So Long, Vegetable Oil

What I Use Instead (And Why My Pancakes Thank Me)

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If you’re anything like me, you probably grew up with that giant plastic jug of vegetable oil sitting next to the stove.

It was like a kitchen staple, right up there with salt, pepper, and that one spice no one ever uses but keeps around just in case.

For years, I used vegetable oil in everything — baking, frying, roasting, even greasing pans.

I didn’t think twice. It was cheap, easy to find, and honestly, I didn’t know there were better options.

Then I started paying attention to my body.

Little things at first — feeling more bloated after meals, breakouts that didn’t make sense, energy crashes for no reason.

So, I started reading labels (scary stuff), and vegetable oil kept popping up in processed foods, frozen dinners, even salad dressings.

When I dug a little deeper, I found out vegetable oil is usually made from soy, corn, or canola — and it’s often highly processed and stripped of nutrients.

Not to get dramatic, but once I knew that, I couldn’t un-know it.

So I started testing out healthier oil swaps, and wow… what a difference.