With Ramadan’s hearty dishes, people tend to go a little bit over-board with cooking and eating.

Oil or better known as fats are classified either as “good fats” or “bad fats” based on their heart-smart values which is their ability to raise or lower total and LDL cholesterol.

You should always keep an eye to what types of oil you use for cooking, but before you conclude the best cooking oil to deep-fry your “Sanbusah”, let’s look at the essentials.

First the Bad Fats:

Second the Good Fats:

Therefore the ideal cooking oil should contain higher amount of monounsaturated and polyunsaturated fats, and minimal or no saturated fats or trans fats.

So as long as you’re using fats and oils sparingly in your cooking, it would be fine to use any one of the following “good” oils.

• Canola oil.
• Peanut oil.
• Olive oil. (my personal favorite)
• Non-hydrogenated soft margarine.
• Sunflower oil.
• Corn oil.

And always try to avoid “bad” oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products.

• Vegetable shortening.
• Hard margarine.
• Butter.
• Palm oil.
• Coconut oil