Scientists have been researching the association of oils and fats with cancer for over 50 years. Literature is ablaze with scientific documentation of how the rate of cancer progression is higher in laboratory animals fed with oils rich in polyunsaturated fats like soy and corn.
Wylde encouraged viewers to pay more attention to their meal choices. He suggested using gentler cooking techniques, and a natural and appropriate-for-the-application oil such as sustainable red palm oil.
The cooking oil you’re using may be releasing toxic chemicals. A recent study warns against using some of the most common vegetable oils for high heat cooking, such as frying and sautéing.