Can oil be eaten raw?

Generally, whether oil can be consumed raw depends on the type of oil and individual tolerance. If discomfort occurs, it is advisable to seek medical attention promptly. The detailed analysis is as follows:

If using oils specifically designed for raw consumption—such as extra virgin olive oil or flaxseed oil—and if an individual has good digestive function without gastrointestinal sensitivity, consuming the oil raw is generally safe. These oils are produced through cold-pressing techniques that preserve their natural nutrients and offer a fresh, pleasant taste. When used directly in salads or cold dishes, they avoid nutrient degradation caused by high-temperature cooking and, when consumed in moderation, help provide beneficial unsaturated fatty acids.

However, if the oil is a common cooking oil such as soybean oil or rapeseed oil, if the individual has weak gastrointestinal function, or if the oil shows signs of spoilage (e.g., rancid odor), it should not be eaten raw. Ordinary cooking oils have low smoke points and may irritate the digestive tract when consumed uncooked. Spoiled oils contain harmful substances that can pose health risks if ingested.

When purchasing oil, pay attention to its intended use. Oils meant for raw consumption should be sealed, stored away from light, and refrigerated; once opened, they should be used quickly. Cooking oils should be stored in a cool place, regularly checked for quality, and never consumed past their expiration date.