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Why You Should Never Eat Vegetable Oil or Margarine

Katie Wells Avatar
Katie Wells

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Why you should never eat vegetable oil or margarine
Wellness Mama » Blog » Health » Why You Should Never Eat Vegetable Oil or Margarine

Aside from whole grains, vegetable oils and margarine are some of the most misunderstood and over-recommended foods in the health community. You’ve probably heard these referred to as “heart-healthy oils,” a good alternative to those “artery-clogging saturated fats.”

Only one problem…. science doesn’t back these claims up!

Vegetable oils are found in practically every processed food, from salad dressing to mayo to conventional nuts and seeds. These oils are some of the most harmful substances you can put into your body, but more on that in a minute!

What Are Vegetable Oils/Margarine?

Vegetable oils (and margarine, made from these oils) are oils extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), corn, sunflower, safflower, etc. They were practically non-existent in our diets until the early 1900s when new chemical processes allowed them to be extracted.

Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally. They must be chemically removed, deodorized, and altered. These are some of the most chemically altered foods in our diets, yet they get promoted as healthy.

How Vegetable Oils Are Made

Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides.

Take for instance the common canola oil, the beauty queen of the vegetable oil industry. It was developed by making a hybrid version of the rapeseed, and it was given its name in the 1980s as part of a marketing effort organized by a conference on mono-saturates.

Rapeseed oil contains high amounts of the toxic erucic acid, which is poisonous to the body. Canola oil is an altered version, also called Low Erucic Acid Rapeseed (LEAR) and it is commonly genetically modified and treated with high levels of pesticides.

Canola (modified rapeseed oil) is produced by heating the rapeseed and processing with a petroleum solvent to extract the oil. Then another process of heat and addition of acid is used to remove nasty solids (wax) that occur during the first processing.

At this point, the newly created canola oil must be treated with more chemicals to improve color and separate the different parts of the oil. Finally, since the chemical process has created a harsh smelling oil, it must be chemically deodorized to be palatable.

Hydrogenated Oil

If the vegetable oil is going to be made into shortening or margarine, it undergoes an additional process called hydrogenation to make it solid at cold temperatures. Unlike saturated fats (butter, coconut oil, etc.) vegetable oils are not naturally solid at these temperatures and must be hydrogenated to accomplish this. During this process of hydrogenation, those lovely trans fats we’ve heard so much about are created.

This chart from this informative article on the history and production of canola oil shows the process in more detail:

canola oil chart

Nothing like petroleum produced, overheated, oxidized, and chemically deodorized salad dressing for dinner…. yum.

(Compare that to butter… Step 1: milk cow. Step 2: let cream separate naturally. Step 3: skim off cream. Step 4: shake until it becomes butter.)

This article has fascinating videos contrasting the production of vegetable oils and butter.

History of Vegetable Oil Production and Consumption

As I mentioned, vegetable oil was practically non-existent in its current form in the early 1900s. Until that time, most people got their fats from animal sources like meat, tallow, lard, butter, cream, etc.

The overall amount of fat consumed has not changed much since then (it has decreased slightly) but the type has changed dramatically. In 1900 the amount of vegetable-based oils that people consumed was basically none. Today, people consume, on average, about 70 lbs of vegetable oils throughout the year. (Hmm, I wonder what 70 pounds of a “food” that was previously non-existent in human consumption might do to our health?)

Add to this the fact that the animals we eat are also often fed genetically modified pesticide-treated seeds and grains (cows are supposed to eat grass by the way!) and the amount of omega-6 rich oils and seeds in our diets is really high!

Though vegetable oil existed in the early 1900s, its use increase that much until the 1950s, when a governmental campaign was launched to convince people to eat vegetable oils and margarine and avoid “artery-clogging saturated fats.”

Check out the rise of canola oil since then (and the decline of butter):

why not to eat canola oil

And the rise in soybean oil production and consumption:

dont eat soybean oil

And corn oil:

u s corn oil consumption

As an interesting correlation, check out the rates of heart disease and cancer since then. As this article notes:

All one has to do is look at the statistics to know that it isn’t true. Butter consumption at the turn of the century was eighteen pounds per person per year, and the use of vegetable oils almost nonexistent. Yet cancer and heart disease were rare. Today butter consumption hovers just above four pounds per person per year while vegetable oil consumption has soared–and cancer and heart disease are endemic.

Since the 1950s these vegetable oils and their derivatives have been increasingly used in processed foods and for frying or cooking. They are marketed as healthy because they contain monounsaturated fats and some level of omega-3 fatty acids.

What’s Wrong With Vegetable Oils?

There are many problems with vegetable oil consumption, and in my opinion, no amount is safe. To understand why, let’s look at a few of the biggest problems with vegetable oils:

Our Bodies Aren’t Meant to Consume Them!

The fat content of the human body is about 97% saturated and monounsaturated fat, with only 3% polyunsaturated fats. Half of that three percent is omega-3 fats, and that balance needs to be there. Vegetable oils contain very high levels of polyunsaturated fats, and these oils have replaced many of the saturated fats in our diets since the 1950s.

The body needs fats for rebuilding cells and hormone production, but it has to use the building blocks we give it. When we give it a high concentration of polyunsaturated fats instead of the ratios it needs, it has no choice but to incorporate these fats into our cells during cell repair and creation.

The problem is that polyunsaturated fats are highly unstable and oxidize easily in the body (if they haven’t already oxidized during processing or by light exposure while sitting on the grocery store shelf). These oxidized fats cause inflammation and mutation in cells.

In arterial cells, these mutations cause inflammation that can clog arteries. When these fats are incorporated into skin cells, their mutation causes skin cancer. (This is why people often get the most dangerous forms of skin cancer in places where they are never exposed to the sun, but that is a topic for another day!)

When these oils are incorporated into cells in reproductive tissue, some evidence suggests that this can spur problems like endometriosis and PCOS. In short, the body is made up of saturated and monounsaturated fats, and it needs these for optimal health.

Vegetable Oils Contain High Levels of Omega-6 Fatty Acids

I’ve talked before about how the body needs omega-3 and omega-6 fats in balance, preferably a 1:1 ratio. Most people consume a much higher ratio of omega-6 fats, and this can lead to problems.

Vegetable oils contain a very high concentration of omega-6 fatty acids and polyunsaturated fats, which cause an imbalance of these oils in the body. Omega-6 fats are easily oxidized with heat or light exposure. This is another reason that when these types of fats/oils are incorporated into tissue like skin cells, the heat and light from sun exposure can increase skin cancer risk.

Unbalanced levels of omega-3 and omega-6 fats have been linked to skin cancer and many types of cancers. As a recent article from the Institute of Natural healing explains:

In one study performed at the University of Western Ontario, researchers observed the effects of ten different dietary fats ranging from most saturated to least saturated. What they found is that saturated fats produced the least number of cancers, while omega-6 polyunsaturated fats produced the most. Numerous other studies have also shown that polyunsaturated fats stimulate cancer while saturated fat does not1 and that saturated fats do not break down to form free radicals.2

In another study, Dr. Vivienne Reeve, PhD, Head of the Photobiology Research Group at the University of Sydney irradiated a group of mice while feeding while feeding different groups of them polyunsaturated and saturated fats. She discovered that the mice that consumed only saturated fat were totally protected from skin cancer. Those in the polyunsaturated fat group quickly developed skin cancers. Later in the study, the mice in the saturated fat group were given polyunsaturated fats. Skin cancers quickly developed.

The 3% of our body that is made up of polyunsaturated fats is approximately half omega-3 fatty acids and half omega-6 fatty acids and our body needs this balance. omega-3s have been shown to reduce inflammation and be protective against cancer, while too much omega-6 fats cause inflammation and increase cancer risk.

Over time, consumption of these oils high in omega-6s and polyunsaturated fats can also lead to other problems, as the above article elaborates:

The journal Epidemiology published a study called, “Margarine Intake and Subsequent Coronary Heart Disease in Men.” Authors of the study followed participants of the Framingham Heart Study for 20 years and recorded their incidence of heart attack. They also tracked both butter and margarine consumption.

The researchers discovered that as margarine consumption increased… heart attacks went up. As butter consumption increased… heart attacks declined.

The study also divided the data into ten year increments. What they discovered is that during the first ten years, there was little association between margarine consumption and heart attacks. However, during the second decade of follow-up, the group eating the most margarine had 77% more heart attacks than the group eating none!

Hmm… saturated fats don’t cause heart disease and vegetable-based fats do! Sounds like something I’ve said before.

Imbalance of these fats can also cause damage to the intestines and along with processed grain consumption can set the body up for a host of food allergies and autoimmune problems.

Chemicals and Additives in Vegetable Oils and Fats

Since vegetable oils are chemically produced, it’s not really surprising that they contain harmful chemicals. Most vegetable oils and their products contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene) which are artificial antioxidants that help prevent food from oxidizing or spoiling too quickly.

These chemicals have been shown to produce potential cancer-causing compounds in the body, and have also been linked to liver/kidney damage, immune problems, infertility or sterility, high cholesterol, and behavioral problems in children.

Vegetable oils also contain residues of the pesticides and chemicals used in their growth and manufacture and most often come from genetically modified sources.

Reproductive Problems and Problems in Children

Vegetable oils are extremely damaging to the reproductive system and the developing bodies of unborn babies and children. Because the reproductive system in both men and women is constantly producing and dividing new cells, there is potential for mutation and problems when these cells are made of the wrong kind of fats and are oxidized.

This same thing applies to unborn babies and children, whose cells are dividing at high rates. There is more potential for mutation because there are more cells dividing. From this article:

What the scientific literature does tell us is that low fat diets for children, or diets in which vegetable oils have been substituted for animal fats, result in failure to thrive–failure to grow tall and strong–as well as learning disabilities, susceptibility to infection and behavioral problems. Teenage girls who adhere to such a diet risk reproductive problems. If they do manage to conceive, their chances of giving birth to a low birth weight baby, or a baby with birth defects, are high.

Excess consumption of vegetable oils also causes problems with hormone production, since hormones are dependent on certain fats for their manufacture. Vegetable oils that are hardened by hydrogenation to make shortening or margarine are especially damaging.

Other Effects of Vegetable Oils on the Body

Because vegetable oils oxidize easily, they deplete the body of antioxidants since the body must use these to attempt to neutralize the oxidation. People with high consumption of vegetable oils and their products are at risk for vitamin E deficiency and other deficiencies.

Vegetable oil consumption has been linked to a host of other problems, among them (from the same article above):

In test animals, diets high in polyunsaturates from vegetable oils inhibit the ability to learn, especially under conditions of stress; are toxic to the liver; compromise the integrity of the immune system; depress the mental and physical growth of infants; increase levels of uric acid in the blood; cause abnormal fatty acid profiles in the adipose tissues: have been linked to mental decline and chromosomal damage and accelerate aging. Excess consumption of polyunsaturates is associated with increasing rates of cancer, heart disease and weight gain.

In light of all that information, how do you sort out which oils are healthy, and which ones aren’t? Even more important, how do you know how much of each one to consume to be healthy?

Oils and Fats to Avoid

Vegetable oils and their fats should be avoided completely. There are much healthier alternatives and there is no reason or need to consume these types of fats. The main culprits to watch out for are:

  • Canola Oil
  • Corn Oil
  • Soybean Oil
  • “Vegetable” oil
  • Peanut Oil
  • Safflower Oil
  • Cottonseed Oil
  • Grapeseed Oil
  • Margarine
  • Shortening
  • Any fake butter or vegetable oils products

There is no nutritional need for these oils and healthy fats can be found in higher amounts and better ratios in many other types of fats. This article has a great breakdown of the polyunsaturated, monounsaturated, and saturated content in the above oils.

While it is simple enough to avoid these oils themselves, the tougher challenge is avoiding all the foods they are in. Check out practically any processed food, and you will find at least one of these ingredients, often labeled as “partially hydrogenated corn/soybean/etc. oil” or “may contain soybean or canola oil.” These foods in particular often contain one of the above unhealthy oils:

  • Salad dressings
  • Store-bought condiments
  • Mayo
  • Chips
  • Artificial cheeses
  • Store-bought nuts and snacks
  • Cookies
  • Crackers
  • Snack foods
  • Sauces
  • Practically anything sold in the middle aisles of the store

Oils and Fats to Use Freely

There are so many wonderful and healthy fats that are beneficial to the body, so there is no reason to consume the unhealthy ones above. Fats that can be consumed freely for optimal health are:

  • Coconut Oil– Filled with medium chain fatty acids and lauric acid, coconut oil is an all-star of the saturated fats. Since the fat composition in cells in the body is largely saturated fat, it is important to get enough of it from healthy sources. Coconut oil does not oxidize easily at high temperatures or go rancid easily, making it a good choice for cooking and baking. It also makes a great natural moisturizer and can be substituted for butter.
  • Meats – Meat, especially red meat, has gotten a bad rap, and unfortunately, the animals we eat have been as mistreated nutritionally as we have. Meats like grass fed beef and free range chicken has a very different nutritional profile than their feedlot counterparts. Grassfed and free range meats have higher nutrient levels, healthy forms of saturated fats and even omega-3s. If possible, consume these forms of meat.
  • Butter– This one food is usually the one people are happiest to start using again. Butter tastes delicious, and pastured grass fed butter is an excellent source of fat soluble vitamins, healthy saturated fat and other nutrients. In contains a compound that Weston A. Price called Activator X, known to improve nutrient absorption and have preventative benefits against disease.
  • Organic Cream– also a good source of healthy saturated fat, organic heavy cream is essentially liquid butter, and is great served whipped on top of fruit, in desserts or in cream based recipes.
  • Olive Oil– High in monounsaturated fats and low in polyunsaturated fats, olive oil is a great oil for salad dressings, homemade mayo,  and cold recipes. It shouldn’t be used for cooking since its high monounsaturated fat content makes it susceptible to oxidation at high temperatures.
  • Palm Oil– Has a high saturated fat content and is also heat stable. Some sources claim that palm oil production often encroaches on the natural habitat of some endangered animals, though sustainable versions can be found. If in doubt, just use coconut oil.
  • Avocados and Avocado Oil– A good source of monounsaturated fats and great on salads or in guacamole. Avocado oil is mild tasting and can be used in salad dressings.
  • Fish– Fish is naturally high in omega-3 fatty acids and can help improve the omega-3/omega-6 balance in the body. Look for sustainable wild caught sources, and stick to small fish like tuna, sardines, salmon, etc to minimize mercury.
  • Eggs– Another all-star in the healthy fats community, eggs are loaded with vitamins, healthy fats, and necessary cholesterol. Consume them daily from free-range sources.

Oils and Fats to Consume in Moderation

Some fats are nutritious and beneficial to the body but should still be consumed in moderation if they are eaten. Many contain high levels of Omega-6 fats and can therefore mess up the balance of fats in the body.

  • Flaxseed Oil– Though it contains a good amount of omega-3s, it also has a lot of omega-6s and its high polyunsaturated fat content makes it prone to oxidation if heated. Fish oil is a much better source of omega-3s, and in general, I don’t recommend flax oil, though it certainly is not the worst option.
  • Walnut Oil– Also high in omega-6 fats, but it has a great rich taste and can be safely used occasionally in dressings or desserts. It also has a slightly higher resistance to oxidation at higher temperatures than other nut oils.
  • Sunflower Oil– Many brands with a reputation for health consider high oleic sunflower oil safe and even beneficial as it contains some of the same compounds as olive oil. However, most sunflower oils added to vegetable oil blends are not in this form, so I avoid it unless it’s from a company I trust. Short answer: it isn’t something I’d cook with in large amounts or consume by itself, but it isn’t on my no list and I consider true sunflower oil safe.
  • Macadamia Nut Oil– This is one of my favorite tasting oils, but it is expensive. It is great in salad dressings or mayo. It has a lot of monounsaturated fats and low levels of polyunsaturated fats.
  • Nuts– Most types of nuts (remember peanuts are not nuts) are a good source of protein and healthy fats and can be eaten in moderation without problem. Just check to make sure they haven’t been cooked in vegetable oils, which is often the case. Nuts also contain phytic acid, so consuming them in excess can be problematic for tooth and bone health.

What to Do With the Vegetable Oils You Have Already?

If you already have some of the unhealthy vegetable oils in your house… don’t eat them! I’m not a fan of waste either, so use them up in other ways. They can be used to make homemade playdough or floor cleaner. You can also stick them in your shed for oiling tools. (Did I mention, don’t eat them!)

This article was medically reviewed by Dr. Robert Galamaga, whois a board-certified internal medicine physician. As always, this is not personal medical advice and we recommend that you talk with your doctor or work with a doctor at SteadyMD.

Are you ready to throw out the vegetable oils? Still think canola oil is heart healthy? Share below!

Vegetable oil and margarine are artificial fats that have a very negative effect on the body. Find out why you shouldn't consume these oils.

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

547 responses to “Why You Should Never Eat Vegetable Oil or Margarine”

  1. Wendy Avatar
    Wendy

    I can’t believe you have put on Palm Oil on the list. It is not an environmentally sustainable oil. Not only for animals but for the soil and indiginous people. You only need to fly over Indonesia and Malyasia to see how much palm oil plantations there are where there used to be rainforests. Palm oil plantations are built in tropical areas – and tropical forests are being cut down so that we can grow more palm oil. We can do something about global warming by stop cutting down the rainforest, which also affects the peat swamps the water levels drop around the areas of palm oil plantations, then the peat swamps release all the carbon they have been storing for hundreds of years back into the atmosphere. The United Nations Environment Programme has announced that palm oil plantations are now the leading cause of rainforest destruction in Malaysia and Indonesia in Southeast Asia. Throughout Southeast Asia, an area of forest equal to 300 soccer fields is being destroyed every hour.
    It’s great to think of your heath but what about the health and well being of the indigenous people of Indonesia and Malaysia. If this was happening in a Western Country there would be outrage.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      I agree with you and the only Palm oil I”d ever suggest is the one from Tropical Traditions that is made sustainably in Western Africa, not Southeast Asia, and which supports the environment and small business. I agree that there need to be huge changes in mass produced Palm oil, but I don’t think throwing out Palm Oil all together is the answer, but encouraging sustainable and fair production.

      Reply
      1. Kirsten McCulloch Avatar
        Kirsten McCulloch

        Do you know if there is potential for coconut oil to become a similarly destructive crop, as its popularity increases?

        Reply
    2. davey Avatar
      davey

      absolutely! palm oil should never be embraced or promoted by anyone with a conscience!

      Reply
    3. Raelene Avatar
      Raelene

      Might I suggest that those who argue for the sustainability of palm oil in support of “the health and wellbeing of Malaysia and Indonesia” actually talk to Malaysians or Indonesians about how the industry is also providing many of them basic economic needs? Many of those working on the plantations need the work to feed their families, and what they earn in a month is barely the average daily wage in a Western country.
      Yes, there are many criticisms against the industry but bear in mind that many of the arguments raised are based on emotional fallacies, and many of them were hyped up by stakeholders preserving their soy and corn interests, very much like those people who bang-ed on about unhealthy saturated fats so they can sell their vegetable-derived creations. For example, hectar by hectar, palm oil produces more oil than does corn or soy, for longer periods of time (we are talking about years) while corn and soy need to be replanted after harvesting. There we already have less carbon emissions! And throughout the whole growth and harvesting time, they still use carbon dioxide in photosynthesis, so yes, while in comparison to rainforests they pale in their contribution to reduce carbon, they definitely do better than corn and soy plantations.
      And it is rather ironic that it is those who are in Western Countries who run around advocating about the evils of palm oil destroying the environment when in fact, the same occurred in their own countries when massive tracts of land were cleared to plant corn and oil. Maybe one day someone like the Wellness Mama will write about the marketing manipulations involved in the whole competition between palm oil, soy and corn.

      Reply
  3. Aron Avatar
    Aron

    A good article but terrible that you don’t suggest what to have otherwise, my fiancee has chron’s and has to avoid vegetable oil full stop and to make things worse she can’t have dairy so what is she supposed to have instead to help her bake cakes etc to make her food diet more interesting?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Coconut oil is a great substitute and can almost always be used in place of vegetable oils in recipes.

      Reply
  4. Steven Smith Avatar
    Steven Smith

    As a scientist with a PhD in biochemistry I would greatly appreciate it if you would substantiate the countless claims you are making in this article with proper citations from credible sources. With out these citations this article becomes nothing more than unsubstantiated propaganda and while I’d like to take you seriously, how can I when I have no idea if you wrote this article based on sound science and nutrition?

    Reply
    1. Seth-Antoinette Simmons Avatar
      Seth-Antoinette Simmons

      Steven, as a scientist with a PhD, it should be quite easy for you to prove what true or not true here. You know exactly how to go about retrieving the truth, don’t you?Why dont you do your own research instead of wanting someone else to present you with the ‘proper citations’ to back up the contents on this site??

      Reply
      1. Ronald Potts Avatar
        Ronald Potts

        If one is going to write something to make a convincing argument it is their responsibility to make the argument with sound proof and logic. So, Steven is correct in asking for such.

        Reply
      2. Michelle Avatar
        Michelle

        I think the person was more referring to other readers who are reading it and are unaware of how to search this information, that it would be nice to have some credible information.

        Reply
    2. Joanna Avatar
      Joanna

      Which claims do you feel are unsubstantiated propaganda? Perhaps you could provide proper citations to prove your point? Or, maybe you could conduct a double blind, placebo controlled, cross over study to disprove it – now THAT would impress me! =)

      Reply
    3. Ed Avatar
      Ed

      I feel the same way with you Steven Smith “Mr. Scientist with a PHD lets see some creds. Propaganda or not you are probably doing the same. Spice your comment up with some good grammar and boom instantly you got a PhD in biochemistry. Bhahahahaha what a fool. All of these people should be attacking you, you soothsayer.
      Oh and im just a regular guy from florida. and that my friend is the truth.

      Reply
      1. Silas McCroskey Avatar
        Silas McCroskey

        He’s not making any claims other than that credential; so I don’t think it can really be said that he’s boosting his credibility with vaporous claims (he has no reason to do so). Whether or not you choose to believe his assertion about his doctorate has no effect on your life, so why should he go out of his way to prove it?

        On the other hand, the author’s claims are seeking to change our behavior — what goods we purchase, what foods we consume, etc. Claims of this type should be substantiated. This is of course somewhat contrived, but how do you know the author isn’t getting stipends from the industries that produce the goods she’s promoting?

        Steven isn’t attacking the author. He’s offering constructive criticism, which, if taken, will improve the credibility of the author’s blogs and (hopefully) the thorough understanding of the readers. I urge you to do the same.

        Reply
    4. Claudia Lala Avatar
      Claudia Lala

      Why do you need proper citations? This is common sense. It’s like asking someone to provide proper citations for saying we shouldn’t drink Coke or eat McDonald’s. Duh.

      Reply
      1. Alex Avatar
        Alex

        Really? I think this whole topic is thoroughly misunderstood and requires more research (hence citations are essential) so not really common sense. It’s funny you suggest McDonalds because in Australia they switched from saturated animal fat to vegetable oil to make their chips more healthy (contrary to this articles claims).

        Reply
    5. Joey Thomas Avatar
      Joey Thomas

      You want evidence Mr Smith? Then why don’t you put an hour of your time aside and watch this telling video produced by a fellow PhD graduate – Dr. Peter Attia: The limits of scientific evidence and the ethics of dietary guidelines — 60 years of ambiguity https://vimeo.com/45485034

      Reply
    6. Loren Anthony Avatar
      Loren Anthony

      Lol I’m two days new to Katie aka Wellness Mama’s blog and the first thing I did was read her “about” page which is the first thing all of you should’ve done as well. It clearly states: “I give you fair warning that many things on this blog will go against conventional wisdom. Things I write will go against what your mom taught you, what you learned in school and what you have always held to be true. Bring on the cognitive dissonance!” So in respect to her disclaimer, instead of being on the offense and being disrespectful, it would be nice if you all just chilled out and engaged her in a healthy and enlightening debate instead

      Reply
    7. Josheh Avatar
      Josheh

      I think all of you are a little too quick to attack Steven. Agree with his abruptness or not, a well cited paper should always be welcome and encouraged. Not only does it give weight to the paper’s (article’s) claims, but it also provides an avenue for further reading and research. Especially if you are putting information forward that might challenge conventional thinking, it’s desirable to back that up as such.

      It seems apparent that those that have replied to Steven have already made up their minds on what they want to believe. They have strong opinions that already pit them against the manufactured food industry. Is this article targeted at that audience? If so, then why bother writing it at all? If it’s meant to inform and sway opinion though, of those that aren’t aware, then cited sources and additional reading should be a welcome idea.

      Please don’t assume that I feel this article is Propaganda just because I feel your attack on Steven is a little hasty. I feel that Steven brought up a valid point, though I disagree with the assertions of propaganda. On the surface the facts of the article appear to coincide with what I’ve learned from my own research and such.

      Ronald Potts is correct, it shouldn’t be on the reader to prove the facts, it should be on the writer making the claims.

      I think the idea that proper citations aren’t needed, as Claudia suggest, is a bit, eh, improper. Claudia might find the contents of this article “common sense”, but I think that’s a bit of a bias opinion on her part. Her opinion is already swayed. Even if the consequences of eating such food as McDonalds or drinking Coke are widely known, it’s still important to cite where you’re getting your information from so a more informed decision can be made if further questions need answers beyond what is provided. It’s common sense that the sky is blue, but why is it unheard of to want to know more, to want to know exactly why it’s blue?

      The next person down, “Friendly”. You attack Steven rather than putting forth any actual argument. You’ve done nothing to prove Steven’s points wrong. Steven might have been lofty in sticking his supposed credentials out there, but you’ve done nothing but show you are no better than him. You mock someone that ask questions, that wants cited resources. What if this was a Coca Cola blog talking about the benefits of high fructose corn syrup? Would you mock the man that asked them to cite their sources and back up their claims? I doubt it. There would be a train of people behind him in support. So why do we attack Steven here? Perhaps you perceive him as the enemy, because his views don’t apparently align so quickly with yours. Rather than bring forth any information that proves your side right though, you just attack him. This isn’t right.

      Loren Anthony commented on the disclaimer that was given. This is no excuse for not properly citing sources. Anyone can write such a warning to their readers and still be incorrect in their assertions. Part of challenging the way we think is also providing the information and sources we used to come to the point we’re making. It’s not enough to say A is B, sometimes we need to explain why A is B, how we came to that conclusion.

      I’m sorry if I offend any of you by siding with Steven in the claim that citation would be desired (Like I said, I don’t agree with his assertion of propaganda and I think he’s a bit harsh in his tone). I think it’s good though to question, to wonder, to not just take things at face value. Proper citation can help substantiate a writer’s claim though; it can help to prove their findings to even those that might be skeptical. Really, it’s the skeptical ones we should want to convince, too.

      TL:DR, stop hating on Steven for being skeptical, you should work towards proving your point, not attacking him, and you should all learn to be a little skeptical. That’s how we learn, improve, change.

      Reply
    8. Lorin Avatar
      Lorin

      This is not a scientific journal article. And while citations may be nice, they are not required. In fact, we should all be doing our own research. Wellness Mama doesn’t need to “prove” or “substantiate” anything. She is providing a lot of useful information already. Information that we are all clearly interested in or we wouldn’t be here in the first place.
      If you don’t like what she says or don’t believe her then feel free to do YOUR OWN RESEARCH and write your own blog. Quit wasting time by hating on someone who goes to such effort to help us. Say thank you or gtfo.

      Reply
      2. Billie Avatar
        Billie

        It seems everybody wants the work to be already done for them these days. We just EXPECT that when someone makes a claim, there will follow a citation of someone else’s work which agrees with them. Or when we purchase a cup of coffee from a restaurant, there needs to be a warning that says “caution! Contents hot.”. Well, I think we should all start using our brains more. If we order a hot drink…expect it to be hot! If we read information provided by an individual OR a company…take it with a grain of salt until you’ve done your own research. As I read this article I made notes of things I wanted to know more about (eg. Heating olive oil, olestra, canola oil). And now I’m going to research more. Citations are NICE of course. But they only lead us to another place where we have to use judgment as we read. No matter what, we have to do the work if we want to learn about something. I love this article because it gave me ideas. Now I can take those ideas and start to learn and form my own opinion on what foods are best for me to eat. By the way, this post is not directed at anyone specifically. It just got me thinking as I read all above comments. Happy and healthy eating all.

        Reply
        1. Sandra Avatar
          Sandra

          Thank you!! That was funny and unfortunately so true.

          Sometimes I think some of the comments are trolls from Agricultural companies.

          Reply
  5. Chinya Avatar
    Chinya

    I am so happy olive oil is on the list, I love it over popcorn with sea salt.  WHEW!  : )

    Reply
  6. Gayle Devall Avatar
    Gayle Devall

    I am trying to convince some of my family and friends to stop using margarine and other polyunsaturated oils.  It is a hard battle because of all the negativity about fad diets, and this articl may be helpful to explain why they should make this important change in their daily routine.  Wish me good luck.

    Reply
  7. Laura Fran Labovitz Avatar
    Laura Fran Labovitz

    After following your blog for a few months now I knew to keep off of veggie oils, but didn’t know about grape seed oil!  Another blog I follow, whom I think you do too – Elana’s Pantry, she uses grapeseed in a lot of recipes, so I had used it too.  But would you still recommend grape seed oil for body care?  I find it works really well in my oil concoction I use for face wash, as well as a general moisturizer.  I also had no idea you shouldn’t heat olive oil!  Thanks so much for all you do!

    Reply
  8. Wendy Avatar
    Wendy

    I’m sorry if you already answered this one, but we use Smart Balance a LOT at home because my oldest child is allergic to dairy, leaving butter pretty much ‘off the table’ for us. Is a coconut oil spread a good alternative? And does one exist?
    thanks

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      You can just use pure coconut oil. It is semi-solid at room temp and can spread like butter… healthier too.

      Reply
  9. Tiffany Avatar
    Tiffany

    I buy expeller pressed grape seed oil and rarely eat it,  I use it to make lotions and other skin care products.  It is a shame grass fed meats/products  are not available in food store chains and are so expensive.  We need to make nutritious food affordable, because that in a nutshell is why our diets are so poor.  

    Reply
  10. Laci Avatar
    Laci

    What do you recommend if I have a dairy allergy? I can’t use butter, so I’m forced to use these things in my cooking as a substitute. Any suggestions for a healthy option?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Coconut oil can sub for butter in any recipe or use that calls for butter.

      Reply
  11. Suzie Avatar
    Suzie

    Thank you for the good article.  I have never eaten margarine in my life don’t even know what it taste like.  My mother was smart enough to serve real butter.  Thanks also for the article on activated charcol.  Have used it for years.  I will try it on my teeth too.
    Suzie

    Reply
  12. Maria Castro Avatar
    Maria Castro

    I was feeling great about only using butter, olive oil, animal fat and coconut oil to cook, but I also only drink rice milk since I dont do too well on cow milk and goat milk is very hard to find here…I looked at the ingridients in my rice milk box today and it says it contains safflower oil and/or sunflower oil and/or canoil oil  🙁  What can I do?

    Reply
    2. Debbie Avatar
      Debbie

      Sorry, that was supposed to post above, and it didn’t. Got to love technology sometimes! Maria Castro, I have similar troubles myself, and I was just looking to find a link for you for homemade coconut milk (anything you can make at home is great, because then you KNOW what you put in it!), and lo and behold, wellness mama already had that covered. Try it, or if you can’t do coconut (sometimes my IBS doesn’t tolerate coconut very well), try almonds or different combinations of other things.

      I’m lucky enough to live in a very food-progressive area, and better and better items are becoming available in our stores all the time, many of them produced locally by folks I know. If you come across anyone producing something acceptable in your travelling somewhere, get the name and information of the manufacturer, or better yet, buy it and take the empty container with you, and take it to your grocery store. Often times they will special order items for you, if they can, especially if you can convince a few neighbors to start requesting it as well. Most stores want to supply things they know you’ll buy from them, and are happy to take your input/feedback on it. Sometimes it’s not possible for awhile, as they have to develop working relationships with suppliers and have to get a truckload of things on a shipment. If their current suppliers don’t carry the healthy kinds of items you’re looking for, continual pressure from customers that encourage a steady demand for new items will help the grocery store feel confident enough to change to a supplier who carries them. Get your community involved, then everyone wins–you get what you need, your neighbors have options they never knew they could have and may make better eating choices as a result, you’ll reinforce the health-food market all over the country (depending on who the supplier ends up being) which over time helps encourage more supply and competition, which eventually creates higher quality and lower prices, and lastly, your local grocers will happy for the dedicated business they will get by hitting that niche market in your area. We’ve been doing it in our area for the past 10-15 years, and we’re now leading the country in healthy food culture and supply! Not to mention how it has encouraged locally produced goods, which has increased education and awareness as well has has stimulated our economically depressed area and created countless jobs as well…

      Until then, your best bet is to make something yourself. Here’s wellness mama’s link for making homemade coconut milk: https://wellnessmama.com/2447/homemade-coconut-milk/ . But do your community a favor and go a step further–keep watching for those items and work to bring them into your area :). It has many more repercussions than you would imagine, all of them good that I’ve ever seen, and our community is proof. Good luck!

      Reply
    3. Lorin Avatar
      Lorin

      Maria, you could consider doing milk kefir with raw, or at least low-temp pasteurized cow’s milk. The process of the kefir eats up the lactose and many people find that they tolerate it quite well even when normally they cannot tolerate milk.

      Reply
    4. Susan P Avatar
      Susan P

      I highly recommend you try almond milk instead, unless you are allergic to nuts. I only use unsweetened, all natural almond milk in my house. It has 1/3 the calories of cow’s milk and 50% more calcium. I love the taste for drinking and it works in absolutely every recipe I have used it in as a substitute for cow’s milk. I buy only Blue Diamond brand as it contains no soy. The other brand available in almost every market I shop in is Silk, but since they also produce soy milk, I don’t trust them to avoid cross contamination. The almond milk does contain a small amount of sunflower oil, but no canola oil. I do not allow anything in my home that contains canola oil.

      Reply
  13. Dan Avatar
    Dan

    No disrespect in what I am going to say and also don’t think I’m defending margarine which I am not, but I feel like answering your post  because there are so many mistakes in what you say that you gave me a headache 🙂 You also put a smile on my face because it’s funny to see how you spread the word(errors actually) and people probably believe them. I won’t even try to defend my pont of view in full because I would be arguing with someone who practically forgot the basic high school chemistry and biology and for instance who doesn’t realize that “vegetable oils” are fats (triglycerides) that have been part of the human diet and people were just fine using them in their diet for millenia. Olive oil, sun flower oil and palm oil are for instance some examples of vegetable oils that have been around in our food for a very long time. You repeatedly classify “vegetable oils” and “margarine” as similar while they are very different. The basic method of making margarine consists of emulsifying a mixture of purified vegetable oils with
    skim milk, and cooling it to solidify the mixture (you actually say that at some point, but I assume you didn’t understand the difference as long as you keep saying “vegetable oils and margarine”). Your readers are probably horrified by those chemical reactions Canola oil has to go through 🙂 So, let’s remember one of our chemistry classes: we take a piece of sodium metal, we heat it, and we immerse it in chlorine gas (which is extremely dangerous and poisonous to all forms of life, and its well known compounds are bleaches with which we disinfect pools and toilets). This is how we produce sodium chloride (table salt). People have been adding table salt to their food for a long time and I don’t think they were in any danger (unless someone tried to scare them and told them what’s table salt made of…that gas that kills us and out of which we make stuff that disinfect toilets….oh mine, how can we eat that?) . The point I am trying to make is that in a chemical reaction chemicals combine and become new compounds that are not necessarily dangerous.
     You also talk about genetically modified crops as if that would be a deadly thing. Do you know what that means? It means that you select for the best crop/plant and you do it over and over until you end up with the most resistant plant. Is it dangerous to selects for the most resistant and the best seedling of your crop? It looks like you are very scared of that (you probably thought that the oil was made of a plant that underwent some sort of mutagenesis which is mutation breeding using radiation !….oh no, it didn’t happen that way ). You also talk about the Canola oil that is produced  from crops treated with high
    levels of pesticides. Didn’t you know that all the vegetables we buy on the market today are treated with herbicides and pesticides? If you ever find a worm inside an apple, a slug inside your lettuce or a caterpillar in your cabbage….well, those things would be “100% organic” and you should be happy the insect was in there because would prove no insecticides were used on that crop. So that’s old news… almost everything we eat has been treated with chemicals.
    What intrigued me while reading your article was that you say absolutely nothing about OLESTRA which is actually one type of fat that was proven to be dangerous for human consumption. We didn’t need scientists to do research for 20 years to prove it, people felt bad right after eating food containing this type of fat. OLESTRA is indeed a synthetic oil, it’s produced in laboratories and after ingestion, it dissolves fat soluble nutrients in your gastro intestinal tract and it eliminates them through excretions. OLESTRA is banned in Canada and some countries in Europe, but we can still buy food, especially chips made with Olestra in the United States.
    One last thing: you quote scientific literature. When a group of scientists publishes an article, this doesn’t necessarily mean that they found a solution or that they found “the truth.” It’s just research and it’s a hypothesis, and it’s actually provisionally accepted until a theory is produced, in other words, it has to be proven over and over until the scientific world can say “yeah, may be we have an answer now.”
    “In the great wide world of the web false ideas may thrive because of fine presentation or because of moving emotional manipulation” someone once said. I would like to think yours is not precisely that, so please go check reputable sources and try to understand a bit of chemistry and biology before coming up with such a post.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Olive oil, sunflower oil and palm oil can all be produced by pressing the plant and don’t require chemical processing. Vegetable oils and margarine are similar in that they both undergo chemical processing and both are vegetable oil based (as you noted, they emulsify vegetable oils to make margarine… kind of how milk and butter are both dairy. obviously not the same, but similar).
      As for the chemistry of salt… yes, it can be created in this way, and I’d advise readers to avoid chemically created salt as well, since natural salt with trace minerals is abundantly available in our oceans and isn’t just two isolated molecules.
      You should do more research on GMO crops. You are talking about selective breeding, which is not what I’m referring to at all. Companies like Monsanto have altered the genes of plants in a lab to be resistant to the pesticides that they spray on them in extremely high doses. “Round-up ready soybeans” for instance can be sprayed with large doses of herbicides and won’t be affected. (I know this firsthand, as they grow the toxic stuff in a field near our house and I see how much is sprayed on it and what happens to all other vegetation in the area).
      Thank you for reinforcing my point that all of these things have been treated with high levels of chemicals. I recommend organic produce, and eat it myself (and I’ve never been bothered by having to wash insects off of organic produce from my garden). Just because our food supply is constantly treated with toxic chemicals is not in itself an argument for the safety of these chemicals.
      I didn’t mention olestra because THAT is old news. Most readers on this blog are well aware of that and wouldn’t be eating chips anyway, though I will probably write a specific post on it at some point.
      Obviously, when scientists publish an article it isn’t guaranteed to be 100% truth (see: “The China Study” for an example of misinformation!). I find it funny that while you quite “science” and even use it in your name, you provide no actual research or studies that prove the safety of these foods, and no sources to back up your claims.
      I’d still challenge my readers (and anyone) to remove vegetable oils from their diet as there is no nutritional need for them, they are harmful, and many people see health improvements from removing them. (and to clarify again, as I did in the beginning of the article, I am referring to oils that have to be chemically created and didn’t exist before the last century, such as canola, soybean, peanut, corn and other artificially created oils… not olive or palm oils, which can be cold pressed.)

      Reply
      1. Dan Avatar
        Dan

        Wellness Mama,
        You twisted my comment here and there, and you assumed I said things I didn’t say. This is to answer your post as well as some of your paragraphs:
        ***I never made any argument for the safety of any chemicals. This answers your:
        [“I recommend organic produce, and eat it myself (and I’ve never been
        bothered by having to wash insects off of organic produce from my
        garden). Just because our food supply is constantly treated with toxic
        chemicals is not in itself an argument for the safety of these
        chemicals.”]
        ***I don’t have to quote scientific literature when I give the definition for “vegetable oil” unless I quote the dictionary, I don’t need to quote scientific sources when I explain how to produce table salt in the lab, I don’t need to quote any historian when I say that human kind has been using vegetable oils for millenia, and so on and so forth. Common knowledge doesn’t have to be quoted. I didn’t back up any foods as safe either (where did that come from?!?). This answers your:
        [“I find it funny that while you quite “science” and even use it in your
        name, you provide no actual research or studies that prove the safety of
        these foods, and no sources to back up your claims. “]
        *** Olestra is NOT old news and I think you should indeed start a specific blog about that. Olestra is still used in many foods and not only for producing chips as most people probably think. Please check Procter&Gamble’s website (its producer).
        So today we find Olestra in bagels, biscuits, English muffins, bread,
        bread sticks, cakes, cookies, corn bread, corn muffins, tortillas and
        taco shells, croissants, crackers, doughnuts, muffins, pancakes, crepes,
        French toast, sweet pastries and pies, meat and vegetable pies and
        pastries, rolls, sweet rolls and quick breads, waffles, and pizza crust;
        and in the cheese portion of prepared foods, frostings and icings, mayonnaise, ice cream and frozen yogurt, breakfast/granola/nutrition bars, chocolate confections (Oh my God….). This answers your:
        [“I didn’t mention olestra because THAT is old news. Most readers on this
        blog are well aware of that and wouldn’t be eating chips anyway, though I
        will probably write a specific post on it at some point. “]
        Anyway, keep up the good work, I love to see people enforcing healthy diets and you do a great job on this side. My comments are meant to be constructive and help you gain credibility for a different type of readers. That’s all.
        Respectfully,
        A “science tech”

        Reply
        1. Linus Guadalupe Avatar
          Linus Guadalupe

          Dan, I think that you see yourself to come off as vastly more logical,more objective,more informed than the rest of us here who you undermine, but you don’t…I’m actually breathing a sigh of relief now because I don’t feel that urgent need to tell you what I think of your reply in full since your moderately illogical and fragmented posts lead me to believe that you are some bored homebound teenager assuming an identity of something you perceive as much greater as yourself….or just someone with a skewed sense of their own intelligence,importance..

          Reply
          1. Debbie Avatar
            Debbie

            Thank you, Linus, I was just thinking that very thing exactly :).

          2. Drew Avatar
            Drew

            I would say that anyone who writes a blog using the sentence “…but from my understanding, they will have some chemical properties” has set a pretty low bar for intelligence. It truly amazes me how this site, given its lack of scientific references and large prevalence of fallacies, not only has a dark green WOT bubble but has, other than this one, virtually no critical or even skeptical comments whatsoever.

          3. Katie - Wellness Mama Avatar
            Katie – Wellness Mama

            Your comment actually violates the comment policy, in that you aren’t contributing to the conversation at all or offering anything to back up your claims and are just being directly insulting. I wanted to respond because I delete very few comments (only those that are blatantly insulting to another reader or me or that are blatantly promotional) and I certainly don’t censor the comments and information if I disagree with them. Disagreement and healthy debate are important, I just insist that they are done respectfully here. In the future, if you’d like to comment, please offer comments that are actually on the topic of the post and that are respectful even if you are disagreeing with the information presented. .

        2. Sonia Avatar
          Sonia

          I LOVE this article, as do MANY others, apparently. We have a beautiful, perfect supply of nourishing foods in nature. That is how we should be consuming them! As close to nature as possible! Any refuters of this post should just look at the FACTS about our country’s declining, overly unprioritized, & shamefully deteriorating state of health! REALLY? Aside from the amazing & true information posted here by Wellness Mamma, just what we see around us should be enough to try something DIFFERENT! What we are currently doing in our diets DOES NOT WORK! HELLO!! How can you think that eating better fats wouldn’t be the right way to go?! Even if she didnt state all of the research & the details, just eating fats that are more PURE, UNPROCESSED & not manhandled by greedy, selfish, PROFIT-seeking food producers should be the obvious choice to make! We are making these big brand name producers wealthy like crazy… & ourselves right into sick beds & graves! Think about this!

          Reply
      3. anjum Avatar
        anjum

        most likely Dan is a pr0-establishment troll who works for monsanto and the like, why else would he be contributing anything to this blog?

        Reply
    2. Joanna Avatar
      Joanna

      Please eat as much margarine, hydrogenated oils, genetically modified & non-organic food, & oils simply labelled “vegetable oil” as you possibly can, we will consume organic cold pressed coconut oil, butter, non-GMO & minimal sprayed goods. In 20 years, we’ll all meet up back here (with our offspring) to document some science. See you then!

      Reply
  15. Brenda Avatar
    Brenda

    I have been fats somewhat, and this is the best summary I’ve read. I use coconut oil and butter for most of my cooking but when it comes to salad dressings or marinades I didn’t know what to use since they end up being refrigerated. Olive oil strong tasting in salad dressings and shouldn’t be heated as marinaded food will eventually be. Coconut oil turns hard on the frig. I thought grapeseed oil was suppose to be good but then I would read conflicting info on that one.  So I wasn’t sure what to do. So glad to see that walnut oil is an option. Macadamia nut oil is expensive so not an option for now. I had not thought of avocado oil so I will have to try that. I do like sesame oil and especially toasted sesame oil for Asian dishes and marinades. Nothing was said about those oils? What do you think??? I assume they would be on the bad list since all other seed oils are.

    Glad to see you reported olive oil shouldn’t be heated. I have been to cooking demos where the chef put olive oil in a skillet and heated it to the smoking point because that was the way they wanted it. I would sit there and cringe. I have read that Italians add olive oil at the end of cooking or after they take it off the heat because they know this.

    Thanks for the detailed and very informative post.

    Reply
  16. Jenn pierce Avatar
    Jenn pierce

    A couple years ago, we switched to all butter (no margerine) and gained about 10lbs in a month!!  Any advice on how to avoid the weight gain?? 

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Did anything else in your diet change at the same time? Switching to butter shouldn’t have made this much of a difference, unless you were eating it on a lot of breads, pasta, and starchy foods. Overall, how many starchy foods do you consume on a given day? In my experience, weight gain is more often related to more starches than different types of fats.

      Reply
  17. France Avatar
    France

    Why do you not like safflower oil?  My nutritionist recommended this to me.  Also, what type of coconut oil do you recommend.  I have Virgin Coconut Oil, which says medium heat up to 280 degrees.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Depending in how it is made, safflower oil is either high in monounsaturated fats or polyunsaturated fats. As such, it is not very stable at high temperatures and can go rancid easily. It should not be heated. most people already have too much of these type fats in their diets, which is another reason I recommend Coconut oil. From my understanding, as a saturated fat, coconut oil is much more stable at high temperatures and is not prone to going rancid or breaking down.

      Reply
  18. Jo Atkinson Avatar
    Jo Atkinson

    Hi Mel
    Are you able to provide links to the references you used for this? I have tried clicking on the links, but they aren’t working.
    Thanks in advance
    Jo

    Reply
  19. Besiaka Avatar
    Besiaka

    what kind of coconut oil should i use.  the one in my local store is mechanically processed and refined.  i am guessing both are bad? do i need to use non refined one? the bottle also says its made for medium high heat.  what defines medium high? is 400F considered medium high or high? i also read that coconut oil (unrefined) has a low smoke point.  any advice would be greatly appreciated. 

    point 2, my husband is allergic to dairy.  i have been baking / cooking with margarine because of that (dairy free).  sounds like thats a bad idea.  if i can’t baking with that, what should i use instead?

    thank you!

    Reply
    1. Jen Avatar
      Jen

      How frustrating!  I just typed up a response, and it disappeared!!  
      Anyway, that’s not your problem. 🙂  I think I’ll be less wordy this time around, though.

      Unrefined coconut oil is something I use all the time, and I haven’t noticed it having a low smoke point.  The refined is probably higher, but the unrefined is fine.  You can get really good quality of both unrefined and refined at Wilderness Family Naturals or Tropical Traditions.  

      As for dairy free baking, you can use palm shortening.  You can get it at the store, Spectrum brand, or online at Tropical Traditions.  

      Another option, if you husband can tolerate it, is ghee.  In case you’re unfamiliar, ghee is butter oil.  The milk solids and moisture are removed from butter.  That removes the casein and lactose, so that most people who can’t tolerate dairy can tolerate ghee.  It’s also shelf-stable.  I like Purity Farms, because they use butter from pastured cows, and they test for casein.  I’m sure there are other good brands, too.  Right after going dairy-free, my son couldn’t even tolerate ghee.  But he now tolerates it fine.  I use it as a spread, and in baking, and to cook our eggs, and…

      Reply
  20. Tahiti Avatar
    Tahiti

    Sept. 2010 I stopped consumption of all vegetable oil and replaced them with olive oil and butter.  I also stopped eating sugar (as much as possible).  I shed 30 lbs. and have kept it off.  I increased protein consumption.  More than a year later, HDLs are up, LDLs about the same – HDL/LDL ratio MUCH better (and still <200), and triglycerides are down too.  Oh, and I cut my BP meds in half, and I feel great at 60.  I wish I had read this article 10 years ago! 

    Reply
    1. Elene Murray Avatar
      Elene Murray

      i believe that if you eliminate grains from your diet the rest of your meds can disappear.

      Reply
      1. Gary Loewenthal Avatar
        Gary Loewenthal

        Grains have been a staple of most civilized societies for thousands of years. In studies – on humans, not mice – they lower colon cancer. Most lean populations eat lots of grains – wheat in the Near East, millet in Africa, rice in Asia, etc. Grains are clean-burning fuel, they fill you up, and since they’re ow-fat they tend not to store toxins. Some people are sensitive to gluten, but that seem to part of a systemic rise in allergies and autoimmune conditons across the board.

        Reply
        1. Andrew Bassett Avatar
          Andrew Bassett

          It depends a bit on your ancestry. People of European descent tend to respond much more poorly to rice than, say, Asians. It makes sense, after all. Colder climates lend more to the hunting and gathering lifestyle, whereas tropical climates lend more to agriculture and living off the land.

          The key is figuring out how you’ve evolved to eat, and eating that way. Humans aren’t supposed to weigh 300 pounds. Even if you eat everything in sight, there’s no reason why all that food should be stored in your body. It doesn’t make sense from an evolutionary perspective. The only situation where it would make sense is if there’s an extreme shortage of food. Then you could see the benefit in being morbidly obese. This is probably what’s happening in all cases of obesity. What we need to ask ourselves is what signals are we sending to our body that’s causing it to believe that food is in short supply. Eating food that is not our body’s preferred source of calories seems like a pretty obvious signal to me. Not only does it make sense, the science backs it up.

          The way I see it, you wouldn’t add diesel to a gasoline fuel tank. Why should people who have evolved to eat meat and fat, start eating grans and vegetable oils?

          Reply
          1. Jasmine Avatar
            Jasmine

            The reason why there are 300lb people can be largely attributed to one thing… MSG. (a.k.a. natural flavors, corn oil, yeast extract, malt extract, plant protein extract, hydrolyzed protein, hydrolyzed plant protein, hydrolyzed vegetable protein, sodium caseinate, calcium caseinate… to name just a few) This prevalent food additive was first used to create obese rats for laboratory tests studies of weight loss products. It also creates obese people. Good luck finding anything in your supermarket that doesn’t include it! Check out this article for more details https://rense.com//general52/msg.htm

          2. Janette Nettie Osman Avatar
            Janette Nettie Osman

            I would argue that we haven’t evolved to eat meat and fat, we’re meant to eat fruit and veg most of the time and get a bit of meat when we are lucky enough to catch something 🙂

        1. Steph Avatar
          Steph

          Great point Janette but I would argue that we have actually evolved to be different.

          I’m not fond on the ‘we are all meant to eat exactly the same’

          Some do better as vegetarians (although) I must admit that (most) vegens do not appear as healthy as meat/fat eaters.

          Reply
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