Thursday, December 10, 2015

Food for thought: What about adding antioxidants from food by-products, lets say polyphenols from olive mill wastewater? ‪#‎SUSMEATPRO

Scientists warn against the dangers of frying food in sunflower oil and corn oil over claims they release toxic chemicals linked to cancer

Cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now recommending food be fried in olive oil, coconut oil, butter or even lard.
The results of a series of experiments threaten to turn on its head official advice that oils rich in polyunsaturated fats are better for the health than the saturated fats in animal products. Scientists found that heating up vegetable oils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia. 
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So, what about adding antioxidants from food by-products (lets say polyphenols from olive mill wastewater) to reduce the risk? 

Check the new relevant EU project below:

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