Use oil in cooking with caution! When oil reaches its smoke point, it releases carcinogens in the air and free radicals in the oil. Free radicals are unstable cells that can cause damage to DNA, leading to the possible development of cancer.
It is important to consider the smoke point of oils used in cooking. Many people like to cook with olive oil, but olive oil has a wide range of smoke points (220-420°F). Often times cooking with oil can be avoided completely; we stir-fry veggies in water and add a touch of oil after cooking to give the veggies a yummy flavor. Think of oil as a condiment, added right before serving or at the table.
P.S. Oil also adds a crazy amount of calories: one tablespoon of oil has 120 calories and one cup of oil has 1920 calories!!!