Is Your Cooking Oil Toxic?
Cooking Oil, What's the Harm?
Vegetable oils can be found in virtually every American home. As popular as salt & pepper.
Most everyone has a favorite, and for years we’ve been taught to believe a necessary staple.
Today, the word is out:
Cooking oils are unhealthy and may be even dangerous to your health.
Sixty years ago, the cooking oil marketing blitz took the public by storm. Crafty media propaganda set the wheels in motion and voila! We were hooked, line and sinker. Emphasis on sinking…
What’s the harm in frying with oil or shortening?
Is it as bad as margarine? Do “light oils” really exist? What about soy and canola? Canola’s history is dark. Its effects on your health are even darker…
Joseph Mercola M.D. writes, “Of all the destructive foods available to us, those made with heated vegetable oils are some of the worst.”
I began to question the miracle hacks my fried food connoisseur friends had adopted. Sure, the fried food was delicious, but what was it doing to my body?
As I dug deeper I was disheartened and disgusted by what I had done to my body. I had bought into the cooking oil deception, for a while. Hey,
I love French fries too.
Remember Fry daddy and his smaller twin, Fry Baby?!
“What was once garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.”
If you want delicious fries that won’t harm your body, bake them in the oven.
FYI: Sweet potato fries are healthier than regular potatoes.
Slice ‘em, put them in a bowl. Coat well with high-heat oil (see below), pink salt & pepper. Spread flat on a baking sheet and bake for 10-15 minutes at 350 degrees. Turn fries over and bake for an additional 10-15 minutes until they reach your desired level of doneness. Delicious!
Cooking oils were named vegetable oil to deceptively endorse their “health promoting benefits.”
In the shocking expose, The Truth About Cancer, a noted scientist reveals cottonseed cooking oils are a convenient way to discard toxic waste.
Cottonseed in its raw form is actually a toxin that some countries use as a form of male birth control.
Why Are Cooking Oils So Unhealthy?
Typical cooking oil is refined with the chemical solvent Hexane.
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Hexane is an organic solvent made of crude oil that has numerous industrial uses. Hexane is a neurotoxicant and exposure can cause numbness in the feet and hands and later weakness or numbness throughout the arms and legs.
According to the CDC or Center for Disease Control, it is a neurotoxin.
It also targets eyes, skin, respiratory system, etc. It is ubiquitous and found in virtually every industrial-processed soy food-like product.
Functional medicine physician, Josh Axe, M.D. recommends everyone STOP using canola oil immediately. See his in-depth article for specific case studies on the health risks of genetically modified cooking oils.
Why Cooking Oils are So Dangerous
Highly refined using a toxic chemical with no nutritive value; the body doesn't know what to do with it except create toxicity. Virtually every brand in a typical grocery store contains oils made from genetically modified organisms and replete with harmful chemicals.
Consuming dangerous cooking oils produces unhealthy levels of omega-6 fats. Too many omega-6’s and our bodies succumb to chronic disease.
Health Risk & Symptoms
Inflammation Possibly our newest “dis-ease.” Felt as pain and soreness in your body. Which may lead to arthritis or other inflammatory dis-eases. Typical diets provide too much omega-6 fats and too little omega-3’s.
According to Mary Enig, and Sally Fallon, author of one of our favorite cookbooks, Nourishing Traditions, and the Weston A. Price Foundation:
Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and degumming — all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids.
Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil.
The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.
Before the introduction of vegetable oil, heart attacks were a rarity and chronic disease was uncommon.
Remember the dreaded word, “trans fats”? Shortening is just that. Molecularly manipulated to be creamy and solid at room temperature. Trans fats interfere with the body’s normal metabolism of nutrients which leads to atherosclerosis (fatty deposits that clog arteries), diabetes, obesity, liver disorders, immune system damage and cancer.
Coconut oil is wonderful in cooking. For cornbread and other baking, use it instead of shortening. Use refined coconut oil, not virgin, for high temperature cooking.
Nutiva Organic Coconut Oil
Refined for Cooking
Has a higher smoke point than virgin coconut oil, meaning you can cook at hotter temperatures
Neutral scent and flavor, versus virgin coconut oil which smells and tastes distinctly like coconut
Contains 63% medium chain triglycerides and 50% lauric acid
Made through a steam refining process, absolutely no chemicals used
USDA Organic and Non-GMO Project Verified
Industrial food/cooking oils created by laboratory scientists, are very cheap due to the enormous tax subsidies (paid by US taxpayers) paid to the GMO corn, soy, canola and safflower producers.
Best Oils for Cooking
Health-minded scientists, doctors, and nutrition advocates recommend a diet that DOES NOT include cooking oils. Or at the least a minimal amount of healthy ones.
See chart below for kitchen oil cooking guidelines.
#1 Olive Oil
No – Low Heat Cooking
Possibly the best and well known for its heart healthy benefits. Unfortunately, it shouldn’t be used for cooking at high temperatures. Another problem with olive oil is purity. Many watch dog groups reveal fraud within the Olive Oil Industry.
Choose only organic extra-virgin olive oil. It is safe when used in low to medium heat cooking such as sautéing. Great in salads or drizzled over cooked vegetables.
#2 Coconut Oil
Low-High Heat Cooking
Possibly the most versatile of all oils. Cold-pressed and virgin should be your first choice.
Great for your skin, hair, in smoothies, cooking and baking. It should smell like fresh coconuts from the beach.
Hundreds of studies prove its health benefits; hormone and blood sugar balancing, improves energy, digestion, burns fat, kills candida, improves Alzheimer’s and more.
#3 Sunflower Oil
High heat cooking
Refined organic sunflower oil is excellent for high-heat temperature cooking and baking.
Health benefits of sunflower oil include its ability to improve heart health, strengthen the immune system, improve skin health, boost energy, reduce inflammation, protect against asthma and lower cholesterol, according to Organic Facts.
Journal of Internal Medicine concluded that saturated fat DOES NOT cause heart disease.
Christa Orecchio, from the Whole Journey describes healthy fats and why cooking oils are harmful to your health.
Kitchen Guide to Safe Cooking with Healthy Oils
Follow this easy guide to cooking with oils. You’ll be a lot healthier and your food will taste incredible!
SMOKE POINT An oil’s ‘smoke point’ indicates how high a heat the oil can take before, literally, beginning to smoke. When an oil smokes, it releases carcinogens into the air and free radicals within the oil. For the healthiest approach, discard any oil that has gone beyond its smoke point.
All oils are refined except where designated with an asterisk.
Oils with a high ‘smoke point’
are ideal for sautéing, frying and other high heat applications.
Canola (Super High Heat)
Safflower (Super High Heat)
Safflower, High Oleic Sesame
Oils with a medium-high ‘smoke point’ are best for sautéing at medium-high heat or, because of their neutral flavor, for baking.
Safflower, High Oleic* Coconut
Medium heat oils normally have fuller flavors, making them ideal for sauces and salad dressings, or for sautéing at medium heat where the oil’s flavor is intended as an integral part of the finished dish.
Oils with low ‘smoke points’ have such rich, robust flavor and fragile structure that they’re best poured directly onto a finished dish, or blended into a dressing, simple sauce or taken directly.
Enriched Flax Oil*
Ultra Enriched Flax Oil*
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