Guide
Which cooking oil belongs in the refrigerator – and which doesn’t?
by Anna Sandner
Which cooking oils are good for you? Facts and myths in a nutshell
6.6.2025
Translation: Jessica Johnson-Ferguson
Cooking oils are more than flavour carriers – they have a direct effect on your health. Keep reading to find out what makes a good oil, which common myths are wrong and what you should look out for when choosing a healthy oil.
Cooking oils are a basic ingredient in (almost) every kitchen, whether you’re frying, dressing salads or baking. But when it comes to choosing the right oil, there’s a lot of uncertainty: is olive oil really as healthy as they say? How come rapeseed oil doesn’t taste bitter these days? Are more exotic types such as coconut or avocado oil a viable alternative? And what about palm oil, the most widely produced oil in the world?
Each of these oils has a different composition of saturated, monounsaturated and polyunsaturated fatty acids – and it’s this mix that’s good for your health.
Want to know more? Check out the following article:
Health benefits, myths and facts
Ready for a deep dive? Learn all about the healthy properties of different oils here. Bit by bit, we’ll be adding further articles on other edible oils to this page
Header image: Me dia/Shutterstock
Anna Sandner
Senior Editor
Anna.Sandner@galaxus.deScience editor and biologist. I love animals and am fascinated by plants, their abilities and everything you can do with them. That's why my favourite place is always the outdoors - somewhere in nature, preferably in my wild garden.
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