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I have always believed that olive oil is one of nature’s most useful products. We used it as part of salad dressings, but also when cooking various tasty dishes. However, it turned out that an animal-derived product like bacon could easily beat olive oil.
The fact that bacon can be more beneficial than olive oil was established by English scientists from De Montfort University. They conducted a series of studies on the effect of vegetable oil on the human body.
The researchers stated that although the benefits of such a product are well known, when cooking with olive, corn, and sunflower oil we are harming our health.
And that is why we have prepared useful information for you that will help you especially if you follow a healthy lifestyle.
Scientists concluded that vegetable oil is very useful only in its raw form. When frying, this product releases aldehydes — substances that have a harmful effect on our body.
The study’s authors gave a vivid example: they claim that fish cooked in vegetable oil (sunflower, corn, olive) contain 200 times more aldehydes than safety standards allow.
The presence of toxic aldehydes in food or the inhalation of these toxic compounds leads to an increased risk of cancer and various heart diseases.
The best thing you can do for your health is to give up sunflower oil. English scientists claim that it is better to use bacon or butter for cooking.
What happens when we start using bacon and lard?
The results of a 20-year study that examined chemicals released when heating various edible fats also support this conclusion. Pork fat contains monounsaturated fatty compounds that do not emit toxic substances when heated.
Bacon contains polyunsaturated arachidonic acid, which has a number of useful properties: it has a positive effect on the brain, kidneys, heart, and also removes harmful cholesterol from the blood.
This fat contains many vitamins A, D, E, as well as carotene.
It helps maintain immunity and improves the body’s overall condition, especially in the cold season.
Scientists claim that food repeatedly reheated in old oil acquires harmful substances that form during the breakdown of fatty acids. Some of them evaporate with steam, but most still remain in the food. These aldehydes are the cause of malignant tumors, as well as Alzheimer’s and Parkinson’s diseases.
This is why English scientists recommend using bacon or lard for preparing dishes at high temperatures.
What do you prefer? Share your opinions with us in the comments!
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Notice: This article is for informational purposes only and is a translation from foreign websites. It does not replace medical treatment, examination by a doctor, or consultation with another healthcare professional. Posts may contain information that does not agree with the views of the editorial board. Consult all necessary steps with your doctor / pharmacist first.
