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【Corn oil】Usage and Dangers

\\ This article is recommended as follows //

  • Looking for healthy oil
  • Want to know the disadvantages of soybean oil
  • Want to know dangerous oil


  1. 1.What is Corn oil?
  2. 2.How to use Corn oil?
  3. 3.The dangers of Corn oil

1. What is Corn oil?

A type of oil commonly referred to as salad oil or mixed salad oil.
The germ that comes out when making corn starch from corn is the raw material, and only about 1 liter of oil can be extracted from 100 kg of corn. Therefore, it is necessary to be careful because genetically modified corn is used as a raw material and most of them are made by solvent extraction.

In addition, linoleic acid, which is abundant in corn oil, is an essential fatty acid, but it is known that excessive intake causes arteriosclerosis, allergies, atopic dermatitis, etc..

Corn oil fatty acid
Main fatty acids Linoleic acid
Cooking Heating for a short time is OK (Light stir fry)
Storage method Dark and cool place
Taste / Aroma / Texture Almost tasteless and odorless
Fat-soluble vitamins Vitamin E

2. How to use Corn oil?

Since corn oil contains more than 50% linoleic acid, it is easily oxidized and has a low critical temperature, so it is unsuitable for cooking. Oxidized oil is very harmful to the body, and furthermore, from oil that has been used over the critical temperature, a toxin called hydroxynonenal, which is harmful to the human body, is generated!

As it is a type of salad oil, it is originally "oil for salad" and "oil to be eaten without heating" as the name suggests.
There is no problem if it is lightly stir fried, but we recommend using it without heating, such as when making mayonnaise or dressing!

3. The dangers of corn oil

I talked about [how to use corn oil] above, but to be honest, I don't want you to use corn oil. Here's reasons!

・Be careful with linoleic acid

Corn oil contains more than 50% linoleic acid, which is a good fatty acid that regulates cholesterol levels in small amounts. However, most of the oil used in the food around us is linoleic acid! !
The type of oil called salad oil is cheap, so it is often used in restaurants and processed foods.
In addition, if you use linoleic acid-based oil at home, you will completely overdose on linoleic acid, inflammation in the body, causing allergies and arteriosclerosis.
This is said to be one of the reasons why many modern people suffer from atopy and allergic hay fever.

・Be careful oxidation

Corn oil, which contains a large amount of linoleic acid, is easily oxidized. Therefore, it is necessary to devise measures such as using up within one month after opening and not using it for high-temperature cooking such as deep-frying.
Oxidized oil not only causes heavy stomach, heartburn, and symptoms of food poisoning, but also places a heavy burden on the liver and blood vessels, causing liver dysfunction and arteriosclerosis. It is also carcinogenic.

In addition, a toxin called hydroxynonenal is generated from oil that continues to heat beyond the critical temperature. Hydroxynonenal affects nerve cells and cells in all organs, causing them to malfunction.

・Be careful with the manufacturing method

Oils classified as salad oils, such as corn oil, are mostly extracted using a chemical solvent called hexane. The reason is to increase the production volume by extracting the oil contained in the raw material without spilling it.
However, the oil produced by the solvent extraction method has a bad color and a bad smell when left as it is, and the solvent remains. Therefore, it is packed in a plastic container after going through various processes such as filtration, deodorization, decolorization, coloring, and high temperature treatment.
Oil that has undergone this process contains almost no nutrients that should have been contained in the raw material, and trans fatty acids are generated during the high-temperature treatment. There are no benefits to take.

・Be careful with raw materials

Not only corn oil, but most of the oil called salad oil uses imported genetically modified corn (ingredients) in order to reduce manufacturing costs.
Although genetically modified foods do not cause immediate health hazards, there are concerns about long-term health hazards or health hazards to the next generation, so it is better to avoid them.

・It doesn't even have to be corn oil

I introduced [how to use corn oil] above, but the advantages of corn oil are that it is tasteless and odorless and that it is cheap.
So, if you are looking for a tasteless and odorless oil, how about using rice oil or taihaku sesame oil?
There is always a reason for being cheap!If you really want to use corn oil, please choose corn oil that is "manufactured by pressing domestic non-genetically modified organic corn as raw material"!
Let's value "quality" rather than sticking to "cheap"! !

『How to choose good quality oil』is described in detail in the following article, so please take a look if you like!

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Chika profile

Chika Sato

Organic Travel life

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