Nutrition experts are increasingly warning that the most dangerous of the common vegetable oils is refined soybean. Despite its widespread use in the food industry, it can be potentially harmful to the body.
Many people believe that all vegetable oils are healthy. However, not all of them can withstand high temperatures. When heated, some types of oils lose their stability and form toxic compounds that negatively affect the body's cells.
It is best to cook with fats that retain their structure when heated: coconut oil, ghee (Ghee), butter, or refined palm oil. They are more heat-resistant and do not form harmful radicals.
Instead, experts consider the following oils to be dangerous for frying:
• soybean
• corn
• rapeseed
• sunflower
• safflower
These species contain a large amount of polyunsaturated fats, which break down when heated, releasing toxic compounds.
Soybean oil is particularly dangerous because it often enters our diet unnoticed. It is found in mayonnaise, sauces, confectionery, convenience foods, and even some types of bread. In addition, soybean oil contains phytoestrogens, substances that can disrupt hormonal balance, especially in women.
Excessive consumption of heat-treated soybean oil contributes to the accumulation of free radicals in the body, which accelerates cell aging, reduces immunity, and may increase the risk of developing chronic diseases.
