This is why you should never put vegetable oil in your mouth again (AND WHAT TO USE INSTEAD)

When you are on special diet regimen, and you are all in the process of losing weight, you know that veggies are always good idea. So why don’t you add some in the form of oil? But do you know that you are making big mistakes and that is very wrong. Adding vegetable oil to your plate or skillet can do your body far more harm than good, so drop the “pure vegetable” oils like Mazola and Crisco, and listen up. It’s time to get them out of your life and here’s why:

VEGETABLE OILS DON’T INVOLVE VEGETABLES

We have heard how beneficial are vegetables, but that is not all true with the cooking oil. It doesn’t mean that everything is all good in vegetable if stays on the label. In most commonly cooking oils there are no vegetables at all and they are the unhealthiest in fact.

THIS IS WHY YOU SHOULD NEVER PUT VEGETABLE OIL IN YOUR MOUTH AGAIN (AND WHAT TO USE INSTEAD)

So-called ‘vegetable’ oils are actually made from tough seeds and legumes that were originally grown for industrial use, not human consumption. These seeds must be treated chemically in order to be processed into a pourable, somewhat more human-friendly liquid (and often deodorized too, to mask the terrible smell from the chemical processing).

Among the industrial/vegetable oils to jettison: canola, corn, cottonseed, safflower, sunflower, rice bran and soy oil. At the opposite end of the health spectrum are the good-for-you fruit and nut oils, including olive oil, walnut oil, coconut oil, and avocado oil, which are simply pressed to extract the oils, without caustic chemical processing.

VEGETABLE OILS ARE UNSTABLE – CAUSING YOU DAMAGE

The reason plus why you should not consume vegetable oils is the fact that they are unstable which makes them inflammatory. Saturated fats are more stable fats because of their molecular structure. Unsaturated fats are less stable—and polyunsaturated fats are the least stable of all.

Unstable fat means that it is vulnerable to oxidation. What causes oxidation?

Oxidation causes fats to go rancid and to create free radicals: atoms with an odd number of electrons that can cause extensive damage to your cells. Any fat can be oxidized and create this damage, but because polyunsaturated fats are so unstable, they are the most prone to it.

Polyunsaturated fats like the industrial oils are gone bad even before you buy them. With the contact of light trough the clear glass bottle they become rancid. Heat also oxidizes these types of fats, which means that if you eat anything cooked in industrial oil, you’re exposing yourself to free radicals that can cause quite a lot of cellular damage.

VEGETABLE OIL INFLAMES YOUR SYSTEM

Vegetable oil doesn’t always have to be in liquid form to do damage. It also turns up in thicker, glue-like form, in vats of Crisco, margarine or tucked into thousands of processed foods. These products are made with partially hydrogenated vegetable oils or partially hydrogenated fats, aka., ‘trans fats,’ and are, not surprisingly, also horrendous for health.

To make trans fats, manufacturers inject extra hydrogen into vegetable oils, which extends product shelf life, in some cases, indefinitely. Great for product shelf life but lousy for yours, promoting system-wide inflammation throughout your body and setting the stage for heart disease, diabetes, autoimmune conditions, and cancer down the road.

VEGETABLE OIL – RICH IN GUT AND BODY DISRUPTING TOXINS

Don’t be fooled by the pastoral packaging – what you’re really looking at is yet another factory-farmed faux food, grown in nutrient-barren soil, so again, there’s little benefit to be had. What’s more, these mass-produced, originally-for-industrial-use oils weren’t even part of the human diet until the early 20th century when manufacturers found ways to process them into ‘edible’ form as a cheap replacement for animal fat and butter.

The oils that can concern us the most:

• Corn, cottonseed, safflower, sunflower, rice and soy are heavily-pesticided crops, the majority of which have been genetically modified (GM) to withstand all that chemical spraying – and you wind up eating them. (Toxins, anyone?).
• These GM oils help kill off your healthy bacteria and alter your microbiome which leads to gut problems, inflammation, weight gain and a host of other ills.
• They also throw off your ratio of Omega-3 and Omega-6 fats. Ideally, the ratio of Omega 6s to Omega 3s should be 1:1. But our modern consumption is more like 10:1 or even 25:1 due, in large part, to the use of industrial oils in processed and prepared foods. When the balance is off, the overabundance of Omega 6s can trigger inflammation.

In other words, vegetable oils can really do damage – so the most prudent path is to keep the stuff out of your body, whether it’s liquid, paste or baked-in form.

Useful tips:

• Don’t be fooled by pretty packages, great graphics, and phrases like ‘no trans fats’, ‘pure vegetable’, ‘all natural’ and so on.
• Instead, know your oils, buy the highest quality possible, and look for organic or small producer or artisanal batches, to minimize and/or eliminate toxin and GM concerns.
• On the good-for-you list are the fruit and nut oils, including olive oil, walnut oil, coconut oil, and avocado.
• Whenever possible, opt for oils that are cold-pressed. That means they’ve not been exposed to nutrient-neutralizing high heat and chemical solvents.
• Extra virgin olive oil (EVOO) is great for everyday use. High-quality EVOOs will be more expensive than unhealthy industrial oils – but think of the extra cost as a tasty and worthwhile investment in your health.
• Look for EVOO in dark glass bottles to shield it from light to prevent rancidity. You can also wrap the bottle in foil as an added layer of protection – and don’t bother with oils in plastic bottles.
• ‘EVOO’ contains good fat making it a very healthy choice. EVOOs are great for salad dressings, sauces, and cooking at lower temperatures, like light sautéing.
• For high-temperature cooking, use coconut oil, avocado oil, lard (yes lard) and butter. To avoid a coconut flavor when cooking with coconut oil, use expeller pressed.