In contrast, butter, nut, olive and coconut oils are extracted by a method of separation or cold pressing. Vegetable oils need a chemical intervention and are
often altered considerably in the process. Like hidden sugars, vegetable oils are found in almost every processed food, from confectionary to salad dressing,
even the “low oil” varieties.
Rapeseed oil contains high amounts of the toxic Erucic acid. Canola oil is a modified version of the rapeseed, also called Low Erucic Acid Rapeseed. Canola is produced by heating the rapeseed and processing with a petroleum solvent to extract the oil. It is then treated with chemicals to improve color and remove odor. If the vegetable oil is going to be made into margarine, it undergoes an additional process called hydrogenation to make it solid but spreadable.
Today’s margarines contain only a fraction of the trans fats that they once did and are fortified with essential fatty acids - particularly Omega-3. One would assume that a source of Omega 3 must be good for you, and indeed this is one of the selling points that is emphasised in advertising margarines and cooking oils. However, one of the main points of contention is the type of Omega-3 fatty acid added to margarine. The source of Omega 3 in margarines comes from canola , flax or soybean oil, which is less beneficial to health than Omega-3 derived from fish for the following reason.
Plants sources of Omega-3 contains alpha-linolenic acid, which is a shortchain fatty acid. It must be converted by the body into long-chain fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the two types of essential fatty acids found in fish and certain types of algae which are
responsible for all of the health benefits of Omega 3.
So what about the supposed diseases associated with saturated fats?
To boost its consumer image, the margarine, low oil salad dressing and mayonnaise manufacturers promote the fact that their products are low in saturated fat. Taking an obvious swipe at butter which contains a relatively high amount of saturated fats, which have been associated with a risk of heart disease and other health problems, or is it really?
Many of us eat quantities of olive oil, believing it is a healthy alternative. But did you know that good quality extra virgin olive oils contains on average 13%
One of many studies published in medical and clinical nutrition journals found that risk of heart disease or stroke were undifferentiated between people who consumed saturated fats and those who did not. In another American study researchers found that saturated fats produced the least number of cancers,
while Omega-6 and polyunsaturated fats produced the most. Most importantly that saturated fats do not break down to form free radicals.
The body needs fats for rebuilding cells, brain function and hormone production. The problem is that polyunsaturated fats so proudly promoted in margarine advertising is highly unstable and oxidize easily, which literally means that instead of the fat molecule being able to perform the function it so critically needs
to, it becomes damaged, causing inflammation and mutation in cells. This type of inflammation clogs arteries and leads to cancer and fertility issues.
Chemically processed vegetable oils are hazardous to the reproductive system because the reproductive system is constantly producing and dividing new cells. The potential for mutation is extreme when these cells are made from the wrong kind of fats and are damaged through oxidation. There is even more potential for mutation in children and infants, whose cells are dividing at high rates. However, low fat diets for children and milk formulas in which vegetable oils have
been substituted for animal fats result in stunted growth, learning disabilities, behavioral problems and susceptibility to infection. It is also therefore no mystery that ever increasing rates of infertility are related to years of crash dieting, low fat diets and high consumption of seed oils as excess consumption of vegetable oils cause problems with hormone production. So what do you do and can you reverse the damage? Just by minimising your intake of processed oils and
increasing your intake of Omega 3, you will substantially reverse inflammation. However changes to you diet are mandatory, taking a pill will not work in
a toxic soup.
Oils and Fats to Avoid
• Margarine and spreads pretending to be butter.
• Mayonnaise - unless you make it yourself from olive oil and egg yolks.
• Sunflower Oil
• Canola Oil
• Corn Oil
• Soybean Oil
• Vegetable oil
• Peanut Oil
• Safflower Oil
• Cottonseed Oil
• Grapeseed Oil
• Salad Dressing - unless you make it yourself from olive oil
• Processed Cheeses
• Snack Foods
• Biscuits and crackers
• Pastries and muffins
• Baby Formulas
• Processed Sauces
• Breakfast cereals
In fact check the ingredients on everything you buy.
Healthy Fats - of course moderation in all things
• EPA DHA Fish Oil Supplement - in an opaque container, stored in a cool environment.
• Coconut Oil
• Organic Butter and cream
• Olive oil
• Avocado and avocado oil
• Oily fish - no moderation necessary here
• Nut oils - especially walnut but not peanuts
Ask any well educated individual whether they should eat butter or margarine. Most will tell you that margarine is the “heart healthy” option, because they have seen such claims advertised in the media. Most still believe that egg yolks are to be avoided by those with high cholesterol.
What Are Vegetable Oils and Margarines?
Vegetable oils and the margarine made from these oils are extracted from seeds such as the rapeseed (canola oil), soybean, corn, sunflower and safflower. Prior to the 1900‘s these oils were never seen in our diets as there was no (chemical) technology to extract the oil from the seeds. More often than not, these large commercial crops are treated with pesticides and fungicides and are genetically modified to make them disease and drought resistant.
The Facts Behind the Fat