Humans have been evolving for a very long time, yet the processing of food is relatively new. Over the past 100 years the food we eat has been coming less from the earth and more from factories. The result has been detrimental to our health.
Over the past 50 years many people have removed saturated fats and butter from their kitchen, replacing them with processed vegetable oils like “heart healthy” canola or corn oil. We want to let you in on a little secret: canola oil and other man-made oils are anything but healthy and saturated fats are not the devil.
These oils are everywhere we turn. In restaurant food, in packaged foods, and in most of your kitchens!
The process of converting vegetables and other plant-based food into oil is very complicated. The intense chemical and mechanical manipulation of these sources removes much of the naturally occurring elements, including nutrients. Most of the seeds used in this process come from genetically engineered plants loaded with chemical pesticides that are then crushed, heated at very high temperatures, then bathed in hexane and other petroleum-based solvents.
After that process, the oil is left with oxidized damage that causes it not only to smell extremely foul, it looks awful and unappetizing. Now is when the oil has to be bleached and heated to over 500 degrees (which is much higher than the smoking point on most oils) in order to remove any unpleasant taste and color. This final process is called deodorization and it’s the most damaging of all. The deodorization process weakens fatty acid in the oil, leaving it less structurally sound and full of cancer-causing free radicals. Any antioxidants that would have helped fight those free radicals have been completely destroyed during processing. That’s not something that I want to eat!
The other issue is the imbalance of omega-3 fatty acid (anti-inflammatory) to omega-6 fatty acid (pro-inflammatory). You want a balance of 1:1 in your diet, and by consuming these oils people are getting a heavily unbalanced ratio of up to 1:40 omega-3 to omega-6 because of the high consumption of these oils and other processed foods!
What oils you should avoid at all costs:
- canola/rapeseed oil
- corn oil
- cottonseed oil
- grapeseed oil
- peanut oil
- soybean oil
- sunflower oil
- safflower oil
- vegetable oil
We need to go back to eating less-processed cooking fats like our great-great-grandparents used to eat.
USDA figures show that butter consumption in the U.S. had dropped one-quarter to what it had been at the turn of the century while the consumption of hydrogenated vegetable oils and margarine had risen 200 percent! For many years, margarine had very high levels of trans fats (which is incredibly dangerous), since they were made with partially-hydrogenated oils.
What fats and oils should you have in your kitchen?
- Coconut oil
- Macadamia oil
- Avocado oil
- REAL extra virgin olive oil (beware, many are blended with unhealthy oils without being labeled!)
- Grass-fed butter and ghee
- Tallow, lard, bacon and duck fat from pastured animals
When cooking, you want saturated fats which are more stable in high heat.
Doesn’t saturated fats and cholesterol cause heart disease?
These fats are NOT the enemy when it comes to heart disease, obesity, brain-health, diabetes, and other chronic medical conditions. What you want to avoid are inflammatory oils like the ones mentioned, processed carbohydrates, and SUGAR!
Unfortunately, it is often difficult to avoid these things because they are hidden anywhere and everywhere. At Freevive, we are committed to helping you clean out your kitchen and navigate the health of you and your family. Right here, right now, go into your kitchen and toss these unhealthy oils and margarine and never look back!
Our community is always here to support you if you need help ditching the more addictive inflammatory foods from your diet, like sugar, or if you just don’t know where to start!