Hello,
I would like to ask, is the best oil in the kitchen for preparing meals refined olive oil and sunflower oil, and therefore also ghee butter? Could you recommend which of these oils is the most suitable for practice and why?
Thank you.
The "best" oil is one that meets three conditions:
1. It does not burn at the temperatures at which you intend to use it,
2. It contains a reasonably balanced ratio of fatty acids,
3. It is affordable.
Refined olive and canola oils are closest to these conditions. Although sunflower oil has a higher smoke point, it contains a high proportion of omega-6 fatty acids, which is a disadvantage given their excess in the Western diet. Ghee indeed has a high smoke point and is therefore suitable for warm cooking, but it does not have such a favorable ratio of fatty acids (saturated fats dominate).
However, it is always sensible to approach the choice of oils pragmatically; it is not absolutely necessary to target just one option. One of the main principles of rational eating is the factor of variety, so it is beneficial to combine sources.
Themes: Olive oil Omega-6 Rapeseed oil Ghee butter
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.