might save money, but after 2 to 3 uses, it transforms into a toxic cocktail of trans fats and aldehydes.
Science shows smoke point is a terrible predictor of cooking safety—and highly refined oils are breaking down in your pan long before they start to smoke.
Refined avocado oil takes the crown at 520°F, but chasing the highest smoke point might actually be the wrong way to choose a cooking fat.
Forget the smoke point myth—extra virgin olive oil is actually safer for high heat than canola oil.
The oil you choose matters more than the food you're cooking—and the most popular restaurant frying oils are actually the most toxic when heated.
Your healthy finishing oil might turn toxic the second it hits a hot frying pan.
Conventional seed oils are extracted using a petroleum-based solvent called hexane, and the FDA doesn't even regulate how much is left in your food.
Over 90% of conventional seed oils are extracted using a neurotoxic petroleum solvent.
Refined oil goes through an extreme chemical obstacle course to increase shelf life, stripping away both its natural flavor and valuable nutrients.
Expeller pressing is a mechanical method that uses physical pressure—not chemical solvents like hexane—to squeeze oil out of seeds and nuts.
Cold pressed isn't just a marketing buzzword—it guarantees your cooking oil wasn't blasted with extreme heat or chemical solvents.
They look identical in the jar, but using the wrong one will ruin your stir-fry with a cloud of smoke.
Flaxseed oil contains a massive 7 grams of omega-3 per tablespoon, but heating it turns this healthy fat into a toxic nightmare.