Let’s face it: Americans love fried foods.
Whether it’s a delicious funnel cake from the county fair or an order of fries at a restaurant, the amount of fried foods we consume each year is significant.
Whether we’re frying foods or simply incorporating oil into a recipe, we need to be conscious of the cooking oils we consume.
After all, oil can clog arteries and create significant long-term health issues.
The worst cooking oils we can incorporate into our diet are processed vegetable oils such as corn, canola, cottonseed, sunflower, and soy.
You can reverse the damaging effects of fried foods and bad cooking oils on your heart and brain with this powerful antioxidant.
Aside from their extraction from genetically modified crops, these oils are infused with petroleum-based chemical components. At high frying temperatures, this destroys the nutrition we need from foods.
When these oils are processed, the smell of the chemicals characterizes the risk they pose for your heart, brain, and skin. However, they are chemically deodorized before being sold to the public on supermarket shelves.