Why You Should Never Eat Vegetable Oil or Margarine

Katie Wells Avatar

Reading Time: 12 minutes

This post contains affiliate links.

Read my affiliate policy.

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.

Sources

Become a VIP member!

Get access to my VIP newsletter with health tips, special deals, my free ebook on Seven Small Easy Habits and so much more!

Easy Habits ebook on ipad

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. Sarbaum Avatar

    I can hardly express how thankful I am for this article! It has truly changed my life – to the better of course 😉 It is a shame that vegetable oils are promoted as “healthy” and “essential” when in fact they are not.
    From now on I will integrate more saturated fat into my diet by eating full fat natural yoghurt with shredded coconut as breakfast for example.

  2. Crush Avatar

    Whatever legitimate information in this post is distorted by the biased, unscientific reasoning. Correlation does NOT imply causation and it is an affront to science and the pursuit of truth to use this unscrupulous tactic to try and prove a point. Heart Disease is much more closely tied to obesity than the type of fats people eat and obesity is a direct result of calorie intake. The problem I have with this type of post is that it’s mostly just hyped-up fear mongering.

  3. Jamie Larrison Avatar
    Jamie Larrison

    The link to the article about Omega-6 causing cancer is broken. I can’t find this article anywhere.

  4. david frango Avatar
    david frango

    As far as “oils and fats” to use freely, I am afraid I have to disagree. I used to weigh close to 280 pounds and had a blood pressure of 185/113. Since then, I have changed my diet to vegetarian and taken up the Triathlon. Now I am down to 200 pounds and a resting BP of 127/73. As for the change of diet part of my new lease on precious life, I cut out three of the items in “oils and fats to use freely list”: namely eggs, meat and all dairy products (cream is a dairy product). According to my doctor and the Mayo Clinic, one egg contains 186 mg of deadly cholesterol. Way too much for anyone! And butter contains high levels of cholesterol and high levels of saturated fats. And it is a dairy product—something to avoid at all costs. As for meat, (mostly cow meat, pork,) these products are loaded with cholesterol and should be avoided.
    I plan to stick to the advise of my medical doctor and the mayo clinic, and keep
    away from all kinds of dairy products and eggs for the rest of my life.
    At my age I could never compete in a triathlon with a diet of freely adding eggs, cream and meats to my food intake. I would never make it to the finish line. And the greatest joy of being a triathlete is making it to the finish line!
    My conclusion: the more fruits, grains, nuts and vegetables you eat, with plenty
    of Virgin Olive Oil, and the more you exercise in conjunction with a healthy
    vegan diet, the longer you will live and the greater will be the quality of your physical health.
    I do not mean to discredit this website and there are alot of good things in it that I agree with, especially the importance of keeping away from margarine, due to the high trans-fat content. As for Smart Balance, I don’t know too much about it. I’ll have to research it.’
    Wishing everyone a Merry Christmas and the best of health during the holiday season–

  5. Everett Avatar

    My wife uses vegetable oil for baking. She wants to know what you recommend instead.

  6. kelly Avatar

    Palm oil is related to animal cruelty in Indonesia (rainforests burned). We use cold-treated oil the most.

  7. Giovanni Avatar

    Since safflower oil is not good to consume is it good to put on your skin? I’ve seen some lotions that have it as an ingredient.

  8. Simon Avatar

    You have given such a wonderful information. I would say – you are more of a doctor than the QUACKS who claim and practice as doctors out there. I am sad to say billions of people, even in the developed world have no idea of this information, so by the time this information reaches the entire world- it’s too late. Many thanks Katie

  9. Innes Avatar

    Interesting that you don’t mention ‘more immediate’ response indicators to the vegetable oils/fats consumed,.. though excess of animal source fats can also show some ‘excess’ indicators,… And excess of anything can give such response indicators.

    And so, the ‘more immediate’ response indicators are inflammation on the skin, -typically on the face and head, genital/groin area, or upper torso.

    It’s not like problems such as learning disabilities, developmental disabilities (which you mention), and such, merely creep up on us and strike as such, due to consuming deleterious substances…. but rather our bodies reveal sooner than later by mild response indicators that the body is not safely benefitting from the consumption of a particular substance so that we can figure “Whoa, let’s stop that from happening”, by eliminating, or severely reducing to an insignificant/inoffensive amount, the consumption of the offending particular substance.

    Did you cover this nuance of understanding? Which is that our bodies give us early indicators as to something being more-so problematic, or, conversely, more- so beneficial.

  10. Dawn Robinson Shepard Avatar
    Dawn Robinson Shepard

    Of course margarine is bad for you because it has trans in it, but other oils that you mentioned are actually beneficial. Saturated fat in small amounts won’t kill you but it is not a healthy fat ‘re beef. Yes d me the scientific evidence you are referring to.

  11. Isaac Avatar

    consume oil in moderation…and you’ll be fine……I skipped all the info….ha ha ha….moderation people!

  12. Tiffany Avatar

    I’ve heard and read that there have been some controversy with Kerrygold butter recently. It’s not 100% grass fed and there might even be some GMO’s in the cows’ feed. Is this butter still good to have? I live in Canada so it’s hard to get 100% grass fed butter. I usually get Kerrygold from the States when I go there shopping.

    1. george Avatar

      if its only hard to get consider yourself lucky. I’m in the middle of the US and it is impossible to get unless you have it shipped in.

  13. Dawn Robinson Shepard Avatar
    Dawn Robinson Shepard

    Too bad there is nothing scientific to back up what you are printing here. I just wonder when everyone will stop reading these articles by people who have no scientific background and have done no research on these oils. Many of these oils have are actually very healthy in moderation since oils are high in calories. Do not believe this uninformed article.

    1. Henry Avatar

      To say there is no research is disingenuous. There are stacks and stacks of research and scientific studies. The problem is that the agribusiness lobby companies do most of the funding for food research and as such are the top contributors of the literature and medical universities. If you take all the research on edible oils and throw away the studies directly funded by agribusiness you are left with no evidence whatsoever that these oils are beneficial. In fact, the studies that aren’t funded by agribusiness almost unanimously agree these oils are toxic. They have been ongoing since at least the 80s when the doctors in my family started warning me about margarine. (My mother has been researching diet and nutrition for 40 years) Since then the grain lobby has gone in to overdrive to squash these results and publish their own. I watched it happen and had a front row seat.
      I’m happy to provide references if you don’t believe me. But a quick google should turn up everything you need. In the meantime I will ask my mom to send me a list.

  14. Marcio Novaes Avatar
    Marcio Novaes

    First, Canola was not genetically modified, the low erucic acid content
    was achieved by selective breeding (not using genetic manipulation)
    like many other grains that we consume. Second, vegetable oils are not
    always produced using chemical processes (solvent extraction!). Like
    olive oil, vegetable oils from oilseeds can also be produced by
    mechanical pressing at low temperatures. last week I cold pressed
    rapeseed with temperature bellow 30 degrees Celsius in my lab press!
    What causes quality losses in oilseeds oils is the refining processes
    employed to produce oils that are colourless, bland in flavours and that
    can be used at high temperatures (frying). The refining processes are
    also used to produce oils with long shelf live and to satisfy the
    majority of consumers that may not like an oil with strong flavours and
    smells like extra virgin olive oil. Sorry but you should check your
    sources better before making wrong statements.

  15. Scott Avatar

    I would take the information in this article with a grain of salt… Many of the claims (except for the part about trans fats) go against every credible source, from Harvard University to the CDC and USDA to the Mayo Clinic, which all recommend lowering your intake of saturated fat and increasing your intake of unsaturated fats (mono or polyunsaturated) in order to reduce LDL and total cholesterol levels and reduce the risk of atherosclerosis, heart attack, stroke, and other diseases. I’m not saying the information in this article is completely false, because any google search will show you that there are conflicting studies on saturated fat’s link to cardiovascular disease. I am just saying there is not really enough evidence to make the bold claims that are in this article. Not to mention some of the information is simply not accurate such as, “eggs are loaded with vitamins, healthy fats and necessary cholesterol” (this is true, but cholesterol is produced in the liver, and therefore it is not necessary to obtain it from our diet). While saturated fat’s link to heart disease may be questionable, it’s not appropriate to say it is “good for you”.
    -Scott, B.S. Exercise Science, Certified Personal Trainer

  16. Pinotte Avatar

    So what should I use to “saute” in a pan? Butter burn at 350 F, extra virgin oil at 320 F. What about extra light olive oil at 468 F ? I heard light and extra light olive oil was not very healthy too.

  17. Jennifer Wohlander Avatar
    Jennifer Wohlander

    Thank you for taking the time to put this site together! Great information. Have you read the book Deep Nutrition; Why Your Genes Need Traditional Foods? I think you would find it very interesting.

  18. Ray Neuville Avatar
    Ray Neuville

    Completely reversed my Diabetes Type 2 by:-
    1. Stop eating food with trans fats (man made hydrogenated fat)
    2. Eat a fistful of walnuts per day.
    3. 7 months later No Diabetes Type 2

    Looks like insulin doesn’t like this new man made trans fat in your cell wall membranes!

  19. Steve Cramer Avatar
    Steve Cramer

    ‘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.’

    This stuff is all wrong and incorrect. Why are you propagating these misconceptions?

    1. george Avatar

      do a little research on your own. you may be surprised to find you are one of the people propagating misconceptions

Leave a Reply

Your email address will not be published. Required fields are marked *