Most experts now agree that the best oils for cooking are canola and olive oil.
These oils are composed chiefly of oleic acid, a monounsaturated oil that is more resistance to the damaging effects of heat compared to highly polyunsaturated oils like corn, safflower and soy. When polyunsaturated oils are exposed to heat, the chemical structure of the essential fatty acids are changed to toxic derivatives known as lipid peroxides. These oils are composed chiefly of oleic acid, a monounsaturated oil that is more resistance to the damaging effects of heat compared to highly polyunsaturated oils like corn, safflower and soy. When polyunsaturated oils are exposed to heat, the chemical structure of the essential fatty acids are changed to toxic derivatives known as lipid peroxides. Repeat violators of healthboards policy will be permanently barred from the boards.