In this episode, Miles Hassell MD breaks down the often misunderstood world of cooking oils. From olive oil to avocado oil, he explains which fats support long-term health—and which ones belong in the trash.
Key Takeaways:
Extra virgin olive oil is the only widely available oil with strong evidence supporting real health benefits.
Avocado, canola, and other industrial oils are ultra-processed, taste terrible without the help of BigFood processing techniques, and lack nutritional value. Avocados are good food though...thinly sliced, they top any meal or snack nicely.
Don't be fooled by labels like "cold-pressed"—many oils still undergo high-heat processing (up to 500°F). Call the manufacturer to find out how their oil is processed.
Traditional fats like butter, coconut oil, and sesame oil—used historically and minimally processed—may be better choices.
Smoke point isn't a valid reason to choose industrial oils; smart cooking techniques can protect food quality without sacrificing health.
This episode helps you rethink what you're using in your kitchen—and why less processed, evidence-based choices matter.
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#HealthyFats #OliveOil #VegetableOils #WholeFoods #WalkDontRunPodcast #EvidenceBasedLiving
