How Vegetable Oils Make Us Fat
I’ve got news for you.
That bottle of vegetable oil in your pantry is making you fat.
Even Earth Balance, the so called “natural oil blend” that sells like hotcakes at your local healthfood store, is expanding your backside with every spread of the knife on your morning toast and you don’t even realize it.
The reason is that these vegetable oil bottles and spreads are loaded with omega-6 fats. Omega-6 fats are primarily found in the Western diet via soy, corn, cottonseed, and canola oil (which also contains rancid omega-3 fats) and are a category of polyunsaturated oils found in seeds and grains.
While eating seeds and grains is not a bad thing, concentrating the oils from them is.
The fact is that there isn’t a whole lot of oil in an ear of corn or a soybean, so to make an entire bottle of corn or soybean oil takes violent and heavily industrialized processing.
“Earth” Balance doesn’t sound so earthy after all, does it?
Omega-6 vegetable oils are not fats that you could easily produce in the comfort of your own kitchen like the simple and age old process of pressing olives into olive oil (a monounsaturated omega-9 fat) or churning cream into butter.
Here’s where the “fat” part comes in.
While a very small amount of omega-6 fats are necessary for health, when consumed to excess as happens with the Western diet, vegetable oils contribute to overproduction of neuromodulatory lipids called endocannabinoids that are responsible for signaling hunger to the brain.
Guess what these little guys do?
This article originally appeared on TheHealthyHomeEconomist.com. It is partially posted here with permission of the author.
THE WRITER: Sarah Pope is a Nutrition Educator and Chapter Leader for the Weston A. Price Foundation, a nonprofit organization dedicated to getting the truth about nutrition out to the masses. You can learn more about Sarah at her website, TheHealthyHomeEconomist.com.
What's your favorite alternative to vegetable oils for cooking?
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