Are Your Cooking Oils Secretly Increasing Your Cancer Risk?
Most kitchens have them. Few know the danger they carry. By Dr. Pradeep Bhaskar, Consultant Radiation Oncologist — Kakinada We're in an age of food fad craziness. One minute it's ghee, the next minute it's avocado oil. Instagram videos proclaim seed oils are poisonous. Carnivore bloggers instruct you to sauté all your food in beef fat. And you? You're simply attempting to make a better decision. The twist, though: not all oils are the same — and some may be quietly eroding your health. Cancer is not all about genetics. It's closely related to what we eat, the way we prepare it, and what we habituate. Let's dissect the reality of oils — past the hashtags and the hype. 1. Seed Oils Aren't the Bad Guy (But They're Not Angels Either) Soybean, canola, sunflower — the classic culprits in your pantry. They contain high levels of omega-6 fatty acids, and here's the catch: omega-6 is not the devil — your body needs it. The catch? It's everywhere — on pr...