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Knowing the smoking point of oils is key to healthy cooking The smoke point is when oil begins to burn and oxidize, causing inflammation and oxidative stress. Avocado oil shines at high temperatures, boasting a smoking point of 520°F. While extra virgin olive oil has a lower smoking point, its abundance of polyphenols safeguards against oxidation. Delicate foods like fish require gentle cooking at low temperatures to preserve easily oxidized unsaturated fats. Beware of industrial oils like canol

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