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Bad Oils: The Hidden Destroyer of Health

America — the land of fast food; the land of food on demand.

The Health Coach, May 22, 2012

America — the land of fast food; the land of food on demand.

America — the origin of hydrogenated vegetable oils; the origin of margarine; the origin of “I Can’t Believe It’s Not Butter!”

America — the land of supermarkets filled with dead, denatured, devitalized, filtered, refined, chemically extracted, rancid, toxic food oils (especially corn oil). How long did your family use that stuff?!

Truly, it’s the oil that is slowly … ever so slowly … ruining the health of the country. And wherever else we export our highly inferior eating oils to around the globe.

Yeah, yeah, yeah … there’s white sugar and tainted dairy, heavily glutenized wheat and gmo soy, caffeine and nicotine, frozen food and canned food that are also vying for that top spot. But, it’s the oils … the really bad oils which gum up the works for decades because they don’t receive adequate attention for the damage they really do. And, they are hidden much better … … … everywhere … … … throughout the packaged food supply of the nation.

Just where are we going with this?

With this coaching session, or on the current trajectory of massive amounts of substandard oil ingestion?!

The Health Coach has for years put his clients on notice about this health crisis because so many did all the right things with their diets, but refused to get better. His own health suffered greatly until one day he realized that virtually every single packaged food contains rancid, dead oils. When that light went off, he began to systematically avoid every ‘processed’ oil in sight. However, the symptoms remained. Then he began to eliminate every rancid, dead oil not in sight. There are a lot of them, and some are difficult to see.

So begins your journey through the land of oils in your life. Let’s begin with acrylamides. Acrylamides are not oils or dead oils, rather a byproduct of the fried foods frying process. They rightfully possess an extraordinarily bad rep. And here’s why:

“Acrylamide is a well-established carcinogen and neurotoxin (causes nerve damage), according to Lois Gold, director of the Carcinogenic Potency Project at the University of California, Berkeley … based on a newly released Swedish report that indicates acrylamide is a by-product of fried foods ….” (Per Acrylamide: The Food Toxin That Could Cause Cancer)[1]

The following health writer does a great job on explaining the acrylamide health impacts, so let’s read his exposition below on the matter.

Acrylamide: What Is It, and Which Foods Contain It?

What’s next? Trans fats?

Everyone knows by now that margarine was one of the worst inventions of the modern era. Truly, a dietary health disaster if there ever was one. And, yes, there are literally hundreds going on around us, and margarine and the many other trans fats may be the most underestimated.

WebMD does a good job of showing us what to avoid in this particularly detrimental category of fats and oils below.

Top 10 Foods With Trans Fats

Unfortunately for many, their eating style includes much restaurant and packaged food out of necessity, or expediency. Herein lies the real problem. Until you really take responsibility for your daily diet, nothing can change. And you’ll be a slave to the corporate menu and factory-produced recipes for the rest of your short and unhealthy life. Welcome to the world of Metabolic syndrome.

Planning weekly menus, creating recipes for your unique body type, cooking your own food from scratch does take some quality time. We know, we do it. Buying fresh, locally grown, organic produce on a regular basis does take time. So does washing it and managing it properly in the fridge. Then, there’s chopping the food, cooking the food and eating the food. Sounds like a nice daily ritual to us. Except that not enough people do it anymore. This is how we find ourselves in the predicament of eating so much bad processed oils — it’s found in just so many foods out there in the society of food processing, production, and preparation.

What do you think happens when you start with oil that is “dead, denatured, devitalized, filtered, refined, chemically extracted, rancid, and toxic” and then fry with the same oil again and again and again? Do you have any idea what the actual state of the oils are that restaurants use to fry or deep fry your special treats? How about the thousands of food factories that use the very same oil over and over again to cook all of the processed snacks and junk foods? How many times do you think some of that oil is used?

By the way, you cannot always smell rancidity, so the smell test of yesteryear is not valid in determining the condition of your oil. Oils should always be refrigerated since doing so will greatly increase their shelf life. The small amounts of oil – like olive* – which you keep handy to cook with outside the fridge, ought to be kept in a dark, cool place, if possible.

* Olive oil congeals and hardens when refrigerated, so this is a practical recommendation.

Keeping the same batch of oils around beyond a certain time frame is ill-advised. It becomes less fit for human consumption the older it is, especially if it is not managed properly. We separate the our oils into two different categories: (i) one for cooking (ii) and one for eating raw.

From an Ayurvedic standpoint we only cook with a very few oils. These include: • Grapeseed oil

• Ghee[3] and Butter

• Coconut oil

These are secondary cooking oils:

• Olive and Sesame at low temperature

• Sunflower oil and Walnut oil

• Peanut oil when nothing else is available, like during a trip through India

Smoking Point of all oils used in cooking is very significant.

The temperature at which any oil will start to smoke is called its smoke point. You never want your oils to smoke. Here’s a chart which delineates the max temp for each oil regarding its smoking point.

Oils are best taken raw in order to receive the maximum health benefits. They should not be cooked twice unless reheating leftovers. They should be used sparingly so as not to burden the liver and cause gall bladder attacks.

As for oils we eat raw, the best are:

• Ghee and Butter, Sesame and Olive oils

• Avocado, Walnut, and Sunflower oils

• Macadamia nut, Almond and Pumpkin seed oils

We NEVER eat Canola oil (aka rapeseed oil), Corn oil (GMOed to the max), Soy or Soybean oil (GMOed too), Fish oils, Flaxseed oil (goes rancid in a heartbeat if not processed perfectly, which is extremely cost-prohibitive), and Hemp oil (too many mind-altering chemicals, for real).

Lard, of course, is strictly verboten. As are all the margarines, oil spreads and obviously fake substitutes.

What follows is a great example of advice, from a reputable source on many other health matters, NOT to follow. There is so much disinformation, false information and misleading information around oils it just makes your head spin. Again, the following is NOT to be taken seriously.

HEALTHY OILS TO EAT

No two olive oil brands are the same, and they ought to be researched before eating the same brand for the rest of your life.

In short, whenever possible, all of your eating oils should be organic, raw, extra virgin, unrefined, cold-pressed or expeller pressed and in tinted bottles to retard the process of rancidification. There is much more to oils than this, but we defer to the experts for their input on this critical area of diet.

Whose advice do we follow? We’ll tell you. He’s the best there is and nobody knows their stuff like Paul Pitchford when it comes to oil, especially for those who suffer from imbalances, deficiencies, or gallbladder and liver related ailments.

Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition) [Paperback] by Paul Pitchford

Conclusion:

Oils and fats form an important part of a balanced diet. Because of the general degradation of the food supply, it requires a certain degree of initiative to protect yourself from the bad oils. They are numerous and often hidden. Getting away from processed, packaged supermarket foods is the quickest way to do this. Incorporating the oils suggested will show you quite emphatically that oils make a HUGE difference in the way your entire digestive process works. For the many who suffer from gallbladder dysfunction and liver congestion, the recommended changes will produce immediate results. If you are dealing with a serious medical condition or health crisis, the detoxification pathways of your liver need to be functioning well. Eating healthy oils is a good way to reduce the toxic burden on the liver, as well as the entire GI tract. Depending on which oils you eat the most frequently, it can also be a great way of receiving your omega-3s[4].

May you enjoy great health, The Health Coach

Endnotes: [1] “Acrylamide: The Food Toxin That Could Cause Cancer” – www.smart-publications.com

[2] “Cooking Oil Smoke Points” – http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm

[3] Ghee, which is also known as clarified butter, is almost entirely composed of fat and excellent for sauteing, frying, baking, etc. Within the tradition of Ayurveda, ghee is known to be very sattvic and therefore a very favorable food type for promoting good health. From time immemorial ghee – the golden elixir of India – has been considered to be the food of the gods.

[4] Omega-3s (aka ω−3 fatty acids or n-3 fatty acids) are polyunsaturated fatty acids which are found in both plants and animals. The plant sources are far superior to the marine animals. Also, even though they are referred to as essential fatty acids, omega-3s can be synthesized by mammals, contrary to incorrect theories that modern science disseminates. The body can and does create substances to sustain life, sometimes by the process of transmutation. Modern bio-medical science is simply not advanced enough to detect such natural alchemical processes.

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