There are good fats and bad fats.
Knowing which is which sometimes seems like a chore.
What’s worse is that some vegetable oils that have been touted as healthy are NOT.
Here’s an outline of what to look for and what healthy oils to use to get your share of good fats and avoid the bad ones.
Oils marketed as “vegetable” oil really come from the plants’ seeds, not from the vegetables themselves. They are molecularly unstable because they are chemically processed, resulting in “trans” fats (bad). Trans fats have been shown to increase the risk of dementia[1], cardiovascular disease[2], obesity, and cancer.
As contributors to chronic inflammation, they are also partly responsible for a host of other maladies as well, such as arthritis, diabetes, and colitis. They have been banned in other countries, New York City, Philadelphia, and the Food and Drug Administration (FDA) has proposed its complete elimination from the food supply. You know it must be bad.
In the North American diet, an average of 9 percent of our daily calories comes from vegetable (trans fat) oils like corn, soy, canola, and sunflower. The American Heart Association’s dietary recommendation is less than 1 percent of total daily caloric intake—that translates to 20 calories per day from trans fat.
Canola oil came to market in the 1970s as a healthy alternative to corn oil. There is no such thing as a “canola” plant—the oil comes from rapeseed and “canola” is really an acronym for CANadian Oil Low Acid. The oil was named so to detract from the perceived negative of the genetically modified rapeseed. Canola oil is made via a high-temperature process that includes refining and bleaching. There is virtually no nutritional benefit and canola is a bad fat, found in almost every processed product on supermarket shelves.