Avoid refined corn, canola & soybean oils
Originally rich in polyunsaturated fatty acids (PUFA) which are prone to oxidative damage and spoil easily. Extensively processed under high heat, solvents, degumming, bleaching and deodorisation. These oils have little nutritional content and can sit on shelves for months. Cooking with crop oil can cause more oxidative damage.
Increase intake of Omega-3 rich foods
Commonly found in oily fish such as salmon, tuna and mackerel, plant-based sources include chia, flax and hemp, as well as algae oils. You may also try DHA, EPA supplements, but research for higher purity and lowest contamination. Read more about omega 3 vs omega 6.