The term “vegetable oils” refers to a group of oils that are obtained from plants. Sunflower oil, canola oil, soybean oil, and so on. Many vegetable oils, such as canola, soybeans, palm, corn, and sunflower oil, are a blend of oils. In the last decade, the consumption of refined vegetable oils has increased dramatically. Are they, however, healthy? Vegetable oils are not obtained via natural pressing but rather through the use of chemicals. The damage, however, does not end there. Before it reaches the shelves of your grocery store or supermarket, the oil is deodorized and changed.
To extract the most oil, the grains are mixed with a chemical called ‘hexane.’ The oil is then heated to remove the solid wax, which causes the oil to oxidize. To remove even more contaminants, the oil is chilled, bleached, and degummed with further chemicals. It is then deodorized chemically. When you cook with vegetable oil, you are ingesting several of these toxins inadvertently. Anything that has been exposed to that many chemicals can’t be good for you. Even if the oil appears to be in good condition and smells pleasant, oxidized oils are known to cause inflammation and pain in the body. Polyunsaturated fats, which are bad for human bodies, are abundant in vegetable oils. The arteries become clogged, and the cells become mutated. Harmful fats that enter the body through the skin can cause skin cancer.
Vegetable oils are high in omega 6, which increases cancer cell proliferation, blood coagulation, and inflammation. Genetically modified organisms (GMOs) are used in the production of many vegetable oils, including corn, canola, and soybeans (GMO). These are usually pesticide-sprayed and genetically modified, making them unfit for human consumption. There are a few vegetable oil replacements that are readily available that you should consider utilizing in your cooking.
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