Take Cancer Off the Dinner Table

By Natalie Moore Posted May 11, 2016

• Are you getting what you paid for with this common ingredient? Probably not…
• Get the nutrition you need while avoiding the dangers of obesity and diabetes
• Four tips to tell if you’re serving healthy meals. Or a dose of carcinogens… Find out more…

Dear Reader,

Every night millions of people all over the world sit down to enjoy a meal.

Whether it’s with your family, a friend, or all by yourself – there is something relaxing and delightful about preparing and enjoying a home cooked meal.

The problem is if your meal is made in a particular way (one that you may have already used today) you’re literally setting yourself up to get cancer.

We’re dead serious.

And it’s not just us saying it… research from top Universities have revealed these health hazards as well.^1,2

Plus, it may not even be the product you paid for!

You see, this food if is vital to both cooking and your health – but only if it’s from a pure and reliable source.

However, recent discoveries about its origins and health benefits have brought some health dangers to light.

And the worst part – there’s a great chance one of these hazards is in your kitchen cabinet or even your lunch.

So what is this dinner-polluting ingredient?

Cooking oil.

Fraudulent Fats

Oils and fats are vital to both cooking and health.

Without cooking oils, food as we know it wouldn’t exist — we add them to everything from eggs to condiments.

In fact, added fats and oils are so common in our diets the average American eats 52.7 pounds of added fats every year.²

Some oils (good fats) can have some very important health benefits, including vitamin absorption, and heart health support. Other oils (bad fats) can lead to poor health outcomes like heart disease, obesity, and diabetes.^3,4

But the dangers of bad fats don’t end there.

New evidence shows that there are other hidden dangers hiding in your cooking oil. We will reveal some of those in a bit.

And because the risks are so high, Living Well Daily has invited our friend and affiliate partner John Cawrse of Ava Jane’s Kitchen to explain these dangers and share other important cooking oil information.

In addition, John will share with you an easy four-step checklist to help you find the healthiest cooking oil possible.

Take it away, John…

How to Ensure Your Cooking Oil Is Not TOXIC

You may have heard the recent reports about how most cooking oil is terrible for you…

• How vegetable oils and processed foods are loaded with “bad fats.” (These have been scientifically proven to cause obesity, diabetes, and heart disease)
• How big food manufacturers chemically strip away all the nutrients and vitamins from cooking oil (and turn 1 percent of it TOXIC in the process)
• Or how a recent New York Times exposé showed that the majority of EVOO is actually FAKE!

Well, it’s all true.

And here’s the scary part… it gets EVEN WORSE.

See, I recently discovered a number of “troubling” facts about fat after a chance encounter with an artisan oil maker from New Zealand.

As it turns out, the entire industry is nothing but a giant scam!

And I was TOTALLY UNPREPARED to find out how much bad fat is in most cooking oil… including supposedly “healthy” oils like vegetable oil and extra virgin olive oil (EVOO)!

You really have to be careful out there. So I compiled this checklist after hearing the shocking news about cooking fats from the artisanal oil making New Zealander to help guide you toward healthy cooking oil selections…

No. 1: Is the oil unrefined?

You should only consume oils that are “unrefined” or “extra virgin.” This is easier said than done, since 99 percent of oil found in grocery stores is refined. What that means is manufacturers chemically “cook” away all the healthy nutrients in the oil to hide the “rancid” smell (many oils normally decay a short time after pressing)… The process is so destructive that it turns even turns 1 percent of the oil molecules toxic! (By the way, you can’t always trust the label on this. A recent study found out that 69 percent of EVOO was FAKE!)

No. 2: Is it high in “good fats”?

Numerous studies have shown that “good fat” can help you…

• lose weight
• boost energy
• support good digestion
• lower blood pressure
• decrease cholesterol levels
• ward off cancer
• improve your mood.

Unfortunately, getting enough healthy fat in your diet isn’t easy. Most “good fat” you buy at the grocery store (and even health food stores) is actually not very healthy for you. In fact, some of it is even downright toxic. Real, genuine, authentic “good fat” is really hard to find. Go here to discover how to get it…

No. 3: Is it good for high-heat cooking?

Most cooking oil (EVOO especially) has a low smoke point. That means that when you use it for things like BBQs or pan-searing meat and vegetables… it starts to burn. And as it burns, the oil breaks down, giving off cancer-causing chemicals and toxins. So to be safe, I recommend going with an oil that has a smoke point of at least 420 degrees F.

No. 4: Does it taste good?

I don’t just say this because I absolutely LOVE sharing delicious meals with my family (and as such prefer a tasty oil that I can drizzle over fresh greens, scramble eggs with, or use to pan-sear a juicy steak). For when it comes to fat, better-flavored cooking oils are also healthier for you.

That’s because the same molecules and compounds that give the oil flavor are the also the building blocks your body needs to repair cells and stay healthy. Picking a flavorful oil is a great way to ensure your oil is good for you.

So what kind of oil should you buy?

Well — one particular oil that meets all four of these safety requirements… extra virgin avocado oil.

This oil is fresh-pressed and 100 percent unrefined. It’s loaded with healthy fat (and a ton of other essential vitamins and nutrients). And it has a smoke point of 480 degrees F, which makes it perfect for high-heat cooking. Oh, and it’s also delicious…

If you haven’t tried extra virgin avocado oil, you should.

Best,

John Cawrse
Ava Jane’s Kitchen

Personally, I use extra virgin avocado oil all the time to quickly whip up a healthy stir-fry of fresh veggies or a homemade salad dressing.

In fact, just the other day, I used it to make a lemon and rosemary marinade that was out of this world.

The uses for this tasty and healthy oil are endless. No kitchen is complete without a bottle!

Anyway, the reason we asked John to join us today is because right now John is GIVING AWAY a small number of samples of his oil. All you have to do is visit this special page he’s put together… pay for shipping… and he’ll rush a free 250 ml bottle of EVAO to your doorstep right away. Go here for all the details…

Live well,

Natalie Moore
Managing editor, Living Well Daily

P.S. You do need to hurry on this. John’s only got a limited supply of this super-healthy oil and will shut down this offer for a free sample bottle on May 22. Get your free avocado oil today…

Sources

^[1] DMU research on ‘healthiest’ cooking oils revealed on BBC’s Trust Me, I’m a Doctor

^[2] Vegetable oils contain ‘toxic’ chemical linked to cancer and brain degeneration, say scientists

^[3] Where people around the world eat the most sugar and fat

^[4] Monounsaturated Fats

^[5] Trans Fats: The Science and the Risks

Written By Natalie Moore

Natalie Moore is a dedicated health researcher with a passion for finding healthy, natural, and science-based solutions. After a decade of direct healthcare experience in western and natural medicine, she was involved in public health research before joining Living Well Daily.

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