What oil do you cook with? New study suggests it’s a question that shouldn’t just be on the lips of foodies, but also those interested in reducing their risk of cancer.
According to leading scientists who are now recommending food be fried in olive oil, coconut oil, butter or even lard,
cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases.
The results of a series of experiments threaten to turn on its head official advice that oils rich in polyunsaturated fats – such as corn oil and sunflower oil – are better for the health than the saturated fats in animal products and coconut oil.
Scientists found that heating up vegetableoils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.
One thing I always say on my blog is that no matter what diet you follow (vegetarian, vegan, paleo, traditional, WAPF, etc.) one VERY important commonality between all of these diets is the reduction or removal of processed foods. You can do a lot for your health by removing processed foods. Many pervasive diseases today stem from an autoimmune response to chronic inflammation caused by processed foods. Unfortunately, the mainstream medical establishment is slow to catch up to a lot of this information regarding inflammation. Diseases like allergies, asthma, hearth disease, cancer, diabetes and arthritis are more pervasive than ever before and so is our country’s dependence on processed convenience foods. There is a lot of misinformation surrounding cooking oils in the mainstream medical community, so this article will help you clear up some of that misinformation. (more…)
Women that are on the Breast Cancer journey must be clear about certain dietary restrictions. There is the obvious list of “Foods to Avoid”, such as sugar, processed foods, and hormone injected meats. However, there seems to be a lot of confusion about what types of oils are beneficial for Breast Cancer suppression and which ones should be avoided.
Let’s start with the term HNE, which stands for the fatty acid derived toxin “4-hydroxy-trans-2 nonenal”. It is a byproduct that is produced when polyunsaturated oils are heated at very high temperatures. The oils that are high in linoleic acid are often used in restaurants and in homes for frying or high heat cooking include:
Canola Oil, Soybean Oil, Sunflower Oil and Corn Oil. (more…)
I have already discussed the many toxic effects of the unsaturated oils, and I have frequently mentioned that coconut oil doesn’t have those toxic effects, though it does contain a small amount of the unsaturated oils.
Many people have asked me to write something on coconut oil. I thought I might write a small book on it, but I realize that there are no suitable channels for distributing such a book — if the seed-oil industry can eliminate major corporate food products that have used coconut oil for a hundred years, they certainly have the power to prevent dealers from selling a book that would affect their market more seriously. For the present, I will just outline some of the virtues of coconut oil. (more…)