Cooking Oils You Think Are Healthy… But Aren’t! | Mevolife
The topic of health is everywhere…on the internet, television, magazines, the newspaper. Everything from “kale is the new super food” to “drink apple cider vinegar every morning to burn fat.” Information is everywhere on latest fad diets to what are the healthiest cooking oils.
Misconceptions fill the Internet air. To determine what the best is in anything, it helps to know what the worst is in anything. Take cooking oils, for example. I’m not here to tell you what the healthiest ones are. You can find that anywhere.
I’ll tell you what the worst five cooking oils are, and why, so that you’ll know what not to buy as you start including healthy food choices in your diet plans.
Let’s Talk About Why It Matters
When determining the healthy quality of cooking oils, you must take into account: how it affects heart health, the ratio of omega-6 to omega-3 fatty acids, and how it is processed.
Getting too much omega-6 in your diet causes clogged arteries, inflammation, heart disease, and increases your risk of cancer. The world health organization (WHO) recommends a ratio of 4:1 for omega-6 to omega-3.
That means that every food you eat that contains omega-3 fatty acids, you need to eat no more than 4 times the amount of omega-6 fatty acids. Remember: too much omega-6 in your diet is bad.
You can improve your health by eliminating processed foods from your diet. Autoimmune responses to chronic inflammation caused by processed foods are being linked to processed foods.
Diseases like asthma, allergies, cancer, heart disease, arthritis, and diabetes rise as the consumption of processed foods rises. Get rid of them!
What Cooking Oils Should You Avoid and Why?
Grapeseed Oil: About 70% omega-6 fatty acids. Remember what we just talked about? Too much omega-6s in your diet causes inflammation, the true cause of heart disease and can lead to other health conditions.
Grapeseed oil is industrially processed with hexane and other toxic solvents. Traces of these chemicals are always left behind in the final product.
An expeller-pressed processed grapeseed oil is full of polyunsaturated fat, in concentrations highly toxic to humans. No matter how pure, they are never safe.
Canola Oil: About 87% is genetically modified. You know how canola oil is created? Using crude oil extracted from rape seeds, then refined, bleached, and deodorized.
Because it is processed under high heat, it goes rancid. Because it is prone to rancidity, industrial carcinogenic bleaches are used, with a mixture of hexane to deodorize.
Canola Oil is high in omega-3s, but don’t let that deceive you. These oils are subject to oxidation when heated. Oils high in omega-3s are never used for cooking. Flaxseed oil and fish oil are high in omega-3 and are never heated because they are prone to oxidation. Free radicals are released when an oil oxidizes, which leads to inflammation, cancer, thyroid damage, and hormonal imbalances.
Vegetable/Soybean Oil: About 99% of vegetable oil is actually soybean oil. Next time you look at a bottle in the store, read the ingredients. You’ll most likely only see one: soybean oil. Soybean oil contains 54% omega-6. Remember what we said before? Too much omega-6 equals bad news. It can lead to inflammation and other health issues.
Soy is high in trypsin inhibitors and phytic acid, which blocks the absorption of proteins, vitamins, and minerals. Soy also contains phytoestrogens, which mimics estrogen in your body and disrupts normal hormonal activity and could increase your risk of cancer.
So now that you know what not to buy, and why, here’s a quick list of the healthiest oils to use for cooking: Coconut comes in at number one, with 92% saturated fat, 6% monounsaturated, and 1.6% polyunsaturated. Butter (ghee), olive oil, palm oil, avocado oil, fish oil, flax oil, and nut or peanut oil are all great choices.
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