07/06/2024
A new patient called us for help. She is about 60, without energy, sleepy, and not well. Our tests indicated that she is hypoadrenal, hypopituitary, and hypothroidal. She also complained of some GI problems. During the consultation, when asked about her dietary habits, she said they are quite healthy. She eats primarily at Chipolte and occasionally at Panda Express. I asked her to get information on what cooking oil they use, and the answer is below. The three most toxic, listed below, are chemically extracted oils that are kept at frying temperature and not changed for weeks (well, they are filtered to remove burned food that falls off the trays). The process of frying breaks down those oils and produces highly toxic substances incl. aldehydes, that is highly reactive and disruptive to living processes (DNA replication, disruption of hormonal profiles, GI health, neurological processes, and so on.) These oils are very chemically unstable and become toxic when heated and even more so when reheated and reused! To add to this picture, in 2010 WHO warned that the emissions may cause cancers in personnel as aldehydes and other toxic substances are released during excessive heating such as frying. Yummy.
By the way, the patient started feeling better when she started eating at home.
Listen to your great-grandmother: go back to butter, lard, and tallow.
