Most commonly sold by conventional supermarkets oils which are also frequently used by the fast food industry are CORN, SOY, CANOLA, GRAPE SEED, COTTON SEED OILS and the solid MARGARINES. Oils made out of these seeds are industrially produced and artificial, and contain excessively high levels of OMEGA-6 FATS.
The food industry pushed these profitable SEED OILS and the solid margarine made out of these oils for decades as “healthy and heart protective” replacement for animal fats. Today, the most commonly consumed vegetable oil in the U.S. is PARTIALLY HYDROGENATED SOYBEAN OIL. Its is found in every industrially produced food item. Most people don’t have a clue that they’re eating soybean oil. However, almost ALL processed foods, from baked goods to peanut butter to potato chips are cooked with these harmful oils.
Most of the Omega-6 fats that people eating are linoleic acid. The increased vegetable oil consumption has changed the fatty acid composition of our body. This fatty acid (linoleic acid) …
• is prone to oxidation,
• gets incorporated into our cell membranes and body fat stores,
• increases the risk of heart disease,
• damages our DNA molecules,
• thereby increases our risk of cancer.
Luckily, you don’t have to quit tasty fats. You just need to choose the right ones:
Either you continue consuming industrially produced seed oils and margarine
you chose to consume the very best—taste and nutrition-wise— healthy fat alternatives you can find on supermarket shelves.
In our recipes, Chef J9 chooses ONLY healthy, natural oils. We use them regularly for baking, cooking and frying or simply add in our salads.
All our plant based oil picks —avocado, coconut, palm kernel (MCT) and virgin olive oils — are all cold pressed without any chemical processes.
Our grass fed butter and organic lard contain nourishing ingredients and are free of oxidants.