Vegetable Oil Is Actually Bad For You.

Vegetable Oil Is Actually Bad For You. April 1, 2023Leave a comment

Slap the word “vegetable” on a food label and consumers will naively believe they are making good, healthy choices. But not everything is at it seems. The assumption is that using vegetable oil in cooking will lower cholesterol levels, reduce heart disease disease, and help keep your weight down. Back in the 1970’s doctors encouraged patients to switch to a healthier alternative. Get rid of butter and animal based products and go green by using vegetable oils instead. Studies today are revealing an alarming truth; vegetable oils are not so good for you after all.Vitamins, minerals, and all the good stuff found in vegetables are stripped off when it is chemically made into oil.

Studies have shown that a vegan, low-fat diet helps the body fight premature aging. Vegetable oil is not part of a vegan diet.

Doctor Dr. John McDougall from the Dr. McDougall’s Health & Medical Centre reveals that “One of the most important clotting factors predicting the risk of a heart attack is an elevated factor VII. All five fats tested—rapeseed oil (canola), olive oil, sunflower oil, palm oil, and butter—showed similar increases in triglycerides and clotting factor VII.”

There is an average of 124 calories in a tablespoon of vegetable oil. This is amongst the highest among the oils. It is also worth remembering because all the vegetable nutrients have been removed, there is no nutritional value. A study makes the connection of developing Alzheimer’s disease with a high calorie based diet.

A study from the University of Illinois says the main cause of heart disease comes from oxidized cholesterol and polyunsaturated fats found in vegetable oils.

Dr. Robert Vogel of the University of Maryland, conducted a study in 2000 where he measured how the blood vessels are affected when fish, olive, and vegetable oils are consumed. He found that vegetable oil constricted the vessels up to 31 per cent. The more a vessel constricts, the more likelihood of the lining getting injured, thus, increasing the risk of plaque build-up.

The American Journal of Cardiovascular Disease published Dr. Fred Kummerow’s report of how oxidized cholesterol contribute to heart disease. Among the three culprits behind the risks of cardiovascular disease; 1.The consumption of commercially fried foods such as fried chicken and french fries 2. The consumption of excess polyunsaturated fatty acids from vegetable oils 3. Cigarette smoking

The Mediterranean’s diet success is based on eating a lot of vegetables, fish, and vegetable oils. Unfortunately, most Americans go high with the oils but never quite balance it with the high amounts of real vegetables.

Those suffering from diabetes may have to begin looking into a vegan diet. Researchers found that people suffering from type 2 diabetes reduced their medication requirements by 43 per cent after only 22 weeks of going vegan.

The Journal of the National Cancer Institute published a report where it found “statistically significant positive associations of saturated fat intake with breast cancer risk.”

Lowering fat intake has been known to decrease the chances of developing breast, colon, and prostate cancer.

Kummerow’s highlights the importance of knowing what we consume. “Vegetables oils, partially hydrogenated fats, and fried foods are responsible for the persistently high rate of heart disease,” he explains. “The most effective way to prevent coronary heart disease and sudden death according to these conclusions is to eat fewer commercially fried foods, fewer polyunsaturated fats and to avoid partially hydrogenated fats.”

Vegetable oils are high in Omega-6 fatty acids which produce eicosanoids. This increases inflammation in the body as opposed to Omega-3 which is anti-inflammatory. The more Omega-6 you consume, the more your body needs it. High inflammation contributes to diseases such as cancer, arthritis, depression, and heart disease.

Campbell was asked what types of treats he likes to indulge in. “I had some of my wife’s cookies for one thing. She makes cookies now with no fat and just a very minimal amount of sugar and she puts in fruits, dried fruits and things like that and grains,” he revealed. “I just find that I am adapted to that taste now and that to me is a great treat. Just to get her to make some of those cookies.”

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