Hey there! Have you noticed how everything these days seems to be toxic and somehow linked to cancer? It’s a minefield out there, and it’s tough to figure out which dangers we should really be wary of. Today, let’s talk about one particular culprit. It’s good old vegetable oil. Welcome to Aubergine Kitchen, where we dive deep into all things health and what makes you feel better.
What’s the Deal with Vegetable Oil?
You might think vegetable oil is simply oil made from veggies or plants, right? Well, not quite. The truth is, most vegetable oils are actually made from seeds—some edible and some not so much. The edible ones give us oils like corn, soy, peanut, and sunflower, while the inedible ones give us canola, cottonseed, and safflower oils. But here’s the catch: calling it “vegetable oil” sounds way healthier than “seed oil.” Sneaky, right? Unfortunately, it’s a bit of a marketing ploy because these seed oils are loaded with polyunsaturated fats that are prone to oxidation.
The Trouble with Oxidation:
When our bodies undergo oxidation without enough antioxidants to balance things out, it leads to oxidative stress. This stress can wreak havoc on our cells’ DNA, causing damage. That’s why it’s crucial to load up on antioxidants like turmeric to counteract the oxidative onslaught. Dr. Mark Hyman, a renowned functional medicine physician, regarding the potential dangers of seed oils: “Seed oils, such as soybean, corn, and canola oil, have become pervasive in our modern food supply. However, these oils are highly processed and contain high levels of omega-6 fatty acids, which can promote inflammation in the body. Chronic inflammation is linked to various health issues, including heart disease, obesity, and autoimmune conditions.”
Unveiling the Impact:
When we consume seed oils, they become part of our cell membranes and set up camp there for up to seven years! Talk about sticking around! These oils act as fuel, and when combined with certain triggers (like excess iron), they ramp up oxidative stress, wreaking havoc on our stem cells, cell membranes, mitochondria, DNA, and ultimately leading to chronic degenerative diseases. It’s like a raging fire that won’t quit!
Where can we usually find seed oils?
- Fried Foods: Many deep-fried delights like french fries, fried chicken, and tempura are cooked using seed oils.
- Salad Dressings: Seed oils, such as soybean oil or canola oil, are frequently used as a base for making salad dressings.
- Baked Goods: Some baked goods, including cookies, cakes, and pastries, often contain seed oils as a key ingredient.
- Sauces and Condiments: Various sauces, including mayonnaise, barbecue sauce, and store-bought salad dressings, often contain seed oils.
- Processed and Packaged Foods: Take a closer look at the ingredient labels of packaged snacks, frozen foods, and pre-made sauces, and you’ll likely find seed oils listed.
- Cooking Oils: Seed oils like soybean oil, canola oil, and sunflower oil are commonly used for sautéing, stir-frying, and general cooking purposes.
- Margarine and Spreads: Many margarines and spreads designed to replace butter contain seed oils.
- Fast Food and Restaurant Fare: When dining out or grabbing a quick bite, be aware that seed oils are often used in fast food cooking and restaurant kitchens.
At Aubergine Kitchen, however, we only cook with extra virgin olive oil, which does not have these detrimental properties.
Wrap-Up:
To truly prioritize our health, we need to steer clear of processed foods that are loaded with seed oils. While cutting back on sugar is important, we often underestimate the harmful effects of these sneaky oils. By making conscious choices and opting for whole, unprocessed foods, we can protect our well-being and minimize the risks associated with seed oils.