The Vegetable Oils to Avoid at All Costs
For decades, the public has followed the recommendation of doctors to switch from butter to “healthy” vegetable oils like sunflower oil and corn oil. Consequently, the rates of cancer and heart disease have risen.
Heated Vegetable Oils Produce Toxic Chemicals
Research indicates these oils break down at high temperatures to form toxic aldehyde, which increases the risk of cancer and heart disease when inhaled or consumed even in small amounts. A recent study published in the British Medical Journal reveals oils may produce larger amounts of this toxin than expected. It shows a typical meal of fish and chips fried in vegetable oil contained aldehydes at levels 100 to 200 times the safe daily limit established by the World Health Organization.
Volunteers in Leicester, England were asked to collect oil and fat leftover after cooking. Samples were then given to Professor Martin Grootveld of De Montfort University, who tested butter, lard, olive oil, cold-pressed canola oil, coconut oil, vegetable oil, corn oil and sunflower oil. Corn and sunflower oils generated the most aldehydes, while olive oil, canola oil and butter generated much lower levels. Coconut oil was the most stable of all the fats when heated.
Unheated Vegetable Oils Also Produce Adverse Health Effects
Even when unheated, vegetables oils like corn oil and sunflower oil harm health. They have a high omega-6 fatty acid content, the overconsumption of which leads to inflammation, obesity, heart disease, diabetes, cancer and psychiatric disorders. Vegetable oils also contain trans fats, very toxic substances associated with an array of chronic diseases.
Why Canola Oil Should Be Avoided
Although canola oil contains omega-3 fatty acids, it should be avoided for several reasons. It is largely a genetically modified food, and some studies report it has caused liver, kidney and neurological disorders. Canola oil also contains erucic acid, which is connected to Heshan’s disease, an illness involving fibrotic lesions of the heart. To address this issue, in the 1970s manufacturers genetically modified the plant used to make the oil, a process that left the product with less erucic acid but more oleic acid. Unfortunately, the increased oleic acid caused other negative health effects such as blood platelet abnormalities and retardation of growth in children.
A major hazard connected with canola oil is that it quickly turns rancid, a problem masked by a deodorization process, which changes a large portion of the omega-3 fats into trans fats. While you aren’t likely to be able to smell or taste the rancidity, it doesn’t mean it isn’t present. Rancidity produces inflammation, a malady that harms cells and tissues rich in fat such as the brain.
Fat Usage Tips
Grootveld advises the public to reduce their frying, especially at temperatures above the smoke point. He also recommends the use of olive oil or coconut oil for cooking. In addition, he advocates storing oils in a cupboard because sunlight can cause the same detrimental breakdown, even though the process occurs more slowly. Other experts say organic pasteurized butter or ghee is healthful in moderation.
For a full list of different cooking oils and how they should be used, visit this article:
Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at http://www.alternativemedicinetruth.com. Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies.