Dr. Russell Blaylock: Restaurant Cooking Oils Raise Risks

by EzekielDiet.com
Posted on Jun 14, 2016

EZ Diet Note: My new holistic dentist asked me to consume more himalayan salt mixed with water before a scheduled procedure.  I commented I have a sensitivity to sodium and preferred to use Cell Food drops instead of excessive salt for extra minerals before the procedure.  I said I also limit eating out for the same reason.  She immediately commented the inflammation after eating out probably has more to do with cheap oil than sodium sensitivity.  That comment stuck with me. I now watch what happens to my weight after consuming sweet potato fries and the occasional fried chicken on a salad.

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By Russell Blaylock, M.D.

Longer chain fatty acids, such as the omega-6 oils (corn, safflower, sunflower, peanut, and soybean) have variable effects on colon health based on their chemical structure and exposure to air.

When used repeatedly at high heat, omega-6 cooking oils become extensively oxidized and produce not only inflammation within the colon but also throughout the body.

Many restaurants use their cooking oils for months before replacing them. This produces highly oxidized (inflammatory) oils.

Unfortunately, most studies of omega-6 oils have used unheated, fresh oils, which are much less inflammatory. Therefore, it is difficult to compare these animal studies to what happens in the human body.

Despite these limitations, animals fed omega-6 oils were found to have a higher incidence of premalignant changes in the colon, especially when exposed to chemicals that are associated with a high risk of colon cancer.

A compound called azoxymethane (AOM) was used to induce colon cancer in mice and rats, but the number and growth of these tumors greatly increased when the animals were fed omega-6 oils such as corn and soybean oil.

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