Many years ago in Australia there was a series of TV ads with the theme “Oils ain’t oils”. The advertisement was a tongue-in-cheek Mafia themed dig at other brands of oils which evidently were not as good as the brand of oil being promoted by the ad. However during earlier decades of the 20th century a more sinister switch had been performed on the buying public that also concerned oils. But this was cooking and eating oil and the joke was on all of us.
For the full details about the fraud that was carried out on the Western public the following video has it all. From healthy diets where people cooked with lard and ate mountains of meat containing saturated fats we were all conned into avoiding saturated fats and moving to the Frankenstein fats that were manufactured in huge industrial complexes.
To find out more I went to the blog http://www.thankyourbody.com/vegetable-oils/ where the problem is neatly summarised by the following:
Vegetable oils: an unnatural process from the start.
Before we talk about the process by which vegetable oils are made, let’s first look at one of my favorite traditional fats: Butter.
Butter is a simple process that comes when cream separates from milk. This is a natural process that only takes a little patience. Once the cream and milk have separated, all you need to do is skim off the cream and shake it until it becomes butter. (And it really is as easy as it sounds, I’ve made butter lots of times. Takes about 5 minutes.)
Now let’s compare that to the production of canola oil. Here’s an overly simplified version of the process:
Step 1: Find some “canola seeds.” Oh wait, they don’t exist. Canola oil is actually made from a hybrid version of the rapeseed… most likely genetically modified and heavily treated with pesticides.
Step 2: Heat the rapeseeds at unnaturally high temperatures so that they oxidize and are rancid before you ever buy them.
Step 3: Process with a petroleum solvent to extract the oils.
Step 4: Heat some more and add some acid to remove any nasty wax solids that formed during the first processing.
Step 5: Treat the oil with more chemicals to improve the color.
Step 6: Deodorize the oil to mask the horrific smell from the chemical processing.
Of course, if you want to take your vegetable oils one step further, just hydrogenated it until it becomes a solid. Now you have margarine and all its trans-fatty wonder.
You would really need to be insane to use any of these artificial vegetable oils or margarines for anything remotely to do with food. Check out this video that shows how margarine is made. Not a cow in sight, just shiny industrial equipment and lots of goo. Marlon Brando wouldn’t even use this stuff if he was on his last Tango in Paris!
And here is another video showing how the oils are produced. Again we see a huge industrial process. Great for big business. Not so great for the health conscious consumer.
looking for more information, I found myself reading the Food Renegade Blog http://www.foodrenegade.com/dangers-of-modern-vegetable-oils/
Just a few of the excellent points made on that site:
- Canola oil is the newest cooking oil on the market today. It didn’t even exist until the late 1970s.
The variety of canola grown today wasn’t invented until 1998!
- Not only is it a genetically-modified herbicide-resistant crop, but it’s the prime example of a modern vegetable oil.
- Canola oils is supposed to be a fantastic cooking oil because it’s low in saturated fats, high in polyunsaturated fats, and has an Omega-6 to Omega-3 ratio that’s considered favorable (about 3:1).
- But, polyunsaturated fats are fragile and oxidize in heat.
- So cooking with canola oil (and other modern cooking oils) will create huge amounts of oxidized fatty acids (which are carcinogenic and lead to inflammation).
- Since our culture started following conventional dietary wisdom by embracing these modern cooking oils in the late 1970s that our heart disease, obesity, and cancer rates have skyrocketed
And for the final word on the dangers of these artificial toxic fats lets listen to a Doctor