Exactly 60 years ago, a popular cooking oil manufacturer in the US, started a marketing campaign in numerous magazines convincing people that fried foods are turned into light foods when people use vegetable oil instead of lard or butter. It was obvious that the manufacturer was trying to attract people by saying that vegetable oil is a healthier, low-calorie option. Even back then people were concerned about their health, so they followed their advice and started using vegetable oil. Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.
If we analyze the marketing campaign from this perspective we will see that it was successful. As a matter of fact, vegetable oil is still widely used for preparation of processed and fried foods. In addition, advertisers have not changed their claims – they are still convincing people that vegetable oil is much healthier compared to animal fats because the vegetable version doesn’t come with any cholesterol and this oil is not saturated at all. But what does the latest science have to say about this vegetable oil madness?
In a nutshell: all that “golden goodness” being dumped into deep fryers, drizzled on salads, and poured into frying pans isn’t exactly the health boon that industrial processors have long claimed it is. So-called “heart healthy” cooking oils (i.e. soy, canola oil (rapeseed), cottonseed, sunflower, and corn) just so happen to be among the leading causes of heart disease and cancer in America today. Most consumers have no idea that they’re being duped.
History of this Cooking Oil Exposes it as Toxic Waste
The chemical industry and the media hyped vegetable oil as a healthy choice as it is cheap. The alleged health benefits actually are minimal, and after 100 years of its use we are now seeing the terrible consequences of this deception.
Everything started when the vegetable oil became standard for use in American food preparation and the global consumer product giant Procter & Gamble (P&G) that convinced the American public not to use animal fats in favor of its own industrially-processed vegetable oil.
The company started manufacturing soap from cottonseeds during their company’s infancy and realized that this process actually generated a lot of waste. The oil would eventually be peddled off as a “nutritious food” even though it did not have any nutritional value. This is a toxin when is in its raw form and some countries use it as a form of male birth control.
The transformation of this industrial waste from filth to food became a success. What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.
Vegetable Oil is Extremely Unhealthy, and Here’s Why
Of course, there are many foods that are produced in a way that is not very attractive, so why would we care about the origin of vegetable oil. in case vegetable oil is really capable of reducing cholesterol levels and keeping us safe from artery hardening, we probably don’t have to worry about its origin. This sounds logical, but before you stop reading, we must highlight the fact that there are a few reasons that you may not be aware of and these reasons should definitely make you look for another solution:
1. Vegetable oils are often rancid due to heavy processing and oxidation
High heat, pressure, and chemical solvents are used to extract vegetable oil from plants. They are exposed to great amount of air and light and the oils oxidize, becoming rancid and lose many of the healing antioxidants. This makes them toxic and inflammatory.
2. A lot of vegetable oils undergo hydrogenation that turns them into trans fats
In order to create a desirable consistency and texture for use in baking and other forms of cooking, vegetable oils are often hydrogenated to make them “creamier” and solid at room temperature. Hydrogenated and partially-hydrogenated vegetable oils are essentially trans fats that interfere with the body’s normal metabolism of nutrients, leading to health conditions such as:
– Liver disorders
– Gastrointestinal disease
– Immune system damage
The process of hydrogenation is used to extend shelf life of vegetable oils, but taking them on a regular basis can lead to the occurrence of different types of cancer. A scientific study conducted at the Vanderbilt University has shown that eating trans fats is linked to increased chances of premature death caused by heart disease and other health problems. In other words, vegetable oils are toxic and harmful.
3. Vegetable oils are associated with cancers of the colon, breast, and more
European scientists have concluded that trans fat consumption has the ability to rise the chances of developing breast cancer in women for 100%. A few other scientific studies have shown that trans fat consumption increases risk of colon cancer and few other forms of cancer too.
What Cooking Oils ARE Good for You?
The best way to avoid the use of pitfalls of vegetable oil consumption is reverting back to animal fats. If in case you don’t consume animal products, then use healthy saturated fats like coconut or palm oil. Saturated fats are not responsible for clogging the arteries and promoting heart disease. The best oils that you can use for cooking are:
– Coconut, palm, and palm kernel oil;
– Chicken, goose, and duck fat (pastured with no hormones or antibiotics);
– Lard from pigs (pastured with no hormones or antibiotics);
– Tallow and suet from beef and lamb (pastured with no hormones or antibiotics);
– Butter (preferably grass-fed; with darker yellow color).