The Scary Truth About Vegetable Oil: Why It Should Be Throwed Out of Your Kitchen

Are you sure your vegetable oil is safe?

Recent research in the field of food chemistry is forcing us to reconsider our attitude towards this product.

It turns out that the usual sunflower, corn or rapeseed oils, when heated, turn into a source of dangerous compounds that accumulate in the body over the years.

Mistake #1: “Vegetable oil is suitable for frying.”
Most people don't even know about the "smoke point" - the temperature at which oil begins to smoke and release carcinogens. For example, unrefined sunflower oil is destroyed at 107°C, and the average frying temperature in a frying pan is 160-180°C.

Mistake #2: “All oils labeled ‘refined’ are safe.”
Refining removes impurities, extending shelf life, but it also strips the oil of natural antioxidants (such as vitamin E) that neutralize free radicals. In addition, processing with chemical solvents (hexane) can leave traces of toxins in the product.

Mistake #3: “Olive oil is healthy in any form.”
Extra virgin olive oil is indeed heat-resistant (smoke point 210°C), but only if it is fresh and stored in the dark. In light and heat, its healthy fats oxidize, turning into trans fats.

Take note

Tip #1: Choose your oil wisely:
— For frying: coconut (smoke point 230°C), ghee (250°C) or avocado (270°C).
— For dressings: unrefined extra virgin olive oil (cold pressed), flaxseed (only for cold dishes), sesame.
— Avoid: canola, soy, corn - they often contain GMOs and chemical residues.

Tip #2: Never reuse oil.
After frying, food particles remain in the oil, which accelerate oxidation when reheated. If you decide to use it again, strain it, store it in the refrigerator for no more than a day, and do not heat it above 120°C.

Tip #3: Read labels like a detective and avoid these clues:
— “Partially hydrogenated fats” is code for trans fats, which raise “bad” cholesterol (LDL).
— “Vegetable oil” without clarification is often a mixture of cheap refined oils.
“Cholesterol-free” is a marketing ploy, since cholesterol is found only in animal fats.

Don’t be fooled by “healthy” labels—most vegetable oils in supermarkets are made for profit, not for your health. Replace them with proven alternatives, and your cells will thank you.