Highly Dangerous Cooking Oils

For years, we've been led to believe that using chemically processed, factory-produced seed oils in our cooking wouldn't harm our health. However, it's only now that we're uncovering the negative impact these oils have had, whether the misinformation was intentional or not.

Your body’s cells are surrounded by membranes made of fat and cholesterol, making it essential to choose the best possible fats for your diet. Oils like palm, canola, sunflower, and soybean, which are partially hydrogenated, can be particularly harmful. I'll also address the concerns with using olive oil for cooking.

In this video, I'll share which cooking oils you should avoid and which ones are the best for building healthy cell membranes. Prioritizing the right fats is key to maintaining your health and enhancing longevity.

Dr. Junaid covers a broad spectrum of subjects, including Pharmacology, groundbreaking research updates, science documentaries, cutting-edge technologies, various disease states, the science and dynamics of pandemics, and much more. He aims to simplify intricate concepts in medical science, ensuring they are not only easy to understand but also applicable to real-life situations.

Qualification:
PhD Biomedical Sciences/ Drug Discovery, United Kingdom
Post-doctorate (Pharmacology and Drug Discovery), Hungary

LinkedIn:   / junaid-asghar-64959a26  
Facebook Page:   / drjunaid.ar  
Other YouTube Channel:    / @junaidasgharphd  

Disclaimer: Opinions on this channel are for educational purposes only and must never replace advice from your own healthcare provider.