Section 6
According to Silberstein and Joyce, avocado oil is the best oil for cooking because it has the highest smoke point, which means it does not develop unhealthy toxins at high temperatures (“Oils and Butter”). However, they fail to mention that avocado oil is stable at high temperatures only when it is refined while virgin oils usually have a smoke point lower than 400°F (Eyres, Sherpa, and Hendriks 87). With that in mind, I doubt I would make a transition to the recommended oils because even though refining those oils filters some impurities, a lot of nutrients are lost in the ...
