Does it really matter which oil you use in the kitchen? Yep. Dieticians Amy Chalker and Karen Caplan break down the new rules
Cook with oils that have a high smoke point. This means that they won’t lose their flavour or health properties when exposed to high temperatures. Try using sesame, avocado or canola oil.
Drizzle with lowersmoke-point oils. Focus on the ones that have the biggest nutritional benefits. Try flaxseed or walnut oil. Why? They’re both good sources of omega-3 fatty acids.
Say yes to cold-pressed. This term refers to the process by which the oils are extracted from the original plant, nut or seed – as opposed to using damaging heat and/or chemicals to draw them out.