What oils should we use preparing food?

Looking for useful infos about comparison of variety of cooking oils I came across the blog run by Andrew  Wilder and found cooking oil comparison chart. It is really worth recommendation. This handy chart which you can print from pdf file, available under the link below, is very helpful in making proper oil choices for dressing, baking, frying etc.




Comment on Food Safety

Comment about the safety of the food

Published earlier “16 recommendations of healthy nutrition in the prevention of the Alzheimer’s disease” provoked comments about the safety of food. The purpose of writing these recommendations was to propose a rational solution to the problem each of us can approach. Generally producers of the food are obliged to follow norms concerning applying plant protection products, veterinary medicines, fertilizers and the like. However assumption that this system is in 100% efficient and safe is incorrect, and so it can happen that we will buy products with amounts of substances originating in the process of manufacturing foodstuffs, above allowed level. And so diversifying a risk is a sensible strategy. This can be achieved by using different food types, coming from different sources, in this way reducing the risk of the accumulation of harmful substances of one type. All types of toxins have certain threshold above which they are starting displaying the detrimental effect to the organism. And so by lowering the risk of the accumulation of toxin we are lowering the risk of triggering its harmful action. Above reasoning does not mean that that our food is in general contaminated and are a sign of the cautious approach to the problem of the influence of substances of different kinds, used in the process of the manufacturing of foodstuffs, on the health. Such deliberations are necessary taking into consideration unknown long-term (in the range of 30-40 years) effects of applying these compounds. In the light of some studies showing that Alzheimer?s patients have a significantly raised level of the DDT metabolite – a pesticide withdrawn from use several dozen years ago the concern about food safety is substantiated. The Alzheimer’s disease is being triggered by the tangle of different risk factors acting in the past amongst which toxins can have their own contribution.
Dariusz Stępkowski PhD, DSc

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