Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast

Do NOT Cook with This!!!

May 25, 2024

07:33

Snipd AI

Learn about the dangers of cooking with seed oils, the impact of glycation from combining sugar and fats, and the importance of choosing healthier cooking oils like avocado, coconut, and olive oil. Discover how reheating fast food oil can lead to toxic effects and explore the negative health effects of consuming seed oils, such as insulin resistance and fatty liver disease.

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Quick takeaways

Avoid seed oils (vegetable oils) in deep frying, as they lead to glycation and numerous health issues.

Use healthier oils like avocado, coconut, olive, tallow, butter, or ghee for frying to reduce potential damage.

Deep dives

The Dangers of Seed Oils in Deep Frying

Seed oils, often marketed as 'vegetable oils,' are polyunsaturated fatty acids that undergo an intensive refining process involving industrial techniques like heating and adding solvents. These oils contain empty calories and are used widely in many processed foods, leading to a significant portion of daily caloric intake. When foods are deep-fried in seed oils, it combines heat, fat, and other processed ingredients, forming sticky proteins in the body that can impair cellular function and lead to health issues like insulin resistance, fatty liver, obesity, heart disease, and increased cancer risk. Continuous reheating of seed oils in fast-food restaurants intensifies the toxic effects, affecting the mitochondria within cells and contributing to oxidative stress.

The Truth about Cooking Oils Revealed

4min

Exploring the Impact of Seed Oils on Health and Cooking Oil Alternatives

3min

In this podcast, we’re going to talk about the best and worst oil for deep frying.

Seed oils are polyunsaturated fatty acids. Vegetable oil is actually seed oil—it doesn’t come from vegetables.

Seed oils go through industrial processing involving heating and the addition of solvents like hexane, a chemical found in gasoline. This process allows seed oils to be shelf-stable for long periods of time. Around 25% to 30% of our calories come from seed oils.

When you cook processed foods like donuts in seed oils, you’re combining sugar with fat and heat. This process, called glycation, creates sticky proteins in the body.

Fast food oil is reheated and reused repeatedly. The more it’s heated, the more toxic it becomes.

Seed oils were not originally created for human consumption. They’re incredibly damaging to the mitochondria and lead to insulin resistance, fatty liver disease, obesity, heart disease, and an increased risk for cancer.

Soybean oil causes the most damage to the body, followed by corn oil, sunflower oil, and canola oil. Healthier cooking oils for frying include avocado oil, coconut oil, palm oil, olive oil, beef tallow, butter, and ghee. Keep in mind it's best to cook over low or medium heat. Pan-frying, air-frying, and stir-frying are healthier options than deep-frying over high heat.

Book Links:

Basic Principle of Membrane Technology:

https://link.springer.com/book/10.100...

The Ancestral Diet Revolution:

https://www.amazon.com/Ancestral-Diet...