This oil produces cancer-causing toxins! You surely use it every day!

There are many types of oils on the market. Although the most popular ones remain olive oil, corn oil, and soybean oil, there are many others that serve more or less the same purpose. If you think about the uses you give to oil (frying, browning, sautéing, etc.), all oils work more or less the same, right? The reality is that some are more harmful than others, including canola oil. This product is obtained from rapeseed, a type of turnip from which the oil is extracted. You might think that you use very little oil in preparing your food and that it cannot affect your health, but that is not true. Below, we explain some of the reasons why you should stop cooking with canola oil: Unlike other more natural products, rapeseed oil goes through many stages, which affects its nutritional value. Since its manufacturing process includes a hydrogenation stage, this poses a health risk as it increases the cancer rate. It may seem strange, but canola oil is one of the main ingredients in chemical-free pesticides. (Do you still think it’s a good idea to cook with this type of oil?). More than 90% of canola oil is produced from genetically modified crops. Now that you know a little more about canola oil, would you like to make some modifications to your daily diet? We recommend these recipes: Vegetarian lasagna Detox cabbage soup Grilled corn and quinoa salad Vegetarian casserole Chicken salad rolls