Tana Amen’s Tips on the 4 Cooking Oils That Can Turn Toxic

Tana Amen’s Tips on the 4 Cooking Oils That Can Turn Toxic


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What’s the healthiest oil for everyday frying? Is it olive oil? Sunflower? Grape seed? How about canola oil? You can get a bottle of organic canola oil that is free of unhealthy cholesterol, preservatives and additives. On top of that, it has more vitamin E and omega-3 fatty acids than any other brand.
Sound good for frying?
No way, Jose!
Since the year 1995, biotech giant Monsanto has manufactured rapeseeds that are genetically engineered to be resistant to herbicides.
Today, about 90% of the world’s canola crop is genetically modified.
In fact, and get this—canola is not a real plant by itself. It’s derived from the rapeseed plant. Rapeseed oil has been historically used for industrial purposes and lubricant for machinery. It has been linked to lung cancer and lesions on the heart.
You better scratch “canola oil” off your shopping list.
And just when you thought you knew your oils.

Here’s a typical worded ad from a well-known brand name cooking oil: “Our organic canola oil is free of unhealthy cholesterol, preservatives and additives. It has less saturated fat and more vitamin E and omega-3 fatty acids than any other brand.
Our canola oil is the world’s healthiest food!”
Sounds like a good cooking oil, doesn’t it? Well, get this…
canola is not a real plant by itself but derived from the rapeseed plant. Rapeseed oil has been historically used for industrial purposes and lubricant for machinery. It has been linked to lung cancer and lesions on the heart.
Now really hold on to your seat…
a bunch of Canadian scientists wanted to turn rapeseed oil into an edible oil, so they used selective breeding techniques to “create” seeds that contained less of these harmful, bitter substances.
Oh, and “canola” is a marketing term. It stands for Canada Oil and Low Acid.
Pretty sneaky, huh?
How’s that fried chicken tasting now?
Since the year 1995, biotech giant Monsanto has manufactured rapeseeds that are genetically engineered to be resistant to herbicides.
Today, about 90% of the world’s canola crop is genetically modified.
“World’s healthiest food” my fanny!
Did you know that oils lose much of their taste when heated?
I’m just a bundle of good news today, aren’t I?
So, what’s the healthiest oil for everyday frying? Is it olive oil? Canola? Sunflower? Grape seed?
Well, if you think that frying oil in your cupboard is healthy, it could be the one that has its finger on the trigger to kill you.
Frying oils, especially in restaurants are the top culprits behind heart disease, stroke and Alzheimer’s.
Whenever you eat the wrong food, along with the wrong oil, that trigger is being squeezed just a little bit more—until, bang.
In this episode of Ask Tana, Karen Carr Choznacki asks: “I’m so confused about healthy oils. I hear contradictions all the time. Use canola, don’t use. Use grape seed oil, don’t use. What is the truth?”
I talk a lot about oils in The Omni Diet, but I want to start by saying avoid cheap oils that are high in Omega 6 fatty acids. This includes corn, sunflower, soybean and safflower oils.
There are many oils that are healthy on salads, but they become poisons when they are heated. All oils breakdown when they reach their smoking point. So the oils that begin to smoke very quickly, even at a low temperature should be avoided.
Some oils start to smell of rubber and plastic almost as soon as they become warm, and fum at 350 degrees.
Watch the video!
If you have a question for me for another Ask Tana video, send it over this way. I’d love to hear from you.

Keywords: Gluten-Free, Dairy-Free, Sugar-Free, Omni Diet, Health, Nutrition, Recipes, Self-Help, Motivation

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