Is your cooking oil making you sick?

My mate David Gillespie has a new book out: Toxic Oil: Why Vegetable Oil Will Kill You and How to Save Yourself. David and I have chatted before (you can find that conversation here) about the central premise of this new book: that “vegetable oils” (or seed oils) are bad and saturated fats are what we should be eating. Which, of course, is the opposite of what we’ve been told by nutritionist and government bodies for the past 60 years or so. Which is, of course, the period in which “modern diseases” such as heart disease, obesity, diabetes, cancer and autoimmune disease have been on the rampant rise. Draw breath.

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But in today’s chat we’re going to keep it to (mostly) practicalities: which oils to eat, which foods to avoid at the supermarket and some smart food swaps to make.

Listen in:


For those wondering whether to invest the time in our ramble, here’s a taste of what we cover:

* What oils to use for deep frying, for pan frying and for roasting.

* The clever rule of thumb for making sure you’re not oxidising yourself: everything you eat should contain less

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