Why You Should Avoid Vegetable Oils
As you make changes in your diet and try to add more veggies, you may be one of the many people who think adding “pure vegetable” oils to the pan would provide additional benefits, but it is actually the opposite. You should avoid using vegetable oil for the following reasons.
1. Vegetable oils are not made from vegetables
You read that correctly, it is a common mistake to think that vegetable oil is created from actual vegetables. In fact, the most popular and unhealthiest oils do not have vegetables in them, although it says so on the label.
These oils are created using legumes and tough seeds grown for industrial use. That’s right, not even for human consumption. Chemicals are used to process them to be pourable. This includes the following oils:
- rice bran
- soy oil
However, there are oils that are healthier, as they are actually made using oil extracts. They include:
- walnut oil
- avocado oil
- olive oil
- coconut oil
2. Can cause damage and are unstable
Did you know that vegetable oils can be inflammatory due to their instability? There are different types of fat: saturated fats have a more stable structure, unsaturated fats are less stable, and polyunsaturated fats are the most unstable.
But what does it mean? Unstable fats are more vulnerable for oxidation, meaning they can create free radicals which can lead to cell damage. Although it is possible for all oils to cause cell damage, vegetable oil being made up of polyunsaturated fat makes it the most unstable and most prone to oxidation.
Fun fact: polyunsaturated fats such as industrial oils are so unstable that being exposed to light in clear glass bottles can make it go off prior to ever being shipped out. Heat is another oxidizing factor, which means that cooking with vegetable oil only increases the risk of free radicals causing cell damage.
3. Cause inflammation
As mentioned earlier, vegetable oil is inflammatory and it attacks the whole system. However, it is not just the liquid form that can be damaging. The oil can be in a thicker form, as in Crisco, and come in many processed foods and margarine too. Processed foods are often created using partially hydrogenated vegetable oil, also known as “trans fats.”
To create trans fats, vegetable oils are injected with more hydrogen to extend shelf life. This is great for business, but bad for the body. It can lead to inflammation in the entire body and even diabetes, heart disease, autoimmune conditions, or cancer in the long-term.
Note: “trans fat free” does not equal “vegetable oil free.”
4. High levels of toxins
Keep in mind that the various vegetable oils on the shelf, from corn and canola to sunflower and soy oils are simply edible versions of industrial oils. They had been originally intended for industrial purposes before manufacturers were able to create an edible version as a cheaper way to replace butter and animal fats.
The most concerning facts:
- Corn, safflower, cottonseed, soy and rice are crops that are heavy in pesticides, and most were genetically modified (GM) to handle chemical sprays (yay, more toxins!)
- GM oils lower the number of healthy bacteria in the body, and alter the microbiome, which results in inflammation, gut issues, and weight gain.
- Omega-3 and Omega-6 ratio becomes unbalanced. Because of industrial oils being consumed, the ratio ends up being 10:1 or 25:1 (when it should be 1:1). More Omega-6 can lead to inflammation.
Don’t let yourself be fooled by pretty packaging and the popular myth of vegetable oils being “healthy,” as it could lead to serious health issues.
[Featured image credit: Getty Images]