Best Cooking Oils for Health & The Worst Inflammatory Ones to Avoid! | Dr. Patricia Mills, MD
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- Get my FREE ebook, ‘Rebalancing Your Hormones Naturally.’ Actionable strategies for immediate results!
👉 discover.drpat...
Ready to transform your kitchen for better health? In this episode of the Wild Wisdom Show, I break down the best oils to cook with for optimal well-being and the inflammatory ones you should avoid at all costs!
Learn how your oil choices impact your body and discover simple swaps to reduce inflammation and boost vitality. Tune in and empower your cooking with healthy, nourishing fats!
To your BEST health,
Dr. Patricia Mills, MD
Specialist in Physical Medicine and Rehabilitation
Practicing Functional Medicine
#brainhealth #alzheimersprevention #menopausebrain #healthyoils #healthyeating #healthylifestyle #whichoilstocookwith #skinhealth #antiinflammation #antinflammationdiet
#functionalmedicine #functionalmedicinetips #womenshormones #womenover40 #womenshealth #drpatriciamillsmd #healthtips #healthylifestyle #guthealth #guthealthy #hormonehealth #hormonebalance#obesity #weightgain #weightloss #loseweight #menopausebelly #antiinflammatoryfoods #antiinflammatorydiet #antiinflammation #omega3 #omega3fattyacids #omega3benefits #fishoil #fishoilbenefits
********************************************************************
Please note the following medical disclaimer: By viewing this video you understand that this video is for educational purposes only. It is not intended to substitute for professional medical advice and should not be relied on as health or personal advice. Always seek the guidance of your doctor with any questions you may have regarding your health or medical condition. You also understand and agree to our Privacy Policy.
Although I have known much of this from many other sources, this is an excellent video that explains the subject in all aspects.
One stop shop of information. It took me 33 hrs to digest and make notes well-done
Thanks for the lovely feedback!
My grand parents and they Brothers became over 90 .As they came from Black Forest they eat every day Bacon .cooked and frying with pokfat and selfmade Butter and bread.They made as well they own Cheese ,Fruit compot/ jam and sauerkraut .
That sounds delicious ❤️
Wow that was very informative i will be changing my oil choices. I wanted to know what you suggest for a replacement of the spreads for toast or other breads, I currently use smart balance.
Thankyou
Carla Johnson
I use extra virgin olive oil or good quality butter 👍👍
Thank you Doctor so much! It’s a very valuable info.
So glad you enjoyed!
This was awesome information, thank you! Very thorough and fact-based
You’re very welcome! Glad you enjoyed!
There's still so much misinformation out there but thank u for this video. Can we really cook with extra virgin olive oil? I use EVOO for salad dressings only at this point and the refined olive oil for stir frying, sauteing. I exist at a time where people told me EVOO is fragile, so if u use heat on it, all the goodness will be destroyed. So it should only be used as dressing.
The info in the video is correct - time to debunk old myths!
@@dr.patriciamills it will be hard to just throw away deeply entrenched beliefs but i will try! thank u. So, stop using refined olive oil and just use EVOO for every stir fry and sauteing yes? But if EVOO is not fragile, why does it need to come in a dark bottle and be stored in a dark cool place to protect it from oxidation? If so, then won't it oxidise rapidly once it is heated up in the frying pan?
@@lebooshdiaries Hi! You might need to re-watch the video - I explain why it needs to come in a dark bottle and stored in a cool place. Every liquid oil needs this protection from oxidation and will eventually oxidize - just some faster than others and differences with cooking. Hope this helps!
@@dr.patriciamills thank u Dr, i watched it again and i think i get it. Just stick to Organic EVOO for cooking - stir fry, sauteing and even deep frying. But for deep frying, it's not possible because Organic EVOO is too expensive so no deep frying for me, it is a much better thing anyway, less fried foods, better health.
Btw, you might find this helpful -Asians do not stir fry or saute with sesame seed oil.
We will use toasted sesame seed oil (as opposed to non toasted) as flavoring only for certain dishes that calls for this oil like ginger chicken stew, soy sauce steam fish, chow mein, etc. Or we use it in sauces with soy sauce. So, when we cook, it will be an oil that is non sesame oil as base to fry the aromatics and sear the meat, then after everything's almost cooked, add in toasted sesame seed oil in for the flavor to finish off the cooking. So essentially, it is the 2nd oil we use, the 1st oil being the base, which at this current day, is either a seed oil or olive oil or lard.
Unfortunately in Asia, 100% of the locally made toasted sesame seed oil is refined oil, Not cold pressed because u can't toast and then press it and say it's cold pressed as heat has been introduced prior to pressing it. Cold pressed oils can only be bought from a western brand. I bought a cold pressed sesame oil (from NZ) after watching one of your videos a month ago and tried sauteing with it. OMG, the moment it touched my preheated stainless steel pan, it smoked like crazy. I'll prob not be able to use it on stainless steel, just on a non stick or glass pan.
@@lebooshdiaries Thanks, much appreciated!!!!