Did you know that 99% of cooking oil sold in stores is “refined”?
Now — that may sound innocent enough… like food producers are just removing a few impurities and ensuring the oil is “pure” and “safe”.
Yet the reality is… they’re actually MUTATING your cooking oil.
In fact, scientists have linked these “mutated fats” to a whole range of nasty side effects like obesity, diabetes, and heart disease.
But here’s where it gets crazy…
Even supposedly “healthy” oils like vegetable oil have these toxic fats.
See, natural oil is just like any other fresh food. Over long periods of time, light and oxygen break the oil down, and the oil starts going bad.
So food producers chemically strip away all the healthy vitamins and nutrients from the oil so it becomes “stable”. Then it can last for AGES on the shelf.
The process is so destructive that it turns 1% of the oil molecules TOXIC!
Now — 1% might not sound like a lot… but when you consider how much oil you eat in the course of a year, it adds up fast.
So here are 3 simple tests you can do at home to see whether or not your cooking oil is safe…
TEST #1: Look At It
Does it pass the eyeball test? Is the oil an unnatural, pale or golden yellow color? If so, the natural nutrients that give fresh oils their green color may have been “refined” away.
TEST #2: Read Its Label
Does the label say it’s from corn, cottonseed, sunflower, soy, palm, sesame seeds, peanuts, rapeseed, or canola. These oils quickly “go bad” once pressed and need to be refined and “deodorized” to disguise the rancid smell.
And if it doesn’t say “extra-virgin” or “cold-pressed” on the bottle, then it’s safe to assume the oil is refined.
(A word of caution: Don’t fully trust the label either. Investigators recently uncovered that many bottles of oil labeled as “extra-virgin” actually have dangerous, refined oil inside!)
TEST #3: Is It Sold In Cheap Plastic
Oils sold in cheap, clear plastic bottles are industrially processed and no longer need protection from oxygen and light (which naturally cause fresh oils to break down over time).
There’s a lot of junk out there. You’ve gotta be careful what you cook with!
Getting genuine, unrefined cooking oil is vital.
So what’s this all about?
Well — my good friend John Cawrse has made it his mission to expose myths about cooking oil after a chance encounter with an artisan oil maker from New Zealand.
If you’ve been a reader of mine for a while, you know how I love “healing fats.” I urge you to avoid vegetable or refined oils like canola, peanut, soybean, sunflower, and corn always.
John’s research shocked me with additional new information on just how much bad fat is in most cooking oil… including supposedly “healthy” oil like extra virgin olive oil!
Here are the 3 biggest myths that he uncovered…
MYTH 1: If the label says “no trans fats”, than it’s healthy for you…
You’ve probably heard all about how trans fats (a common ingredient in snacks, baked goods, and other processed foods) are bad for you…
You’ve also heard how they’ve been linked to chronic diseases like obesity, diabetes… and even death.
But did you know that it isn’t enough just to rely on foods that the label claims to have “zero” trans fats?
Turns out, most food manufactures are just swapping out trans fats for another type of chemically engineered fat.
And you know what?
Scientists say this fat is even more deadly than trans fat!!!
MYTH 2: Vegetable oils like canola oil and sunflower oil are good for you…
If it comes from a vegetable, then it’s probably healthy right?
It’s important that you know all the vegetable oil you get in the grocery store is refined.
What that means is they chemically “cook” away all the healthy nutrients in the oil to hide the “rancid” smell (these oils normally decay a short time after pressing)… The process is so destructive that it turns even turns 1% of the oil molecules toxic!
MYTH 3: Extra Virgin Olive Oil is completely healthy for you…
This myth is partly true.
Genuine, fresh-pressed EVOO is actually super-healthy.
Except… most of the EVOO you find in the store isn’t really pure EVOO.
A major investigation (which was featured in the NY Times) exposed how olive oil producers were “cutting” their oil with cheap, refined oil and selling it off as pure EVOO.
In fact, researchers uncovered that 69% of EVOO sold in stores is fake!
The whole cooking oil industry is just one big scam! And this isn’t even the half of it…
John put all of his findings into a short exposé here instead. I’m hoping you can share it with your friends and family.
But be warned. After reading it, you may dump out all the oil in your house.
Before you drip even a single drop of oil on your food, you have to read this…