What’s causing the continuous increase in heart disease, cancer, and diabetes? Could the cheap, vvegetable oils we eat be a factor? These new oils were recently developed and marketed worldwide as “healthy”. But ever since the introduction of “seed oils” in the 1960’s, we see rising disease (especially cancer) in our communities. Do you trust your family’s health to the global food industry? Could the innocent name “vegetable oil” be misleading us? We can learn new habits and make our own healthy choices.
Summary Takeaway:
- The right FAT is ESPECIALLY important for the brain. The human brain is approximately 60 % fat. Choosing your FAT is Important, When we eat the best fats, we optimize childhood development, brain function, and longevity. What if an oil is tasteless, but has a nice name and a pretty flower?Chemical alteration of seeds at high heat creates a toxic oil that contains no VEGETABLES.
- AVOID Refined Vegetable Oils HIGH in Linoleic Acid: Avoid Corn, Soy, Refined, Canola, Margarine, Safflower, Grapeseed, Sunflower, Commercial Olive oil, Sesame, Rice Bran, and Peanut Oil.
- Eat Traditional Oils LOWEST in Linoleic acid. Best oils are Grass-fed Butter, Ghee, Coconut, Avocado, Mustard Oil. These are the oils of our great grandmothers, when illnesses like diabetes, cancer, and heart disease were unknown.
1. The right FAT is ESPECIALLY important for the brain:
The human brain is approximately 60 % fat. When we eat the best fats, we optimize childhood development, nerve function, and longevity. Which oils are best?
Very recent science now indicates that old-fashioned saturated fats and animal fats are in fact most beneficial to health. On the other hand, newly invented refined oils may cause increasing chronic illness such as heart disease, inflammation, and cancer. In this article we will focus on two polyunsaturated fats (PUFAs). These two essential PUFAs are (1) Beneficial Omega-3 fats which are low in linoleic acid, and (2) Harmful Omega-6 fats, high in linoleic acid (LA).
The brain is very high in omega-3 fats which support brain function, strong child development, and slow aging. We need plenty of omega-3 fats in our diet for healthy membrane growth and flexible nerve synapses. But new refined omega-6 cooking oils high in linoleic acid (LA), suppress normal child development, brain function, causing accelerated brain aging.
In the last 50 years, major changes in world food distribution have caused a rapid increase in inexpensive refined oils high in linoleic acid. Many people are choosing these cheap seed oils. As a result, most of the population is deficient in healthy omega-3 fats. At the same time, with worldwide diets high in LA, we see rising cancer, inflammation, Alzheimer’s disease, and dementia.
Research shows that a diet low in LA can protect the brain against inflammation, aging, and even reduce migraine headaches. Further studies are needed to improve neuro-development and create dietary recommendations that optimize neurological health at all ages from infants to the elderly.
Best oils are Grass-fed Butter, Ghee, Coconut, Avocado, Mustard, Artisan Olive oil, Palm oil, and Lard.
2. AVOID Refined Vegetable Oils HIGH in Linoleic Acid:
Avoid Corn, Soy, Refined, Canola, Margarine, Safflower, Grapeseed, Sunflower, Commercial Olive oil, Sesame, Rice Bran, and Peanut Oil.
“The recent increase in highly inflammatory refined Omega-6 oils has led to an epidemic of chronic disease worldwide.” Dr. Mark Hyman
Although it is considered an essential, too much of this acid is a metabolic poison. This can lead to some very nasty outcomes, such as cancer, liver failure or diabetes.
PUFA fats high in LA are highly susceptible to oxidation, which means the fat breaks down into harmful subcomponents. The worst harm comes from OXLAMS (oxidated LA metabolites), cause much of the damage, such as liver cancer, rheumatoid arthritis, or atherosclerosis,
Over the last 150 years, the LA in the human diet has increased from about 2 to 3 grams a day to 30 or 40 grams. LA was once 1% to 3% of the energy in the human diet, but now it makes up 15% to 20%. In Bhutan and India where people consume high amounts of refined seed oils, the percentage is even higher. We see rising obesity, insulin resistance, and heart disease.
Linoleic Acid and PUFAs are chemically unstable, so they rapidly convert to highly oxidatively reactive metabolites. PUFAs have been shown in studies to cause mitochondrial dysfunction, abnormal inflammation, and endothelial cell damage. The formation of oxidized OXLAMs from refined oils is linked to memory loss and Alzheimer’s disease.
The slow introduction of Genetic Modifications to nature’s food, create biological anomaly’s we are offered bio-synthesized foods that our bodies cannot process. Synthetic food is lower in nutrients than un-tampered plants. GMO foods are raised with large amounts of toxic pesticide and herbicides, further confusing our body microbiome. A new term NGT’s, or “New Genetic Techniques” is a broad term describing all genetic and biological alterations. Monsanto’s toxic glyphosate, for example, is in all GMO refined oils, and 60% of our grocery store foods. Glyphosate is a known carcinogen that destroys the microbiome, causing a variety of diseases including cancer, atherosclerosis, and diabetes. Organic foods are a much better alternative.
What’s the best way to solve the problem?
The best way to prevent damage to our health is to minimize omega-6 consumption. Eliminate from your diet all oils high in linoleic acid oils. Instead, use organic, traditional oils.
3. Eat Traditional Oils LOWEST in Linoleic acid. Best oils are Grass-fed Butter, Ghee, Coconut, Avocado, Mustard Oil. These are the oils of our great grandmothers, when illnesses like diabetes, cancer, and heart disease were unknown.
Chemical extraction of oils at high heat creates toxic food.
What’s a Vegetable Oil? Vegetable oil is a marketing term for any extracted seed oil. “Vegetable” sounds better than “seed” or “refined”. However, when you see “Vegetable oil” on the label, you can be sure it is not natural. It’s just a convenient name to deceptively label a blend of whatever chemicals and refined oil they want to put in it.
HINT: There are NO VEGETABLES in VEGETABLE OIL. Ha Ha!
Almost all packaged foods and restaurant foods contain toxic refined seed oils such as canola, soy, corn, sunflower oil, and safflower. Refined oils are widely used in commercial salad dressings, mayo, and canned fish. If you look at the ingredients in most prepared and fast foods you will probably see one of these toxic oils.
Processing Steps for all Seed Oils are similar.
These industrial seed oils are heated to very high temperature at least five times before packaging. And then the manufacturers claim it’s safe to cook with them! Sadly, all these newly invented unstable oils break down with heat into highly carcinogenic aldehydes. So it’s best to avoid them.
First the seeds are mechanically crushed at very high temperature several times, and then mixed with petroleum products like hexane gas. In the next step it is ‘desolventized’ to remove the hexane gas. It is then distilled, which produces a gum like byproduct. Then is put through a degumming process in order to remove the gum to become an oil.
The oil then is refined to remove impurities like water, dirt, unwanted matter and color. After that the oil is dried, bleached and deodorized.
The oil is then neutralized by alkali solutions. Finally, various food additives are added to make the oil look clear, beautiful, and to extend shelf life during delivery and its shelf life stores.
This process can be repeated until there is becomes a raw pressed oil and dry pellet with only a little of the original hexane still mixed in it. Any dry material left over is sold as cattle feed, called “cattle cake”.
Jane Barthelemy is a medical intuitive, author, and healer. Srijana has her MBA in financial management and has practiced Tibetan Buddhist meditation for over five decades, residing in the Rudrananda Ashram in the USA for 35 years. She practices kinesiology, craniosacral therapy, Acunect, and BodyTalk – an infusion of Chinese – Ayurvedic wisdom. She is trained in Qigong, Taichi, Daoist sexuality, and Kundalini activation. Her medical Qigong training is with Mantak Chia, Khamto Lee, Daniel Villasenor, Zhongxian Wu, Dr. Ka’imi Pilipovich, Franco Mescola, Richard Leirer, and Lam Kam Chueng. She has her BS in Italian Opera and MBA. Her two paradigm-changing cookbooks show how to build health with unprocessed foods. Her upcoming books include: “Heal Your Past Lives”, and “Buddha Speaks – Channeled Passages from the Master”. She is on the faculty of NewEarth University and LearnDesk. Her websites are FiveSeasonsMedicine.com and JanesHealthyKitchen.com. Srijana lives in Bhutan with her Bhutanese husband, D. Thinley.
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