Experts warn against the dangers of frying food in corn oil and
sunflower oil releasing toxic chemicals linked to cancer.
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| Experts suggest you should cook with coconut oil, olive oil or even lard instead of sunflower and corn oils to reduce the risk of cancer and other diseases. |
Cooking with
vegetable oils releases toxic cancer-causing chemicals, according to leading
scientists who are now recommending food to be fried in coconut oil, olive oil,
butter or even lard.
Although the
results of a series of experiment showed that oils rich in polyunsaturated fats
like sunflower oil and corn oil are better for your health than the saturated
fats in animal products, experts found that heating up vegetable oils led to
the release of high concentrations of aldehydes, chemicals that are linked to
diseases such as cancer, heart-related issues and dementia.
A research
conducted by Martin Grootveld, a professor of bio-analytical chemistry and
chemical pathology showed that “a typical meal of fish and chips” that is fried
in vegetable oil contained as much as 100 to 200 times more toxic aldehydes
than the safe daily limit suggested by the World Health Organization.
Meanwhile, heating up butter, olive oil and lard in experiments produced much
lower levels of aldehydes, especially coconut oil.
Another
research performed by John Stein, an Oxford professor of neuroscience said that
as a result of corn and sunflower oils, the human brain is changing as
seriously as climate changes. As vegetable oils are high in omega-6 acids,
they’re contributing to a reduction in critical omega-3 acids in the brain by
replacing them, the lack of omega 3 is a key factor to serious problems
including increasing mental health issues and others like dyslexia.
Professor
Martin who carried a series of experiments said: “For decades the authorities
have been warning us how bad butter and lard was, but we have found that butter
is extremely good for frying purposes, and lard is, too.” “People have been
telling us how healthy polyunsaturated fats are in corn and sunflower oils, but
when you start getting messy around them, subjecting them to high amounts of
energy in the frying pan or the oven, they undergo a complicated range of
chemical reactions resulting in the accumulation of large amounts of toxic
compounds,” added he. His team concluded that the clearest solution to the
generation of aldehydes lipid oxidation products (LOPs) in oils during frying
is to avoid consuming foods fried in polyunsaturated fatty acid-rich oils if
possible. He said the oils in pure and/or authentic form offer no threats to
human health, but LOPs arising from the common use of polyunsaturated fats for
frying certainly do so.
Public
Health England says saturated fats like butter and coconut oil can be consumed
occasionally in small amounts as part of healthy balanced diets.
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