Vegetable Oils Will Destroy Your Health!

Fat and oil in our diet is one of the most widely misunderstood and confusing subjects when it comes to our health. Decades ago we were informed that a ‘low-fat’ diet was optimal for energy, health, and preventing nearly all diseases — especially heart disease. We were then informed that fats are crucial for health, yet also told that the best fats to consume are vegetable oils. Vegetable oils have widely been touted to help lower blood pressure, prevent heart disease, aid weight loss, and even help to lower cholesterol. Almost every product that contains vegetable oils has today been labeled as ‘Heart Healthy.’ But the truth is that consuming vegetable oils will actually destroy your health!

Vegetable oils are generally produced from seemingly healthy foods: from soybeans, corn, rapeseed (canola oil), safflower, sunflower, etc. Yet, if we think back 100 years, oils produced from these plants were non-existent. Technology had yet to be developed that would actually allow oil to be extracted from these plants. Especially in the case of soybeans and corn, think about eating a soybean or a kernel of corn. How much fat do they contain? Not much. In the early 1900s chemical solvents, usually petroleum based, were created that allowed oils to be extracted and separated from their whole-food form. These chemical solvents were (and are) cheap to produce, and could be applied to nearly any crop. Manufacturers applied these cheap chemicals to the cheapest crops, creating a large surplus of vegetable oil. Now vegetable oils are in everything: margarine, mayonnaise, salad dressing, roasted nuts and seeds, and almost every processed food!

Vegetable oils will destroy your health for two reasons: they way in which they are manufactured and their chemical makeup.

Because vegetable oils tend to be extracted from the cheapest of crops, they tend to derive from genetically modified (GMO) crops. In the case of canola oil, oil cannot be extracted from a non-genetically modified variety of rapeseed! The variety of rapeseed from which oil is extracted was specifically engineered to have oil extracted from it! I’ll have a future article on why to avoid GMOs, but know that genetically modified crops also tend to be the crops with the most heavily used pesticides and herbicides. Oil is a concentrated form of a food, thus oils have a much greater concentration of whatever pesticides and herbicides were sprayed on its whole-form!

When vegetable oil is extracted from it’s whole-form, it is extracted by heating the food and applying the chemical solvent. Waxy residues are created from this heat and chemical mixture, and must be removed by applying yet another mixture of heat and a chemical acid. If this doesn’t sound that tempting — it’s not. At this point, vegetable oils have an unappetizing color and smell. Manufacturers know this, so use even more chemicals to make the color more appetizing. This is followed by another chemical process to deodorize the oil. Such chemicals used in these processes include bleach and hexane, an extremely dangerous chemical known to be a neurotoxin and potent carcinogen (a cancer promoting substance). Residue from the chemicals required for extraction are found in vegetables. These chemicals combined with the pesticides and herbicides used for growing the crop create a vegetable oil that is, in actuality, a toxic concoction.

Vegetable oils by their chemical nature are mostly polyunsaturated fats. The chemical structure of polyunsaturated fats makes them extremely sensitive to heat: even a minor heating (such as light cooking) can damage the chemical structure, making them rancid and unfit for consumption. Vegetable oils are the most polyunsaturated of all oils! Yet the process required for extracting vegetable oil requires a high-temperature heating, not once, but twice! The reason oils smell unpalatable during manufacturing is because the oils have spoiled, they’re rancid. By using a deodorizing process, manufacturers cover up this reality. Rancid and spoiled oils are one of the most damaging foods you can consume. Rancid fats promote free radicals (those things anti-oxidants are supposed to help reduce), are toxic to the body (your body does not know how to eliminate them properly), and promote full-body inflammation (known to promote all major diseases and disorders).

Additionally, vegetable oils contains a large concentration of Omega-6 oils. While Omega-6 fats are important for health, the majority of people’s diets contain far too many Omega-6. A balance of Omega-3 and Omega-6 fats are required for health, but an overabundance of Omega-6 promoted an over-inflammation of the body. As mentioned above, inflammation is perhaps the single largest and universal cause of all major diseases and disorders, especially heart disease and high blood pressure.

So what oils should you consume? Sticking with traditional oils, oils that have been consumed for millenia, are the safest and most health promoting! Such oils include coconut oil, palm fruit oil, and butter. While these oils are saturated fats, they are not dangerous to your health! Check out all the benefits of coconut oil! The saturated chemical structure of these fats makes them more stable than polyunsaturated vegetable oils, and thus extremely safe and the oil of choice for cooking. And while olive oil is a vegetable oil, it is perhaps the only safe vegetable oil for consumption. Buying cold-pressed, extra virgin olive oil is your best bet, as the extraction process requires minimal heat and has been extracted for thousands of years without the use of chemical solvents.

Choosing the highest quality fats and oils in your diet will give you large gains in your overall health. Stick with traditional oils, and avoid vegetable oils that have only existed for a few decades, including eating the processed foods that contain them. You’ll find you feel better, reduce your risk for all major diseases, and you’ll probably enjoy them more, too!

Sunflower Cake: Gluten Free, Grain Free, and Delicious!

This is quite an amazing recipe; it simply stunned me to have a great dessert that is not only gluten-free, but has no grains whatsoever! I first experimented with this recipe for a small get-together, and it was a huge hit! Not only is it loaded with nutrition from all the wonderful ingredients (especially those sunflower seeds!), but it’s quick and very easy to make. I’m not much of a baker, but with this recipe’s flavor and ease, it’s now been added to my weekly repertoire.

Amazing Sunflower Cake!

Below is the basic recipe for the cake. The basic recipe serves as a base that can easily be used for other recipes, or that can easily be varied. Try cutting some of the maple syrup or honey, or even utilizing one or two bananas instead, to reduce the sugar and create more of a ‘bread’ for more everyday use. Consider adding a can of pureed pumpkin (or fresh if it’s the season) and an extra egg to create Pumpkin Sunflower Cake. If you’re going dairy free, you can even use all coconut oil instead of butter! There are numerous possibilities that are waiting to be found with this recipe!

*This recipe is adapted from the Internal Bliss GAPS Cookbook

Ingredients:

  • Sunflower Cake2 1/2 cups soaked Sunflower Seeds (soak at least 4 hours, better if overnight, strain seeds but allow them to be damp)
  • 2 Tablespoons Coconut Oil
  • 1-2 Tablespoons Butter (or all Coconut Oil)
  • 3 Eggs
  • 3 Tablespoons Honey
  • 3 Tablespoons Maple Syrup
  • 1.5 Tablespoon Cinnamon
  • 2 Teaspoons Nutmeg
  • 2 Teaspoons ground Ginger

Preparation:

  1. Preheat your oven to 350˚F.
  2. In a blender or food processor, grind sunflower seeds in batches until they form a paste.
  3. In a mixing bowl or in blender/food processor, mix all ingredients until well mixed.
  4. Grease a 9 inch baking dish or cake pan with coconut oil, and pour in mixture.
  5. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
  6. Let cool, cut, and serve!

This cake is great warm, room temperature, or cold! Serve with fresh fruit, coconut cream, ice cream, or alone! Makes 12-16 servings.

Sunflower Cake

Food Spotlight: Sunflower Seeds

Sunflower SeedsSunflower seeds are the reproductive product of the beautiful sunflower. The sunflower itself has been utilized by Native Americans as food and for its health benefits for thousands of years. The seeds weren’t the only part of the sunflower utilized; the flower, stem, and roots were frequently used as an herbal tea and also ground and used as a pigment for dye. It was first cultivated for it seeds between 3000-2000 BC in modern day northern and central Mexico, and slightly later along the east coast of North America. The seed was prized for its high concentration of oil by such cultures as the Aztecs, and continues to be prized for this reason today. Sunflower seeds grow with a shell that is gray-green or black. If the seeds are raw, they can also be sprouted for additional health benefits.

Since seeds hold the energy a plant requires to reproduce itself, sunflower seeds are an abundant source of nutrition. The seeds are especially rich in Vitamin E, the most abundant fat-soluble antioxidant required in the body. Just one ounce of sunflower seeds can contain 50% or more of the recommended daily intake of Vitamin E! Sunflower seeds are also quite high in an array of B-Vitamins, especially B1 (Thiamin) and B6, both important for generating energy in the body. Additionally, the seeds are rich in essential minerals, especially manganese, magnesium, copper, and selenium. One ounce of sunflower seeds contains 165 calories, of which 120 come from fat – the fat contained in sunflower seeds is mostly polyunsaturated – 6 grams of protein, 6 grams of carbohydrate, and 2 grams of fiber.

Sunflower Seed NutrientsSince sunflower seeds are one of the most cultivated seed crops in the world, they are available in most every food store. They are typically available hulled (with their shell removed), but can also be found with their shell intact, and also available either roasted or raw. Buying them in their raw form is recommended, as the roasting process involves high levels of heat that can damage the fragile polyunsaturated oils the seeds contain. Because of their fragile oils, store sunflower seeds in a cool, dark place for preservation – even consider storing them in a refrigerator! Like all seeds, sunflower seeds contain Sunflower Seeds!antinutrients and digestive inhibitors that can burden your digestion when eaten in large amounts. So, while it’s perfectly fine to eat a handful here and there, consider soaking them at least 4 hours in water when eating larger amounts. Soaking seeds begins the sprouting process a seed would undergo when beginning its transition to a full plant, thus eliminating many of the digestive inhibitors (making them easier to assimilate when eating) and unlocks many of the nutrients contained within.

One of the many creative uses of sunflower seeds it utilizing or substituting them for flours in baked goods. Simply grind the seeds (soaking them before-hand is recommended), and use them in an equal ratio to flour in whatever baked good you wish to add them! This will impart an extra nutritional kick, as well as a delicious nutty flavor.