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Author Topic: Be wary of reclaimed cooking oil  (Read 306 times)

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Offline bhamcurry

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Be wary of reclaimed cooking oil
« on: March 23, 2019, 08:46 PM »
Over the last several decades there has been a lot of focus on the amount of oil and fat used in cooking. Due to that there has been a big switch from lard, butter, and beef tallow to using "vegetable oil" instead.

The problem is that most of the vegetable oil isn't actually made from vegetables. It's made from beans or seeds. The oils are extracted using some very nasty industrial processes.

A recent study has pointed toward these oils being potentially potent carcinogens if they are used at high temperatures. (Don't take my word for it, I will post the link.)

So, please be wary of reclaimed cooking oil, especially if it's from "vegetable oil".


https://medicalxpress.com/news/2019-03-mice-impact-reused-cooking-oil.html

Offline Peripatetic Phil

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Re: Be wary of reclaimed cooking oil
« Reply #1 on: March 23, 2019, 09:11 PM »
Unless I missed something, it looks as if the research was conducted using solely soyabean oil; in the UK, at least, "vegetable oil" is usually (but not invariably) rapeseed oil.

** Phil.
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Offline bhamcurry

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Re: Be wary of reclaimed cooking oil
« Reply #2 on: March 23, 2019, 10:49 PM »
Unless I missed something, it looks as if the research was conducted using solely soyabean oil; in the UK, at least, "vegetable oil" is usually (but not invariably) rapeseed oil.

** Phil.

yessir. However, the problem with soybean oil spreads to corn, rapeseed, and other seed/bean derived oils - they are basically omega-6 only oils, which is problematic for health reasons. Not doing the same tests with Mazola and Canola oil is a frustrating omission, or it could just be that the researchers felt they didn't need to do so as the oils are so similar?

Offline Peripatetic Phil

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Re: Be wary of reclaimed cooking oil
« Reply #3 on: March 23, 2019, 11:11 PM »
Not in a position to even try to answer that last question, BHC; not my field, and the only person I knew who could have given a definitive answer sadly died a few years ago.  But I will ask another friend, a professor of human nutrition in New Zealand; she may be able to shed some light on the matter.

** Phil.
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Offline bhamcurry

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Re: Be wary of reclaimed cooking oil
« Reply #4 on: March 23, 2019, 11:22 PM »
thank you, Phil!

Offline Peripatetic Phil

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Re: Be wary of reclaimed cooking oil
« Reply #5 on: March 23, 2019, 11:25 PM »
Question sent : 

Quote
At https://medicalxpress.com/news/2019-03-mice-impact-reused-cooking-oil.html it is suggested that continued re-use of soyabean oil can lead to enhanced rates of progression of cancer in mice; are there any reasons to believe that the same might be true for rapeseed oil, which is far more common in the UK than soyabean oil ?

** Phil (who regularly cooks his popadom in the same old oil week after week after week ...).
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Offline mickyp

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Re: Be wary of reclaimed cooking oil
« Reply #6 on: March 23, 2019, 11:54 PM »
Question sent : 

Quote
At https://medicalxpress.com/news/2019-03-mice-impact-reused-cooking-oil.html it is suggested that continued re-use of soyabean oil can lead to enhanced rates of progression of cancer in mice; are there any reasons to believe that the same might be true for rapeseed oil, which is far more common in the UK than soyabean oil ?

** Phil (who regularly cooks his popadom in the same old oil week after week after week ...).
[/quote

As said before popadoms are ok, avoid popyaclogs

Online jalfreziT

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Re: Be wary of reclaimed cooking oil
« Reply #7 on: March 24, 2019, 05:40 AM »
I’m no professor but my first degree was in food science. The knowledge has affected many choices about what we put in our mouths.

The theoretical health risks of consuming cooking oil that’s gone through multiple reheats is nothing new. Personally I use oil once, occasionally twice. Never more. I also limit my own consumption of deep fried food outside the home. Maybe once a month tops. The only thing I know for sure is that this limits risk. This size of the risk is unknown.

Additionally Bhamcurry is correct, the production process for cheap “1 euro per litre” cooking oil is pretty grim. We stick to extra virgin or cold-pressed oils because of this.

YMMV


Offline Donald Brasco

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Re: Be wary of reclaimed cooking oil
« Reply #8 on: March 24, 2019, 06:27 AM »
I can’t assign any credibility whatsoever to a publication that reports research to highlight a risk posed by oil repeatedly heated to “high” temperatures, without once mentioning what those temperatures are.

High could be 180C or 700C for all we know. We are told the mice were fed “thermally abused” oil but again, zero detail, when it would have been not just easy, but fundamentally important to include.

My overall impression of the article was it’s been written mainly to scare people. More fool those who read such stuff and alter their behaviour because of it.   Don’t you know there is a massively profitable food industry which sponsors misleading press articles in order to discourage consumers from cooking at home and drive them into the hands of the prepackaged food and restaurant industries?

Headlines such as “cooking a roast dinner causes more air pollution than in the streets of Delhi”
“Brown toast causes cancer”
Etc.

Pure scaremongering for profit if you ask me.
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Offline Peripatetic Phil

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Re: Be wary of reclaimed cooking oil
« Reply #9 on: March 24, 2019, 10:14 AM »
The source cited above was just for the layman; the academic source is reputable but I cannot access the full paper without forking out GBP 35-00.  The original abstract reads as follows, but as you will notice, makes no explicit mention of a specific temperature, speaking instead of "deep-frying temperatures"; however, the full text would without doubt be scientifically rigorous in this respect.

Quote
Abstract

Deep-frying is a popular form of food preparation used globally and throughout in the United States. Each time dietary oils are heated to deep-frying temperatures, they undergo chemical alterations that result in a new matrix of lipid structures. These lipid products include triglyceride dimers, polymers, oxidized triglycerides, and cyclic monomers, which raises nutritional concerns about associations between these lipid products and heightened health risks. Reports of associations between thermally abused frying oil and deleterious health outcomes currently exist, yet there is little information concerning the effects of thermally abused frying oil consumption and the progression of breast cancer. This study used a late-stage breast cancer murine model and in vivo bioluminescent imaging to monitor progression of metastasis of 4T1 tumor cells in animals consuming fresh soybean oil (SBO) and a thermally abused frying oil (TAFO). Bioluminescent and histologic examinations demonstrated that TAFO consumption resulted in a marked increase of metastatic lung tumor formation compared to SBO consumption. Further, in animals consuming the TAFO treatment diet, metastatic tumors in the lung displayed a 1.4-fold increase in the Ki-67 marker of cellular proliferation and RNA-sequencing analysis of the hepatic tissue revealed a dietary-induced modulation of gene expression in the liver.
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