Are you unknowingly introducing toxins into your meals through your choice of cooking oil? Cooking Oils and Toxins explores the hidden dangers of oil oxidation, a process where cooking oils undergo chemical changes when heated, producing harmful byproducts.
The book reveals how common cooking practices might inadvertently expose you to volatile compounds and oxidation byproducts linked to inflammation and other health issues. Understanding the science behind these changes empowers you to make informed decisions for healthier cooking.
This book uniquely bridges food science and nutrition to offer a balanced assessment of various cooking oils, from olive and coconut oil to vegetable oils and animal fats. Rather than simply labeling oils as “good” or “bad,” it highlights the importance of smoke point, oxidation stability, and other factors, enabling readers to choose the right oils and cooking methods.
The book begins with the chemistry of fats and oils, progresses through analyses of specific oils, and culminates with practical recommendations for minimizing oxidation, providing actionable advice for healthier meals.
