Are you using vegetable oils to heat up when using a frying pan?
Do you consider these vegetable oils to be the safer option?
Vegetable oils have a long history but the history of animal fats is considerably longer…
Some 100 years ago, the then soap company Proctor & Gamble bought into a German scientist’s idea to use waste plant material to formulate a product to resemble lard and cook like lard but that was nothing like lard. With clever and massive marketing, this product became a resounding success changing the way Americans and, gradually other countries, cooked. The product was sold as being healthier than animal fats, and consumers believed the myth.
Unfortunately that myth continues today in spite of the more recent and numerous studies that have confirmed that saturated fat (animal fats) consumption is not associated with heart disease.
The complete opposite is actually the case
In fact, the moderate consumption of animal fats has been linked with improved heart health and decreased risk of heart disease while scientists have found that heating up vegetable oils leads to the release of high concentrations of chemicals (called aldehydes
) which have been aligned to cancer, heart disease and dementia.
As well as consuming the toxins in vegetable oils, the actual cooking with vegetable oils can be considered an occupational hazard especially for restaurant and take out kitchen workers. While larger food chains may be aware of the problem, those in smaller establishment and even home kitchens can be at considerable risk.
More about those toxins
Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally.
During their manufacture, vegetable oils including margarines must be chemically removed, deodorized and altered. These are some of the most chemically altered foods in our diets, yet they get promoted as healthy. You can find out more about the long process used here
Vegetable oils have been increasingly used since the 1950s in processed foods and for frying and cooking. 100 years ago, butter consumption was at roughly 18 pounds per person annually with no vegetable oils. At the same time, cancer and heart disease were rare. Today with butter consumption at a low 4 pounds per person per year (and extremely high rates of vegetable oil consumption) cancer and heart disease figures have soared.
What to use to replace vegetable oils in cooking?
Extra virgin and other olive oils
are actually not ideal for cooking because they should really only be used cold or at room temperature.
Coconut oil, butter and of course the old fashioned lard are the saturated fats of choice. They are solids at room temperature. That's why they make great cooking fats - and have always made great cooking fats.
Heated coconut oil, lard, butter and even olive oil produce a substantially less amount of aldehydes. Saturated fats are great for brain and immune system health while animal foods in general are high in vitamins. Vitamins A, D, E
are fat-soluble, and you have to have the fat (that comes naturally in animal foods) along with the vitamins in order to absorb those vitamins.
It is really best to avoid vegetable oils and change to saturated oils instead for many reasons - but especially for your health and that of your family.