Why matter
Smoking Point?

The smoke point of an oil is essentially the threshold at which it begins to burn and produce visible smoke. When an oil reaches this temperature, its molecular structure breaks down, causing it to lose beneficial nutrients and naturally occurring compounds like phytochemicals that support health. This breakdown not only impairs the flavor—leaving food with a burnt or bitter taste—but also results in the formation of free radicals, which are highly reactive molecules that can damage cells in the body. Free radicals have been linked to various health concerns, including inflammation, premature aging, and even chronic diseases like cancer and heart disease.

Different oils have varying smoke points depending on their composition. Unrefined oils, such as extra virgin olive oil or flaxseed oil, generally have lower smoke points due to their delicate compounds. These oils are best used in low-heat cooking or as dressings to preserve their nutritional properties. In contrast, refined oils, like avocado or high-oleic sunflower oil, can withstand higher temperatures, making them suitable for high-heat cooking methods such as frying or roasting. Using oils within their smoke point range helps maintain their nutritional quality and reduces the risk of harmful compounds in your food.