Wander down the oil aisle of the supermarket and you'll be swimming in lipid-based lingo, with modifiers like cold-pressed, extra-virgin, omega-rich, and superfood all describing a substance not known as a health food: fat. Isn't a fat just a fat, no matter the source?
Well, yes and no. While every tablespoon of fat contains about 120 calories, an oil’s source and composition play a huge role in your health. Dr. Steven Masley and certified nutrition specialist Jonny Bowden, PhD, authors of Smart Fat, shared some pointers to help you decide which cooking oil is right for you.
First, you should get to know the basic categories of fat
Fats fall into three categories: saturated, monounsaturated, and polyunsaturated. Fats from animals, such as butter, are generally saturated. Vegetable-based oils (and some marine oils), on the other hand, are usually either polyunsaturated or monounsaturated, with the former giving you those much-touted omega-3 fatty acids.
Nearly all cooking oils contain a mixture of saturated, monounsaturated, and polyunsaturated fats, but are categorized based on which fat dominates the chemical makeup.