A lot of people who want to adopt a healthy diet use vegetable oils for cooking, convinced that this is a healthy habit. However, recent studies have revealed that they’re actually far from this. Cooking with this type of oils – specifically extravirgin olive oil – can release high levels of toxins, closely related to serious conditions such as cancer and heart disease.
They’re unstable at frying!
In the presence of oxygen, compounds with carcinogenic properties, such as acrolein, are generated. In addition, vegetable oils are subjected to intensive processing, which involves several stages, such as refining, bleaching, deodorization, filtration or extraction of saturated fatty acids, in order to thin and streamline the final product.
A recent study conducted by researchers from the University of Minnesota revealed that when vegetable fats from seed are heated at a regular temperature for cooking, 180 degrees Celsius, they generate toxic chemical compounds that could be guilty of producing cancer.
The higher the burning point of oil is, the healthier it is, say experts. For example, sunflower oil has a burning point of 232 degrees, while avocado oil needs 271 degrees. Vegetable oils, on the other side, need between 185 and 210 degrees Celsius.
They are hazardous to health!
The fact that these oils oxidize immediately after being exposed to heat leads to the creation of free radicals, responsible for creating many diseases. Moreover, each time the oil is reused, the concentration of these compounds increases!
The fifth time you reuse vegetable oils, the quantity of chemicals it contains grows five times, compared to how much it contains initially!
Finally, the worst part is that people aren’t aware of these facts and they keep using the same oil over and over again, not knowing what risks they’re exposing to, no matter if we’re talking about vegetable oils or other type of oils.