Which Type of Oil Is Healthiest?

T USED TO BE THAT WHEN you wanted an oil to cook with, you went to the supermarket, grabbed a bottle of oil from the shelf and went on your way.

Boy, how times have changed.

Choosing an oil has become almost as challenging as choosing a car. (OK, maybe that's a slight exaggeration.) But really, with so many varieties available, how are you to know which one is best? Truth is, there probably isn't a best. But you may choose one according to the taste, its varied uses and its health benefits. Here's a look at a some of the options today:

Algae Oil

Best uses: With a light, delicate flavor and exceptionally high smoke point, algae oil is quite effective in allowing the flavors of food ingredients to shine through, making it ideal for sauteing and frying, as well as salad dressings.

Pros: Algae oil provides an unprecedented level of healthy monounsaturated fats and the lowest level of saturated fats in food oils. Monounsaturated fats may help to lower the risk of heart disease and stroke.

Cons: This type of oil can be tough to find, but due to demand for more sustainable oils, I predict we'll see algae oil in stores in the near future.

Almond Oil

Best uses: Typically, it's not recommended to heat almond oil (especially the cold-pressed kind) to high temperatures. Instead, you should treat it more as a finishing oil, adding it to a meal just before it's served. Because of its nutty, toasty flavor, almond oil is also ideal in salads, salad dressings and for baking cookies, cakes and muffins.

Pros: Almond oil is a good source of vitamin E, which is a powerful antioxidant that protects your body from free radicals, and may strengthen your immune system.