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Mainstream News Site thinks Soybean Oil isn’t as “fatty”

Medically reviewed by Lindsey Marcellin, MD, MPH
“The gamma-tocopherol form of vitamin E seems to decrease allergy-related inflammation,” Bielory says. In a study from Michigan State University, animals that were given high doses of gamma-tocopherol before breathing in heavily polluted air had less inflammation in their nasal passages than animals that weren’t given the gamma-tocopherol, he says. The dose of this form of vitamin E in the study was extremely high — you would have to drink gallons of soybean oil a day to get the same allergy relief. But using soybean oil in place of other fattier oils certainly can’t hurt.
The bolded text above might be the dumbest statement I’ve ever seen written, especially when they go out of their way to say that all the information was medically reviewed.  When are we going to learn that most doctors do not know anything about nutrition?
Two things are so wrong with that statement:
1. You think other oils are fattier than soybean oil?  Just about every fat on the planet has the same amount of calories per tablespoon.  Yet somehow soybean oil is less fatty?  What I think you’re insinuating is that there’s less saturated fat?  Which we actually know now is healthier now…see next point.
2.  Soybean oil is a processed oil, very high in Omega-6 fatty acids and oxidizes easily due to its mostly polyunsaturated composition.  It’s one of the worst oils out there and is part of the reason the Standard American Diet is associated with heart disease, with inflammation being the primary underlying cause.
So next time you want to make a stupid statement like that, pick something like Olive Oil which is at least lower in Omega-6 and Polyunsaturated fats (and most mainstream nutritionists advocate as well), has a decent amount of Vitamin E and other fruit polyphenols (and of course I’d vote for grass-fed butter with all of its nutrients as the best fat of all)
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Canola has up to 5% trans-fat, not heart healthy

Dr. Cate has a great post on the evils of Canola Oil and how it’s in way more food than we realize (just like vegetable & soybean oil) and is one of the worst oils for you given it’s high trans-fat content:

“Here in the US, there is no such labeling requirement, so most consumers never learn that their bottle of “heart healthy” Canola contains as much as 5% trans fat, a percentage that goes way up when Canola is heated during cooking.”

“And since most people don’t happen to have PhDs in biochemistry, consumers don’t realize that the trans fat content is just the tip of the toxic iceberg. Trans fats are a predictable molecular product of Canola oil processing. It’s the unpredictable, randomly mutated molecular configurations that are making so many people sick.”

“How did all this trans and other distorted molecules wind up in Canola oil? From extraction and processing, that’s how. Ironically, the Canola oil that sits in the Canola seed is just fine, even healthy, as it is high in essential omega-3 fatty acids.  The processed Canola oil—extracted with heat and high pressure and the use of harsh solvents, like hexane—is, chemically speaking, an entirely different animal, a substance rendered so rancid you’d think it would stink.  That’s where the “bleaching” and deodorizing come in.”

http://drcate.com/canola-oil-the-blob-that-ate-butter-olive-oil/