Why You Need To Avoid Vegetable Oils

Published: 25th February 2011
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We have been plagued by the media that with their television commercials have been successful in making us believe that polyunsaturated oils are good for us.

Remember the warnings by leading doctors and medical authorities condemning saturated fats and encouraging polyunsaturated for heart health?

Perhaps not surprisingly, it turns out that many physicians were mislead by the strategic influence campaign brought to you by the food and oil industries that benefited financially from this supposed health message.

We have been told over and over to eat heart healthy vegetable oils which are lower in saturated fats. We consume vegetable oils not only for cooking but they are contained in most of the food we consume, from bread, cookies up to ice creams and anything that come in a package either organic or not and even in cheese. Is it really a healthier choice than butter and lard which has been a staple in our diets for centuries?

Vegetables oils such as corn, safflower, soy and lately canola are rich in polyunsaturated fats. These fats are extremely unstable at high temperatures which occur during their refination, turning the fats into rancid. This means that you will be consuming the extremely toxic oxidized cholesterol which leads to premature aging, arteries clot, suppress thyroid function, cause generalized inflammation in all our organs and many other diseases which have been linked to their consumption.

These extremely refined oils, extracted with hexane which is basically gasoline, are treated with solvents, chemicals, acids, deodorized and many other harmful processes for the consumers.

Potent Toxins

Lipid hydroperoxides are contaminants that form from natural fatty acids when polyunsaturated fats are heated excessively, which happens in processing and when these oils are heated again for cooking and frying. Lipid hydroperoxides poison our body's system just as trans fat do; in fact, they may even be wore. These distortion reactions occur in the factory, the frying pan, and in our bloodstreams. When we eat foods with hydroperoxides, they incide free radical cascades in addition to deactivating enzymes, as trans fats do. This makes lipid hydroperoxides potent toxins, capable of causing tissue inflammation resulting in skin rashes, heartburn, liver problems, arterial spasm, cancer and blood clots.

The Horrors of HNE

Researchers at the University of Minnesota have identified a highly toxic compound, 4-hydroxin-trans-2-noneal (HNE), which forms in vegetable oils when they are heated to frying temperature and then concentrate in the fried foods themselves. HNE is a well known, highly toxic compound that is easily absorbed from the diet, said A. Saari Csallany, professor of food chemistry and nutritional biochemistry at the 96th annual meeting of the American Oil Chemists Society. The toxicity arises because the compound is highly reactive with proteins, nucleic acids, DNA , RNA and other biomolecules. HNE is formed from the oxidation of linoleic acid, and reports have related it to several diseases, including arteriosclerosis, stroke, Parkinson's, Alzheimer's, Huntington's and liver diseases.

Let's see now see which are the 12 top reasons why you should avoid vegetable oils:

1-Vegetable oils are not food

2-Premature aging

3-Clot arteries

4-Alzheimer's disease

5-Constrict blood flow

6-Heart disease



9-Breast cancer

10-Colon and prostate cancer


12-Fat cravings

As you can see there are enough reasons why you should avoid vegetable oils and it is not really this miracle heart healthy food that food companies have been so successful in making us believe. Think better next time you buy at your local store and always read labels...


Shantih Coro is a widely renowned


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