Consider using coconut oil

When cooking with oil, use a lower heat and for the shortest time possible to ensure minimal nutrient damage.

🔹Supermarket oils are highly refined and usually of poor quality, except olive oil (which should always be stored in a dark bottle to preserve the quality)
🔹Consider using coconut oil, butter or palm oil when cooking as these have a higher melting point than others and are more resistant to heat damage.
🔹Unrefined versions of sesame, sunflower, saffron and pumpkin oils are also good options.