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"You May Be Using Harmful Cooking Oil
And Endangering Your Family!"
Find Out Why Some Cooking Oils Are Bad For You
Well, if you have read my previous post on The Myth On Cholesterol, you will think that eating fried or oily food will not do you any danger in giving you high blood cholesterol if you take the appropriate amount of water before you eat. Now, that thinking is partially fine.
Partially fine?
You see, what this post is going to show you is not on the danger of cholesterol in your cooking oil. Even if you have bought a 'cholesterol free' cooking oil, you are still risking your health eating the highly processed cooking oil.
What you will read in this post is about the content of cooking oil purchased from the supermarket. You will find out how cooking oils are manufactured and processed.
To begin with, most of the cooking oil you find on the supermarket shelves may be harmful. Those that you think are the safest are from those companies with the highest marketing budget. Read again the last sentence. This is true in most industries. One good example is the milk industry that has claimed that milk is good for us. It is a hoax perpetuated by large advertising campaign budget from people who are profiting from it.
If milk is good, why are babies dying in China?
Now, let's come back to our topic on cooking oils.
Cooking oils are made from: sunflower, coconut, canola, vegetable, peanut, grape seed, olive, palm, soybean, rapeseed, and many others.
All these are natural fruits or plants that contain rich enzymes and valuable ingredients.
Cheap Cooking Oil
1. Destroyed Nutrients
These minor ingredients or nutrients are antioxidants, phytosterols, chlorophyll, flavor molecules, color molecules, lecithin, and other oil-soluble beneficial molecules. During the manufacturing process, all these ingredients are destroyed.
2. Chemically Treated
The oils go through a process of refining, bleaching and deodorizing. After this process, the oil becomes colorless, tasteless and odorless. This process is to lengthen the shelf life of the processed cooking oil.
Oil molecules that are damaged during the manufacturing process becomes very toxic. In an animal testing, "The damaged molecules found in cooking oils are much more toxic than the trans-fats which, according to the Harvard School of Public Health, double the risk of heart attacks, kill at least 30,000 people in the US every year, and increase diabetes." Source.
What's more, the oils from the plants cannot last long. Therefore manufacturers have to chemically treat them to prolong the cooking oils shelf life. Corrosive acids (that are usually found in products to burn clogged sink and drain pipes open) are used to treat the oils. The oil molecules cannot sustain the shelf life and it is therefore remove with these acids.
3. Tasteless, Odourless and Colourless
Bleaching clays are used to remove more oil molecules. The oil molecules are what the original oil should look like, thick and solid colour. These oil molecules absorb light and the light will cause the oil to go bad fast. With the bleaching process, the good oil molecules that give oil its colour is removed giving it a clear transparent look that you see on the supermarket shelves. The clear oil colour also gives a better appeal to the product and trick consumers into thinking that the oil is good.
Bleaching causes the oil to go rancid and gives a bad odour. So a process of deodorizing is introduced by heating the oil at between 220 to 245 degrees celcius. This process removes the bad odour and flavour.
Therefore your cooking oil is now colourless, tasteless and odourless but it sure has a longer shelf life.
4. Preservatives
Synthetic preservatives such as BHT, BHA are used to replace the natural antioxidants (beta-carotene and vitamin E) which were destroyed in the refining process.
Now, the next time you buy your cooking oil, how do you choose a good cooking oil? Most of the cooking oils are treated in the process described above.
Adding to confusion is the claim of no cholesterol, fat free, organic, and other great wordings printed on the labels.
Choosing Healthiest And Best Cooking Oil
So, which is the best cooking oil?
Ensure that your cooking oils are:
1. Unrefined
Your cooking oils should be unrefined. It should not go through any refining process such as bleaching and deodorising. These oils retains the original flavour, aroma and colour of oil. Nutrients and antioxidants (mainly vitamin E) naturally present in the oil are also well preserved.
2. Cold-pressed
The oils should be cold-pressed - using expeller pressed extration method - to get the oils out from the seeds or plants without solvent or any high heat application. High heat will damaged the oil molecules.
3. First Pressed
Your oils should be from the first pressed oil. In Olive Oil, the first pressed oil is known as 'extra virgin oils'.
4. No Preservatives
Your oil should be void of any synthetic chemicals or preservatives which may be used during the manufacturing process.
5. Dark Glass Bottle
Oils should be bottled in dark glass bottle. This prevent the oil from being oxidised through UV light exposure.
6. Original Rich Flavour
Finally, your oil, if it has all of the above, should smell great and you can tell by the rich flavour and aroma as soon as you opened the cap.
Read more: Fats That Heal, Fats That Kill
1 comments:
Correction: Babies are dying in China due to melamine contamination added to baby formula by unscrupulous manufacturers to mask the fact that there was too little protein, presumably due to having watered down the formula to make more profit. This is the same contaminant that sickened and killed thousands of pets in the US and Canada in dog and cat food, and those pets were not drinking baby formula, cow's milk or anything of the sort!
To get an equivalent amount of calcium in vegetables, such as broccoli, you would need to eat very large quantities. Children and the elderly, whose calcium needs are greater, often have difficult time consuming the necessary quantity of vegetables.
Dentists who treat vegetarian children too often observe that the rate of tooth decay is greatly increased, and we can presume their bone development may be compromised in these situations as well. Only the most careful and well studied of vegetarians can prevent serious harm to growing children who avoid all dairy products. Children in some cultures are fed their mother's breast milk for up to five years, and this may be an option parents who wish to raise their children vegetarian should strongly consider.
Factory farming and the addition of many drugs to treat overcrowded dairy herds have certainly contributed to antibiotic resistance in dairy and meat products. Consequently, it is true that milk is not as healthy as it ought to be, but not true that dairy, across the board — even to include organic — is harmful.
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