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Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts.
- Thread starter Beefy
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hydragonwarrior
Member
Get used to seeing this for another 5 pages until we start thinking rationally again.
Muppet of a Man
Member
How could they do that when fast food places like McDonald's that specialize in killing and profiting from the poor while getting massive tax subsidies courtesy of farm bills and the tax payer use almost exclusively these cheap vegetable oils (i.e., corn and soybean oils)?
Yes, but still an unhealthy amount of omega-6. I mean, it's definitely not as bad as corn or sunflower.
I don't find coconut oil gross but I agree it does change the flavor somewhat. I prefer butter whenever possible.
I actually just translated the German term "geklärte Butter" which is commonly called "butterschmalz"
My grandmother and great grandmother used it for close to everything besides palm fat and normal butter.
But yes I meant ghee ^.^
Also today I learned that there is rice oil. Will try that soon for a change
Muppet of a Man
Member
Ghee is great because it is essentially just removing the milk solids (i.e., residual milk proteins and sugars) from butter in order to make it shelf stable, as those milk solids become rancid quickly when not refrigerated. That's why ghee is literally clarified butter. You can make it at home by heating up butter to a relatively low temperature on the stove and skimming the milk solids off the surface of the melted butter.
Blood Diamonds
Banned
next week: your clothes can cause cancer, say experts.
ZombiePlatypus
Member
It really is. The back and forth is insane.
I thought you weren't supposed to heat up or cook with olive oil?
velociraptor
Junior Member
What if you cook without oils?
That is the only true way. Come check out the http://www.neogaf.com/forum/showthread.php?t=505559
mmmmmm BBQ
Sleight of Jam
Banned
What doesn't contribute to cancer though?
DJ_Lae
Member
Grapeseed would be virtually identical to sunflower oil in terms of the types of fats, I believe.
It's one that I switched to a few years back before realizing that it wasn't any improvement over any of the other vegetable-type oils.
Canola is the only one I keep in my cupboard simply because everything else is cost-prohibitive for deep frying (and I deep fry so rarely the oil itself doesn't bother me).
If you can find ghee in the store I would just buy it...luckily my local supermarket carries this: http://www.purityfarms.com/
To be fair, the decades of misinformation, switching of viewpoints, and other constantly changing research is confusing and overwhelming for many, especially with a lack of general public education on the topic of food. It breeds apathy, and it's not hard to see why.
It's different when a new physics discovery throws out old theory; when you've been told "X is healthy" for a decade, and then are told "Actually X may increase cancer", long after your body may be affected, it's easy to just say "screw all that". Not specifically with the oils, but in general.
Doesn't mean it's a good attitude of course.
CadetMahoney
Member
one day one of these stories will be right and it will be a case of "boy who cried wolf", and no one would believe it. 
Huh. I always used to cook with olive oil and switched from it about six months ago because of the smoke point issue. I figured it was doing more harm than good. Looks like that was wrong.
Those people who cook with avocado oil, what's the smoke point like on that? I don't really do any deep frying as such, I just want to know what I should be using to line a pan with to look stir fry or brown some pieces of chicken or cook a steak.
Those people who cook with avocado oil, what's the smoke point like on that? I don't really do any deep frying as such, I just want to know what I should be using to line a pan with to look stir fry or brown some pieces of chicken or cook a steak.
DJ_Lae
Member
500F, roughly. It's the highest of any oil, I believe (just don't get natural or cold-pressed avocado oil, its smoke point will be a lot lower). Also has no flavour, which is nice.
GifGafIsTheBestGaf
Member
oh god, i hope this shit doesnt hit facebook or the so called journalists in my country. im worried my grandparents will stop eating food as a whole, first red meats and now this.
BlackSalad
Member
If you actually read my post, I was talking in terms of oxidative stability of the oils, not to make an argument that omega-6's are "healthier" than omega 3's, which I never even mentioned in my post. Also, just to correct you again, high oleic sunflower and high erucic rapeseed are not full of omega-6's, they are prominently omega-9 fatty acids, as is olive oil. HO sunflower and HE rapeseed both have less omega 6 FA's than olive oil, just FYI (around 2.5% or so, depending on where it is grown)
This thread is about the breakdown of vegetable oils with heat, not the metabolism of different fatty acids, in case you forgot.
Okay, thanks. It doesn't seem like it's *that* expensive in the UK (it's certainly is more expensive, but I don't use huge amounts of oil, so 25% isn't a huge deal to my life), so it seems like it's a good idea to use that or olive oil or butter depending on cooking temperature.
darkinstinct
...lacks reading comprehension.
Pretty much. Some people smoke for decades, don't get cancer. Others do. Leads me to believe cancer is genetically enforced and not by what you do or don't do.
While it's true those things do happen, it has been proven that you are more likely to develop cancer if you are a smoker. Looking at smokers who don't get cancer or non-smokers who do doesn't change this fact. There are always going to be outliers.
BlackSalad
Member
generally, a vegetable oil is any botanically based fat, whether it be shea butter, jojoba wax, soybean oil, etc.
Roasted nuts have oxidized oil also, whether it was initially present in the nut or added. In fact, the distinct smell of roasted peanuts is due to the oxidation of the oil (the smell is volatile aldehydes and ketones which are secondary oxidation products). Highly oxidized/old oil from any source will often smell like roasted peanuts.
you can buy it in every supermarket in Germany as "butterschmalz" ^_^
Magic Mushroom
Member
I use ghee and coconut oil. Both awesome.
way more
Member
The chart the article uses says the chemical changes occur when exposing the oils to high heat for over 30 minutes. If so this basically says that deep frying food is not good for you.
That's what I hate about these articles, they never actually consider how people cook. If you are making a stir-fry then your canola oil will be high temp for maybe 7 minutes tops. Given the research that's barely more dangerous than olive oil or coconut. And then you have the "healthy" cooking brigade come on here and not even notice the blatant fallacy. But they are still probably great cooks.
What is going to give you cancer first, the shit diet it would require to eat more deep fried foods all the time or the toxins caused by deep frying food in oil that has been cooking for over 30 minutes?
That's what I hate about these articles, they never actually consider how people cook. If you are making a stir-fry then your canola oil will be high temp for maybe 7 minutes tops. Given the research that's barely more dangerous than olive oil or coconut. And then you have the "healthy" cooking brigade come on here and not even notice the blatant fallacy. But they are still probably great cooks.
What is going to give you cancer first, the shit diet it would require to eat more deep fried foods all the time or the toxins caused by deep frying food in oil that has been cooking for over 30 minutes?
Well..that sucks.
edit: what about peanut butter? I assume the added oil is room temp?
http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/acrylamide
Acrylamide and Cancer Risk
Certain foods are more likely to contain acrylamide than others. These include potato products (especially French fries and potato chips), coffee, and foods made from grains (such as breakfast cereals, cookies, and toast). These foods are often part of a regular diet. But if you want to lower your acrylamide intake, reducing your intake of these foods is one way to do so.
:\
Acrylamide and Cancer Risk
Certain foods are more likely to contain acrylamide than others. These include potato products (especially French fries and potato chips), coffee, and foods made from grains (such as breakfast cereals, cookies, and toast). These foods are often part of a regular diet. But if you want to lower your acrylamide intake, reducing your intake of these foods is one way to do so.
:\
PumpkinSpice
Banned
The chart the article uses says the chemical changes occur when exposing the oils to high heat for over 30 minutes. If so this basically says that deep frying food is not good for you.
That's what I hate about these articles, they never actually consider how people cook. If you are making a stir-fry then your canola oil will be high temp for maybe 7 minutes tops. Given the research that's barely more dangerous than olive oil or coconut. And then you have the "healthy" cooking brigade come on here and not even notice the blatant fallacy. But they are still probably great cooks.
What is going to give you cancer first, the shit diet it would require to eat more deep fried foods all the time or the toxins caused by deep frying food in oil that has been cooking for over 30 minutes?
Oh wow, I can't even remember the last time I pan-fried anything for longer than 10 minutes.
shinobi602
Member
Frying in olive oil? Fuck that.
So basically eat grass. Fantastic.
I don't eat junk good really, but when did coffee and virtually all grains join that list?
Snowman Prophet of Doom
Member
The chart the article uses says the chemical changes occur when exposing the oils to high heat for over 30 minutes. If so this basically says that deep frying food is not good for you.
That's what I hate about these articles, they never actually consider how people cook. If you are making a stir-fry then your canola oil will be high temp for maybe 7 minutes tops. Given the research that's barely more dangerous than olive oil or coconut. And then you have the "healthy" cooking brigade come on here and not even notice the blatant fallacy. But they are still probably great cooks.
What is going to give you cancer first, the shit diet it would require to eat more deep fried foods all the time or the toxins caused by deep frying food in oil that has been cooking for over 30 minutes?
The thing is, though, that even at 10 minutes, the vegetable oils have a fair bit more toxicity, even if it's not much in absolute terms. If you look at a diet as being about minimizing risk in the long-term, then it's better to conduct your cooking in such a way as to prevent toxins from building up in your body in quantity and potential effect over time.
CornBurrito
Member
What makes the process disgusting? Scary spoopy chemical names?
CornBurrito
Member
Can someone please please please finally tell me what high temp and low temp are in these cooking contexts?
If I were inclined could I cook eggs on the stove using olive oil? Or is that high temp?
way more
Member
RAPEseed
The test was done at 180c, or about 350 F which is much too high too fry eggs in and 10 minutes would be much too long for eggs. All in all the real world implications of this study in actual cooking seems moot, unless you eat fried food daily and then that's it's own host of problems. You might as well have a study say "Eating five or more cheesecakes a day linked to low vitamin C levels."
But then people couldn't act oddly proud that they only cook cook with olive or coconut oil and have been doing it for a long time.
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