The truth about seed oils

Do you know how seed oils are made:

1) High pressure press turns the oil gummy

2) The oil is de-gummed with HEXANE, which is a NEUROTOXIN

3) Oil gets heated to 400 + degrees, which makes it smell bad

4) The oil is deodorized with SODIUM HYDROXIDE (carcinogen) to get the bad smell out

5) The oil is BLEACHED and put in a plastic bottle

The big problem with seed oils though is the linoleic acid (LA)

 LA is a type of omega-6 fatty acid. While omega-6 is essential in small amounts, excessive consumption can lead to chronic inflammation, which is linked to diseases like:

•Obesity

•Heart disease

•Diabetes

•Cancer

Look at these common cooking oils and their LA content (in %):

•Safflower oil: 70%

•Grapeseed oil: 70%

•Sunflower oil: 68%

•Corn oil: 54%

•Soybean oil: 51%

Seed oils are everywhere AND ITS INSANE. Even “healthy” snack/restaurant often use seed oils 95% of the time because they’re cheap. Always read labels and cook at home when you can. Ask restaurants to cook your food in butter beef tallow or ghee!

Choose low-LA cooking fats instead! Look at these options:

•Grass-fed butter/Beef Tallow: ~1%

•Coconut oil/Ghee: 2%

•Avocado oil: 10%

•Olive oil: ~10% (use cold-pressed, extra virgin) These are not only safer but also nutrient-dense. 

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