Health A-Z

How Toxic Are Your So-called “Healthy” Cooking Oils?

Are all cooking oils safe?”

This is what Joseph, a family friend, asked me two months ago.

He was shocked to hear my response: “No.”

oil pan

After telling him about all the deadly implications of consuming oils, he and his family made a life-changing decision, which brought them a lot of unexpected benefits.

  • His daughter got rid of acne in two months >> She had been confronting this issue for over three years.
  • His wife said that her food cravings lowered exponentially >> she even got rid of her usual stomach burns.
  • He was pleased to see that the problems he had with his irritable bowel syndrome disappeared.

You might be surprised, but many highly commercialized so-called “healthy” cooking oils and fats are actually very toxic for your health:

  • Canola Oiloil
  • Corn Oil
  • Soybean Oil
  • “Vegetable oil
  • Peanut Oil
  • Sunflower Oil
  • Safflower Oiloil
  • Cottonseed Oil
  • Grapeseed Oil
  • Margarine
  • Shortening
  • Any fake butter substitutes

But what makes them dangerous?

  • They contain more omega-6 than omega-3 fatty acids. This imbalance causes a host of problems in your body, because high amounts of omega-6 cause inflammation.
  • In addition to this, scientists have revealed that heating up vegetable oils leads to the release of high concentrations of chemicals called aldehydes (toxic substances linked to many diseases).
  • The World Health Organization warns that sunflower and corn oil are in the top two most dangerous oils, because they produce 20 times more aldehydes than other any other oils.
  • Not only that but they are extremely processed and contain many added substances that become harmful for your body in the long run.

This puts your health in the danger zone, and leaves you defenseless against:

  • Cancer
  • Cardiovascular diseases
  • Type 2 diabetes
  • Obesity
  • Metabolic syndrome
  • Macular degeneration
  • Rheumatoid arthritis
  • Asthma
  • Cancer
  • Psychiatric disorders
  • Autoimmune diseases

Be aware of the smoking point.

This refers to the moment during which an oil begins to smoke. The generated smoke is actually a toxic fume filled with free radicals, which pose a high threat to your body.

When you’ll begin to see the vapors emitted by the heated oil, that’s a clear indicator that the oils are starting to decompose. This chemical change not only negatively affects the food’s flavor and nutritional value, but also creates carcinogenic compounds.

These compounds feed the inflammation in your body. And the more it grows, the more it destroys healthy cells and tissues in your body.

So what can you do?

The following list will show you how and when to use oils and fats appropriately:

  • Extra virgin olive oil
    • Best for dressing salads, drizzling over pasta, and baking.
    • Avoid frying it at high temperatures.
  • Rapeseed oil
    • Best for roasting potatoes and frying.
    • Don’t use in anything that doesn’t involve high temperatures.
  • Lard
    • Best for baking and high-temperature frying.
    • Don’t use in anything that doesn’t involve high
  • Ghee
    • Best for high-temperature frying.
    • Worst for anything that doesn’t involve high temperatures.
  • Goose/ duck fat
    • Best for high-temperature frying and roasting potatoes.
    • Worst for anything that doesn’t involve high temperatures.
  • Coconut oil
    • Best for high-temperature frying and baking.
    • Worst for drizzling over food, although it can be combined with other ingredients to make a dressing.

Also you should always keep in mind to buy only cold-pressed oils. Those are the healthiest.

They are also very easy to find! Go to Walmart or any health store, or order it from amazon and you’re good to go.

Being healthy is not about struggling. It’s about good habits and keeping informed.

I am here to help you achieve a better health.

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