Cold Use: High in monounsaturated fats, antioxidants, and proven to lower bad cholesterol (LDL)
Medium heat: Lowers LDL, antioxidant-rich
No heat: Reduces inflammation, supports arteries
Cold dishes: Supports brain and heart function
Light sauteing: Vitamin E-rich, supports cholesterol balance
Drizzle: May reduce BP and improve HDL levels
ow-heat cooking: Rich in heart-protective vitamin E
High Heat: Cooking, grilling, frying
Reduces cholesterol, supports healthy blood pressure
Frying, stir-fry Helps lower cholesterol, high smoke point
Better than regular sunflower oil; stable at high heat
Frying, baking, general cooking: Helps lower triglycerides
Contains sesamin, lowers BP and inflammation
Helps lower triglycerides
Not Heart-Friendly
High in saturated fat
Animal fats, raise LDL