During the 20th century, the consumption of vegetable oils increased 20 times, due to its availability, and the large number of recommendations for its consumption, claiming to help lower cholesterol in the blood, according to a study published in 2017.
But “chronic inflammation resulting from excess levels of omega-6 fatty acids in these oils, which are consumed in large quantities and are a cause of many common diseases,” says Trista K.
Best, a certified nutritionist, does not hesitate to recommend staying away from oils that are harmful to health, especially those rich in the inflammatory fatty acids omega-6 (linoleic acid), and she recommends trying to use olive oil, which is rich in antioxidants and vitamins.
Research spanning 28 years showed that half a tablespoon of olive oil in daily meals may help prevent cardiovascular disease and cancer, and reduce the risk of premature death by 34%, according to the New York Post (NY post).
Best also advised the use of natural ghee made from cow's milk, a type of clarified butter that contains less dairy proteins (lactose) than regular butter, and can be used instead, after a 2018 study showed that "the proportion of fats in the blood of those who use ghee It was better, because the level of bad cholesterol was lower, and the level of good cholesterol was higher."
Therefore, experts advise to use olive oil and natural ghee in cooking, and to stay away as much as possible from the following oils:
Sunflower oil is the most toxic of all oils
Jay Quinn says that "sunflower oil is unhealthy because it contains high levels of omega-6 fatty acids, whose excess may cause inflammation in the body, leading to health problems, such as heart disease and cancer," based on research published in 2017.
Another reason sunflower oil is unhealthy, according to one study that found that when heated to temperatures of 356 degrees Fahrenheit (180 degrees Celsius) repeatedly, it released more “aldehydes” in cooking fumes, compared to other vegetable oils, (aldehydes are toxic compounds). They can damage DNA and cells, contributing to conditions such as heart disease and Alzheimer's disease.)
Sunflower oil is unhealthy because it contains high levels of omega-6 fatty acids (Pixabi).
Corn oil is not as healthy as it seems
This relatively inexpensive oil consists of 57% omega-6 fatty acids, 29% omega-3 fatty acids, plus saturated fats and omega-9s that make up the rest, and has a high burning point that makes it a popular choice for frying foods. This is due to an imbalance in omega-3 and omega-6 fatty acids.
Also, nutrition expert Jay Quinn points out that "corn oil is not as healthy as people think," and explained that it is "filled with polyunsaturated fatty acids, such as omega-6, that can cause inflammation and liver damage."
When buying cooking oils, he advised "to remember the importance of the need to balance omega 3 and 6 fats in our diet, because consuming disproportionate amounts of either of them can upset our health system."
Soybean oil needs to be reduced
Soybean oil is the number one vegetable oil producer in the world, but Jay Quinn recommends limiting it, as "like many vegetable oils, it is highly refined and goes through an extensive process involving many chemicals to extract it from the soybeans and turn it into an oil".
This production process makes it more susceptible to oxidation, and "when we have too many oxidized compounds in our body we expose ourselves to diseases such as heart disease, diabetes 2, and metabolic syndrome."
The oil extracted from soy is highly refined and experts advise to limit its consumption (communication sites)
Palm oil should be removed from cooking oils
Although palm oil occupies the second place in the global production of vegetable oils, its use "raises a state of controversy between those who consider it rich in vitamin A, and those who see it as a great danger to health, especially with regard to cancer."
And nutrition expert Michael Garrico advises "crossing palm oil off the list of cooking oils."
Experts believe that “palm oil, when heated to a large temperature, may lead to cancer, circulatory diseases, heart and diabetes,” in addition to its relatively high content of saturated fatty acids with hydrogen “may lead to poor blood lipid status, and vascular calcification,” according to Deutsche Welle (DW) website.
Despite this, food factories use it - as it is a cheap material - on a large scale in the manufacture of many products that fill store shelves, the most famous of which is "Nutella".
Coconut oil..a deceptive health aura
Despite the common health aura about coconut oil, it may not live up to the hype, says expert Michael Garico, explaining that it is “rich in medium-chain fatty acids, which are difficult for the body to convert into stored fat,” based on a study published in 2020. She pointed out that "coconut oil may boost levels of bad cholesterol, and become bad for the heart."
Coconut Oil May Boost LDL Cholesterol Levels (Pixabi)
Hydrogenated oils in processed foods
Partially hydrogenated oils (trans fats) found in processed foods, such as baked goods, pies, biscuits, cakes, margarine, frozen pizza and pasta, french fries, fried chicken, vegetable coffee creamer, margarine, and other spreads "are a source of lead to dangerous unsaturated fats in the diet," says Garico.
The American Heart Association (AHA) states that by adding hydrogen to liquid vegetable oils for freezing, trans fats “raise levels of bad cholesterol (LDL), lower levels of good cholesterol (HDL), and increase the risk of heart disease and stroke.”
Mixture of vegetable oils causes terrible inflammation
"Any mixture of oils, such as corn, canola, and soybean oils, for example, leads to horrific inflammation, and is a real cause of heart disease," Ava Rockwell, founder of the College of Holistic Medicine in Florida, tells us.