Which Oils are the Best & Healthiest for Coking, Baking, Grilling, and Preparing Salad Dressings, Marinades & Sauces?

Which Oils are the Best and Healthiest for Cooking, Baking, Grilling and Preparing Salad Dressings, Marinades and Sauces?

We should use the least refined, most wholesome oils at all times. Commercial oils used in eating establishments and in processed foods  are filtered, degummed, bleached, deodorized, scented, stabilized and colored. Often, synthetic antioxidants are added to replace the natural ones lost in the refining process. Sold in clear plastic containers, these oils are more easily oxidized and may react with the plastic containers.  

• For high heat stove top, broiling and grilling, I recommend organic, expeller pressed virgin coconut oil, organic duck fat, unrefined natural peanut oil and organic butter. These can stand up to high heat and are especially recommended for poultry, fish, beef and pork to prevent AGES-advanced glycation end products -the creation of dangerous substances from combining high heat, bad oils, sugars and meats.
• For salad dressings I recommend organic unrefined cold-pressed sunflower oil or extra virgin olive oil.
• For low heat sautéing and baking I recommend expeller pressed sunflower, sesame or extra virgin olive oil.

Keep your oils refrigerated to prevent rancidity.