Cooking Oils Part 1

Vegetable oils shown to increase coronary heart disease… Here is a breakdown of why.

image take from

image take from

Without writing an entire tome on this masive topic here is a brief summary of what you should know regarding vegetable oils and your health.

According to a study done by the Canadian Medical Association Journal, certain vegetable oils including corn, sunflower and safflower oils, can increase your likelihood of death from coronary artery disease.

Many of our vegetable oils on the market today (including those listed above) are high in omega-6 fatty acids (the bad kind) that are easily oxidized during the cooking process and in the body. These oxidized fats deplete our bodies of antioxidants, cause oxidative stress in the body and lead to inflammation. It is recommended that we try to consume omega-6 fatty acids in a one-to-one ratio with omega-3 fatty acids (the good kind), but the current American diet is heavily skewed towards omega-6 – some estimates say the average is around 20:1 because of our heavy reliance on industrial seed oils (another name for all of the varieties of vegitable oils listed on this page).

For this reason Prevention Health suggests that we consume canola and soybean oils which are higher in omega-3 fatty acids. However, the majority of canola and soybean oils are GMO, and commercially derived using hexane gas (which I might add is limited by the EPA because of its potential carcinogenic properties).

According to an article by Slate, “The FDA does not currently impose a ceiling on hexane residue in soy foods” they also state that researchers have found hexane residue in soy products. If there is in fact hexane residue in hexane extracted soy bean oil it is reasonable to assume that there is also hexane residue in hexane derived canola oils.

So what oils should I be using and for what purposes?

For more on that stay tuned for part 2 of Cooking Oils



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