Fats and oils are important parts of a healthy diet and support functions such as vitamin absorption, brain function, and nerve function — but did you know not all fats and oils are created equal?
Sarah Hopping Estrella, CF-L3, explains that when choosing the right oil for your meal, it’s important to consider two factors: the degree of processing the oil has undergone, and the oil’s smoke point.
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Comments on Health Tip: Cooking Oil Basics
I need to raise two points:
1. Isn't oil in itself a highly processed product? Even if cold pressed it's far from it's wholesome form. Which leads to second point.
2. We don't need oils. We need fats. Huge difference also since latter are found in abundance in whole foods.
I think this is where having a good understanding of a "target audience" helps answer those questions. For someone that has their nutrition dialed in to the point where all sources of fats are coming from food, then this wouldn't apply, meaning this video isn't really intended for those people. This video seems to be made for people in an earlier stage of their nutrition journey, which is completely fine.
Health Tip: Cooking Oil Basics
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