Cut Out Vegetable Oils
You can’t get oil by squeezing a stick of broccoli!
Vegetable oils should really be called “Industrial Seed/Bean Fat” – They are extracted in factories at high temperatures using chemicals to produce a super cheap ingredient to put in commercial food products.
The two main problems with vegetables are:
1) They are high in Omega 6 Fatty Acids
Omega 6 fatty acids are essential for survival, but only in very tiny quantities, and when balanced by Omega 3 consumption. As most processed foods are jam packed with vegetable oils, but lacking in omega 3s, this creates an imbalance. Too much Omega 6 to Omega 3 is a major cause of inflammation, now believed to be at the root of many modern degenerative diseases.
2) They are very fragile and prone to oxidation
Polyunsaturated fats are very delicate, and oxidise easily when heated. When oxidised fats are consumed they expose the body to free radical damage, known to be a major cause of cancer. Even if you don’t heat the oil yourself, the chances are that it was already exposed to high temperatures during manufacture and so will be rancid when you buy it!
Always check your food label, and if it contains any of the following put it back!
Vegetable Oil, Hydrogenated Vegetable Oil, Sunflower Oil, Soybean Oil, Safflower Oil.
(Cold Pressed Extra Virgin Olive Oil is great for salads, but don’t heat it to high temperatures in cooking, use ghee, dripping or coconut oil instead)