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.