Post by account_disabled on Mar 4, 2024 23:49:16 GMT -5
Many consider them a "healthy" substitute for butter, as they are reputed to have less saturated fat than butter. And they are cheaper than olive oil. However, some studies have questioned these claims in recent years, warning that oils that are marketed as vegetable oils are not as "good" as is believed. In fact, they can be harmful to our health, say specialists. And "vegetable" is not always synonymous with "healthy." The blame is mainly on the omega 6 they contain, which can cause inflammation within our body, increasing the chances of us suffering from diseases such as arthritis, depression or skin cancer, among others. Other studies talk about hormonal alterations and damage to the reproductive and neuronal systems. Australian David Gillespie did his own research, as reported in his book "Toxic Oils . " And he came to the conclusion that some vegetable oils are "dangerous to health." "Their supposed 'benefits' are based on the false assumption that saturated fats are bad [for cholesterol], but there is no scientific evidence of this and some studies have, in fact, proven the opposite," Gillespie told the BBC. World. In what cases is this theory applied? We tell you which are the vegetable oils whose consumption, according to specialists, you should avoid or reduce as much as possible.
Sunflower oil Research from the University of the Basque Country (UPV) in Spain, published in 2012, showed that some oils - such as sunflower oil - contain America Mobile Number List certain organic compounds called aldehydes, supposedly linked to neuronal disorders and some types of cancer. According to María Dolores , head of the Department of Pharmacy and Food Sciences and co-author of the study, aldehydes contaminate the environment and can be inhaled. And they remain in the oil even after it has been heated. According to scientists, sunflower and linseed oils (especially the first) are the ones that have the highest amount of these compounds, while olive oil generates them in a much smaller amount. «We do not intend to alarm the population, but the data is there. And we must take them into account,” said . Gillespie is more emphatic about this: "At the levels at which we consume them, these oils are no less toxic than ingesting poison," he warns. 2. Corn oil Both sunflower and corn oil are high in polyunsaturated fats.
As Martin from De Montfort University, in Leicester (United Kingdom) explained to doctor and BBC journalist Michael Mosley, "sunflower and corn oils are good, as long as they are not used for frying or cooking. It is a simple chemical question; “Something that we think is healthy for us becomes very harmful at frying temperatures,” added , who personally investigated the issue. According to , it is better to use olive oil, because "it contains fewer toxic components and these are less harmful to the human body." In fact, their research suggests that it's better to cook with butter than corn oil. "If I had a choice between lard and polyunsaturated (fats), I would always choose the former Canola oil Canola oil is one of the most popular vegetable oils. Its origin is in Canada (and that's where its name comes from). It was the industry of this country that began to develop it, in 1978, genetically modifying rapeseed plants. It was cheap, easy to grow, and apparently healthy. But soon information began to emerge about the harm of the erucic acid contained in this oil and that it can be toxic. "Toxic oil is marketed as 'vegetable' oil, but this concept is ironic because there is no such thing," says Gillespie. "Vegetable oils are extracted using industrial processes that include pressing and heating the seeds," explains the Australian. The consequences of consuming these oils, Gillespie says, can be serious.
Sunflower oil Research from the University of the Basque Country (UPV) in Spain, published in 2012, showed that some oils - such as sunflower oil - contain America Mobile Number List certain organic compounds called aldehydes, supposedly linked to neuronal disorders and some types of cancer. According to María Dolores , head of the Department of Pharmacy and Food Sciences and co-author of the study, aldehydes contaminate the environment and can be inhaled. And they remain in the oil even after it has been heated. According to scientists, sunflower and linseed oils (especially the first) are the ones that have the highest amount of these compounds, while olive oil generates them in a much smaller amount. «We do not intend to alarm the population, but the data is there. And we must take them into account,” said . Gillespie is more emphatic about this: "At the levels at which we consume them, these oils are no less toxic than ingesting poison," he warns. 2. Corn oil Both sunflower and corn oil are high in polyunsaturated fats.
As Martin from De Montfort University, in Leicester (United Kingdom) explained to doctor and BBC journalist Michael Mosley, "sunflower and corn oils are good, as long as they are not used for frying or cooking. It is a simple chemical question; “Something that we think is healthy for us becomes very harmful at frying temperatures,” added , who personally investigated the issue. According to , it is better to use olive oil, because "it contains fewer toxic components and these are less harmful to the human body." In fact, their research suggests that it's better to cook with butter than corn oil. "If I had a choice between lard and polyunsaturated (fats), I would always choose the former Canola oil Canola oil is one of the most popular vegetable oils. Its origin is in Canada (and that's where its name comes from). It was the industry of this country that began to develop it, in 1978, genetically modifying rapeseed plants. It was cheap, easy to grow, and apparently healthy. But soon information began to emerge about the harm of the erucic acid contained in this oil and that it can be toxic. "Toxic oil is marketed as 'vegetable' oil, but this concept is ironic because there is no such thing," says Gillespie. "Vegetable oils are extracted using industrial processes that include pressing and heating the seeds," explains the Australian. The consequences of consuming these oils, Gillespie says, can be serious.