Can cooking oil worsen my allergy?

Summer season is not far and all allergy sufferers who barbecue, deep fry or eat oily foods- take note. Many individuals wonder if use any particular type of cooking oil makes a difference in their allergies. First of all, all the oils are made of fat. Allergies are generally due to proteins. However, there are some oils that are also made from peanuts, grape seed, coconut, or other nuts. There has not been enough research to determine if the (protein) peanut content in these oils is high enough to worsen allergy. As a precaution, individuals who are allergic to peanuts, nuts, or coconuts should avoid such oils.

There are also more processed oils that are often sold in health food stores with terms like “Extruded” or “Cold Pressed” on the labels. These oils tend to have more protein and should also be avoided.

The safest oils for an allergy sufferer are sunflower, safflower, olive, corn, or canola. All these oils also contain a fair amount of omega 3 fatty acids. Omega 3 fatty acids are important in decreasing cholesterol and heart disease. Moreover, there are many other benefits of these fatty acids. Which of these oils tastes better is a universal argument. All these oils taste the same- the taste is only better in the head.

All consumers should know that saturated oils are the ones that should be avoided. Despite the fact that olive oil and sunflower seed oils contain a lot of omega 3 fatty acids and can help reduce cholesterol, excess consumption of these oils can lead to weight gain. There are many others ways to obtain supplements of omega 3 fatty acids, and excess use of these oils is not one of them. Finally, instead of deep-frying, grill or bake your foods. The oil content will be less, the food will taste better, and you will be safe from both allergies and calories.