> I find it very difficult to believe that heating cooking oil
> causes cancer.
Bargyla is correct. Heating fat, or exposing it to air DOES produce a
plethora of genuinely nasty chemicals (far worse than pesticides) that
represent only a theoretical hazard at low dose. The key word here is
theoretical. It can be easily demonstrated that if naturally occuring
chemicals (even in raw food) were regulated as stringently as are
pesticides, essentially no food would be approved for consumption.
> But cancer rates have only dramatically
> increased in the last century or so.
As you requested from Bargyla, "let's see the data." Once you eliminate the
effects of smoking and longevity, most cancer rates have stayed the same.
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