The drinks are in the cooler 🥤
Backyard corn hole is set up 🌳
Friends are pulling up in the driveway 🚙
Everything is ready for a memorable Labor Day, but will your grilling create toxins?
Level up your grilling skills by learning how to:
1. Avoiding toxic fats & oils
2. Using our non-toxic Steak & Veggies Grilling Recipe below
Harvard Health's 2021 article on healthy cooking oils explains high heat causes molecules in oils to break apart, burn, become bitter, lose nutrients, and release smoke. Coconut oil is one of the plant oils that has a "high smoke point" so it can handle grilling temperatures of 400° and 500°.
Another medical journal from 2020 linked the heating of fats and oils, especially those high in polyunsaturated fats (also called PUFAs), at temperatures beyond their smoke point can result in carcinogenic compounds in the food that you eat. They also found high consumption of these fats can cause the same cellular damage leading to Alzheimer’s disease, obesity, type 2 diabetes, and other inflammatory disorders. The higher the PUFA count, the more toxins released.
Vegetable Oil and Canola Oils were found to be some of the biggest culprits at 58% and 30-35% PUFAs. Even Olive Oil and Avocado Oil have between 8-10% PUFAs, but Coconut Oil is between 2-3%.
So you could buy the fanciest steak or Waygu beef burgers, but your meat could become contaminated if not cooked with the right oil.
Be a grill-master and switch to Dignity Coconut Oil!
Need a little more guidance? Check out our video recipe here for step by step instructions.
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