‘9 Out of 10 Cooking Oils are Rotten and Spoiled’
Can you believe it?
New research reveals that 95% of cooking oils are produced from industrial waste, and the toxic chemicals in the oil may even increase the risk of cancer.
Meaning you could have one of these cancer-risk cooking oils in your kitchen right now…
And you’ve probably soaked your food in this poison-oil for YEARS.
Luckily there’s a trick to instantly tell if the cooking oil in your kitchen is toxic.
You look at the smoke point…
The smoke point of an oil is the temperature at which an oil starts to break down and form compounds that can be extremely damaging to your health. When it comes to cooking, you want to choose an oil with a higher smoke point.
Health Effects of Overheated Oils
Once an oil starts to break down, it creates compounds that can be extremely damaging to your health. One of these compounds, acrolein, is one of the chemicals found in cigarette smoke and has been linked to ulcers and hemorrhages in the gut lining.
Studies have shown compounds in heated oil can cause altered glucose metabolism, increased risk of heart disease, and an increased risk of cancer, especially when heated repeatedly.
Worst Oils to Cook With
You want to look for a higher smoke point of closer to 400ºF for cooking; most oils are far below this.
Corn, Peanut, and Soy Oils
Smoke Point: 320ºF
Corn, peanut and soy oils are bad news, even for consumption without heating. Studies have shown these oils can increase your risk of dying from heart disease.
Canola Oil
Smoke Point: 350ºF
Canola oil is another oil that should be avoided. Most come from GMO ingredients, along with a lower smoke point. Which mutates fat molecules into compounds that may cause cancer and heart disease.
Safflower Oil
Smoke Point: 225ºF
Safflower oil has a very low smoke point and a high amount of PUFAs, making it easily susceptible to forming free radicals.
Free radicals have been linked to heart disease, aging, cancer, Alzheimer’s, Parkinson’s, and even inflammatory disease like arthritis. This is mainly due to their ability to severely damage your DNA.
Sunflower Oil
Smoke Point: 225ºF
Sunflower oil also has a low smoke point and is mostly PUFAs, which may contribute to inflammation and cancer.
Walnut Oil
Smoke Point: 320ºF
While walnut oil is actually a healthy oil due to its higher concentration of monounsaturated fats, it still has a lower smoke point. Because of this, it’s best to use walnut oil under gentle heat or enjoy raw on salads.
The 2 oils safe to cook with…
Olive oil is the go-to cooking oil for a lot of people.
And its 405ºF smoke point makes it a safe and healthy cooking oil.
But most people don’t know that virtually all olive oils are diluted with these cooking oils that have low smoke points. Even extra virgin olive oil has these cancer-risk oils mixed in it.
Why?
Because diluting olive oil cuts down on costs AND increases profits.
In short.
These mixed-in toxic oils turn olive oil into just another kitchen-poison.
But there’s one cooking oil left…
This oil has a smoke point of 520ºF and it supports a long and healthy life.
It’s a smooth, buttery dark green oil that’s naturally produced in Mexico.
This oil is one of the only cooking oils in the world that isn’t diluted with “cancer oil.”
So if you never want to poison your salads, meats, and pasta with your cooking oil again…
Over 5,623 Americans swear that this dark green cooking oil is the tastiest and healthiest oil around.
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