Seed oil is the latest we are told to eliminate from our diet — that’s why.


Highly processed vegetable oils made from plants such as corn, soybeans, sunflowers and canolas are easily found in home kitchens and grocery stores these days, but have been on the human diet for a relatively short period of time. increase. The technology needed to process these oils was invented only in the early 1900s, resulting in the product Crisco, which is still found on grocery shelves. Introduced in 1911 was a cooking fat derived from cottonseed oil, similar to lard, but produced by a chemical process by Procter & Gamble. After bringing Crisco to market, the Ohio-based company continued to advertise the idea that the oil was healthier than the saturated animal fats commonly used in cooking at the time. It worked: over the course of five years, the company had sold tens of millions of pounds of crisco. Other refined vegetable oils lasted during the 20th century. These days, they are often referred to as “seed oil” as a catch-all term.

But in recent years, seed oil has become like a nutritious boogeyman. Most mainstream nutrition experts do not consider them particularly unhealthy, but many doctors and nutritionists claim that certain fatty acids in processed vegetable oils lead to inflammation and chronic health. increase. Last year, Joe Rogan talked to doctor and carnivore diet evangelist Paul Saladino about this for over three hours. In another podcast in 2020, board-certified family doctor Kate Shanahan called the most common seed oil on the market today the “Hateful 8” and had to avoid it. So what do you get? Do we need to give up all seed oils?

Acid test

All edible oils are a combination of fatty acids, but the generally high levels of polyunsaturated fats found in seed oils are not desirable to the eyes of some nutritionists and medical professionals.

In healthy people, body fat contains about 2 percent polyunsaturated fat. However, on average, people contain as much as 30 percent polyunsaturated fat in their body fat. According to Shanahan, the cause is seed oil. Higher levels of polyunsaturated fats can cause energy loss and inflammation of the body, which can contribute to obesity, diabetes and heart disease.

In addition, seed oil is highly processed and involves multiple steps and chemicals in its production, making it extremely rich in omega-6 fatty acids, the main cause of inflammation. According to Chris Cresser, co-director of the California Center for Functional Medicine, the human body has the highest ratio of omega-6 fatty acids to omega-3 fatty acids (as found in the body of fish in grocery stores). Oil supplements) are well-balanced.

However, many American diets have upset this balance. There are generally too many omega-6s than omega-3s, thanks to food choices and dietary recipes. “”[S]Perhaps the most important factor in the imbalance in the ratio of omega-6 to omega-3 is Eid oil, “writes Cresser. “Therefore, it plays an important role in chronic inflammatory diseases.”

In short, one of the main arguments against consuming seed oil is that the fatty acids in seed oil promote inflammation. Subsequent effects are chronic illnesses that we all want to avoid. There are studies out there that support this conclusion, some calling for omega-6 fatty acids in particular for their role in increasing the risk of obesity and long-term illness. Participants in the 1960s Sydney Diet Heart Study also replaced saturated fats with polyunsaturated fats high in linoleic acid (another fatty acid found in many seed oils), as reported by STAT. There was an increased risk of death from coronary heart disease “a few years ago.

Seed oil is the latest we are told to eliminate from our diet — that’s why

Source link Seed oil is the latest we are told to eliminate from our diet — that’s why


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