Avoid these oils if you want to lose weight fast

High Smoke-Point Oils

If so inclined, you can use the oils in this category for most baking purposes, as well as for sautéing, stir-frying, and wok cooking, strictly from a smoke-point perspective. However, these oils are either semirefined or completely refined, so I don't recommend their use. Some of the fatty-acid profiles of the oils in this category have been described previously. The higher smoke points of these oils are simply due to the oil being more refined and less healthful.

Cottonseed Oil

This oil is not widely available for consumer use and is almost exclusively used as an ingredient in processed foods. It has a long history of use in this country, since the 1860s, when cotton was king, and was the source of the first Crisco ever made, in 1911. It is used in processed foods because of its high smoke point and its ability to increase shelf life due to its being hydrogenated.The saturated fat that it contains is palmitic acid, which has been shown to elevate cholesterol. Because of its level of hydrogenation, cottonseed oil contains many trans-fatty acids.Avoid this killer.

omega-6 to omega-3 ratio = 56:1
omega-3 fatty acids = 0%
omega-6 fatty acids = 56%
omega-9 fatty acids = 18%
saturated fat = 26%
smoke point = 400 degrees F

Grapeseed Oil

This oil is made from the seeds of grapes after the wine is pressed. Most grapeseed oil that's on the market has been chemically extracted.The ratios are not impressive, either. I would never use this oil in my own kitchen, and I don't recommend that you cook with it, either. Its supposed health benefits are vastly overrated.

omega-6 to omega-3 ratio = 76:1
omega-3 fatty acids = 0%
omega-6 fatty acids = 76%
omega-9 fatty acids = 15%
saturated fat = 9%
smoke point = 400 degrees F

Tea Seed or Camellia Oil

This is a new type of oil from China. I hesitate to recommend it because it's being touted as the answer to everything, as both medicine and health food, so I'm a little skeptical. However, to be complete, I include it here.

omega-6 to omega-3 ratio = 8:1
omega-3 fatty acids = 0%
omega-6 fatty acids = 9%
omega-9 fatty acids = 83%
saturated fat = 8%
smoke point = 400 degrees F

Canola Oil

This oil is included so that you can compare the profiles more easily. I would never use this oil.

omega-6 to omega-3 ratio = 2.4:1
omega-3 fatty acids = 10%
omega-6 fatty acids = 24%
omega-9 fatty acids = 54%
saturated fat = 12%
smoke point = 350 degrees F

Here are the other oils in this category whose fatty acid profiles were described previously. These have all been further refined to achieve higher smoke points.

Refined corn oil = 375–400 degrees F
Refined safflower oil = 350 degrees F
Refined sesame oil = 350 degrees F
Semirefined high-oleic sunflower oil = 375 degrees F
Semirefined soybean oil = 350 degrees F
Refined soybean oil = 400 degrees F
Semirefined walnut oil = 400 degrees F
Refined peanut oil = 400 degrees F
Semirefined sunflower oil = 400 degrees F
Refined canola oil = 400 degrees F

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