The best cooking oils to avoid painful arthritis symptoms
Olive oil is high in monounsaturated fats, as well as anti-inflammatory and antioxidant compounds, so it is among the best-studied fats, with many known health benefits.
Extra virgin olive oil, the least refined type, is pressed mechanically rather than processed with heat or chemicals that change its properties, the Arthritis Foundation pointed out.
The site added: “It contains biologically active compounds – such as the polyphenols, oleocanthal, oleuropein, hydroxytyrosol and lignans – that have been linked to reduced joint damage in rheumatoid arthritis.
“Extra virgin oil has a low smoke point, so it’s best for finishing foods or for dressings.
“The smoke point of virgin olive oil is a little higher, making it a better choice for cooking.
“Olive oil doesn’t need to be refrigerated, but lasts longer away from heat and fluctuating temperatures and even longer in the fridge.
“Once opened, it will keep for about six months on the shelf and up to a year in the refrigerator.”
Grapeseed oil is a byproduct of winemaking (the pressing of the seeds of grapes) so it is high in polyunsaturated fatty acids and is a good source of vitamin E.
The Arthritis Foundation explained: “Grapeseed oil has a medium-high smoke point making it good for salad dressings, sautéing and baking.
“Store in the refrigerator, where it will keep for up to six months.”