The rundown on common oil smoke points.
In other words, when the fats in the oils are, well, oxidized.
Oils with high fatty acid content will have smoke points at lower temperatures," says Le.
In other words, refined coconut oil has a higher smoke point than raw coconut oil.
That’s not a good thing.
We want the native plant compounds."
Why does it matter?
So, why is smoke point important?
And while that’s acutely unpleasant, the bigger issue is repeated exposure.
Regular acrolein exposure has also been associated withheart disease2and various otherdiseases3.
But the key words here are “regular exposure.”
And never reuse heated oil.
These things are like acute oxidation and rancidity in real time."
When exposed to these chemicals, they lose some of their antioxidants, vitamins, and minerals.
They’re also chock-full ofomega-6 polyunsaturated fats (PUFAs), which canfuel inflammation6in high amounts over time.
