Maize Oil

Maize Oil

The unsaturated oils including flaxseed oil, canola oil, soy oil, maize oil, sunflower oil etc turn into free radicals when heated – don’t use at all in cooking – they turn the food carcinogenic. They should be totally excluded from cooking in Cancer cases and also by the rest for preventing cancer. People who used these foods in cooking had significantly higher rates of all kinds of cancer.

We consume industrial seed oils—soybean, cottonseed, sunflower, safflower, corn, and canola oils—in just about all processed, packaged and refined foods.

Industrial seed oils contain high amounts of a fatty acid called linoleic acid (LA). When LA is exposed to heat—as it inevitably is during food processing or cooking—harmful compounds called OXLAMs are formed. OXLAMs contribute to a process of cellular damage called “oxidative stress,” and are associated with a variety of inflammatory diseases ranging from Alzheimer’s to fibromyalgia to non alcoholic fatty liver disease (NAFLD).
OXLAMs are a major component of atherosclerotic plaques and play a central role in the development of heart disease. High intakes of linoleic acid are especially problematic when the long-chain omega-3 fat DHA, found exclusively in seafood, is absent from the diet. This creates a pro-inflammatory environment in the body.

Vitamin E

Jan 272017
 

Food

Numerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals. Most vitamin E in American diets is in the form of gamma-tocopherol from soybean, canola, corn, and other vegetable oils and food products

 

Selected Food Sources of Vitamin E (Alpha-Tocopherol)
Food Milligrams (mg)
per serving		 Percent DV*
Wheat germ oil, 1 tablespoon 20.3 100
Sunflower seeds, dry roasted, 1 ounce 7.4 37
Almonds, dry roasted, 1 ounce 6.8 34
Sunflower oil, 1 tablespoon 5.6 28
Safflower oil, 1 tablespoon 4.6 25
Hazelnuts, dry roasted, 1 ounce 4.3 22
Peanut butter, 2 tablespoons 2.9 15
Peanuts, dry roasted, 1 ounce 2.2 11
Corn oil, 1 tablespoon 1.9 10
Spinach, boiled, ½ cup 1.9 10
Broccoli, chopped, boiled, ½ cup 1.2 6
Soybean oil, 1 tablespoon 1.1 6
Kiwifruit, 1 medium 1.1 6
Mango, sliced, ½ cup 0.7 4
Tomato, raw, 1 medium 0.7 4
Spinach, raw, 1 cup 0.6 3

 

Tolerable Upper Intake Levels (ULs) for Vitamin E
Age Male Female Pregnancy Lactation
1–3 years 200 mg
(300 IU)		 200 mg
(300 IU)
4–8 years 300 mg
(450 IU)		 300 mg
(450 IU)
9–13 years 600 mg
(900 IU)		 600 mg
(900 IU)
14–18 years 800 mg
(1,200 IU)		 800 mg
(1,200 IU)		 800 mg
(1,200 IU)		 800 mg
(1,200 IU)
19+ years 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)

https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/