Government health agencies have recommended seed oils over saturated fats for cooking for over fifty years. Seed oils, also know as vegetable oils, refer to oils extracted from seeds, grains, and legumes, and include soybean oil, corn oil, sunflower oil, safflower oil, canola oil, peanut oil, rice bran oil, grape seed oil, and cottonseed oil. 

Over the years, physicians and government health agencies have repeatedly insisted seed oils are cardioprotective. However, there is much research that indicates just the opposite. For example, in one study, the Minnesota Coronary Experiment, participants who increased their consumption of corn oil and margarine had 86% more heart attacks, and for those aged 65 or older, a higher risk of death after four years.

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Cooking with seed oils also releases toxic chemicals linked to cancer and even the degeneration of the brain When heated, these oils release chemicals called aldehydes which have been linked to various cancers. Seed oils have also been linked to neurodegenerative diseases such as Alzheimer’s. The omega-6 fatty acids present in seed oils push out the important omega-3 fatty acids that keep the brain healthy,

In the Los Angeles Veterans Administration Study, the group of participants who increased fat from seed oils, while keeping total fat the same,were 82% more likely to die from cancer compared to the control group that didn’t increase fat from seed oils. Despite randomization, the control group consuming less fat from seed oils had twice as many heavy smokers, but still experienced significantly fewer cancer deaths 

When choosing cooking oils, here are some healthier options to consider:

ORGANIC BUTTER

Contrary to what we have been taught for decades, butter is actually good for you. Real, unprocessed butter is full of vitamins A, E, and K2, and rich in inflammation-fighting fatty acids, such as butyric acid, a fatty acid that is also produced by good bacteria in the gut when they break down dietary fiber.

Your healthiest bet is to choose pure butterfat, or ghee, which is free of sugar and proteins. Look for organic butter from grass-fed cows for more vitamin K2 and healthy fatty acids.

ORGANIC COCONUT OIL

Coconut oil is about 90% saturated fat. This heat-resistant fat has powerful health benefits, including lowering cholesterol, killing harmful bacteria and fungi, and boosting metabolism. Coconut oil contains medium-chain triglycerides (MCT’s), also known as medium-chain fatty acids, including lauric and caprylic acid.

As opposed to long-chain triglycerides, MCT’s are more readily digested and absorbed by the body and processed by the liver, providing quick energy to cells which power critical bodily functions. Coconut oil’s unique ability to convert to ketones in the liver and other organs after being ingested transforms it into an energy source for cells which have become glucose intolerant, such as the brain cells in people suffering from dementia and Alzheimer’s disease.

ORGANIC OLIVE OIL

Olive oil is chock full of healthy nutrients, antioxidants, and heart-healthy fats. When choosing olive oil, unfiltered, extra-virgin olive oil is best. Phenols found in extra-virgin olive oil can contribute to decreased blood pressure. lower inflammation. higher levels of HDL cholesterol and good HDL function. It allows more efficient use of insulin to better store glucose and improves both heart and cognitive health.

Compared to other oils, olive has a low smoke point, so it’s best used for medium to low-heat cooking,

ORGANIC AVOCADO OIL

Avocado oil boasts many of the same health benefits as extra virgin olive oil. Avocado oil helps to lower LDL cholesterol and increases HDL cholesterol. As a result, it improves heart health and decreases the risk of coronary diseases. In addition, avocado oil has anti-inflammatory properties, which help prevent damage in the walls of arteries caused by plaque buildup.

Avocado oil has a higher smoking point than olive oil, making it great for sauteing or pan frying. It’s full of vitamin E and has one of the highest monounsaturated fat contents in the oil aisle. 

In conclusion, it’s best to avoid cooking with processed seed oils. Instead, use any of the healthy options above. This, will aid in preventing cellular inflammation, lessening the chances of development of disease.