If you’ve trained with me before, you’ll know my views on cooking with vegetable oils and how toxic they can be for you and your family.
You will also probably already know that avocado and coconut oils are my favourite cooking oils of choice – being more stable and not giving off as many toxins when cooking (coconut oil gives off hardly anything when frying for a 10 minute period).
I’ve been saying it for years, and reading a lot of research linking cooking with vegetable oils at these high temperates to cancer and it seems that the media have finally caught up, done their own investigations and released some research that should hopefully get out there to so many more people.
Here is a link to the telegraph article
So why should you not cook with vegetable oils? Heating vegetable oils releases high concentrations of chemicals called aldehydes which have scary links to cancer, heart disease and dementia.
As well as toxic chemicals these vegetable oils are high in omega 6 which can cause an imbalance seeing as most of the world are deficient in Omega 3 but consume too high amounts of Omega 6.
Omega 6 is an inflammatory oil that contributes to so many prevalent diseases in this day and age. Omega 3 on the other hand boasts an array of health benefits, especially to the brain and it’s worth thinking about supplementing your diet with Omega 3. Click here to find out more about Nature’s Sunshine Super Omega supplements.
Oxford Professor Stein said: “I believe the lack of omega 3 is a powerful contributory factor to such problems as increasing mental health issues and other problems such as dyslexia.”
Evidence for this toxicity in vegetable oils used in cooking have been in existence for a long time with many health concerns surrounding its use.
Which is why I’m so pleased to see this finally feature in the mainstream media, albeit 10 years too late.
It’s better late than never and it’s better late than never swapping those vegetable cooking oils for avocado, coconut oil or grass fed butter. You won’t regret it!