Vegetable oils industry,green food drinks reviews,love v tyson foods,food revolution montreal - Downloads 2016

Author: admin, 11.08.2015. Category: Organic Fertilizer

One thing that has stood out recently is the types of oils I use and what I’ve seen others using.
You will find these types of trans fats in a lot of processed foods even though they may be labeled otherwise. Interesting to note is that up until this point I was using Cold Pressed Extra Virgin Olive Oil for almost everything.
I also read about all of the harmful findings of using some of the other oils like vegetable oils, canola oils and lard (as a vegetarian I never used this stuff, however, I’ve seen it at friends houses). In my recent research and studies it has come to my attention that a lot of us are using the wrong oils to cook with. You see, when we heat up the oils at too high of a temperature the oil can actually change it’s structure on the molecular level and begin bonding itself, oxidizing and causing a myriad of issues when consumed. What this means is that some of the oils that are suppose to be healthy and good can actually be transformed into a molecule that is not so healthy anymore.
What’s more is that one of those oils that can actually mutate when heated is Olive Oil. This was rather bothersome when I was reading this article due to the fact that it was the primary oil that I used in pretty much everything. What I did find out though upon further research was that Coconut oil was a much better oil to use when heating to any temperature and did not mutate like all the other oils.
In fact Coconut Oil is now the only oil I’m going to use when doing any type of cooking to my foods. There are many, many benefits to Coconut Oil consumption and use which we will touch on in the future. I have heard that coconut oil is good for cooking…looks like that will be on my next grocery list-thanks! Most people get plenty of omega-6 fatty acids in their diets already because they are present in most foods that are widely available and commonly eaten like grains, processed carbs, low quality animal products, and fried foods. Omega-6s are not inherently bad, but it’s a problem when they dominate and someone does not consume enough of both kinds of fatty acids to keep things balanced.
To extract oil from a vegetable or a grain that does not have a lot of fat it in to begin with, you have to use a very complicated process, as well as chemical solvents that are heated to high temperatures, and genetically modified ingredients.
Oxidation also means that the oil gains the ability to damage your cholesterol levels and mess with your heart health. I started Ultimate Paleo Guide to help people get healthy through simple paleo principles and great paleo recipes.
The consumption of processed seed and vegetable oils like soybean oil, sunflower oil, canola oil has increased dramatically in the past century.
Recent research has however shown that vegetable oils may not be all that good as recommended and may cause more harm than good to your body. Omega 6 found in vegetable oils can cause inflammation which has been found to be a key cause for various serious diseases including cardiovascular disease, arthritis, depression and cancer. Vegetable oils are extremely damaging to the reproductive system and the developing bodies of unborn babies and children. Excess consumption of vegetable oils also causes problems with hormone production, since hormones are dependent on certain fats for their manufacture.
Vegetable oils are chemically unstable and readily react with oxygen, turning into cholesterol and saturated fat in our bodies. Vegetable oils when heated, turn into trans fats which have been shown to cause brain atrophy as well as heart disease, cancer, obesity, and diabetes. Most vegetable oils and their products contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene) which are artificial antioxidants that help prevent food from oxidizing or spoiling too quickly. Vegetable oils also contain residues of the pesticides and chemicals used in their growth and manufacture and most often come from genetically modified (GM) sources. Vegetable oils contain very high levels of polyunsaturated fats which easily go rancid at room temperature making it likely that a large part of vegetable oils on the market are already damaged, before we even consume them. Because vegetable oils oxidize easily, they deplete the body of antioxidants since the body must use these to attempt to neutralize the oxidation. In studies on rats, a high consumption of these oils can cause fatty liver and severe liver damage. It is also industrially processed with hexane and other toxic, carcinogenic solvents used to extract and clean the oil, traces of these chemicals still remain in the final product.
Oils that are high in polyunsaturated fats (PUFAs) like grape seed oil are very fragile and therefore prone to oxidation. Rapeseed oil contains high amounts of the toxic erucic acid, which is poisonous to the body. At this point, the newly created canola oil must be treated with more chemicals to improve color and separate the different parts of the oil. Even though canola oil contains omega-3s, these oils are fragile and subject to oxidation through heating.
Cold-pressed oils that are not heat treated in a factory with chemicals are still fragile oils. Sounds nice and natural because it seems like it’s made of vegetables, but about 99% of the time a bottle of vegetable oil is actually just soybean oil. Soybean oil is 54% omega-6, which is too much omega-6 and can lead to inflammation and health issues. There is no nutritional need for these oils and healthy fats can be found in higher amounts and better ratios in many other types of fats. Caveman Doctor posted several weeks ago on the “internet” (whatever that is) about these so called “healthy” vegetable oils.  Since then, he has received many emails asking which oils and fats are best to cook with.
Vegetable oils, trans-fats, and other oils go through intense processing and refining and contain harmful chemicals. Oils are created out of glycerol and fatty acids, and when exposed to heat they break down into these two components.

The effect of heating oils to their smoke point doesn’t stop with the release of harmful chemicals, as the fatty acids in the oil also become oxidized at this temperature, forming even more free radicals.
In review, heating oil above its smoke point releases toxic chemicals, damages the oil, and loads it with free radicals.
The structure of fats also affects their shelf life. Because polyunsaturated fats are less stable, they tend to break down into oxidized products not just in the pan, but also on the shelf. The issues of polyunsaturated oil and their propensity to get attacked by free radicals were discussed at length here and here.
Interestingly, it’s quite possible that, while fats alone may not be the main culprit behind atherosclerosis, oxidized unsaturated fats and their oxidized constituents may be a contributor through similar mechanisms that cause inflammation and cancer (as discussed above). In fact, palm oil, which contains almost 50% saturated fat, has been shown to reduce the risk of atherosclerosis, arterial thrombus, and blood pressure, and inhibit platelet aggregation and cholesterol biosynthesis14.
However, the potential for oxidation does not only happen on the shelf or when cooking at high heat.
In conclusion, the stability of oil, often meaning the oil with the least amount of polyunsaturated fats, will be the most stable and defend against oxidation and free radical formation in your stomach, on your shelf, and in the frying pan. In order to turn a vegetable or plant-based food into oil requires several intricate processes described here. Making trans-fats goes one step further to artificially solidify them, as we already discussed here.
The question remains: are trans-fats that bad? Well, besides decreasing the ability of our cell walls to adequately let nutrients in and out, disrupting the function of the infamous insulin receptor20, and possibly leading to cardiovascular disease and heart attacks21 there must be some positives to trans-fats– wait, ok there are NONE! Linoleic acid, our prime source of omega-6, is found in vegetable oils, seeds, and grains. Avoid these foods and fat sources that are made from them. As you can see from the chart above, sources like linoleic sunflower oil give you 65.7 g omega-6 per 100g serving with no omega-3! Consuming enough omega-3s to balance this would take over a week. Throw them out, donate them to labs studying cancer, use them to start camp fires or for biodiesel. Do not consume! Stick for the unrefined, ideally organic, pressed oils. Of course, animal fats are also great to cook with as they are structurally sound and taste delicious.
Frankly, my most used and favorite is grass-fed butter – great taste, structure, and CLA. When you list palm oil, I’m thinking you are not referring to virgin palm oil, otherwise known as red palm oil. Also, this is a great WAPF article on fats, but skip down to composition to see the cooking oils. I remember reading a few studies on the benefits of Extra Virgin Olive Oil and figured it was an easy one to make sure I was using on a regular basis. Vegetable oils aren’t paleo (although it does depend on which exact oil you’re talking about). However, omega-3 fatty acids are a bit harder to come by, especially if your diet is not so great. Omega-6s are thought to act as “sticky” molecules in the blood, which is helpful when they are helping our blood to form necessary clots, but not so great when they start clogging our arteries. A good rule of thumb when choosing an oil is to consider the actual food that the oil comes from and to ask yourself if it seems like something that could easily be turned into an oil. Processing takes a long time and is carried out in conditions that could lead the oils to oxidize. Most people today agree that vegetable oils are not paleo and that they are very processed GMO- and toxin-containing foods.
When he's not eating 80% paleo, he's challenging himself to do the impossible and build other IMPOSSIBLE companies. The reproductive system in both men and women are constantly producing and dividing new cells, thus increasing the potential for mutation and problems when these cells are made of the wrong kind of fats and oxidized. Vegetable oils that are hardened by hydrogenation to make shortening or margarine are especially damaging as vegetable oils are not naturally solid at these temperatures.
People with high consumption of vegetable oils and their products are at risk for Vitamin E deficiency and other deficiencies.
The health of grape seed oil is based on misleading information and myths about cholesterol and heart health. Even expeller-pressed processed grape seed oil is still rife with polyunsaturated fat, in concentrations which are highly toxic to humans.
When an oil oxidizes it creates free radicals which can also lead to cancer, inflammation, hormonal imbalance and thyroid damage.
Canola oil is an altered version, also called Low Erucic Acid Rapeseed (LEAR) Canola (modified rapeseed oil) is produced by heating the rapeseed and processing with a petroleum solvent to extract the oil. Finally, since the chemical process has created a harsh smelling oil, it must be chemically deodorized to be palatable. If you think about it, other oils that are high in omega-3s would never be used for cooking. Soy is something that is best avoided or at least reduced in consumption unless it is fermented (like tempeh, natto or fermented soy sauce). While it is simple enough to avoid these oils themselves, the tougher challenge is avoiding all the foods they are in. He also received many comments regarding grass-fed butter and if he is scared to eat this “dangerous” saturated fat. Caveman Doctor is only scared of grizzly bears (and making Cavelady mad) and is currently eating a big salmon filet with crispy skin that he cooked in a pan of butter. This is a double whammy as some oils contain free radical-fighting antioxidants, which are rendered useless after damage from the high heat. This “cooks” away any free radical fighting value of the oil. It is solid at room temperature due to its stability, and its shelf life is very long, coming in at around 2 years. However, it also contains a significant amount of polyunsaturated fats, and when oxidized by high heat and repetitive usage, it has been shown to result in an unhealthy plasma lipid pro?le, as well as damage to the kidneys, lungs, liver, and heart15. The warm and acidic environment of the stomach has also been shown to cause damage and oxidation to unstable fats after consumption18, as has cooking items in the microwave19.
Ever wonder why natural peanut butter is mostly liquid that rises to the top of the jar, while your common peanut butters are solid?  That’s hydrogenation for you. As increased omega-6 consumption can lead to inflammation, circulatory issues, and even cancer, aim to eat fat sources or oils with the highest amounts of omega-3s and the fewest omega-6s, as we discussed here.

Even the healthy listed above can often be refined, so make sure to read the label correctly. Tang MS, Wang HT, Hu Y, et al: Acrolein induced DNA damage, mutagenicity and effect on DNA repair.
Wu S-C, Yen G-C: Effects of cooking oil fumes on the genotoxicity and oxidative stress in human lung carcinoma (A-549) cells. Takeuchi K, Kato M, Suzuki H, et al: Acrolein induces activation of the epidermal growth factor receptor of human keratinocytes for cell death. Staprans I, Rapp J, Pan X, et al: Oxidized lipids in the diet are a source of oxidized lipid in chylomicrons of human serum.
Yoshida H: Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation. Ibrahim A, Natrajan S, Ghafoorunissa R: Dietary trans-fatty acids alter adipocyte plasma membrane fatty acid composition and insulin sensitivity in rats.
Lemaitre RN, King IB, Raghunathan TE, et al: Cell Membrane Trans-Fatty Acids and the Risk of Primary Cardiac Arrest.
These are estimates to give you a general idea, so I apologize if any are not 100% accurate! I did not realize that Canola Oil was on the bad oil list…one more thing I have to pitch. In other words, they don’t have enough omega-3s to compete with their abundance of omegas-6s. Omega-3s are important for many reasons and functions: cholesterol health, brain function, reducing inflammation, energy maintenance, and much more. While things like walnuts, coconuts, and olives obviously contain fat, the same thing cannot be said for sunflowers and rice bran, can it?
Oxidization occurs when an oil is heated to the point that it becomes rancid or toxic, meaning that many of the oil’s benefits (if it even had any) are lost.
After you actually buy these oils and cook with them, the risk of oxidation only increases. They can often be found in “expeller pressed” form, meaning the oil was literally squeezed very powerfully out of the vegetable, but no complex chemical process took place. To sum things up, there are better oil options out there for cooking with and for getting healthy fats into your diet with (like oils from avocados, fish, and most nuts). Unlike butter or coconut oil rich in Omega 3, these vegetable oils can’t be extracted just by pressing or separating naturally.
These fatty acids tend to sit in the cell membranes, increasing harmful oxidation chain reactions. Having more Omega-6 fats in mothers milk is associated with altered immune function in young children. Even cold pressed grape seed oil may not be harmed during processing, but once you cook with it, it will oxidize. Then another process of heat and addition of acid is used to remove solids (wax) that occur during the first processing. The fact that it is processed under high heat causes it to go rancid, which then creates the need for industrial carcinogenic bleaches and deodorizers like hexane.
Fish oil and flax seed oil are high in omega-3s, but are never heated because they are sensitive to oxidation.
Even canola oil, as it was used as rapeseed oil long ago in china, caused health problems mostly related to the heart. Soy is high in phytic acid and trypsin inhibitors which means that it blocks the absorption of many vitamins, minerals and proteins. Decisions you make about your family's healthcare are important and should be made in consultation with a competent medical professional. In fact, fumes from peanut oil3 and canola oil4, two common vegetable oils, have been shown to cause lung cancer when inhaled. However, vegetable oils and polyunsaturated oils spoil after only several months and become rancid. Even olive oil, a monounsaturated non-vegetable oil, goes rancid after about 6 months. Studies have even shown that oxidized lipids are absorbed and directly sent into the bloodstream, where they can wreak havoc on our arteries and organs10. Polyunsaturated fats from vegetable oils have also been shown to promote cancer over saturated fats or polyunsaturated fish fat sources16, even in a randomized-controlled trial17.
However, even in the microwave, higher percentages of saturated fat in the lipid results in less oxidation, while the opposite occurs with polyunsaturated fats. They are also very highly processed and some types contain molecules that are destructive once cooked.
Excessive consumption of vegetable oils leads to actual structural changes within our fat stores and our cell membranes. Too much omega-6s PUFAs causes inflammation which is the true cause of heart disease and can lead to other health problems like cancer and autoimmune disorders. Other studies done on canola oil consumption in farm animals has shown a negative effect on coronary health unless mitigated by the intake of beneficial saturated fats. It also contains phytoestrogens that can mimic estrogen in the body and disrupt normal hormone function which could possibly lead to increased cancer risk. Then, when I receive the shipment, I dip it all into wide mouth canning jars with plastic screw top lids.
It is quite long for Caveman Doctor’s short attention span, but has been broken up into sections with quick reference and tables at the end. For example, coconut oil is great for roasting, and extra virgin olive oil is great for drizzling onto your food, so do your research.

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