With all the scary (mis)information out there about saturated fats most people no longer use butter, lard, bacon fat, beef dripping etc. for their cooking and baking. Consumption of industrial seed oils has risen in response as a supposed healthier option. These oils - soybean, cottonseed, sunflower, safflower, corn, and canola oils— are found in just about all processed, packaged and refined foods.
Industrial seed oils contain high amounts of a polyunsaturated fat, the omega 6 fatty acid called linoleic acid. For years we’ve been told polyunsaturated fats are good for us but the truth is that these are highly unstable to heat and light and can cause a lot of damage in the body. This is the case particularly when you consider that the oils are usually stored in clear plastic and on the store and pantry shelves for a long time before we use them. Exposure to heat and chemicals during processing, and then again during cooking, mean that the oils get oxidized and harmful compounds are formed. These contribute to a process of cellular damage called oxidative stress.
As a result these oils are associated with a variety of inflammatory diseases ranging from Alzheimer’s to fibromyalgia to nonalcoholic fatty liver disease. They are a major component of atherosclerotic plaques that clog arteries and play a central role in the development of heart disease. High intakes of linoleic acid are especially problematic when the omega-3 fat DHA, found exclusively in fish, is low or absent. This creates a chronic inflammatory environment in the body.
What should you do?
This is a pretty easy fix!! Throw out all of your industrial seed oils and instead cook with high quality (this is important!) coconut oil, butter, ghee, lard or bacon fat. Use mono-unsaturated fats like extra-virgin olive oil and avocado oils raw for salad dressings and dipping.
Industrial seed oils contain high amounts of a polyunsaturated fat, the omega 6 fatty acid called linoleic acid. For years we’ve been told polyunsaturated fats are good for us but the truth is that these are highly unstable to heat and light and can cause a lot of damage in the body. This is the case particularly when you consider that the oils are usually stored in clear plastic and on the store and pantry shelves for a long time before we use them. Exposure to heat and chemicals during processing, and then again during cooking, mean that the oils get oxidized and harmful compounds are formed. These contribute to a process of cellular damage called oxidative stress.
As a result these oils are associated with a variety of inflammatory diseases ranging from Alzheimer’s to fibromyalgia to nonalcoholic fatty liver disease. They are a major component of atherosclerotic plaques that clog arteries and play a central role in the development of heart disease. High intakes of linoleic acid are especially problematic when the omega-3 fat DHA, found exclusively in fish, is low or absent. This creates a chronic inflammatory environment in the body.
What should you do?
This is a pretty easy fix!! Throw out all of your industrial seed oils and instead cook with high quality (this is important!) coconut oil, butter, ghee, lard or bacon fat. Use mono-unsaturated fats like extra-virgin olive oil and avocado oils raw for salad dressings and dipping.
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