https://discover.grasslandbeef.com/blog/seed-oils-unhealthy/?utm_source=Bluecore&utm_campaign=Newsletter_20210221&utm_medium=email&obem=CwOjNw_KkrAzSgTvC4pdNkUs5TmQN0xKkRhr0R8_Lg0%3D&bc_lcid=t5114214812762112lw5123853323354112li0Good old-fashioned lard has been unfairly demonized for too long.
I’ve told you how my grandmother made her pie crusts with lard and how most people used it until the government told us that animal fat caused heart disease. As a regular reader, you know that’s just not true. Your body needs animal fat to use as food and to help absorb important nutrients.
But what about other oils that are being touted as “healthy?” These oils are used in prepared foods like sanDwiches, chicken salad, soups or even a loaf of whole grain bread. They are on the shelves at every “health food store,” yet they are some of the most unhealthy oils you’ll find.
I’m talking about seed oils.
Research shows these oils are linked with all the chronic diseases they’re supposed to help you avoid, including heart disease, diabetes and cancer.
Industrialized seed oils, often called vegetable oils, are hard to avoid. They’re in everything from peanut butter to crackers and salad dressings.
And though seed oils and vegetables may sound like natural foods, they’re the farthest thing from it.
While native cultures put animal fats at the center of their diet and show no trace of heart disease, they never ate seed oils because they are chemIcally processed, lab-created oils and they don’t exist in nature. We never evolved to properly metabolize or digest them.
In the early 1900s, Proctor and Gamble began using a chemical process called hydrogenation to turn cottonseed oil into a solid fat that could be used for cooking instead of lard. The result, in 1911, was Crisco.1
The success of the world’s first vegetable shortening led to the marketing of soybean, corn, safflower, and canola (made from rapeseed) oils. They were cheap to make and manufacturers pushed them hard on the public. Soon, they were a staple of American cookinG.
A few years later, the concept that cholesterol and saturated fat cause heart disease was first presented by a physiologist named Ancel Keys. Even though there were epidemiologists at the time who strongly disputed his findings, the hypothesis that animal fats raise the risk of heart attacks became conventional wisdom in mainstream medicine.2
As I’ve been saying for years, this is entirely wrong, and research bears this out.3
As a substitute for animal fats, Keys urged people to consume—you guessed it—seed oils. He championed polyunsaturated fats (PUFAs) from plant-based foods as a superior alternative.
Over time, this erroneous belief became entrenched in mainstream medicine.