Is frying always unhealthy — or can it be done the right way?In this episode, a nutrition expert explains how to choose the safest fats for cooking and frying, and what really happens to oils when they’re exposed to high heat. We uncover why heat can create potentially harmful compounds — and how smart choices in the kitchen can reduce your risk.You’ll learn the three key factors that matter when selecting frying oils: smoke point, fatty acid stability, and whether the oil is refined. And we bust a common myth — smoke point alone doesn’t tell the whole story. What truly matters is how easily a fat oxidizes when heated.The episode also covers the hidden dangers of both animal fats (like oxidized cholesterol) and plant oils (which can form harmful oxidation products), and explains why oils rich in monounsaturated fats — such as extra virgin olive oil and avocado oil — are often better choices.You’ll also get simple, practical tips:
