An Overview of Fats (The Breakdown)
- Polyunsaturated (healthy in unadulterated forms)(essential fatty acid)(ratio)
- Omega 3
- Omega 6
- Essential (we get way too many though)
- Are oxidized at high temps so you must eat them without heating
- Raw or nuts cooked at lower temps
- THIS IS WHAT VEGGIE OILS ARE
100yrs ago we didn’t eat these oils.
In 2014 the average American now consumes (on average) about 50g/day, that’s about 11 teaspoons) equating to 450 calories/day or approx 20% of the average American diet. That’s 2x as much as 40yrs ago. No other source of caloric intake accounts for the rise in total calorie intake increase between 1970 and 2014.
Differentiating oils derived from nuts, fruit et al. (coconut, palm, olive) that have been a part of the human experience for thousands of years as opposed to oils derived from the entire plant.
The process to extract oils from plants is an industrial process:
- Seeds are crushed/flaked
- High heat
- High speed spinning (sodium hydroxide)
- “De-gumming agents”
- Deodorizers (steam injection heating process)
- Bleaching agents
All this must happen to create a product that is palatable to humans.
Half of the vegetable oils consumed in the US are from one crop (Soybeans)
- Hexane is used to extract canola oil (See here)
- Hexane is derived from crude oil
Where Do we FIND vegetable oils
EVERY SINGLE PACKAGED FOOD LIKELY HAS IT
Vegan, Paleo, Keto or Standard American diet – READ the label
Even at Maine General!
Baby and toddler food (along with sugar) – very disturbing
Packaged brands I have found that DON’T have veggie oils