OK, LEVEL WITH ME. WHAT’S RE­ALLY THE HEALTH­I­EST COOK­ING OIL?

Oils are sim­i­lar in terms of en­ergy – about 500kj per ta­ble­spoon – but each one packs unique perks, says di­eti­tian Keri Glass­man:

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OLIVE OIL

This health hero can help lower bad choles­terol and blood pres­sure, and re­duce in­flam­ma­tion. Ex­tra vir­gin olive oil is higher in an­tiox­i­dants and anti-in­flam­ma­to­ries than the reg­u­lar ver­sion – win!

GRAPESEED OIL

It’s high in vi­ta­mins C and E and beta-carotene, an­tiox­i­dants that can pro­tect against free-rad­i­cal dam­age.

CO­CONUT OIL

One ta­ble­spoon has about 14 grams of fat, 13 of which are sat­u­rated. But some of that “bad” fat is a type called lau­ric acid, which can help boost im­mu­nity and kill bad bac­te­ria. Not so bad af­ter all – just don’t make it a daily thing.

AV­O­CADO OIL

High in vi­ta­min E and a boon for your oral health: the oil has even been shown to help pre­vent pe­ri­odon­tal dis­ease.

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