In this episode, Miles Hassell MD breaks down the often misunderstood world of cooking oils. From olive oil to avocado oil, he explains which fats support long-term health—and which ones belong in the trash.

Key Takeaways:

• Extra virgin olive oil is the only widely available oil with strong evidence supporting real health benefits.

• Avocado, canola, and other industrial oils are ultra-processed, taste terrible without the help of BigFood processing techniques, and lack nutritional value. Avocados are good food though...thinly sliced, they top any meal or snack nicely.

• Don’t be fooled by labels like “cold-pressed”—many oils still undergo high-heat processing (up to 500°F). Call the manufacturer to find out how their oil is processed.

• Traditional fats like butter, coconut oil, and sesame oil—used historically and minimally processed—may be better choices.

• Smoke point isn’t a valid reason to choose industrial oils; smart cooking techniques can protect food quality without sacrificing health.

This episode helps you rethink what you’re using in your kitchen—and why less processed, evidence-based choices matter.

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#HealthyFats #OliveOil #VegetableOils #WholeFoods #WalkDontRunPodcast #EvidenceBasedLiving

Get your copy of Good Food Great Medicine, 4th ed.: https://a.co/d/1D6hIYM More references can be found at www.GreatMed.org Would you like Dr. Hassell to answer your question on the air? Contact us! Phone/text: 503-773-0770 e-mail: [email protected] Write us a letter. We love to hear from you. This podcast is sponsored by our generous listeners. Send questions, comments, and support to: 4804 NW Bethany Blvd., Suite I-2, #273 Portland OR 97229