Matinum

Taking Charge of Your Health


Fekrtany (New Thought)
Dr. Kareem Ali Peace and Allah’s mercy and blessings be upon you. Welcome, I am Dr. Kareem Ali, and you are in Fekrtany’s (New Thought) world. Posts about canola oil have been widespread recently. Many people have asked me, “Doctor, they say it’s healthy.” “It’s approved by the FDA.” “Cardiologists say it’s very good for the heart, blood vessels, and arteries.” This subject specifically has shocked me; I decided to flip the table while drinking a cup of Matcha tea and tell you: how to fry; which oil to fry in; which oils are beneficial and which are harmful; what to know about your frying oil of choice; and everything about olive oil, butter, ghee, and other types of oil. Today I will take you, Fekrtany’s family, to the kitchen, and we will fry food for the children. Before I start the episode, why are you focusing on my hairstyle?! Italian youth are doing the same hairstyle. I am a world-class Egyptian product. Fekrtany, listen and enjoy. Health Diet Physical therapy Fitness Herbs A new day begins. Fekrtany (New Thought) Welcome Let’s talk about cooking oil. Oils & Fats We need to use oil and ghee in the right way because they are linked to cancer. First, how did they convince us, and even write it on labels with a bold font, that refined oils are healthy? And people buy the oil because it has the label “refined oil”. How did they convince us that canola oil is healthy? Let’s start from the beginning. Canola oil is derived from turnip seeds. And the people who write posts promoting it themselves write that it’s genetically modified (GM). That’s the first thing. Fekrtany’s family, I need your full attention with me. You shouldn’t buy any oil that has any of the following: First, the oil must not be genetically modified, meaning they didn’t alter its DNA. When genetically modified oil is ingested, the body recognizes it as unnatural, gets mixed up and wonders about this ingredient’s origin, which may damage your DNA, resulting in diseases and cancers. Wheat is altered so that it has longer stalks, produces more grain, and withstands wind. They modify the DNA of any given crop so that it may yield 100 kilos instead of 1 kilo, or so that it can withstand rain or whatever. Any genetically modified oil should not be in your house. Like canola, soybean oil, sunflower seeds, and corn. These four are genetically modified. Sunflower seeds are less so, but still, the majority is genetically modified so that it can be provided for millions of people at cheap prices. Again, first, it should not be genetically modified. Secondly, it should not be refined. People brag about using refined oil. Let’s understand what refined means. Refined means the oil has been boiled at 200°C for 10 hours. Feel free to verify it, if you have doubts that I provide misinformation. And I have provided a link below to the study by Harvard that questions canola oil. By the way, canola oil is Canadian. CA stands for Canada and OLA for oil. The study questioned how it’s beneficial for the heart. Notice that canola oil is genetically modified and refined. Harvard responded that canola oil is an RBD oil. R stands for refined. B stands for bleached. Canola’s original color is green. They bleach it yellow. D stands for deodorized so that it doesn’t have an intense aroma. So, the oil is treated at 200°C with various chemicals to bleach and deodorize it for 10 hours. Even if it came from the highest quality place in the world, it’s spoiled. What’s left in it after 200 °C for 10 hours? And they claim it’s healthy. That refined oil is healthy! What should I say?! Again, Fekrtany’s family, stay away from any GMO (Genetically Modified Organism) or refined oil. I will tell you what you should use eventually, I won’t leave you baffled. The third point is smoking point. The higher the smoking point of the oil the better. Why? Because as the oil boils at its smoking point, it produces carcinogenic materials and trans fats. Meaning that with high temperatures, the healthy contents of the oil become harmful. For example, if the oil’s smoking point is 10 °C, it’s basically cancer because we fry it at 100 °C. Quick info: The bubbles you see when heating your usual oil is the water content in the oil boiling, not the oil itself. The bubbles indicate the oil is at 100 °C and water started evaporating, but the oil is still below its boiling point. Shortly, I will illustrate the smoking point for each oil. Stay away from any refined oil. Stay away from GMO. Stay away from oil bottles that smell rancid. What does this smell mean? What’s the problem with oils and why I hate many oils? Because oils are unsaturated, meaning they have a void in their structure in which oxygen can bind, and the oil becomes oxidized. That’s why I prefer butter because it’s solid, which means saturated, meaning no place for oxygen to bind. A bit of chemistry for you. That’s why I dislike oils except for a few that I will mention shortly. When you ask those who recommend canola if it’s genetically modified, they will say yes. They can’t deny it by the way. Is soybean oil genetically modified? They can’t deny it, either. Is cotton seed oil genetically modified? They can’t deny it. Notice that I haven’t yet talked about glyphosate and the overuse of pesticides. I won’t even talk about this point because it would take a lot of time. Oil should not be GMO, not genetically modified. Oil should not be refined. Thirdly, the oil shouldn’t smell rancid. Another point is omega 3 and omega 6. The reason why we consume oil and fats, and why we say that one is healthy and the other is harmful, is that there are two types of omega, aka fatty acids, that the body needs. Actually, there are three: 3, 6, 9… Omega 3, omega 6, and omega 9. We don’t hear a lot about omega 9 because the body synthesizes it on its own. Hence, no need for an external source. Don’t take omega 9 because the body synthesizes it on its own. We are left with 3 and 6. Omega 3 is very beneficial for the heart, has anti-oxidant and anti-inflammatory properties, protects the joints and the heart, nourishes the brain and a lot more. Omega 6 increases inflammation, and damages the joints. With the exception of GLA (Gamma Linolenic Acid) oil, that we mentioned in the chlorella episode, that’s one useful omega 6 found in chlorella, the rest are harmful. Does this mean we should not consume omega 6? No. The body has its own balance and both omega 6, and omega 3 should be taken. They both balance each other. Also, note that we mentioned before that some inflammations are useful because it’s the body increasing its immunity to fight microbes. The ratio between omega 6 to omega 3 should be 1 to 1. In the oil we consume today the ratio is between 10-15 to 1. And it’s the harmful omega 6 that has higher quantities. In fried food, in the vegetable oils I just mentioned, and in refined oil the ratio is 16 to 1. This means you are taking 16 times more quantity of the substances that cause inflammation than the healthy omega 3. So now for any oil in the world, you check whether the oil is GM or not, whether it’s refined or not, and whether the oil has a balanced ratio of omega 6 to omega 3. 1:2, 1:3, 1:4 But 16 to 1 or 14:1 is harmful. Now we know omega 3 and its benefits. Now you can see for yourself what’s in the oils they are promoting. “All right, doctor. Stop rambling and tell us…” “…how should we fry fries or chicken for the children?” Oh, fries! Don’t get me started on fries… What should I say?! “…How should we fry a piece of chicken?” If you want the very best, we have five alternatives we can use to fry food in a healthy way: The first alternative is ghee made from 100% bovine or buffalo milk. Ghee, natural ghee, is what you should choose first. Ghee’s smoking point is 240 °C. You would need to heat ghee at 240 °C for it to begin to darken, spoil, and lose its nutritional value. “Doctor, didn’t you say that dairy milk is harmful?” Yes, but in ghee and butter lactose sugar is gone, casein is reduced to a bare minimum, and any harmful constituents are removed… …in the process of making butter or ghee. Fat is the most beneficial part of the milk, which is the butter or ghee. And we have removed all the harmful ingredients in the milk, in the process of getting ghee. That’s why ghee must be your first choice. The second alternative is butter. Butter needs to be heated at 200 °C to reach its smoking point, or to get oxidized. Saturated fats are heat stable. Do you know why the Heart Association recommends canola oil? Because it does not contain saturated fats, and it reduces cholesterol levels. Imagine there are still doctors who are convinced that cholesterol is harmful. What have we been talking about?! Someone, please, send the link to Fekrtany to WHO and the Heart Association. Which type of cholesterol do you want to halt its absorption?! Again, I swear to God. I wont explain. You know! You answer them Fekrtany’s family. Ghee, then butter… The third option is olive oil. I have been asked a lot about olive oil and why I don’t mention it, even though it’s mentioned in the Qur’an. Correct… What’s my take on olive oil? First is extra virgin olive oil. Let’s talk about what is extra virgin oil, and why olive oil and coconut oil are considered good. Because they are manufactured by “cold-press”, which means they are compressed at low temperatures. They are spared being subjected to 200 °C for 10 hours, as in refined oil, and still retain their beneficial constituents. That’s what cold-press and extra virgin mean. They mean the oil still retains its God-made beneficial constituents and was not subjected to heat. That’s the beauty of olive oil, coconut oil, and butter. They have not been subjected to extreme heat. Coconut oil and olive oil are both cold-pressed. Now we speak about olive oil. Olive oil’s smoking point is 170 °C. This is a bit lower than ghee and butter, but it’s still high. However, if the oil is not extra virgin (not pure), its smoking point is lower, and it may smoke at 120 °C. When you heat oil at its smoking point, you get carcinogenic and inflammatory effects with no doubt, There is a worldwide consensus on this fact, it’s not news. Once the oil reaches its smoking point, it becomes carcinogenic… and starts causing inflammation and other diseases… You want your olive oil to be extra extra virgin, which is quite costly. Olive oil contains unsaturated fatty acids, which means it is susceptible to oxidation. You should check if the olive oil bottle smells rancid. Discard the bottle, if the oil doesn’t smell fresh. If you don’t smell the fragrant and fresh aroma of olive oil, don’t fry, roast, or apply to cold dishes. Because it’s been oxidized. Because it’s not saturated and is liable to oxidation. The bottle is sealed closed, but once opened, oxygen starts reacting with the oil for the entirety of its shelf life. That’s why I am wary of olive oil. You never trust if it’s oxidized or not. Thus don’t apply heat to olive oil, as you’re never sure whether it has been subjected to oxidation or not. Drizzle it over a salad, on a piece of meat, or if you’re not on a keto diet, onto oat bread. So, please only use olive oil on cold food, and use butter and ghee instead, for frying and roasting. If you wish to apply heat to olive oil, it should be extra virgin with a fresh smell. Olive oil is, of course, very beneficial. It protects the heart, blood vessels, joints, brain, protects against Alzheimer’s, reduces weight, etc. I can’t deny the benefits of olive oil, I just had some notes on it. The following option is the great coconut oil. I myself fry with coconut oil. Coconut oil’s smoking point is 160 °C to 170 °C which is less than butter and ghee. So, we have to watch out for any darkening while cooking. It contains lauric acid. Which improves digestion and microbiome, improves joint health, and stimulates the brain. It also has antibacterial, anti-fungal, and anti-viral properties. Lauric acid is contained in mothers’ milk. This is why our grandmothers would recommend adding drops of mothers’ milk to infected eyes. Thanks to lauric acid found in mothers’ milk, it would heal the inflammation with its antibacterial properties. Our grandparents, may they rest in peace, knew everything. That’s lauric acid and the beauty of coconut oil. It’s delicious with eggs and avocado, it’s ketogenic, and it’s converted to energy rather than stored as fats. The last alternative option, which is the best and most expensive of them all… …is avocado oil. “Doctor! We can’t afford to eat avocado, not to mention buying its oil.” I must mention avocado oil, for scientific integrity sake. Avocado’s smoking point is 220 °C to 240 °C. It’s proven scientifically to help treat arthritis. In allopathic medicine, not just alternative medicine, avocado oil is used in treating arthritis. It has a high smoking point, manufactured at a low temperature, jam-packed with high quality fat content, acts as an energizer, and has many times more potassium than bananas. That’s avocado oil. It’s stable, has a very high smoking point, manufactured at a low temperature, and never refined. Refined avocado oil is not a thing. If you can afford it, avocado oil is the best option. If not, butter and ghee are still good frying options. Generally, whatever the oil you use. Stop deep frying. Stop deep frying fries or chicken. Totally immersing food in oil is very dangerous. Because you are boiling oil! Having proteins at high temperatures with trans fats is very unhealthy. Omit deep frying from your life. “Then how do you fry your food Doctor?” I fry eggs, chicken, or meat at breakfast with a thin layer of butter. I don’t sink it in oil! … I don’t even know what to say about that! Just like Fekrtany’s family has removed sugar, we should remove deep repeated frying from our life. And we wonder why cancer rates have increased by 40% in the last 30 years. Because of all the unhealthy habits that our parents never had. That’s the oil episode. I have… Oh, one more thing before finishing up. What does hydrogenated oil mean? Hydrogenation turns vegetable oils into solid fats by adding hydrogen. Whenever you hear the label vegetable ghee, run away! Vegetable ghee means hydrogenated oil. Margerine which is equivalent to vegetable ghee in the Arab world. Margerine is vegetable oils that were exposed to hydrogenation to become solid. Can you comprehend that the body needs 56 days to get rid of it! Hydrogenated fats are vegetable oils that were solidified by hydrogenation. They are very hard for the body to process, thus the body spends 56 days trying to get rid of it. Vegetable ghee is a crime. In the future, it will be exposed as a crime like many other things… …that were eventually exposed as crimes. That’s the frying episode. We can all now get out of the kitchen, run the air vents! You should know how and with what oil to fry. What’s beneficial, and what’s not. You can make your own decision about what’s good and what’s bad. The episode summary is ghee, butter, coconut, avocado, olive oil, especially extra virgin oil. Knowing that I don’t prefer olive oil. Thank you! Share this episode. I’ll be meeting you in the following episode. “-and my success can only come from Allah. In Him I trust, and unto Him I return.-” Salaam alaikum And I told you to stop minding my hair Bye Fekrtany (a new thought)
Dr. Kareem Ali

Leave a Reply

Your email address will not be published. Required fields are marked *