Shocking discovery of cooking oil

The results of a new study almost dismiss the long-standing popular notion of better cooking vegetable oils than lard.

Vegetable oil is not as good as we thought

Researchers found that frying / frying food in lard is better for human health, because vegetable oils release many toxic chemicals, can cause cancer, heart disease and even even dementia, when heated.

According to the team, during cooking, polyunsaturated fats, such as sunflower oil and corn oil, release large amounts of aldehydes, which are related to many different diseases. And although olive oil seems to be a much better option to avoid this problem, butter, lard and coconut oil are better than them.

The conclusions drawn from more than 20 years of research have gone against the long-standing official recommendation that we need to avoid saturated fats and replace them with unsaturated fats. multi.

When heated, vegetable oils are discovered to release many toxic chemicals, which can cause cancer, heart disease and even dementia, compared to lard.

Vegetable oil is not necessarily as good as people often think.

Professor Martin Grootveld from De Montfort University (UK) discovered that the processing of fish with corn or sunflower oil contained toxic aldehydes more than 200 times higher than the daily safety threshold. international standards. Professor Grootveld, who has devoted a great deal of effort to studying the chemical reactions caused by heating vegetable oil, now calls on the food industry and governments to take care of the risks. for the health of these edible oil products.

Grootveld stressed, although all cooking oils undergo the same chemical reaction when heated, but the riches of polyunsaturated fats will produce large amounts of aldehydes, while the rich ones Monounsaturated fat produces less of these toxic chemicals and saturated fats and oils produce the least toxic substances. Meanwhile, toxic byproducts were found to be linked to heart disease, cancer, fetal malformations, inflammation, stomach ulcers and high blood pressure.

Grootveld explains: "There are currently no known groups of diseases that are not associated with toxic aldehydes. First, avoid eating fried / fried foods as much as possible. If you cannot resist the temptation of They choose an oil and fat that creates less of this toxic chemical.

Health authorities still recommend using vegetable oils rich in polyunsaturated fats, but this is obviously the wrong advice. People should pay much attention to them, especially those we buy in markets and supermarkets as well as when eating in restaurants or buying food at stores that use them to prepare ready-to-eat food.

Some cooking oils will cause adverse health effects, but they are not immediately obvious but increase and accumulate over time. My general advice is to avoid anything rich in polyunsaturated fats and to replace them with those rich in monounsaturated or saturated fats (like lard).

For me, coconut oil is the No. 1 choice. It contains high levels of unsaturated fat, but 90% of that fat is good for our health. "