What Your Body Wants You To Know About The Dangers Of Consuming Seed Oils
What are seed oils? They are made from the extraction process of seeds; using high heat, pressure and chemical solvents such as hexane. Of course, this processing damages the delicate fatty acids in the oil, thus, creating harmful compounds that damage our body’s health. Common examples include: canola oil (rapeseed), corn oil, cottonseed oil, grape seed oil, rice bran oil, safflower oil, soybean oil, and sunflower. One of the main reasons why manufactures use seed oils is long shelf life and is cheaper. So, therefore, maximum profits.
With clever and deceitful marketing, the food industry lobbyists and manufactures are pushing out these cheap oils into homes and restaurants under the guise of health and progress. Cottonseed was the first runaway, followed by corn oil and soy bean oils. These oils could be made on a massive scale. Today, seed oils are found in nearly every processed food, from crackers and cookies to salad dressings and marinades. They are also used in restaurant cooking and especially fast-food preparation. The average American is now consuming over 20 grams of processed linoleic acid (Omega 6). This huge increase as given to a rise in chronic diseases such as, obesity, diabetes, and heart disease, inflammation, liver congestion, hormone imbalance, and gut disruption; just a few. All due to these industrially produced oils.
Watch out for these seed oil aliases: sunflower lecithin, vegetable shortening, ‘expeller-pressed’ or ‘light’ oils, natural oils blend, high-linoleic safflower oil, rice bran extract. Even organic versions aren’t exempt. Always read the ingredient list.
The dangers of cooking with these oils, especially at high temperatures, breaks down their delicate polyunsaturated fats. Thus, trans fats are then created, lipid peroxides, cancer and DNA damage and polycyclic aromatic hydrocarbons (known to contribute to cancer development when inhaled or ingested. These also create faster aging and tissue damage, respiratory irritant. And reheating isn’t any better. So even healthy restaurants can sabotage your health as they recook over again, using the same oils.
These seed oils unfortunately remain in your body for extended periods. Linoleic acid, the main omega-6 fat in seed oils will take about six years to replace 95% of it with healthier fats. The body needs a balanced ratio of Omega-3 and Omega 6 fats to incorporate long term health. So rid these seed oils from your diet and load up on detox-supportive foods, such as crucifers, (broccoli, cauliflower), etc. herbs (parsley, cilantro) and fiber-rich fruit. This information is so important and needs to be passed to family and friends. It’s all about health and healing, you and your health are very important, remember that!
Here are some other healthier options to use instead:
whole seeds, coconut oil (unrefined), cold-pressed avocado oil, macadamia nut oil, extra virgin olive oil, ghee (clarified butter).
Caring For Your Health,
Marie
