Written by: Ehsan Siddiqui
31 July 2025
Cooking oils are a common staple in Indian kitchens, but not all oils are created equal, and some may have unpleasant effects on your health. Here are some cooking oils you should avoid.
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Soybean oils are often genetically modified and high in omega-6 fatty acids, which can induce inflammation. At high temperatures, it becomes unstable. Studies link high use of soybean oil to insulin resistance and weight gain.
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When refined sunflower oil is heated above its smoke point, its fats easily oxidize, producing harmful aldehydes and free radicals associated with inflammation, cancer, and heart disease.
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Palm oil is high in saturated fats that can raise your cholesterol level and pose a risk of cardiovascular disease in the long run.
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Highly processed vegetable oils are high in trans fats and inflammation-causing compounds. Heating them can release aldehydes and free radicals, which are linked to cancer, DNA damage, and inflammation.
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Most corn oils are prepared using chemical solvents such as hexane and then bleached and deodorized, which decreases nutritional levels and adds toxic substances.
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