WHY ARE COOKED OILS HARMFUL?

WHY ARE COOKED OILS HARMFUL?

Cooked oils are possibly the most common health risk problem, especially for people who consume regular takeaway foods, deep-fried foods and chips cooked in oils.

Nearly half the fat that people consume is termed ‘hidden fat’; you can be sure it’s there because the food ‘tastes nice’.

Any oil or fat that has been heated will go through a process where the oxygen attached to the lipid structure becomes ‘oxidised’, or ‘lifeless’, so it desperately tries to stay alive by attaching to other living nutrients within the bloodstream.

NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.

These ‘lifeless oxidised particles’ are termed ‘free radicals’, and as the name implies, they are free to roam around causing trouble.

They ‘enjoy’ destroying skin cells and the result is premature ageing. They ‘enjoy’ destroying cellular structures, resulting in damage to the internal linings of arteries. They ‘enjoy’ breaking down DNA, resulting in possible birth defects. They also attack the immune system when it’s ‘down’, so they are nasty to the bone. Why do we enjoy them? They taste good for a few seconds and provide a ‘long-lasting’ meal.

Well, don’t leave it too late to ‘enjoy’ the abundance of flavour from pure cold-pressed oils: canola, flax, sunflower, soy, safflower, olive and walnut oil. Plus fresh nuts are really underestimated and often pushed to the side due to their price. As they say, you get what you pay for!

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