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Olive oil has Dr. Gundry's heart, as well as while there are plenty of various other oils on the market they are not all developed the exact same. Good quality oils are important for your health that's why in this episode Dr. Gundry shares which oils you need to NOT prepare with. When minding your lectin intake picking the right oils can truly boost the flavor account of your favorite recipes while enhancing your durability. So remain tuned to discover exactly how you can improve your health and wellness while satisfying your palate.
Please, Doctor ,which oil is best for us to use ?
coconut oil,olive oil,walnut oil… all cold pressed and not heated when produced
@J.H. W. Thanks for the info.
If you watch Dr. Gundry, you will hear him say all other food is an excuse to put more olive oil in your mouth. So, it is safe to say olive oil, extra virgin organic of course, is his number one.
Cold olive oil for salade and rice bran for very hot cooking. Of doesn’t get carcinogenic if heated like other oils
Keep up the good work Dr. Gundry
What about unrefined organic grape seed oil? What do u think about camelina oil? I ve tried to do healthy mayo but avocado and hemp oil doesn’t taste good. Which will be the healthiest if used raw, organic- sunflower, grape seed or canola? If i counter this with omega 3 fats it’s should be less harmful.
Hey Dr. Gundry, what about: “Cold Pressed Canola Oil?”
There are some clever buzz words that cause confusion. I see it at the Whole Foods hot bar all the time! 😆
Any oil that’s been “coldpresed” extracted, is un-processed and is as natural as it gets. Provided the sourced material is non GMO.
Thanks Daniel! 👍👍
Shouldnt heat the cold pressed one too much though. Smoke point is low. Which some say doesnt matter but not sure.
@Martin Svensson use avocado oil for cooking pass 200 degrees Celsius.
Use canola oil, for cooking up to max 175 – 180c
Extra virgin olive oil = max approx 160c
Just like there’s a good (organic) and bad canola oil, is there a good and bad perilla oil?
Thank you Doctor❤
EVOO Stiffens me in the right place!
Sorry I had too throw that in there! 😂😂😂
Rice bran oil for type O, also canola and olive. Get them in s glass bottle, you can also get organic canola in glass.
Sir plz tell us about mustard oil and rice bran oil
I just recently discovered rice bran oil and have been using it.
Is perilla oil only for cooking, or do you put it in salads and maybe a teaspoon directly now and then. I’m trying to gauge how much is healthy and where’s the cutoff to unhealthy.
Can you comment on walnut oil? Have been using it as sub for coconut oil in baking due to sensitivity.
Just cook with coldpresed canola or avocado(when using very high temperature). Olive oil is best when not heated(in salads or as added fat to your meal). Extra virgin olive oil, can be used for more mild tempeture cooking(usually max 160 degree Celsius).
TY
I think that cold pressed oil has a low smoke point. And natural canola oil has a taste, and I think that it’s horrible.
@Coromi1 Regarding taste and smell….that’s actually also how you can tell if an oil has been through a refinery process. The heating and filtration process(plus added chemicals like bleach) makes the oil light in colour and tasteless. So if an oil claims “natural” on the label but has these features…..then you(now) know, this is not true! 😉
@Daniel J. You are correct. But what I think about canola oil is that only the highly processed version makes any sense in the first place to me: high smoke point, storable, no taste. If I chose a more sensitive oil, then there are so many options with good taste. Why canola oil, the terrible?
@Coromi1 I have tested a coldpressed Canola oil to first start smoking at 215 degrees celsius. And later on, was told by a chemical engineer behind a refined Canola oil product(I was gifted by someone) , to not go above 175c with their refined oil.
So to sum up, quality of sourced material and perhaps filtration method, impacts smoking point.
But besides smoking point, the benefit of cold pressed oils(as I see it), is that they keep their natural fatty acid profile. When heating oils up to very high temperatures in the refining process, which creates unhealthy waste products(which should get filtered away, if done properly), changes the oil into “something else”, which health implications down the road…. is something, I’m not personally willing to see what does to my cardiac health in the future. But, ultimately we all are in charge of our own health.
So, this is just my viewpoint! 😉
I’m getting old just listening to this guy he speaks too slow
Although I think he’s fantastic😮
Just increase the playback speed to 1.25x or 1.5x…problem solved.
Duh why didnt i think of that😂
And to my surprise it works very well
@Sergeant Pepper what’s funny is that he sounds normal at a faster speed lol
If olve oil is the lowest oxidized oil. Does that also apply when it’s exposed to light?
I use a peanut oil that’s 100% high oleic, omega 6 is not listed but omega, is this ok to use then? And can you reverse the inflammation and embalming of eating bad oils?
Thank you Dr. Gundry. Appreciate the good information. Keep doing the good work you do.
Rats refuse to eat canola seeds. That is all you need to know about canola. They’ll eat through tractor wires, PVC pipe, you name it, but they won’t touch canola. How do I know this?
My mate owns and operates a sheep property.
Hi Dr gundry
Why can’t you cook with flaxseed oil?
Thank-you Dr Gundry for making your knowledge available to us all! I have a question about beans and lentils. You teach us that pressure cooking removes MOST lectins, but not all of them, and I’m worried about those that remain. Are all beans and lentils equal when it comes to lectin content? Or can I choose to eat specific ones that have less lectins? For example, do dhals and skinned beans have less lectins? I look forward to your answer!