Oil is called refined when it is purified by the use of chemicals. To refine the oil, processes like heat, pressure, bleaching, deodorizing, filtering and neutralizing are done. Along with them, additives are also used. These processes clean the oil but at the same time makes the final oil loaded with chemicals and preservatives.

Refined oil loses its natural taste and flavor as it undergoes extensive heat and processing. But there is one use of refined oils too, which is high heat cooking or deep frying. A few examples are safflower oil, peanut oil or sunflower oil, etc. These varieties are from oils that are high in monounsaturated fats and can withstand high heat and temperatures. The cleaning and refining processes also remove resins and particles from the oil that makes them more stable for good shelf life, resistant to smoke and high-temperature cooking.

So the bottom line is one should not use refined oils on a regular basis but only for occasions where high-temperature cooking is required. On normal regular days, one should use organic and cold-pressed natural oils like olive oil, coconut oil, mustard oil, rice bran oil, sesame oil, etc.