Avoid Frying

Nothing new that we should all avoid eating fried food.
Nevertheless, every now and then we feel like having some, and that is okay, though we surely feel the difference in our digesting system.

Any type of oil should only be used to dress the food, never to be heated, well at least too much, let us say.  For instance, when you add a little bit of olive oil to the soup, you should only do it at the very end, meaning when soup is ready.  And the same with the salt.  Salt and oil can easily change their initial molecular structure and become toxic to the body, otherwise.

As a resume, keep this in mind:
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1. Olive oil is a good compromise because it is about 76% monounsaturates, 14% saturates and only 10% polyunsaturates.
2. Secondly, when you are cooking try to minimise the amount of oil you use and eat. Soak up excess oil with a paper towel.

3. Lastly, be careful with how you store your oil. Fats are susceptible to oxidation when they are exposed to light, heat and oxygen so try and keep your oils tightly sealed in a cool, dry cupboard. >>

====>  Check this study @

https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hVRFc1y/which-oils-are-best-to-cook-with