There are eight industrial toxic seed oils that you should stay away from which are Canola, Corn, Cottonseed, Soy, Sunflower, Safflower, Grapeseed, and Rice bran.
What are they and why are they dangerous Dr Bob? I’m glad you asked!
Industrial seed oils are the highly processed oils extracted from soybeans, corn, rapeseed (canola), cottonseed and sunflower and safflower seeds. After the seeds are gathered, they are heated to extremely high temperatures to oxidize the fatty acids. This creates byproducts that are harmful to your health.
Omega-6s are found in oils such as corn, safflower, sunflower, soy and vegetable and products made with those oils. Excess consumption of omega-6s can trigger the body to produce pro-inflammatory chemicals.
There are six main problems with industrial seed oils, all of which play a significant role in chronic inflammatory diseases.
- The consumption of industrial seed oils represents an evolutionary mismatch.
- Eating industrial seed oils raises our omega-6-to-omega-3 fatty acid ratios, with significant consequences for our health.
- Industrial seed oils are unstable and oxidize easily.
- They contain harmful additives.
- They’re derived from genetically modified crops.
- When industrial seed oils are repeatedly heated (as restaurants do in fryers), even more toxic byproducts are created.
Industrial seed oils are anything but the “healthy” label they carry. A number of chronic inflammatory diseases have been linked to a number of chronic health problems such as:
- Autoimmune disease
- Cognitive and mental health issues such as depression, anxiety, cognitive decline, dementia, and even Alzheimer’s disease.
- Diabetes and obesity
- Heart diseases (they are far from being heart healthy!)
- Gut health issues such as irritable bowel syndrome (IBD) and inflammatory bowel disease (IBS)
- Macular degeneration
The best thing you can do for your own health and the health of your family is to get rid of all vegetable oils and margarines from your home. Simply throw them out. Replace them with saturated fats for cooking and use extra virgin olive and avocado oil for dressing.
At this point, it should be clear that you’d want to avoid omega-6 fats in your cooking oil.
What would be better choices if you’re trying to reduce omega-6? Oils from tropical plants such as cacao, coconut, and palm are lowest in omega-6, while oils from cold-weather plants such as sunflower and soybean are highest in omega-6, and these would be best avoided. The quality of your health is primarily determined by the choices you make and hopefully this information will help you make better choices for better health enabling you to enjoy “the best performance of your life!”!