39. The Truth About Vegetable Oils

In this episode, Miles Hassell MD breaks down the often misunderstood world of cooking oils. From olive oil to avocado oil, he explains which fats support long-term health—and which ones belong in the trash. Key Takeaways: Extra virgin olive oil is the only widely available oil with strong evidence supporting real health benefits. Avocado, canola, and other industrial oils are ultra-processed, taste terrible without the help of BigFood processing techniques, and lack nutritional value.  Avocados are good food though...thinly sliced, they top any meal or snack nicely. Don't be fooled by labels like "cold-pressed"—many oils still undergo high-heat processing (up to 500°F).  Call the manufacturer to find out how their oil is processed. Traditional fats like butter, coconut oil, and sesame oil—used historically and minimally processed—may be better choices. Smoke point isn't a valid reason to choose industrial oils; smart cooking techniques can protect food quality without sacrificing health. This episode helps you rethink what you're using in your kitchen—and why less processed, evidence-based choices matter. 🎧 Subscribe for more insights on healthy living through simple, proven lifestyle shifts. #HealthyFats #OliveOil #VegetableOils #WholeFoods #WalkDontRunPodcast #EvidenceBasedLiving Get your copy of Good Food Great Medicine, 4th ed.: https://a.co/d/1D6hIYM More references can be found at www.GreatMed.org Would you like Dr. Hassell to answer your question on the air?  Contact us! Phone/text: 503-773-0770 e-mail: [email protected] Write us a letter.  We love to hear from you.  This podcast is sponsored by our generous listeners.  Send questions, comments, and support to: 4804 NW Bethany Blvd., Suite I-2, #273 Portland OR 97229