Since its existence, vegetable oil have been sold as a healthy product in all aspects and, mainly, when compared with saturated fats.
However, today we are lucky to know the true history of these harmful oils. Thanks to the results of the most recent scientific studies.
I invite you to know 5 weighty arguments that demolish the great myth of vegetable oils.
Vegetable oils are the oil obtained from certain kinds of seeds, such as cotton, sunflower or soy.
For its preparation, the seeds are subjected to a long and intense processing that involves the use of toxic solvents that contaminate the oil, high temperatures that oxidize fats and deodorants to eliminate unwanted odors.
In addition, all this artificial process leads to the creation of large amounts of trans fat, a toxic fat that increases the risk of numerous diseases.
But that is not all…
Let’s see why vegetable oil are so harmful to health:
1. Empty calories
Vegetable oil are processed and refined foods that have lost all their healthful properties during processing.
The use of aggressive chemicals suppresses most of the nutrients found naturally in the seeds.
This results in a product with a minimum amount of nutrients or, even nonexistent, that has no health benefits and also provides many calories.
Foods with these characteristics are called empty calories. Continue reading: 5 Simple tips for preparing a healthy lunch every day
2. Omega 6 fatty acids
The omega 6 fatty acids, like the omega 3, are a type of essential fat that cannot be produced in our body and that we must obtain through the diet.
Omega fatty acids are involved in various vital functions of the body. they are the fuel of cellular mitochondria, are involved in immunity, inflammation and blood coagulation and are part of the cellular structure.
However, a balanced ratio of omega 6 and omega 3 fats are required for both to perform their functions correctly.
What does this have to do with vegetable oils?
Vegetable oils contain large amounts of omega 6, but very little omega 3, which leads to the formation of proinflammatory eicosanoids that:
- Favor the appearance of thrombi and atheromas.
- They provoke allergic reactions.
- Promote the multiplication of cells.
3. Heart diseases
Linoleic acid is one of the omega 6 fatty acids that are most abundant in vegetable oils.
This fat is characterized by its high sensitivity to oxidation and its ease and tendency to accumulate in cell membranes.
According to several studies, an excessive consumption of linoleic acid increases oxidative stress and decreases the production of nitric oxide, which translates into:
- Loss of ability to regulate tension and coagulation.
- Increased risk of atherosclerosis, thrombosis, etc.
- Increased risk of heart disease
- Oxidation of LDL cholesterol.
- Increased inflammation
4. Trans fats
Trans fats are a type of toxic fats that are produced during the manufacture of vegetable oils, by introducing hydrogen molecules into the oil.
Its consumption through diet has been associated with an increase in LDL cholesterol, insulin resistance, and inflammation, as well as an increased risk of endothelial dysfunction and heart disease, cancer, and diabetes.
5. Cancer
I have already explained that the fats in vegetable oils are very sensitive to oxidation caused by free radicals, and this is one of the biggest risk factors for cancer.
When the fats present in refined vegetable oils are oxidized, chain reactions can occur that end up severely damaging other proteins. And may favor the production of carcinogenic substances.
Finally, there is scientific evidence that has proven and confirmed that the consumption of vegetable oils increases the chances of developing cancer in humans.
Do you need more reasons to get away from these oils and protect your health and yours?
