Cooking With Canola Releases More Toxic Cancer-Causing Chemicals Than Any Other Type of Oil. Experts recommend frying foods in coconut or extra virgin olive oil as opposed to vegetable oils. They even go so far as to say that using lard or butter poses fewer health risks than frying foods in safflower or corn oils.
FAQ cooking with canola oil releases more toxic cancer-causing chemicals than any other type of oil
Does canola oil cause cancer?
When canola oil is heated (aka. when we cook with it), it produces high levels of butadiene, benzene, acrolein, formaldehyde, and other nasty compounds. These chemical compounds, combined with increased free radicals create the perfect environment for cancer growth. Researchers have found that cancer cells feed on the oleic acid in canola oil.
What happens when you cook with canola oil?
Canola oil is extremely unstable under heat, light, and pressure, which causes oxidation and releases free radicals inside the body. When canola oil is heated (aka. when we cook with it), it produces high levels of butadiene, benzene, acrolein, formaldehyde, and other nasty compounds.
What is canola oil?
What is Canola Oil? Canola oil comes from a descendant of the rapeseed plant, a member of the Brassica genus, along with some of our favorite vegetables like kale, broccoli, cauliflower, and cabbage.
How does canola oil affect your heart health?
As a major contributor to inflammation in the body, canola oil takes a toll on our cardiovascular system – particularly blood pressure. Studies have found that canola oil shortens the life span of stroke-prone and hypertensive animal subjects. One study explored the relationship between rats fed canola oil and rats fed non-canola oil diets.
Canola oil is not toxic (Debunking myths from Food Babe, Mercola, etc.)
All Vegetable Cooking Oils – the most Dangerous thing you Consume
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