Cooking Oil Carcinogenic? JoAnn Guest

[Guest guest]

Cooking Oil Carcinogenic?

JoAnn Guest

Jan 13, 2004 09:13 PST

 

---

Question:

I recently heard that heating cooking oil makes it carcinogenic. Can

you tell me if this is true?

 

Oxidation of fat -- which occurs when cooking oil is heated to high

temperatures -- can produce carcinogenic compounds. For this reason

alone, you should be very careful when using " refined " oils.

 

Never reuse an oil that has been heated to high temperatures, and

never heat oil to the point where it smokes.

 

The smoke from overheated oil is highly carcinogenic -- even

inhaling the vapors is dangerous. Stay away from places that smell

of burning

grease -- including your own, someone else's, or a restaurant's

kitchen. (In addition, oil can go rancid quickly, so buy only small

quantities at a time and throw away oils that smell or taste

spoiled.)

 

Most recently, a study from New Zealand found that heated cooking

oil can be extra bad for your arteries, too.

 

The results, published in the mrch 1999 issue of the Journal of the

American College of Cardiology, demonstrated that " used " cooking oil

from fast food restaurants impedes blood flow through your arteries.

 

The researchers fed ten male volunteers three different meals (at

different times). The first contained a whopping 64.4 grams of fat,

and was cooked in oil that had been used and " reused " for deep

frying in a fast food restaurant; the second meal was exactly the

same as the first, but contained fresh oil;

the third was a low-fat meal, containing 18.4 grams of fat.

 

All the men had non-invasive arterial studies done before eating

these meals -- and again, four hours after each meal, to measure

blood flow through the brachial artery, the main artery supplying

the arm.

 

The researchers found significant restriction of blood flow four

hours after the first meal, but not after the other two.

On the basis of these findings, the team concluded that fats/oils

used " repeatedly " , as in many fast food restaurants, impairs blood

flow --

 

probably from " toxic compounds " created by heat and oxygen.

 

If you aren't already avoiding unhealthy, high-fat fast-foods, this

study gives you another powerful reason to steer clear of them.

 

The extent of the danger becomes clear when you realize how much oil

we use in this country -- more than five billion pounds per year for

frying and baking.

 

According to the Agriculture Department, fried snack foods

account for about three billion pounds, and fast food restaurants

account for the other two.

 

That's billions -- with a " b. "

 

http://www.drweil.com/app/cda/drw_cda.html-command=TodayQA-question

---

Post subject: Frying Oils at High Temps. Create " Acrylamides "

--

*Acrylamide* Study:

FSA *Acrylamide* Study-Answers to questions you may have.

 

What is the problem?

Recent research from Sweden-(published 24 April 2002)

shows that frying and baking creates high levels of acrylamide –

(a potential cancer-causing chemical) –in a wide range of food.

 

Acrylamide was not known to occur at these levels in food before

this research.

 

What is acrylamide?

Acrylamide is a chemical that appears to be produced in food as a

result of frying.

 

It is also likely to be produced by grilling and roasting food.

--

What do we know about acrylamide and its *health risks*?

 

On the basis of animal data and understanding of its biological

effects, acrylamide is considered to be a probable

human 'carcinogen'.

 

It has caused " nerve damage " in people who have been exposed to it

at work.

 

In studies on male animals, acrylamide was shown to impair

fertility.

 

As acrylamide has only very recently been discovered in food at

these levels, practically nothing is known about its effects on

humans via the diet.

The FSA believes that exposure to DNA damaging carcinogens

such as acrylamide should be as low as reasonably practicable.

 

What did the FSA do in response to the Swedish results?

The FSA took these new and unexpected findings extremely seriously.

 

We published a statement (24 April 2002) and commissioned our own

study to see if we could replicate the Swedish finding on some UK

foods. The UK results were very similar to the Swedish findings.

 

What did the FSA research find?

The research found significant levels of acrylamide in a range of

commonly consumed foods home or in mass production.

 

The Agency surveyed a limited range of chips, crisps, crispbreads

and cereals. From the information available, it seems likely

that acrylamide will also be found in other foods cooked in the same

way.

 

This research suggests that acrylamide is formed in foods when they

are fried.

 

No significant levels were found in raw or boiled foods. However,

little is known as yet about how or why this occurs.

 

Is this a new risk?

No.

 

Acrylamide appears to be formed in food by common cooking practices

and so people are likely to have been exposed to acrylamide through

this

route for some considerable time.

 

How serious a risk is acrylamide to human health? Eating is not a

completely risk-free activity.

 

Why has it taken until now to identify its presence in food? It was

not previously known that acrylamide could or would be produced

during cooking.

It was discovered as a result of a chance finding in Swedish studies

on the health risks to workers who had been exposed at work to

acrylamide,

in a way that was unconnected to food. The control group for this

study, who had not had been exposed

to acrylamide at work, showed evidence of unexpectedly high levels

of acrylamide in their bodies.

 

This chance finding led Swedish researchers to undertake further

work to look at the possibility of acrylamide being present in

foods, something

that had not been considered previously

 

Are home-cooked rather than pre-cooked, packaged or processed foods

safer? The Agency's work included both tests on pre-cooked,

processed and packaged foods and chips that were prepared from

potatoes

and cooked by the researchers as part of the tests.

High levels were found in home-cooked foods, as well as the pre-

cooked, packaged and processed foods.

 

Is acrylamide found in boiled food? As far as we know from the

limited research to date, boiling food

does not appear to contribute to the formation of acrylamide.

 

http://www.foodstandards.gov.uk/multimedia/webpage/acrylamide_study_f

aq

---

Cooking: Go Low and Slow!

---

By Susan Smith Jones Ph.D.

 

High cooking temperatures destroy the healthy *properties* of

biologically intact oils. The more unsaturated the bonds of the oil

and

the higher the ratio of

essential fatty acids (EFAs),

--the greater the *polymerization*(or plasticizing) of the oil.

 

High heat cooking becomes an unhealthy culinary practice.

Not only are deadly *dienes*, *trienes* (newly discovered –you'll be

hearing about this in the coming years) and other carcinogenic and

destructive compounds created

but dozens of other post- " oxidation " products (free-radicals)

are made, which can be just as detrimental as " trans-fatty " acids.

 

After 10, 20 or even 30 years of coping with transfats, these

toxic substances accumulate and interfere with the normal biological

" chemistry " of our bodies.

These corrupted materials create *corrupted* organs and muscles.

Cells lose their DNA reproductive *integrity*leading to degenerative

disease, cancer and rapid aging.

 

We do not recommend frying not only because of the fat damage but

because it can turn *proteins* into *carcinogens* such as

*acrolein*.

It also destroys much of the *nutritional* value of all foods.

 

In Udo Erasmus's book " Fats that Heal " , Fats that Kill " , he

recommends using new varieties of high " oleic " oils.

 

Damage occurs rapidly to *refined* unsaturated fats and even more

rapidly to " essential-fatty " acids (EFAs) which tolerate heat quite

poorly.

 

The majority of " fast " food and even other restaurants fry foods in

" hydrogenated " vegetable oils that have been kept at high

temperatures

for *days*.

 

Oils that have undergone *thermal* " conversion " at 215 C (419 F)

for 15 minutes or more-- -- have been implicated in the formation of

*atherosclerosis*

(blockages) when fed to lab animals in research experiments.

 

Instead of frying, Susan likes to take traditional stir-fry

vegetables and steam them for a few minutes.

Susan then adds extra-virgin olive oil or flax seed oil that has had

garlic pressed into it and allowed to marinate for about 15 minutes.

 

Another " healthier " way of frying is to stir-fry with small amounts

of water adding a little sesame oil or Extra-Virgin Olive oil later

on.

 

Keeping some water in with the oil keeps the temperature down to 100

C (212F), which is a *non-destructive* temperature.

 

Food will retain more nutrients and taste better using this

innovative

 

method. For good results, we recommend expeller-expressed *organic*

Extra-Virgin Olive oil for this lower temperature method.

 

Organic oils are *pesticide* free and unrefined and make a better

overall choice for healthier eating.

 

*Refining* an oil takes away its natural flavor and compromises many

of the nutrients --–

--Phytosterol, beta-sistosterin, lecithin, carotene, tocopherols and

EFAs, to name a few.

 

'Boiling' oil in *water* doesn't 'damage' even the most

sensitive " EFA "

rich oils.

 

When baking use Extra Virgin olive oil to prevent sticking.

 

The more polyunsaturated refined and damaged oils you consume, the

more " antioxidants " you need in your diet to *neutralize* the

production

of excess " free radicals " that are formed by consuming these oils.

 

Refined Oils are Linked to Cancer!

Consuming large amounts of refined oil has been

linked to cancer. The omega-6 component of refined oil when used in

*excess* and without the proper ratio of omega-3 oils tend to

suppress

*immune* function.

 

The more " refined " the fat is, the more likely it is to form " free

radicals " .

Free radicals are *unstable* molecules that can *disrupt* cellular

functioning,encourage tumor formation and accelerate the aging

process.

 

" Free radicals " have also been implicated in " damaging " arterial

walls.

Damage to arterial walls is probably the *initiatory* step in

" arteriosclerosis " and atheroma formation.

 

The " free radical " causes an injury to the arterial wall cells and a

cholesterol laden *plaque* forms, acting like a " bandage " over the

injury.

 

If this happens often enough, arteries will restrict blood flow, and

close off causing strokes, heart attacks and vascular disease.

 

The body will slowly *repair* and unclog these vessels if chronic

damage by " free radicals " is stopped or slowed down.

 

" Free radicals " *oxidize* " cholesterol " and " triglycerides " into a

more

deadly artery clogging form.

The combination tends to form stiff, hard arteries with reduced

blood flow, exacerbating hypertension and other coronary " clustered "

diseases.

 

Fortunately, " free radicals " can be neutralized by " free radical "

scavengers (antioxidants) such as Vitamin E, beta-carotene, vitamin

C, selenium and hundreds of other antioxidants found in *unrefined*

oils

(especially low temperature expeller pressed wheat-germ

oil), extra-virgin olive oil,sesame oil and fresh vegetables,

fruits,organic whole grains,lentils,legumes,raw nuts & seeds.

 

Animal products are high in " free radicals " and almost totally

*deficient* in antioxidants--- as the higher ordered *species* tend

to

suffer from the same *biological* stresses that we humans do.

 

This material was taken from a pamphlet distributed by Spectrum

Natural

Oils.

http://www.spectrumnaturals.com

 

Susan Smith Jones, Ph.D.

(Health Sciences)has been a fitness instructor at UCLA for 21 years.

_________________

JoAnn Guest

mrsjo-

http://www.geocities.com/mrsjoguest

[Guest guest]

Some oils while healthful when used unheated or

only slightly heated are likely not so good

when heated in baking or frying. Palm oil and

coconut oil are more stable oils and more stable

in the face of heat. To some extent or another

the oils and cooking even the less refined ones

should used in moderation as they are alway too

some degree a refined food in my opinion.

 

I have my doubts about cooking with butter

as this would seem an excellent way to form

the toxic oxysterols. Also powdered milk

and dried eggs as seen in ready made cookies

would very likely be rich sources of the

toxic oxysterols.

 

 

, " JoAnn Guest "

<angelprincessjo wrote:

>

> Cooking Oil Carcinogenic?

> JoAnn Guest

> Jan 13, 2004 09:13 PST

>

> --

-

> Question:

> I recently heard that heating cooking oil makes it carcinogenic.

Can

> you tell me if this is true?

>

> Oxidation of fat -- which occurs when cooking oil is heated to high

> temperatures -- can produce carcinogenic compounds. For this reason

> alone, you should be very careful when using " refined " oils.

>

> Never reuse an oil that has been heated to high temperatures, and

> never heat oil to the point where it smokes.

>

> The smoke from overheated oil is highly carcinogenic -- even

> inhaling the vapors is dangerous. Stay away from places that smell

> of burning

> grease -- including your own, someone else's, or a restaurant's

> kitchen. (In addition, oil can go rancid quickly, so buy only small

> quantities at a time and throw away oils that smell or taste

> spoiled.)

>

> Most recently, a study from New Zealand found that heated cooking

> oil can be extra bad for your arteries, too.

>

> The results, published in the mrch 1999 issue of the Journal of the

> American College of Cardiology, demonstrated that " used " cooking

oil

> from fast food restaurants impedes blood flow through your

arteries.

>

> The researchers fed ten male volunteers three different meals (at

> different times). The first contained a whopping 64.4 grams of fat,

> and was cooked in oil that had been used and " reused " for deep

> frying in a fast food restaurant; the second meal was exactly the

> same as the first, but contained fresh oil;

> the third was a low-fat meal, containing 18.4 grams of fat.

>

> All the men had non-invasive arterial studies done before eating

> these meals -- and again, four hours after each meal, to measure

> blood flow through the brachial artery, the main artery supplying

> the arm.

>

> The researchers found significant restriction of blood flow four

> hours after the first meal, but not after the other two.

> On the basis of these findings, the team concluded that fats/oils

> used " repeatedly " , as in many fast food restaurants, impairs blood

> flow --

>

> probably from " toxic compounds " created by heat and oxygen.

>

> If you aren't already avoiding unhealthy, high-fat fast-foods, this

> study gives you another powerful reason to steer clear of them.

>

> The extent of the danger becomes clear when you realize how much

oil

> we use in this country -- more than five billion pounds per year

for

> frying and baking.

>

> According to the Agriculture Department, fried snack foods

> account for about three billion pounds, and fast food restaurants

> account for the other two.

>

> That's billions -- with a " b. "

>

> http://www.drweil.com/app/cda/drw_cda.html-command=TodayQA-question

> --

-

> Post subject: Frying Oils at High Temps. Create " Acrylamides "

> --

> *Acrylamide* Study:

> FSA *Acrylamide* Study-Answers to questions you may have.

>

> What is the problem?

> Recent research from Sweden-(published 24 April 2002)

> shows that frying and baking creates high levels of acrylamide –

> (a potential cancer-causing chemical) –in a wide range of food.

>

> Acrylamide was not known to occur at these levels in food before

> this research.

>

> What is acrylamide?

> Acrylamide is a chemical that appears to be produced in food as a

> result of frying.

>

> It is also likely to be produced by grilling and roasting food.

> --

>

[Guest guest]

, " betaine_hcl "

<betaine_hcl wrote:

>

> Some oils while healthful when used unheated or

> only slightly heated are likely not so good

> when heated in baking or frying. Palm oil and

> coconut oil are more stable oils and more stable

> in the face of heat. To some extent or another

> the oils and cooking even the less refined ones

> should used in moderation as they are alway too

> some degree a refined food in my opinion.

>

> I have my doubts about cooking with butter

> as this would seem an excellent way to form

> the toxic oxysterols. Also powdered milk

> and dried eggs as seen in ready made cookies

> would very likely be rich sources of the

> toxic oxysterols.

>

 

 

The products formed in fats and oils that are heated to high

temperatures are enumerated as the formation of resultant...

" peroxides, aldehydes, ketones, hydroperoxides,polymers and cyclic

monomers " ,any one of which can have extremely " toxic effects " on our

system.Subjecting saturated fats such

butter to temperatures of 170 °C " alters " the composition of the fat

so that if fed to experimental

animals they " induce " liver ailments and when animal fat or oils

such as soybean, canola or coconut oil is heated to

180 °C for longer periods of time, serious liver disorders are

induced in experimental animals that are fed these oils. These

peroxidised fatty acids in heated fats also affect the

cardiovascular system causing 'lesions' in the cardiac muscles and

arterial lining as well as enhancing clot

formation

(thrombosis).[vi] Apparently, as most refined, processed oils are

heated to 220 °C during the manufacturing

process, and are still further heated during the frying process, the

use of these oils should not be

encouraged either.The frying of food should therefore be avoided if

healthful living practices are introduced into the household.

 

If oil is used at all, it should be used in moderation and the

" cold-pressed " variety should be used as these have been least

subjected to heat during the extraction and clarifying processes.

 

Regards, JoAnn

[Guest guest]

, " JoAnn Guest "

<angelprincessjo wrote:

>

> , " betaine_hcl "

> <betaine_hcl@> wrote:

> >

> > Some oils while healthful when used unheated or

> > only slightly heated are likely not so good

> > when heated in baking or frying. Palm oil and

> > coconut oil are more stable oils and more stable

> > in the face of heat. To some extent or another

> > the oils and cooking even the less refined ones

> > should used in moderation as they are alway too

> > some degree a refined food in my opinion.

> >

> > I have my doubts about cooking with butter

> > as this would seem an excellent way to form

> > the toxic oxysterols. Also powdered milk

> > and dried eggs as seen in ready made cookies

> > would very likely be rich sources of the

> > toxic oxysterols.

> >

>

>

> The products formed in fats and oils that are heated to high

> temperatures are enumerated as the formation of resultant...

> " peroxides, aldehydes, ketones, hydroperoxides,polymers and cyclic

> monomers " ,any one of which can have extremely " toxic effects " on

our

> system.Subjecting saturated fats such

> butter to temperatures of 170 °C " alters " the composition of the

fat

> so that if fed to experimental

> animals they " induce " liver ailments and when animal fat or oils

> such as soybean, canola or coconut oil is heated to

> 180 °C for longer periods of time, serious liver disorders are

> induced in experimental animals that are fed these oils. These

> peroxidised fatty acids in heated fats also affect the

> cardiovascular system causing 'lesions' in the cardiac muscles and

> arterial lining as well as enhancing clot

> formation

> (thrombosis).[vi] Apparently, as most refined, processed oils are

> heated to 220 °C during the manufacturing

> process, and are still further heated during the frying process, the

> use of these oils should not be

> encouraged either.The frying of food should therefore be avoided if

> healthful living practices are introduced into the household.

>

> If oil is used at all, it should be used in moderation and the

> " cold-pressed " variety should be used as these have been least

> subjected to heat during the extraction and clarifying processes.

>

> Regards, JoAnn

 

 

While I generally agree. It is the unsaturated fats

that are least stable and most subject to heat

and oxidation damage. Even coconut fat while mostly

saturated has some unsaturated fatty acid. The

problem with saturated fatty acids that they increase

insulin resistance if I recall correctly.

 

I see even cold pressed oils as a refined food though

less so than the stuff in the supermarket.

I won't say my diet is ideal all the time.

At times I like in tuna packed with soy oil.

I've even like the occasional egg fried in

coconut oil. But generally my main fat is virgin

olive oil on green salads.

 

I recall Williams in his popular book

" Nutrition Against Disease " (circa 1970) included

a reference to the results of a study of

pig given heated fats. It gave them

heart and vascular disease. Williams

discovered B-5 as I recall.

 

One cooking technique I've my doubts about is

crock pot cooking. I suspect it maybe worse than

frying when used on meat. Comment?

 

 

>