Fact or Myth: Could Corn Oil Cause Cancer?
This is a FACT.
When you read about cancer causing ingredients, you expect to learn the name of a new pesticide, yet another food dye or perhaps a packaging method that has been deemed unsafe.
These compounds are frequently identified and public outcry is fierce – though too often ineffective in getting them removed from grocery store shelves for many years.
This time, the culprit can be found in almost every facet of junk food, prepackaged foods, margarine and deep-fried foods, especially at restaurants.
Corn oil – the product that for years the corn industry and the government have been telling us to use more of because it’s the “best option” – they say that it’s not only safe but good for you.
The Deadly Processing of Corn Oil
The majority of vegetable oils – especially corn and soy – in the United States are manufactured using genetically modified crops (GMO) that are laced with chemicals and toxins.
GMOs are the subject of intense controversy worldwide since the long-term effects are not yet known. In a 2009 study published by The International Journal of Biological Science, GMO corn was linked to organ breakdown of the liver, kidneys and heart in lab animals. Researchers discovered that the longer rats were exposed to GMOs, the greater the toxicity of GMO corn and the higher incidence of disease. Much more research will need to be done on this fairly new hazard.
Corn and soy oils are created with high-heat processing, which causes the polyunsaturated fats to spoil once they come in contact with oxygen.
When the antioxidants, phytochemicals and nutrients are removed, they are treated with toxins such as chlorine bleach and deodorized so the oils are shelf stable and have an appetizing color.
There are no benefits to these mass-produced oils and your body is unable to digest them.
How is Corn Oil a Cancer Causing Ingredients?
Long term consumption of corn oil blocks natural enzymes your body produces to fight cancer, and increases mortality rates, as noted by several Japanese studies.
To make matters worse, corn oil is high in omega-6 fatty acids. Unlike omega-3s – which we typically do not consume enough of – omega-6s are consumed in the US at a rate as high as 30-to-1 to heart-healthy omega-3s. Fifty years ago, we consumed omega-6s to omega-3s at a rate of 2-to-1.
The British Journal of Cancer found that omega-6s promoted the growth of prostate cancer and increased the risk of cancer reaching the bone.
The University of California at Los Angeles found that 90% of lab rats given a diet rich in corn oil became obese and insulin resistant, and experienced inflammation of the pancreas.
UCLA associate professor, Guido Eibl, MD, explained, “Our results showed that in mice, a diet high in fat and calories led to obesity and metabolic disturbances. It also greatly enhanced pancreatic inflammation and pancreatic cancer development.”
The majority of pancreatic cancer diagnoses stem from the mutation of a gene referred to as KRAS.
“It likely needs something in addition – a secondary hit. Our study showed that a high-fat, high-calorie diet could provide an environmental secondary hit and trigger cancer development,” said Eibl.
The best oils to use are organic coconut oil or olive oil.
Coconut oil responds best of all oils to heat and olive oil contains 72% monounsaturated fat versus the 24% found in corn oil. The higher the percentage of monounsaturated fats the more effective the oil is in lowering cholesterol levels.
Using natural unrefined oils that contain more antioxidants overall, such as coconut oil and olive oil, gives your body the nutrients it needs to protect you from disease.
Read more: http://undergroundhealthreporter.com/cancer-causing-ingredients
