Cooking In Vegetable Oil Ain’t What It Used To Be

I literally cringe every time I think about what oil is used to cook the meals my family eats when we’re out at restaurants.

Hopefully this news gets circulated quickly.

Check this out from, Cooking With Vegetable Oil Releases Toxic Chemicals Linked To Cancer:

Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.

 

In contrast, heating up butter, olive oil and lard in tests produced much lower levels of aldehydes. Coconut oil produced the lowest levels of the harmful chemicals.

 

Concerns over toxic chemicals in heated oils are backed up by separate research from an Oxford professor, who claims that the fatty acids in vegetable oils are contributing to other health problems.

 

Professor John Stein, Oxford’s emeritus professor of neuroscience, said that partly as a result of corn and sunflower oils, “the human brain is changing in a way that is as serious as climate change threatens to be.”

 

Because vegetable oils are rich in omega 6 acids, they are contributing to a reduction in critical omega 3 fatty acids in the brain by replacing them, he believes.

 

“If you eat too much corn oil or sunflower oil, the brain is absorbing too much omega 6, and that effectively forces out omega 3,” said Professor Stein. “I believe the lack of omega 3 is a powerful contributory factor to such problems as increasing mental health issues and other problems such as dyslexia.”

 

Let’s get coconut oil, and even that good old lard back into our kitchens!

Personally I take the grease drippings from my nice healthy bacon, pour it into a bowl, and store it in the fridge for future use.  Cooking scrambled eggs in that stuff is 100% happiness!