Book Except Day….
Heat can damage EFAs (Essential fatty acids)
“Heat is the enemy of EFAs because it changes their structure so they are less nutritious. For example, olive oil that is not heated is more nutritionally supportive than heated olive oil used for cooking. Raw fish has more usable essential fatty acids than cooked fish, and foods such as fried fish sticks offer very little in the way of essential fatty acids. Nuts that are dry-roasted or treated with heat for flavoring end up losing their essential fatty acid levels.”
Fats to cook with that are heat stable (Saturated Fat)
Beef tallow or suet
Ghee (oil separated from butter)
Unrefined coconut oil
Palm kernel oil….but in good conscious I can’t say do this because it destroys jungles in Asia!