Sugars and grains are bad for your health. Especially in the quantities we tend to consume them today. This will come as no surprise to readers of this blog, as most of my weekly articles touch on it in one way or another.
But what’s so bad about seed oils? After all, aren’t they called vegetable oils? And aren’t vegetables healthy?
Vegetable and seed oils – like canola, corn, soybean, sunflower, safflower, and cottonseed – have been falsely marketed to us as “healthy” for decades. Most processed, packaged, and frozen food, not to mention buttery spreads and sprays, contain these oils.
According to Dr. Cate and Luke Shanahan, authors of Deep Nutrition and Food Rules, here is what’s wrong with industrial oils:
- They inflict oxidative damage to the body and brain
- They accelerate aging
- They are directly linked to assorted cancers
- They hamper immune and cardiovascular function, and
- They compromise fat burning.
“The direct damaging effect on the body from consuming oxidized industrial vegetable oils is literally no different than eating radiation.”
-Dr. Cate Shanahan
If you care about your health, then my advice is to toss any vegetable and seed oils into your garbage can now! Become a label reading expert and discover where else these oils lurk. Be sure to check all the products in your pantry, fridge, and freezer — such as salad dressings, condiments (e.g. mayonnaise, barbecue sauce, and ketchup), chips, frozen pizza, canned soup, gravy, trail mix — and toss out anything containing these toxic oils.
Now I want to hear from you. Were you surprised by how many products in your kitchen contained vegetable oils?
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Sandra Lee Hazlett says
I don’t understand why these oils are different from olive oil, avocado oil and coconut oils. I realize they are fruit oils but why do they cause problems? Because of my diet restrictions it is very difficult to avoid some of the vegetable and seed oils And what kind of studies have been done? Sorry, lots of questions.
Carolyn Coffin says
Vegetable oils (canola, corn, safflower, etc.) promote oxidation and inflammation, setting the stage for cancer and heart disease. The problem lies in the way these oils are processed.