Vegetable oils and animal fats
The Oiling of America
Most “vegetable” oils are mainly processed seed oils like soybean oil, sunflower oil, corn oil, canola oil, cottonseed oil, safflower oil and a few others. They have very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which are harmful in excess. This does NOT apply to healthy plant oils like coconut oil or cold pressed olive oil, which have a different molecular structure
- the canola plant is a hybrid of the rapeseed plant. Up to 80% of the crops now grown are genetically modified
- vegetable oil is highly unstable (easily oxidises) and easily goes rancid, which is why they are "deodorised" and bleached with chemicals. They are also heated to very high temperatures and this causes changes in their chemistry
- The processes used include using chemical solvents, industrial steaming, de-waxing, bleaching, and deodorising
The end result is the vegetable oil that you buy from your supermarket and which is used for frying almost universally
Have you ever heard of anyone having to deodorise butter?
The Oiling of America video below is two hours long but in my opinion it is essential viewing
It also acknowledges the tireless efforts by Mary Enig who was derided by her peers and had her research grants cancelled because of her work
Dr. Mary Enig was a lipid scientist with a PhD in nutrition. She was an early researcher of trans fats and published an article in 1978 that explained why trans fats were so bad. In fact, she implicated trans fats in heart disease. She challenged the widely held assumption that saturated fats and cholesterol cause heart disease and cancer. She established the connection between margarine and other hydrogenated fats and the development of heart disease, cancer and other ills. She also found evidence that trans fatty acids contribute to such diseases by foiling the liver’s oxidase enzyme system so that it cannot properly metabolize drugs and pollutants
The edible oil industry was very upset with Dr. Enig and her research. They used all their power to blackball her, brand her a quack and prevent her from getting grants for research. The fact that trans fats have been allowed in processed food for so long is testament to the power of industry. Decades after science has proven they are terrible for us they are still in our food supply.
In spite of their tactics, Dr. Enig was not deterred. She continued to work on her own and publish her research. She eventually teamed up with Sally Fallon, a journalist and chef. The two collaborated on the cookbook Nourishing Traditions, the book Eat Fat, Lose Fat and of course "The Oiling of America"
Dr Enig died in 2014 age 83
Society owes a huge debt to her for her research and bravery