Avoid These Vegetable Oils At Any Cost!

You probably know that fried foods are unhealthy and you need to avoid them. However, do you know why? You’ve probably thought that it has something to do with the fat and salt content. The truth is that it is much more serious than that. The real danger lies behind the oil that the food is cooked, and much worse, the fumes that are created while cooking.

Nevertheless, this does not apply to all oils. Vegetable oils are very unstable, and they release dangerous chemicals such as aldehyde, when they are exposed to oxygen or heated. These chemicals act like carcinogens and neurotoxins.

Most households use sunflower, canola, safflower, corn, rice brain, and grapeseed and soybean oils. All of these oils create these harmful substances. Moreover, reusing the oil drastically increases the quantity of the dangerous chemicals.

Large amount of the chemicals go in the air, from where they get breathed in from the family members. It is believed that this contributes to the development of lung cancer.

Is This Really True?

According to a report in the Daily Mail, 20 minutes of cooking with vegetable oil creates 20 times more of the allowed levels of aldehyde.

The “smoke point” indicates the temperature at which the oil starts crating the dangerous substances. Namely, if the smoke point is lower, it is more dangerous, since the oil will start to produce more dangerous chemicals when it reaches high temperature. Some oils, like flaxseed and coconut oil, which are healthier, have lower smoking points compared to their counterparts, like canola and soybean oil.

In order to examine aldehyde production, there was a study which collected samples of used vegetable oil, sunflower oil, cold-pressed rapeseed oil, corn oil, olive oil, goose fat, butter and lard. All of these samples were sent to Leicester, where they were analyzed by Martin Grootvels, who is a professor of bio-analytical chemistry and chemical pathology.

It was discovered that those oils like sunflower oil and corn oil, which were polyunsaturated-rich created really high levels of aldehydes. The professor said that these oils should not be subjected to heat.

The professor adds that during the study, he discovered two aldehydes, which were previously unknown. Moreover, it was discovered that known aldehydes are much more toxic than it was considered. Goose fat, butter and olive oil created fewer aldehydes when subjected to heat. This can be due to the fact that they have higher levels of saturated and mono saturated fats. Actually, sunflower and corn oil produced three times more aldehydes when heated.

The authorities have been telling us that lard and butter was bad for us and to stop using it. However, we have discovered quite the opposite, and lard and butter are actually better for frying purposes.

Additionally, aldehydes can also be formed by sunlight, so healthy oils like avocado oil, olive oil and coconut oil should be placed in cool and dark places and in opaque bottles.

The Case of Canola Oil

Apart from being highly unstable in high temperatures, Canola oil is GMO. This oil is referred to as rapeseed oil and it is extracted from a plant which is a hybrid of leaf mustard, turnip rapeseed, and black mustard. It has been genetically modifies since 1995, and 90% of all Canola oil made in Canada in now GMO certified.

Moreover, it is partially hydrogenated. This means that this oil was heated from 500 to 1000 degrees under several pressure atmospheres and it was then introduced to a catalyst such a platinum, nickel or aluminum to change it density and structure. Furthermore, Omega-3 fats are turned into trans fatty acids during this process. Partially hydrogenated oils are harmful for the neurological, cardiovascular, liver and kidney health.

The use of this oil is not because of its health benefits, but due to its low price. This oil is usually used in biofuels, soaps, inks, cosmetics, highly processed foods and even insecticides.

Understanding the Seriousness of the Problem

According to John Stein, who is a professor at Oxford, constant use of these oils impacts our brains because of their high levels of omega 6 fatty acids. These oils change the human brain, and this is very serious.

Lack of omega 3 contributes to the development of mental health issues and problems like dyslexia.

Health conditions which are related to lack of omega 3 are cancer, cardiovascular disease, and inflammation, malformations during pregnancy, high blood pressure and ulcers.

Experts recommend the use of red palm fruit oil, organic butter, olive oil and coconut oil instead of the cheap vegetable oils. Also avocado oil has a very high smoking pint, so it can be used as well.

Source: Daily Health Post

The post Avoid These Vegetable Oils At Any Cost! appeared first on Health & Weight Loss Done!.