Over the last 100+ years, consumption of polyunsaturated fats from vegetable and seed oils has risen dramatically and we are seeing several detrimental effects of these oils on our health, this despite the fact that these oils are usually marketed as healthy alternatives to saturated fats like butter or coconut oil.
Where Did They Come From?
These oils are extracted from various kinds of seeds and vegetables using high amounts of heat, pressure, and harmful deodorizing chemicals like hexane. These are oils that didn’t exist before the 20th century because we didn’t have the industrial equipment necessary to manufacture them.
If you would like to get insight into what goes into the manufacture of canola oil, watch the following video. Just keep in mind that everything they say about it being healthy is 100% wrong.
Remember that we evolved over the course of thousands of years to process our food, we just haven’t evolved the ability to process these new foods that have just been invented over the last century or so.
How Do They Harm Us?
The main issue with these oils is that they are high in Omega 6 fatty acids. Omega 6 and Omega 3 fatty acids are both essential for our health but for most of our evolution, we got these fats in roughly a 1:1 ratio. Since the invention of these new oils, that ratio has risen to 16:1 for most Americans.
Omega 6 fatty acids are pro-inflammatory, causing inflamation in out arteries which puts more strain on our heart which causes higher rates of cardiovascular disease. In fact inflammation is the underlying cause of a host of so-called “Western Diseases” like Alzheimer’s, Type II Diabetes, Cancer, Arthritis and more.
These Omega-6 fatty acids are also not always burned for fuel by our bodies like other fats but are used in the formation of cell walls. These cells that are made up of high levels of Omega-6 are highly reactive causing larger amount of Reactive Oxygen Species in the cells. These ROS’ are the waste products of the cell and cause damage when in large amounts. It one of the job’s of the Omega-3 fatty acids to clear those out but since the ratios are so far off, there aren’t enough Omega-3’s in our body to undo the damage from all the Omega-6’s.
The Omega-6 fats are very easily damaged polyunsaturated fats so once they get into your cell walls, they break down faster than other fats would have. This causes substantial long term damage in people who eat a diet high in Omega-6s for years or even decades.
To avoid these toxic oils, don’t eat the following.
- Soybean oil.
- Canola oil.
- Corn oil.
- Safflower oil.
- Cottonseed oil.
- Sunflower oil.
- Peanut oil.
- Sesame oil.
- Rapeseed oil.
- Rice Bran oil.
Stick with saturated or monounsaturated fats like olive oil, lard, tallow, butter, or coconut oil.
Remember that these oils have been added to most processed food so be sure to read those labels before you eat it.
If you would like to read more on this subject, I recommend Toxic Oil by David Gillespie. Unfortunately, it no longer appears to be for sale on Amazon but if you ever run across it, it’s a great read.
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