Wednesday, 24 February 2016 19:41

Why This Common Cooking Oil is a Cancer Nightmare

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In 1956, a large cooking oil company published a series of advertisements in popular women’s magazine maintaining that “fried foods can become light” when its vegetable oil is consumed in place of butter or lard. The strong message to homemakers was that vegetable oil was a low-calorie answer to the more out-dated fats they were cooking with.Millions of well-intentioned cooks made the change, thinking their families would benefit from the healthier fat.

Sixty years later we recognize that this cooking oil marketing campaign was clearly an industry success. Vegetable oils remains the go-to fat used in fried and processed foods. Marketers are still claiming that they’re healthier than animal fats because they contain no cholesterol and aren’t saturated. But what does the latest science have to say about this vegetable oil madness?

In a nutshell: all that “golden goodness” being dumped into deep fryers, drizzled on salads, and emptied into frying pans isn’t accurately the health benefit that industrial processors have long claimed it is. Today, the so-called “heart healthy” cooking oils (i.e. soy,canola(rapeseed),cottonseed, sunflower, and corn) just so happen to be among the leading causes of heart disease and cancer. Most shoppers have no inkling that they’re being deceived.

History of this Cooking Oil Exposes it as Toxic Waste

The chemical industry and prevalent media have long glorified vegetable oil as the “healthy” choice for dietary fat. This is mainly because it’s inexpensive to produce and creates large profits for the corporations. The alleged health benefits of vegetable oil as a cooking oil are insignificant.  And later more than 100 years as the main source in our food we are now finding the dreadful consequences of this sham − widespread chronic disease.

The beginnings of vegetable oil and how it rose to be the everyday fat used in food preparation are disconcerting. According to the book The Happiness Diet, it all started with global giant Procter & Gamble (P&G). P&G swayed the public to toss out their butter and lard in support of its own industrially-processed vegetable oil.

It’s all about profiting from waste. Consequently, when William Procter and James Gamble began producing soap from cottonseeds, they recognized that this method produced a lot of waste in the form of cottonseed oil. This oil would ultimately be touted as a “nutritious food,” though it has practically no nutritional value at all. In its raw form it’s essentially a toxin that some countries use as a form of male birth control.

A sneaky collection of marketing strategies combined with aggressive sample distribution ultimately secured this cooking oil into millions of homes and restaurants. Though this exploitation took a few years and considerable time and effort, the revolution of this industrial waste from waste to food was quite a triumph, and the rest is history.

An article published in Science Monthly concisely sums up how cottonseed oil, and vegetable oils, went from toxic waste to common cooking oil:

“What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.”

Here’s why Vegetable Oil is Extremely Unhealthy

So what’s the fuss? If vegetable oil allegedly benefits in lowering cholesterol and inhibit artery hardening, do we care where it comes from or how it came to be normal fare on our plate? Not so fast. Here are a few dirty details about vegetable oil that you may not know:

1) Vegetable oils are often rancid (gone bad) due to heavy processing and oxidation. A mishmash of high heat, pressure, and chemical solvents is used to extract vegetable oils from plants, exposing them to an unbelievable amount of air light and toxins. When this happens, these oils oxidize and become rancid, as well as lose all of their healing antioxidants. This renders them noxious and inflammatory.

2) Many vegetable oils undergo hydrogenation, which turns them into trans fats. In order to make a desirable consistency and texture for use in baking and cooking, vegetable oils are often hydrogenated to make them “creamier” and solid at room temperature. Hydrogenated and partially-hydrogenated vegetable oils are basically trans fats that inhibit the body’s normal metabolism of nutrients, leading to many health disorders such as:

  • Gastrointestinal disease
  • Immune system damage
  • Liver disorders
  • Atherosclerosis
  • Diabetes
  • Obesity
  • Cancer

The hydrogenation procedure may extend shelf-life of vegetable oils last but ingesting them has repetitively been shown in the scientific literature to generate many forms of cancer. One particular study completed by Vanderbilt University established that trans fat intake is linked with an increased risk of death. Not only from heart disease but from all causes, confirming that these oils are mostly toxic to our health.

3) Vegetable oils are associated with cancers of the colon, breast, and more. Researchers in Europe exposed that trans fat consumption can increase a woman’s risk of breast cancer nearly twofold. Comparable studies have confirmed trans fat intake as a major risk factor for colon and other forms of cancer as well.

What Cooking Oils ARE Good for You?

So what’s the answer? Return to the old fashion animal fats. If you’re vegetarian or vegan, you can use healthy saturated fats such as palm and coconut oil. Contrary to popular belief, saturated fats aren’t responsible for clogging your arteries and promoting heart disease − vegetable oils are!

“Unsaturated fat makes up 74% of the fat that is found in clogged arteries, and more than half of that is polyunsaturated fat,” explains Dr. Josh Axe, a leading expert in progressive health and nutrition.

The best oils you can use for cooking, as recommended by the renowned Weston A. Price Foundation, include:

  • Butter (preferably grass-fed butter that is darker yellow in color)
  • Tallow and suet from both beef and lamb (pastured with no hormones or antibiotics)
  • Lard from pigs (pastured with no hormones or antibiotics)
  • Chicken, goose, and duck fat (pastured with no hormones or antibiotics)
  • Coconut, palm, and palm kernel oils
Last modified on Wednesday, 20 April 2016 01:28
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