This common ingredient could give you cancer

Cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now

Cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now recommending food be fried in olive oil, coconut oil, butter or even lard.

Scientists found that heating up vegetable oils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.

Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.

Cheap vegetable oil made from seeds (canola, sunflower, corn, safflower, grapeseed, rice bran and soybean oils) is a new addition to the human diet. Unlike animal fats and oils made from fruit (olive, avocado and coconut oils), they’re very high in polyunsaturated fats and in particular something called an omega-6 fat.

A recent study found that when seed oils containing these fats are heated at a normal cooking temperature (of 180 degrees celsius), they create highly toxic chemicals known to be involved in cancer causation.

Each time the oil was re-used the concentration increased massively. The study showed that by the fifth day of oil re-use, it had five times the concentration of these chemicals that it had on the first (which was already alarmingly high).

But worse than that, the researchers also made the point that all they could measure was the amount of these chemicals left in the oil. Since they are highly volatile, they are constantly escaping into the air around us when the food is being cooked.

According to another recent study, it is likely that this volatility explains the stubbornly high rates of lung cancer among women in Asian countries (where smoking is rare among women, but wok frying with Canola oil is a daily task).

Do you use seed oils or other fats while cooking?

  1. Life is full of hazards and another “could cause …” Is of little benefit. The truth is we all get sick and die from something. Better to just enjoy what life we have and accept that one day it will end. You could die from worrying about what might kill you.

    • Royce R. Baucke  

      So agree with you…..

  2. Yep, think I’l risk a piece of chocolate cake with cream and a cup of coffee now!

    • Janine  

      Oooh! Helen, I’ll see you, & raise you one, by adding a glass of Tia Maria, WITH Cream!
      Cheers to you!

  3. don campbell  

    breathing contaminated air causes cancer too do you suggest we stop breathing too?

    • Janice  

      Yeah, Don, but if we did that, there’d be nobody to send them funds for their stupid investigations!

  4. Jasmine  

    Oh! Here we go, YET again!

    Think these boffins’ just release info to fulfil their own sense of importance, & funds incoming!
    They really must want us all to curl up, & die NOW!

    As my wonderful GP says, we’re ALL going to die sometime, so just take/eat/do everything in moderation, & enjoy life as much as possible, in one’s circumstances, all considered.

    As far as I know, besides the other three ‘good’ oils, Canola is the best seed oil. This info given to me by a Food Chemist.
    I never re-use my Canola oil. Always fresh.
    Asians’ would reuse as they’re cheapskates!

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