Monthly Archives: February 2015

The Problems With Consuming Modern Vegetable Oils

vegetable oil

Modern diets contain 20 percent [or more] calories from polyunsaturated fatty acids, and these have been separated from the foods in the form of processed vegetable oils (i.e., soy, canola, corn). 

This situation is completely new to the history of the human race.

Vegetable oils sold in supermarkets may look and smell clean, but they are actually rancid, full of toxic breakdown products, having gone through horrendous processing using heat and chemicalshow vegetable oil is processed

VEGETABLE OILS ARE TOXIC BEFORE THEY EVER LEAVE THE PROCESSING PLANT!

A FEW KNOWN HEALTH PROBLEMS ASSOCIATED WITH CONSUMPTION OF POLYUNSATURATED VEGETABLE OILS:

  • INCREASED CANCER
  • INCREASED HEART DISEASE
  • INCREASED WRINKLES AND PREMATURE AGING
  • IMMUNE SYSTEM DYSFUNCTION
  • DISRUPTION OF PROSTAGLANDIN PRODUCTION
  • DEPRESSED LEARNING ABILITY
  • LIVER DAMAGE
  • CEROID STORAGE DISEASE
  • DAMAGE TO REPRODUCTIVE ORGANS AND THE LUNGS
  • DIGESTIVE DISORDERS DUE TO POLYMERIZATION
  • INCREASED LEVELS OF URIC ACID
  • IMPAIRED GROWTH
  • LOWERED CHOLESTEROL

There is no need to supplement with vegetable oils to obtain the essential fatty acids we need—they are present in all whole foods.

When present as an integral part of foods, polyunsaturated fatty acids are protected from damage.

Consumed in a diet rich in saturated fats, these polyunsaturated fatty acids will be used appropriately and efficiently in the body.

The bottom line is: ALL processed vegetable oils such as soybean, corn, canola, sunflower, safflower, and peanut oils, among others, are very high in polyunsaturated fatty acids (particularly omega-6s) that creates an imbalance in the body’s fatty acids balance and promotes inflammation throughout the body.

Saturated fats such as coconut oil, lard, tallow and duck fat are positively DELICIOUS
and they are good for you!!!

Sources:

  • Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998
  • The Cholesterol Controversy, Pinckney

Moist and Chewy, Coconut Flour Grain-Free Focaccia

COCONUT FLOUR (GRAIN-FREE) FOCACCIA BREADCoconut Flour Grain Free Foccacia

INGREDIENTS:

Focaccia Dough:

  • 4 eggs
  • 4 Tablespoons plain yogurt
  • 1/4 cup/ (30g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup/ (112g) grated Provolone, Fontina and/or Parmesan cheese (mixed, your choice)

Topping:

  • 8 oz / (228g) cherry or grape tomatoes, sliced in half
  • 1 Tablespoon olive oil
  • 1/4 cup/ (60g) olives (any olives you love), pitted and in quarters or halves
  • 2 Tablespoons fresh thyme leaves
  • 2 oz/ (50g) whole milk mozzarella, cut into chunks
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 375 degrees.
  2. Beat the eggs and yogurt in a bowl until well combined.
  3. Combine the coconut flour, baking soda, salt and cheeses in medium sized bowl.
  4. Add the beaten eggs and yogurt mixture to the dry ingredients and mix until well combined.
  5. Line a baking sheet with parchment paper and spread the mixture in one large or two smaller oval shapes with the back of a spoon or spatula.
  6. Combine the tomatoes, olive oil, thyme leaves, olives and mozzarella in another bowl, add a pinch of salt.
  7. Top with the tomato, olive and mozzarella mixture and bake for 15 to 20 minutes or until lightly puffed and golden around the edges.
  8. Remove parchment from baking sheet and let cool on wire rack.
  9. Enjoy warm or at room temperature.