When cooking, very often we will use sunflower or olive oil to cook or fry our food. But many studies have revealed that certain types of oils are really dangerous for your health. In particular, scientists have found that heating vegetable oils led to the release of chemicals, called aldehydes. These substances would promote the development of diseases such as cancer, heart disease and dementia. Martin Grootveldprofessor of bioanalytical chemistry and pathology, notably stated that his research shows that a “fish and chips” fried in vegetable oil, contains at least 100 to 200 times more toxic aldehydes than the safe daily limit set by the WHO!
Conflicting debates over the dangers of cooking oils
So the National Health Service advise to substitute cooking in corn, sunflower and rapeseed oil, instead of butter and lard. Saturated fats actually raise cholesterol levels, increasing the risk of heart problems. Please note that other studies tend to qualify these remarks. The teacher Large fieldfrom the University of Montfort in Leicester explains: “For decades, authorities have warned us of the danger of butter and lard. But, we found that butter is much better for frying, like lard. People have told us that polyunsaturated fatty acids are healthy in sunflower and corn oils. But, when you start experimenting with them, subjecting them to high amounts of energy in a frying pan or an oven, these fatty acids undergo a complex series of chemical reactions that result in the accumulation of a large amount of toxic substances. »
Discover chia oil
Faced with such findings, it is good to know the oil that is good for health. You probably know chia seeds, now discover chia oil. Consuming this oil regularly would allow you to live longer, as the nutritionist assures Wendy Bazilianin the columns of Well and Good. “Chia seeds contain the highest level of this omega-3 fatty acid found in nature. Just one teaspoon of chia oil is considered an ‘excellent source’ of this essential omega-3 and provides more than the established adequate daily intake level.”, recalls Dr. Bazilian. If we compare with olive oil or even avocado oil, they contain barely 1% of omega. “Most cooking oils have higher percentages of monounsaturated fats and/or omega-6 polyunsaturated fats”explique Wendy Bazilian.
How to store chia oil?
Chia oil would also help reduce the risk of developing chronic diseases thanks to its high content of fiber, polyphenols, antioxidants and minerals. L‘chia oil can be eaten cold, warm or cooked at high temperature. It only begins to degrade from 215°.