Do you know what oil is found in just about every processed snacks? It’s taken the place of healthier oils like coconut and olive oil!
Canola Oil! What do all oils corn, vegetable, peanut, canola oils etc (except olive oil) all have in common? All oils (except olive oil) are treated with this process…
Step1) treated with DRANO (sodium hydroxide)
Step 2) then with a WINDOW WASHING ACID (phosphoric acid)
Step 3) then it is BLEACHED, which in turn makes it rancid and smells really bad
Step 4) to stop it from smelling it’s heated to frying temperature to clean up the rancidity
Canola Oil goes in all of our processed snacks because it is the CHEAPEST oil there is!!!!! Canola is very popular because there is lots of it around and grows very well in Canada and it’s cheap!
So you may be asking the question why do they use all these chemicals to make these oils?
To increase the oils shelf life! When oil is squeezed certain ingredients (mostly antioxidants and flavor and color compounds that absorb light) causes a short self life. So it becomes rancid fast, hence, doesn’t have a long shelf life.
You might then ask, if the oils are damaged by light why not just put it in a dark bottle?
Well they COULD, BUT the industry is not really interested in health! The are interested in shelf life! If they can have oils with a shelf life of 2-3 years…which means a huge potential market!
So all these oils are NOT good for health, they are NOT good for frying, and they are the worse thing ever invented. These oils are associated with inflammation and Cancer.
So what oils can you use?
Any cold-pressed oil, Olive, Coconut and Seed oil! A very easy way to tell if you olive oil is cold processed – put the oil in refrigerator and it will solidify. Seed oils do not solidify.
One problem with pure Olive Oil is that it shouldn’t be used at high temperatures (i.e. frying) cooking. For sauteing/frying use a light olive oil – “Light” refers to the oil’s color and taste, not its calorie content. It has little of the olive oil taste and fragrance and a higher smoke point, making it a good choice for baking and high-heat cooking.
I have not used these oils for over 7 years………. I don’t want oils that have been treated with Drano, window washing acid and bleach! I’m sticking with cold pressed olive oil.
What oil will you be using?