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!

3 thoughts on “Vegetable Oils Will Destroy Your Health!

  1. Thoughts on grapeseed oil? It’s pretty heat tolerant, but I never checked out how it tended to be processed.

    I’m not really familiar with the history of rapeseed oil, but a quick search suggests that it’s been used for between hundreds and thousands of years.
    http://www.svlele.com/rapeseed.htm

    After the Han Dynasty(206 BC – 220 AD), vegetable oils gradually replaced animal fats as the main heat conducting medium and flavoring agent in cooking. Daily-use vegetable oils came to include sesame, rapeseed, peanut, soybean, and sunflower. Sesame came to China during the Western Han Dynasty and soybeans were native to China, but the other oil-bearing crops did not enter China until after the Southern and Northern Dynasties.

    http://www.china.org.cn/english/imperial/25995.htm

  2. I would not consider grapeseed oil healthful, especially if you are going to be cooking with it. While grapeseed oil does seem to have a longer history of consumption, it’s major production still lies within the past hundred-years. Grapeseed oil is frequently touted for cooking because it has a high smoke point, but its chemical makeup is more similar to other vegetable oils derived from grasses/legumes (ie. corn, soy, safflower) than it is to other more saturated oils (such a coconut, or even olive oil, which is primarily monounsaturated). Thus, even though it may have a higher smoke point, is not safe for cooking, especially for high heats (such as frying/sauteing) or prolonged heat exposure (baking). Additionally, since there is not much oil contained in the seed of a grape, chemical solvents are indeed used for grapeseed oil extraction. Hexane is among these chemicals.

    I think it is important to make a distinction between rapeseed oil and canola oil. Rapeseed oil has indeed been used for thousands of years, although not primarily for food consumption. It was primarily used for oil lamps and various other means requiring lubricant. I am not sure how much it was actually used for food consumption, especially due to its low yield of oil without the use of chemical solvents. Canola oil, on the other hand, is genetically modified variety of rapeseed, modified to have a much higher yield of oil. The extraction process of canola makes it unfit for consumption. It would be difficult for me to say absolutely that rapeseed oil is unfit for consumption, but this would only be if you are able to find cold-pressed, organic, non-genetically modified, extra virgin rapeseed oil — I have never seen this for sale, myself. Rapeseed oil does seem to have a better balance of Omega-3 to Omega-6 than other oils, which is a more redeeming quality. If you are able to find this, I would still never cook with it; use it only as a condiment, such as for salads. But again, canola oil is not fit for human consumption.

  3. Thanks for the post, I always find them interesting! Some of the information in this one intrigued me and surprised me, so I wanted to do a bit more research, especially on the process of making vegetable oils as I was completely unfamiliar before. The process (all of this according to Wikipedia) does involve heating and deodorization, but the steam deodorization is to remove impurities and some fatty acids. The oil does not go rancid/oxidize since it has antioxidants in it. Since that was a large portion of the argument, does that change things? Or do you have sources that say otherwise perhaps? I’m definitely curious! Thanks!

    Here are the source links from Wikipedia, straight to the relevant sections:
    http://en.wikipedia.org/wiki/Cooking_oil#Refinement
    http://en.wikipedia.org/wiki/Fatty_acid#Auto-oxidation_and_rancidity
    http://en.wikipedia.org/wiki/Auto-oxidation#Autoxidation_in_food

    Between cheese and wine/alcohol, I may be screwed anyway! 😉

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