Cooking With Vegetable Oils Releases More Toxic Cancer-Causing Chemicals Compare To Other, Say Experts

Scientists have warned consumers numerous times about the dangers of cooking with vegetable oils, which are the oils extracted from the seeds of corn, sunflower, peanut, canola, soybeans, and safflowers.

Experts recommend frying foods in coconut or extra virgin olive oil as opposed to vegetable oils. Cooking with canola 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.

This is because heating vegetable oils, especially at intense temperatures, releases toxic compounds known as aldehydes, which have been linked to …read more