Cooking oils: toxic myths to kitchen staples? | Dr Sarah Berry

Описание: Seed oils have become one of the most heated debates in food. You’ll hear they’re toxic. That they cause inflammation. That we should replace them with olive oil or avocado oil.

So what does the science actually say?

In this episode of In Good Taste, I sit down with Dr Sarah Berry, Professor of Nutritional Sciences at King’s College London and Chief Scientist at ‪@joinZOE‬ to unpack the truth about cooking oils.

From sunflower and rapeseed oil to olive oil and ghee, we talk about how fats work in the body, why misinformation spreads so easily online and what home cooks really need to know.

We also get into flavour, affordability and cultural cooking traditions because the oils we use are about much more than just nutrition.

If you’ve ever felt confused about what oil to cook with, this episode cuts through the noise.

HERE'S WHY IT MATTERS

• Seed oils are one of the most controversial topics in nutrition right now
• Online misinformation is shaping how people cook at home
• Different fats affect heart health and cholesterol in different ways
• Olive oil is expensive, are we using it wisely?
• Cultural cooking oils like mustard oil, ghee and palm oil are often misunderstood

WHAT WE COVER

• What seed oils actually are
• Do seed oils really cause inflammation?
• Why nutrition myths spread so easily online
• The difference between saturated, monounsaturated and polyunsaturated fats
• Why animal studies often get misapplied to humans
• Can you cook with olive oil at high heat?
• The health benefits of olive oil and its polyphenols
• Whether avocado oil is worth the price
• How flavour and culture shape the oils we cook with
• What Dr Sarah Berry actually uses in her own kitchen

ABOUT MY GUEST

Dr Sarah Berry is Professor of Nutritional Sciences at King’s College London and Chief Scientist at ZOE, the nutrition science company behind the world’s largest nutrition research programme.

Her work focuses on how diet, fats and individual responses to food affect long-term health, and she has led multiple large-scale human nutrition trials.

ABOUT ME

I’m Mallika Basu, food writer, adviser and spice lover, on a mission to make food matters accessible, joyful and useful for food lovers.

Author of two Indian cookbooks, my new book In Good Taste: What Shapes What We Eat and Drink — and Why It Matters is out now.

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