5 Worst Oils for Cooking
The only way to stop the thyroid suppressive effects of most cooking oils is to avoid them altogether. Unfortunately, this is difficult because these toxic oils are so inexpensive. Because of this, people continue to use them in their kitchens and they are used extensively in restaurants and commercial food products where inexpensive oils lead to greater profits.
Below are five of the worst oils you can use which are highest in polyunsaturated fat and pose the greatest risk to your thyroid.
Vegetable oil, which is not included in the list above is nothing more than a generic name for the combination of one or more of these oils, but predominantly consists of soybean oil, which is likely the worst of them all.
- Soybean Oil – Saturated fat: 15% Monounsaturated fat: 23% Polyunsaturated fat: 58%
- Corn Oil – Saturated fat: 13% Monounsaturated fat: 28% Polyunsaturated fat: 55%
- Cottonseed Oil – Saturated fat: 26% Monounsaturated fat: 18% Polyunsaturated fat: 52%
- Sunflower Oil – Saturated fat: 10% Monounsaturated fat: 45% Polyunsaturated fat: 40%
- Peanut Oil – Saturated fat: 17% Monounsaturated fat: 46% Polyunsaturated fat: 32%