The consumption of processed vegetable oils such as soybean oil, sunflower oil, canola oil has increased dramatically in the past century. They were practically non-existent in our diets until the early 1900s. These vegetable oils can’t be extracted just by pressing or separating them naturally.
These oils were popularized in the past and made into products such as margarine, and considered to be ‘heart healthy’ in comparison to butter and other so-called ‘artery clogging’ fats. Unfortunately, recent research has shown that these vegetable oils may not be all that good for our health as previously thought, and may cause more harm than good to your body.
These oils are most often used in deep fryers for making Fast Food and found in most processed and prepackaged foods because they’re cost effective. We now know that they’re very high in Omega 6 fatty acids which is often associated with inflammation and chronic disease.
Omega 3 is an essential fatty acid for optimal health, found in foods such as fish, sea vegetables/algae, flaxseeds or grass-fed meat. Studies show that a lower ratio of Omega-6s to Omega-3s is more desirable to reduce the risk of many chronic diseases that have become epidemics in most Western societies.
Grape seed oil is constantly marketed as such a healthy cooking oil. The health of grape seed oil is based on misleading information and myths about cholesterol and heart health. Grape seed oil has a very high omega-6 fatty acid, about 70%. Too much omega-6s PUFAs causes inflammation which is the true cause of heart disease and can lead to other health problems such as cancer and autoimmune disorders.
It is also industrially processed with hexane and other toxic, carcinogenic solvents used to extract and clean the oil, with traces of these chemicals still remaining in the final product. Even expeller-pressed processed grape seed oil is still rife with polyunsaturated fat, in concentrations which are highly toxic to humans.
Oils that are high in polyunsaturated fats (PUFAs) are very fragile and therefore prone to oxidation. When an oil oxidizes it creates free radicals which can also lead to cancer, inflammation, hormonal imbalance and thyroid damage. Cold-pressed grape seed oil may not be denatured during processing, but once you cook with it it will oxidize.
Canola is one of the most popular vegetable oils and is widely believed to be healthy. Canola stands for “Canadian oil low acid” and comes from a genetically engineered form of rapeseed subsidized by the Canadian government. About 87% of canola oil is genetically modified.
Rapeseed oil contains high amounts of the toxic erucic acid, which is poisonous to the body. Canola oil is an altered version, also called Low Erucic Acid Rapeseed (LEAR) Canola (modified rapeseed oil) is produced by heating the rapeseed and processing with a petroleum solvent to extract the oil. Then another process of heat and addition of acid is used to remove solids (wax) that occur during the first processing.
At this point, the newly created canola oil must be treated with more chemicals to improve color and separate the different parts of the oil. Finally, since the chemical process has created a harsh smelling oil, it must be chemically deodorized to be palatable. The fact that it is processed under high heat causes it to go rancid, which then creates the need for industrial carcinogenic bleaches and deodorizers like hexane.
Even though canola oil contains omega-3s, these oils are fragile and subject to oxidation through heating. If you think about it, other oils that are high in omega-3s would never be used for cooking. Fish oil and flax seed oil are high in omega-3s, but are never heated because they are sensitive to oxidation.
Cold-pressed oils that are not heat treated in a factory with chemicals are still fragile oils. They will oxidize and become rancid once you cook with them. Even canola oil, as it was used as rapeseed oil long ago in china, caused health problems mostly related to the heart. Other studies done on canola oil consumption in farm animals has shown a negative effect on coronary health unless mitigated by the intake of beneficial saturated fats.
Sounds nice and natural because it seems like it’s made of vegetables, but about 99% of the time a bottle of vegetable oil is actually just soybean oil. You can even look at the ingredients in a bottle of vegetable oil next time you go to the grocery store, you’ll see just one ingredient “soybean oil.”
Soybean oil is 54% omega-6, which is too much omega-6 and can lead to inflammation and health issues. Soy is something that is best avoided or at least reduced in consumption unless it is fermented (like tempeh, natto or fermented soy sauce). Soy is high in phytic acid and trypsin inhibitors which means that it blocks the absorption of many vitamins, minerals and proteins. It also contains phytoestrogens that can mimic estrogen in the body and disrupt normal hormone function which could possibly lead to increased cancer risk.
About 94% of soy is GMO unless it’s organic or labelled non-gmo. However, just because it’s non-GMO it doesn’t makes it good for you. It will still contain the phytic acid and phytoestrogens mentioned previously.
Butter substitutes are mostly a mix of canola and soybean oils. If you want to replace butter, coconut oil works wonderfully in most recipes.
There is a popular misconception that corn is a vegetable. It is actually a grain. Corn originated and was bred from a tall grass-like plant that somewhat resembled wheat. Corn oil has 58% omega-6 fatty acids which is too high and can lead to inflammation. Also, corn is one of the most genetically modified crops in the US. About 88% (probably more) is GMO.
While it is simple enough to avoid these oils themselves, the tougher challenge is avoiding all the foods they are in. Check out any processed or pre-packaged food, and you will find at least one of these ingredients, often labeled as “partially hydrogenated corn/soybean/etc. oil” or say “May contain soybean or canola oil.”
There is no nutritional need for these oils, and healthy fats can be found in higher amounts and better ratios in many other types of fatty foods. Avocados, for example, offer a lot of fibre as well as vitamins, minerals and antioxidants along with healthy fat that your body needs.
In a world that seems overrun with these highly unnatural and toxic fats, it can seem overwhelming when looking for better solutions.It’s hard to avoid rancid vegetable oils completely if you are eating out, but you can replace them with healthier alternatives like coconut oil or avocado oil.
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Keywords: cooking oil, cooking, baking, vegetable oil, healthy oil, avocado oil, coconut oil, Loblaws, Sobeys, Vince’s Market, Costco, Wholefoods, Starbucks, black seed oil
Original article can be found here: CureJoy