Be very careful when using vegetable and plant oils in cooking. As soon as the oil is heated and mixes with oxygen, it oxidizes, it goes rancid. Oxidized cholesterol is introduced into your system every time you eat something cooked in vegetable oil.
Avoiding all vegetable cooking oils, including canola, corn, cotton, soy, sunflower, etc. If you are using olive oil, grape seed oil, hemp oil “never” heat these either.
Instead, use organic coconut oil, which remains stable and does not oxidize as quickly at higher temperatures.
Another reason for avoiding vegetable cooking oils is that the majority of them (at least in the US) are made from genetically engineered crops.
In addition, these are heavily processed, and likely contain pesticides and herbicides.
With these cooking oils, not only do you get the issue of the polyunsaturated fats being oxidized and becoming rancid, you also have the added toxic variables, such as Glyphosate and toxins found in genetically engineered corn and soy.
If you read my site you know that Glyphosate is the active ingredient in the broad-spectrum herbicide Roundup, which is used in very large quantities on all of these types of crops.
“I am a proponent of eating far more uncooked food and certainly, zero foods cooked in oil,”
“I strongly urge [my patients] to eat more raw uncooked foods, because heat is damaging the oils, which in turn is going to damage the cholesterol and lead to vascular disease problem.”