I feel like they are bad (as in deep-fried chips) but they look “natural” enough…
Cold pressed are best. Like extra virgin olive oil.
Sunflower oil, coconut oil, walnut oil, canola oil.
Read labels. Monosaturated fats are best
Coconut has medium chain fats.
You always want to avoid anything hydrogenated or with transfats.
Oils and fats from vegetables are not only good for you, but also essential for a variety of necessary processes your body needs to carry out to be a healthy functioning human being. With that said, there are many factors of an oil or fat that will determine if the oil or fat is going to have a positive or negative affect, most important of which is moderation.The fatty acid profile plays a huge role in your body’s metabolism. Generally, oils richer in oleic (omega 9) and linolenic (omega 3) acids tend to be healthier for you, while oils richer in saturated and linoleic (omega 6) tend to have more negative affects. A diet high in saturated fatty acids have been linked to heart disease, in large part due to their ability to form plaques inside blood vessels. Unsaturated fatty acids (omega 9/6/3) can keep these plaques from forming. Omega 6 fatty acids can trigger inflammation as they are ideal precursors for the process, while Omega 3 fatty acid can inhibit inflammation by slowing down the same enzymes.Preparation of the oils also matters. Cold pressing oils tend to be a less harsh process for removing the oil from the seed, so it leaves secondary metabolites, like fat soluble vitamins, in tact. Cold pressed oils tend not to be great for heating due to these extra components leading to a low smoke point. Refining and deodorization of oils remove these secondary metabolites, so you lose out out on the extra nutrients, but their removal increases the temp you can use the oil without it starting to smoke. An additional negative affect of this process is the potential introduction of trans fatty acids due to the heat and pressure during deodorization. Hydrogenation of vegetable oils is another process in rich an oil rich in unsaturated fatty acids is chemically modified into an oil rich in saturated fatty acid, mostly due to the better shelf life of a high sat oil or the for a specific application. This is essentially shortening. For your specific example, chips tend to be deep fried in refined and deodorized oils rich in either saturated fat (like palm oil or hydrogenated vegetable oils) or an oil rich in omega 9 and 6, but low in omega 3 (canola or soy). So you are basically missing out on all the good stuff that veg oil has to offer by eating anything deep fried.
Canola oil is an industrial byproduct so I’m not sure why it has the stamp of health. A lot of vegetable oils go rancid easily and also should never be used past their smoke point. Any food is perfectly reasonable in moderation though. Deep-fried food no surprise is not healthy but will not kill you if you only eat it occasionally. The vegetable oils are really better for dressings and marinades bc of the smoke point issue. Peanut oil and avocado oil have a high smoke point. I used peanut oil for deep frying. But since I got an air fryer I really use butter or coconut oil when I need a fat.