An oil’s smoke point is the temp it can be heated to before it starts to smoke. The higher the smoke point, the less harmful substances will be released at high temperatures and the better it is for frying. 100% pure #Sunfoil has a smoke point of 230 C – which makes it a healthier choice. #Hundreds | Sunfoil
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Pay attention to smoke points: cooking oils can damage lungs Pay attention to smoke points: cooking oils can damage lungs. That’s the message from doctors today, who call for cooks to take care with frying oils in the kitchen. That’s because of the damage smoke can have on the lungs. Rates of lung cancer are higher among Taiwanese women than in some other countries, even though tobacco consumption is low. Experts say that might be due to air pollution, but kitchen smoke could also be a major ove
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Smoke point ≠safest frying oil… and that misconception may have had us cooking with the wrong fats for years. 🍳❌ ❌ I used to fry foods with avocado oil even, grapeseed oil thinking it was “healthier” because of their relative higher smoke points.. But new research proves I was WRONG! Here’s what the study showed: 👉 It’s not all about smoke point for choosing an ideal cooking oil - it’s about the possible toxic byproducts created when high heat begins to break down the coo
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Not all oils handle heat the same 🔥 When oils aren’t stable, they break down - leading to oxidation or even the need for hydrogenation (which creates trans fats 👎). That’s why ghee and palm oil are often used in cooking - they’re naturally stable and don’t need chemical processing to stay that way. It’s not just about smoke point - it’s about stability too. | Know Your Oils
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