It All Starts With A Plant…
Vegetable oil is usually made of canola (rapeseed), soybean, corn, cottonseed, safflower or sunflower. These plants are naturally high in polyunsaturated and monounsaturated fat, which is not necessarily a bad thing.
But the huge problem is: these kinds of fats are very fragile. Simple exposure to some heat, oxygen and even daylight can damage them – creating a bunch of inflammatory compounds while destroying the healthy nutrients.
But the huge problem is: these kinds of fats are very fragile. Simple exposure to some heat, oxygen and even daylight can damage them – creating a bunch of inflammatory compounds while destroying the healthy nutrients.
Vegetable Oil or Gasoline?
Let’s take a tour of how your “healthy” vegetable oil is actually made, and you’ll see why you would be better off using it to fuel your car… Ever burnt oil over very high heat and ended up with a smelly grey compound you can’t wait to throw away? That’s exactly what happens with vegetable oil during processing… except manufacturers disguise their product by filtering, bleaching and deodorizing it before having the guts to ask you to pay for it.
What It Really Contains
The heavy 5-step processing vegetable oil goes through may make it look, smell and taste good, but it destroys any bit of nutrition left – while leaving you with nasty and inflammatory compounds…Free radicals: Basically the opposite of antioxidants. Can make you age faster.
Gmo grains: Almost 100% of all soy and corn in the US is GMO, which have been linked to gut flora destruction.
Hidden trans fat: This will make you angry. According to a study by the University of Florida at Gainseville, even your NON-HYDROGENATED vegetable oil can still contain up to 4.6% trans fat that’s not on the label, nutrition facts or ingredients list.
Hexane: Even though many regulatory agencies claim hexane levels in food are safe, test results obtained by The Cornucopia Institute indicate that your oil may contain hexane levels 10X higher than what is considered normal by the FDA.
Unlike what the Food Industry and even some so-called “experts” may have told you, vegetable oil is heavily processed and contains little to no nutrition.
Refined vegetable oil – even the non-hydrogenated kind – may contain a lot of trans fat, the most dangerous and inflammatory fat there is.
Vegetable oil will slow down your fat loss and recovery, especially if you’re like most Americans who consume 10% of their daily calories in the form of soybean oil.
Refined vegetable oil – even the non-hydrogenated kind – may contain a lot of trans fat, the most dangerous and inflammatory fat there is.
Vegetable oil will slow down your fat loss and recovery, especially if you’re like most Americans who consume 10% of their daily calories in the form of soybean oil.
Best Choices (cooking or cold use)
Coconut oil: There is no industry standard definition for “Virgin Coconut Oil” as there is in the olive oil industry for “Virgin” and “Extra Virgin” olive oils. The term is usually used as a proof of quality, but in the end, you’ll have to base your decision on the manufacturers’ credibility.
Red palm oil: Very stable under heat, making it perfect for cooking. Excellent source of vitamin E, coenzyme Q10 15X more vitamin A than carrots Avoid palm kernel oil and any clear palm oil (they are highly processed) Always buy oil sourced from Africa to help preserve the rain forest.
Macadamia oil: Very stable under heat, making it perfect for cooking. Great source of antioxidants Look for macadamia oil that’s golden and that has a nutty flavor.
Rice bran oil: Very stable under heat, making it perfect for cooking. Good source of vitamin E. Go for the unrefined kind.
Olive oil: The highest quality possible. Has to contain only olives picked at the correct ripeness and cold pressed right away. Also has to be chemically sound, taste good and be extracted without the use of chemicals. If you find very cheap extra virgin olive oil, beware: more and more companies label their lowquality olive oils incorrectly and deceive consumers. Tests by Consumer Reports have concluded that 61% of extra virgin olive oils shouldn’t be labeled as such. The UC Davis Olive Center also found 73% of extra virgin oils did not meet the standards.
Walnut oil: High in antioxidants. Can be used for low heat cooking. Best when stored in a cool and dark place. Should be used up within six weeks after first opening Choose the unrefined, cold-pressed kind.
Avocado oil: High smoke point. Loaded with beta-carotene and vitamins A, D and E. Buy dark bottles to prevent oxidation. Choose the unrefined, cold-pressed kind.
Sesame oil: Great flavor. Ton of antioxidants that help prevent oxidation. Keep in the fridge at all times and buy a small bottle to keep it fresh. Choose the unrefined, cold-pressed kind.
Canola oil: Very prone to oxidation. Most canola oil is refined and GMO. Only buy the organic, first coldpressed kind. NEVER use under heat
Corn oil: Very prone to oxidation. Most corn oil is refined and GMO. Very high in omega-6. Only buy the organic, first coldpressed kind. NEVER use under heat.
Wheat germ oil: Very prone to oxidation. On the other hand, good source of vitamin E, essential fatty acids and vitamins A and D. Great massage oil. Helps heal dry skin.
Other nut oils: These include: Hazelnut (also called “filbert”), Almond, Pecan, Beech, Brazil, Pistachio, Cashew and Pine nuts. Best when stored in a cool and dark place. Only buy the first cold-pressed kind. NEVER use under heat
Other seed oils: These include: Hemp, Pumpkin, Tea, Apricot, Linseed, Chia, Perilla and Mustard seeds. Best when stored in a cool and dark place. Only buy the first cold-pressed kind. NEVER use under heat
Good Choices (low heat cooking or cold use)
Olive oil: The highest quality possible. Has to contain only olives picked at the correct ripeness and cold pressed right away. Also has to be chemically sound, taste good and be extracted without the use of chemicals. If you find very cheap extra virgin olive oil, beware: more and more companies label their lowquality olive oils incorrectly and deceive consumers. Tests by Consumer Reports have concluded that 61% of extra virgin olive oils shouldn’t be labeled as such. The UC Davis Olive Center also found 73% of extra virgin oils did not meet the standards.
Walnut oil: High in antioxidants. Can be used for low heat cooking. Best when stored in a cool and dark place. Should be used up within six weeks after first opening Choose the unrefined, cold-pressed kind.
Avocado oil: High smoke point. Loaded with beta-carotene and vitamins A, D and E. Buy dark bottles to prevent oxidation. Choose the unrefined, cold-pressed kind.
Sesame oil: Great flavor. Ton of antioxidants that help prevent oxidation. Keep in the fridge at all times and buy a small bottle to keep it fresh. Choose the unrefined, cold-pressed kind.
Risky Choices (cold use only)
Flaxseed oil: Very prone to oxidation. Ineffective source of omega-3 (your body absorbs just a fraction) Best when stored in a cool and dark place. NEVER use under heatCanola oil: Very prone to oxidation. Most canola oil is refined and GMO. Only buy the organic, first coldpressed kind. NEVER use under heat
Corn oil: Very prone to oxidation. Most corn oil is refined and GMO. Very high in omega-6. Only buy the organic, first coldpressed kind. NEVER use under heat.
Wheat germ oil: Very prone to oxidation. On the other hand, good source of vitamin E, essential fatty acids and vitamins A and D. Great massage oil. Helps heal dry skin.
Other nut oils: These include: Hazelnut (also called “filbert”), Almond, Pecan, Beech, Brazil, Pistachio, Cashew and Pine nuts. Best when stored in a cool and dark place. Only buy the first cold-pressed kind. NEVER use under heat
Other seed oils: These include: Hemp, Pumpkin, Tea, Apricot, Linseed, Chia, Perilla and Mustard seeds. Best when stored in a cool and dark place. Only buy the first cold-pressed kind. NEVER use under heat
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