Updated: Feb 2
In the last few decades alone, vegetable oils have overtaken many times and almost supplanted other fats from our kitchen. According to the US National institute of Health, the consumption of vegetable oils has increased 2-3 times in the last 30 years and now accounts for about 7 % of the calories in the conventional diet.
You’ve likely heard vegetable oils are “heart-healthy” and that butter is bad. Here is why this is all wrong:
Vegetable oils such as canola, corn, soy, sunflower and safflower oils used to be considered healthy. Yet they are the most toxic cooking oils. Vegetable oils contain polyunsaturated fatty acids (PUFAs) that have multiple double bonds between atoms in their molecular structure. These double bonds are unstable and oxidize when exposed to heat. Oxidized fats are dangerous to your body and create inflammation, a proven risk factor for heart disease.
Healthcare professionals used to wrongfully recommend vegetable oils for heart disease as an alternative to saturated fats, such as butter. You can read more on this antiquated piece of nutrition advice in this study which clearly reveals that vegetable oil could actually increase the risk of heart disease — rather than decrease it.
Furthermore, cooking with vegetable oils can increase the risk of cancer due to the release of high concentrations of chemicals called aldehydes. These chemicals have been linked to diseases including cancer, heart disease and dementia.
2. Highly Processed
Unlike butter, olive oil or coconut oil, vegetable oils are highly processed! Canola oil, for example, is processed with a petroleum solvent to extract the oil, heated (making it quite unstable) and then chemically deodorized to make it palatable.
The processing of vegetable oils are also reacted with hydrogen to ‘hardened’ (or made solid at room temperature). The highly toxic trans fats, shortening or margarine, are produced through hydrogenation of the unsaturated vegetable oils. You must avoid these trans fats at all costs!
3. GMO and Glyphosate
Vegetable oils are extracted from some of the top genetically modified crops (corn, soy, canola) and have been contaminated with glyphosate- the active ingredient in the toxic herbicide Roundup.
This video covers the following topics:
0:00 - The Switcheroo
1:52 - History of Vegetable Oils
3:50 - The American Heart Association
5:27 - The Massive Increase in Vegetable Oil Consumption
6:06 - Is Vegetable Oil Bad or Benign?
6:55 - Why do some animals live longer than others?
7:51 - Vegetable Oils stay in your body for years
9:11 - Hidden Data
12:08 - Vegetable Oils are in EVERYTHING
13:07 - Why Vegetable Oils are bad for Health
15:04 - The Toxic Oxidation Products
16:28 - How Vegetable Oils are made
18:33 - Are Vegetable Oils linked to Alzheimer’s?
20:06 - Mitochondria, The Powerhouse of the Cell
24:35 - Most Studies on Vegetable Oils aren’t long enough
26:04 - Why aren’t more people talking about this?
Comfort Keto’s Note: We never use vegetable oils in our prepared meals.
The information in this blog post and the video are intended for your educational use only. Always seek the advice of your health professionals with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.