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