3 Main Reasons you should not consume vegetable oils

3 MAIN REASONS YOU SHOULD NOT CONSUME VEGETABLE OILS

What are vegetable oils? Vegetable oils are oils extracted from seeds, such as soybean, corn, sunflower, safflower, rapeseed (canola oil), peanut, etc.  These oils are fairly new in the food industry. They were first marketed in early 1900’s and currently represent about 85% of total cooking oil consumed in the US.

Vegetable oils are largely believed to be healthy, partially because of the use of the  word “vegetable”. However, they don’t come from vegetables and they are certainly  not as healthy as you may think.

 1. Vegetable oils are unnatural, highly processed fats.

The production process includes: cleaning the seeds, heating,  grinding, pressing,  Extracting additional oil with solvents, boiling,  refining (consists of heating the oil and mixing it with an alkaline substance, such as, sodium hydroxide or sodium carbonate. Soap forms from the undesired fatty acids and the alkaline additive, and it is usually removed by centrifuge. The oil is further washed to remove traces of soap and then dried), degummed, heating again, bleaching and deodorizing.

We  were never exposed to these oils until very recently on an evolutionary scale, because we didn’t have the technology to process them.

2. They contain very high levels of polyunsaturated fats (PUFAs).

Because of their molecular structure they tend to go rancid easily, especially when heated. They are unstable and sensitive to heat, oxygen and light. Oxidation leads to free radicals. Free radicals lead to cellular damage in your body that can manifest both internally in the form of damaged organs/glands and externally in the form of rapidly aging skin. In addition, these oils can become unstable before they even enter your body, since they are exposed to high temperatures during the production process.

“FA (Fatty Acids) decomposition products and free radicals can cause additional food quality problems. Free radicals can react with other molecules, resulting in degradation of vitamins, loss of color, and changes in protein functionality . FA decomposition products, especially unsaturated aldehydes, can react with proteins to alter their function and have been postulated to alter protein function in vivo, promoting diseases such as atherosclerosis” **

3. They contain Trans Fats.

Trans fats are created through an unnatural chemical modification process. Trans fats have been associated with inflammation, atherosclerosis, diabetes, obesity and immune system dysfunction.

Canola oil is a source of trans fats. The raw seed begins with a high level of beneficial omega-3 oils, however these tend to oxidize during processing out rancid odors. During deodorization, some of the omega-3 fatty acids are converted to trans.

Trans fats are also created during the process of Hydrogenation used to make vegetable oils solid at room temperature. According to the The U.S. Food and Drug Administration’s website:”Consumers can know if a food contains trans fat by looking at the ingredient list on the food label. If the ingredient list includes the words “shortening,” “partially hydrogenated vegetable oil” or “hydrogenated vegetable oil,” the food contains trans fat”

Something really important to keep in mind is the fact that these type of fats are present in the majority of processed foods, and are the most commonly used in restaurant kitchens.

Some recommendations:

  • Use coconut oil, palm oil, butter, and avocado oil for cooking at high temperature.
  • Olive oil is best suitable for dressing salads, try not to cook with it.
  • Avoid all kind of processed food and bakery items
  • When eating out ask if they can cook your food with butter instead of oil – its actually better for you!

** https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4424769/

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