How cooking oils kill you?
Chronic inflammation is widely recognized today as the leading cause behind several chronic diseases - cardio vascular diseases, arthritis, gout, asthma, dementia and others. Among the choices we unwittingly make that increase chronic inflammation and disease risk on a daily basis are the cooking oils in our kitchens. Many of these everyday oils have been marketed to us as healthy but are in fact just the opposite.
There are three primary ways in which oils slowly eat into our health and years.
Oils that get readily oxidized at normal cooking temperatures form a potent slow poison for your long term health. Oxidized oils form aldehydes/acetone that then go on to irritate and inflame body functions and organs from liver, lungs, heart, skin, and quite commonly brain thereby accelerating the damage to one's memory, alertness, problem solving capacity, and increasing the severity and frequency of headaches, and probability of being afflicted by Alzheimer's and old age dementia. We commonly attribute such developments to genetics and old age, while its the harmless looking cooking oil that's quite often a key contributor.
Heat processing - destroys health preserving and enhancing vitamins and phytochemicals.
Chemical processing - dangerous residues left in oil.