*Sodium Selenite: The Journal of American College of Nutrition reports not much was known about which selenium compounds to approve for use in animal feeds when the decisions were made back in the 1970’s. “At the time the regulatory action was taken, only the inorganic selenium salts (sodium selenite and sodium selenate) were available at a cost permitting their use in animal feed.” http://www.jacn.org/cgi/
*Canola Oil: The Weston A. Price Foundation article quotes numerous studies of the effects of Canola oil in animals; “These studies all point in the same direction–that canola oil is definitely not healthy for the cardiovascular system. Like rapeseed oil, its predecessor, canola oil is associated with fibrotic lesions of the heart. It also causes vitamin E deficiency, undesirable changes in the blood platelets and shortened life-span in stroke-prone rats when it was the only oil in the animals’ diet. Furthermore, it seems to retard growth, which is why the FDA does not allow the use of canola oil in infant formula.” Journalist David Lawrence Dewey quotes research from the University of Florida that “determined that as much as 4.6% of all the fatty acids in unrefined canola are ‘trans’ isomers (which are somewhat like plastic) due to the refining process.”http://www.dldewey.com/
Soy & Soy products: Per Dr. Karen Becker: “Soy is estrogenic and can wreak havoc on your dog’s endocrine system.” Soybeans and/or soy products are not clinically proven to be safe for pets to consume. Soy products are fat-free (defatted) soybean meal and is a primary, low-cost, source of protein for animal feeds”. Soybeans also contain potent enzyme-inhibitors. These inhibitors block uptake of trypsin and other enzymes which the body needs for protein digestion. Soy contains a natural chemical that mimics estrogen, the female hormone.
– Soy Protein Isolate (SPI): Soy contains goitrogens – substances that depress thyroid function.
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver. It contains potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion and could cause serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.
Additionally 99% a very large percentage of soy is genetically modified (GM) and it also has one of the highest percentages contamination by pesticides of any of our foods.
-Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It’s a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract. The trypsin inhibitors in soy interfere with protein digestion, a vital function for dogs, and may cause pancreatic disorders. The plant estrogens found in soy, known as phytoestrogens, disrupt endocrine function and have the potential to cause infertility and mammary cancer. Phytoestrogens are also known for causing hypothyroidism and thyroid cancer. Soy also contains goitrogens which depress thyroid function.
Interesting about the Canola oil. When we were talking to a dietitian, they recommended that we use canola oil for cooking. What is the best to use for cooking if Canola is this bad?
For deep frying, I like grapeseed oil. It has a high smoke point and a clean taste. I use it when I make tempura and kimchi pancakes!
I always use Extra Virgin Olive Oil. Canola is from a genetically engineered plant. Same thing with butter vs. margarine. I always try to use the purest form of the oil. Olive oil comes from olives, coconut oil comes from a coconut etc..Plus the flavor of EVOO is great and it’s heart healthly! Just my opinion 🙂
But you can’t use EVOO for deep frying, what do you use for that?
The answer is you should not be deep frying!
Oh no, I LOVE spring rolls, there is no other way to cook it. 😀
Smoke point of oils:
Apricot Kernel 495°F
Canola (Super High Heat) 460°F
Safflower (Super High Heat) 460°F
Palm Fruit 450°F
Safflower, High Oleic 445°F
BAKING & SAUTÉING- MEDIUM HIGH HEAT OILS
Safflower, High Oleic* 390°F
LIGHT SAUTÉING & SAUCES MEDIUM HEAT OILS
Toasted Sesame* 350°F
NUTRIMENT NO DIRECT HEAT OILS
Evening Primrose* 225°F
Flax Oil* 225°F
Enriched Flax Oil* 225°F
Ultra Enriched Flax Oil* 225°F
Wheat Germ* 225°F
High Heat Sunflower Oil 82%
High Heat Canola Oil 78%
High Heat Safflower Oil 78%
Olive Oil* 76%
Lard best for deep frying:
Conventially, lard is the best. However, duck fat combined with either clarified butter or lard will add huge flavor.
I found this on a website called healthylazy.com:
Deep frying is never healthy, but for frying, lard is actually the healthiest. Animal lard, which is solid at room temperature, has a much higher heat threshhold. When it is heated to a high tempurature, it immediately creates a crust or a barrier between the food and the heated oil. When foods are fried in liquid vegetable oils, they absorb much more fat because you can’t heat them to the same temperature as lard without burning them. The only exception to the vegetable oil rule is coconut oil/butter, which is also solid at room tempurature, and because it is a tropical oil, has a very high threshhold for heat. Also, canola oil should never be heated. It changes the molecular structure of that oil and makes it very, very unhealthy.
Ahhhh…lard and duck fat. I’m always down for a little duck confit 🙂 Great advice, Julie!
No kidding Rita, can you image how good those Spring rolls will taste cooked in Duck fat?