Scientists have warned consumers numerous times about the dangers of cooking with vegetable oils, which are the oils extracted from the seeds of corn, sunflower, peanut, canola, soybeans, and safflowers.
Experts recommend frying foods in coconut or extra virgin olive oil as opposed to vegetable oils. Cooking with canola oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now recommending food be fried in olive oil, coconut oil, butter or even lard.
This is because heating vegetable oils, especially at intense temperatures, releases toxic compounds known as aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.
AVOID THESE OILS:
Canola oil
Corn oil
Cottonseed oil
Vegetable blend oil
Soybean oil
Safflower oil
Grapeseed oil
Sunflower oil
Rice bran oil
Reasons you not use vegetable oils
Vegetable oils is not a heat-stable fat
Vegetable oil contains about 28% polyunsaturated fat, 63% monounsaturated fat, and 7% saturated fat. The high percentage of polyunsaturated fats make canola oil a non-heat-stable fat.
It Is Hydrogenated Oil
All cooking oils, other than “cold pressed” or “extra virgin” are refined. This process typically includes degumming; bleaching and deodorizing. It also involves high temperatures and/or the use of some pretty nasty chemicals. We cannot escape the fact that the refining process causes the oil to become hydrogenated oil that contains health destroying trans fatty acids. Coincidentally, trans fatty acids are extremely harmful to cardiovascular health.
Over 90% of Vegetable Oil is genetically modified
Genetically modified foods are as controversial today as they’ve ever been. These days, genetic modification has made it possible for farmers to grow significantly more produce than ever before. So, would I use canola oil made from the 10% of crops that haven’t been modified? Definitely not, but I’ll explain why a bit later after we’ve looked at the third reason why it’s best to stay away from this oil.
This process produced a canola oil with less erucic acid, and higher amounts of oleic acid, which lead to additional concerns with canola oil, like:
-Blood Platelet Abnormalities
-Retards Normal Growth (Illegal in infant formulas)
-Free Radical Damage
-Higher Cancer Risks Due
-To The Hydrogenation Process
Sources:
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