I often suggest that you do not use canola oil. Why? In order for this oil to be on the shelf, the manufacturers put it through a process using very high heat. This process takes any healthy fat molecules and turns them into harmful free radicals. Coconut oil and palm oil ere the only oils that can take a higher temp (350 degrees) which is about medium on your stove. While cooking, you should never heat your oils over 200 degrees which is  a low setting on your stove. When you go over this, you are destroying the healthy qualities of the oils.

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