Compared with cold-pressed virgin olive oil in glass bottles, the plastic-bottled vegetable oil in the supermarket is truly bang-for-your-buck, and it can be found in almost every kitchen. However, how often can vegetable oil be used for frying, boiling, sautéing, and deep-frying? Be careful, as you may be unknowingly ingesting carcinogenic toxins.
Vegetable Oil Refined at High Heat Contains Carcinogenic Toxins:
The raw materials of commercially available vegetable oils, such as soybean oil, corn oil, sunflower oil, and grapeseed oil, are not as high in oil content as olives, so the oil is actually obtained from the raw materials by extraction.
The method involves soaking soybeans and other raw materials in an “organic solvent” such as hexane to extract the oil. Then the materials are heated and the evaporation process removes the solvent. The refining process for vegetable oil is very complicated, and the oil has to go through various steps such as degumming, deacidification, decolorization, deodorization, and so on. Read more…
