Bleaching turns oils rancid, geneticallyengineered foods products

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Bleaching turns oils rancid, and they acquire a bad odor products of rancidity. They must then be deodorized to remove the rancid odor, and this process is carried out at frying temperature. Oils treated this way have lost most of their products minor ingredients, are unbalanced, and contain about 0.5 to 1% molecules that have been changed by the processing products from natural to toxic. All of the cooking oils normally found on store shelves have been treated this way (these are the refined, bleached, deodorized or RBD oils), except for extra virgin olive oil, which has not undergone RBD processing and retains its minor ingredients intact. Extra virgin olive oil should not be used for frying. Italians traditionally used butter and lard for frying, fried seldom, and added extra virgin olive oil to foods after these have been cooked with water. Saturated (hard) fats like butter, dairy fats, pork, beef, and lamb fats, and tropical fats are natural.
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