Never cook with corn oil
Corn oil is everywhere. It's cheap, widely available and most people assume it's a healthy option.
After all, it's a plant oil -- and plant oils are better than saturated animal fats, right?
Well, not so fast. That may be what the feds want you to believe, but the truth is both safflower and corn oil are dangerous and quite possible deadly -- and they're far worse for you than any animal fats, including lard.
I don't use them myself, and I advise my patients to avoid them and any products that contain them. And now, Canadian scientists confirm just what I've been saying all along: Safflower and corn oils can increase your risk of heart disease, coronary artery disease and even death.
Both oils are high in omega-6 fatty acids and contain almost no omega-3 fatty acids. And while both omega-6 and omega-3 fatty acids are essential, most people are getting far too much of the less beneficial omega-6 fatty acids, and not nearly enough of the omega-3s needed for heart health.
That's why studies have found that people who make the switch to corn and safflower oils actually have a higher risk of death from heart problems. (The fact that nearly all corn oil is from genetically modified corn may also be playing a role here, since GM corn may damage organs, including the heart.)
Of course, none of this means we should go back to cooking with lard. We still need to limit -- but not completely avoid -- saturated animal fats.
Instead, use healthier oils such as macadamia, avocado and coconut oil -- and of course, one of the healthiest oils of all is a staple of the Mediterranean diet: olive oil.
Olive oil is so healthy researchers can't use it as a placebo in trials for heart drugs -- because olive oil can actually match or beat the drug. (It's happened.)
Just be sure to use extra virgin olive oil. It's not as easy to find as it sounds, because there's more fraud in the olive oil market than there is in the stock market.
Read this free report from my House Calls archives to learn more.