evidence: When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized (combined with oxygen) cholesterol is introduced into your system. As the oil is heated and mixed with oxygen, it goes bad, or rancid. Rancid oil is oxidized oil and should NOT be consumed, as it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease. But the problems don’t end there. [...] Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body. [...] As I said before, coconut oil contains the most saturated fat of all edible oils—but don’t let the term "saturated fats" scare you away. Saturated fats are not the cause of heart disease, in spite of what you may have heard. Whenever you need a cooking oil, a good quality coconut oil can be used in place of any other oil type, for any kind of recipes.