In this podcast, we’re going to talk about the absolute worst food for your heart! Here are some of the side effects:
•Primary driver of heart disease
•Creates inflammation inside the arteries
•Consumption directly correlates with heart disease
•Creates oxidative LDL inside your arteries
•Increases the risk of developing metabolic syndrome
•Causes lipid peroxidation
•Increases the risk of clotting
•Creates oxidative stress

This food is an industrial product that is heated five times, contains added chemicals, and is devoid of anything living at all. The food we’re talking about is seed oil!

Vegetable oil is one of the most commonly used seed oils and isn’t really made of vegetables at all. Seed oils are generally composed of corn, cottonseed, canola, or soy oil.

Vegetable oil is an unsaturated fatty acid, so it’s very unstable and susceptible to oxidation. Light, air, oxygen, and temperature can all cause seed oils to oxidize.

Seed oils are in so many of our foods. They’re used in cooking but also used in salad dressings, condiments, and in almost all ultra-processed foods.

Most of the information available to the public tells us that polyunsaturated fatty acids (seed oils/PUFAs) are not bad for us.

Two popular studies on PUFAs are The Finnish Mental Hospital Study and The Los Angeles Veterans Administration Study. Both of these studies have several flaws. They weren’t randomized, and there were many other variables, like participants on medications and those who smoked.

Check labels to avoid seed oil consumption. Condiments and salad dressings often contain seed oils, so opt for versions without, or you can even make your own. Use butter, olive oil, coconut oil, avocado oil, and lard for cooking instead of seed oils.

Seed oils are too high in omega-6 fatty acids. Typically, you want a 1:1 ratio of omega-3 and omega-6 fatty acids. When omega-6 fatty acids are too high, it can cause inflammation and other issues.

DATA:
https://www.zeroacre.com/white-papers...
https://pubmed.ncbi.nlm.nih.gov/24144...