Cooking with Vegetable Oils Receives New Warnings! Here is Why
Health “professionals” and “experts” for many years now are telling that we should avoid coconut oil or butter. Instead, we should use vegetable oils like canola oil or corn oil.
But from other side, researchers and top British scientists are urging people not to buy the cheap vegetable oils that simply dominate store shelves. Healthier options maybe little more expensive but here the question is our health. Those healthier options are coconut oil, olive oil, butter etc.
Saturated fats from healthy sources are gaining more and more attention because they are healthier options. Have you ever seen the world’s oldest people who are cooking? Maybe you’ve been shocked to see that the fact that they cooked their food in lard or butter? Or reports of very low heart disease rates in island countries which are recommending high-fat coconut oil?
It seems like researches are confirming the old fashioned way to cook with saturated fats. And if we choose these high-fat oil types instead of the usual vegetable oils, we could actually protect the health of our body, our brain from serious side effects or long-term damage.
Vegetable Oils And Their Toxic Chemicals
Probably you’ve heard the saying: “what’s on the back of the package is more important than what is on the front of the package?”
That may be truer than ever in the case of canola, corn and other vegetable oil packages. They boast “heart healthy” labels simply due to an outdated modality of basing health properties on the level of overall fats present.
Scientists from Britain, John Stein from Oxford University and Martin Grootveld from De Montfort University discovered what they say are serious health problems caused by low-fat vegetable oils. Grootveld led a team analyzing levels of aldehydic “lipid oxidation products” (LOPs), and found heating the oils led to the release of high levels of chemicals linked to heart diseases, cancer and even dementia.
His findings were backed up by his colleague Stein. He is professor of neuroscience, who found something even more disturbing about these polyunsaturated oils.
“…The human brain is changing in a way that is as serious as climate change threatens to be. “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.”
Stein believes that the vegetable oils, which are rich in omega 6 acids, reduce the amount of crucial omega 3 acids in the brain. Why? Simply because they are capable of replacing them. He also said that he excluded the vegetable oils from cooking including corn and sunflower oil. Now he is using butter and olive oil instead.
Which Are The Best Oils to Replace Canola and Corn
If you’ve been using any of the aforementioned vegetables in your cooking there are healthier options according to the study. Many vegetable oils unfortunately are not only genetically engineered. Corn, canola and soy among those oils. When they sit in warehouses they also tend to become rancid. There is big exposure to sunlight for long period of time.
You may want to try lard, grass fed butter, olive oil (better at low heat typically) instead of these oils. Of course the winning oil is coconut oil. This oil has the lowest levels of harmful chemicals. Studies have also shown that coconut oil maintains its integrity even after 6 hours of continuous deep frying.
There is really no excuse to make the switch. Grootveld actually found that a “typical meal of fish and chips” contained as much as 100 – 200 times the safe amount of aldehyde chemicals set by the World Health Organization.