Dark Side Of Omega 6 Cooking Oils
Posted: Wednesday, June 15, 2011
by Jessie Eldora
gotmydigital.com
Research has found that when oils such as Soybean, Safflower, Sunflower, Corn oil, Cottonseed oil and yes, Canola oils are a health hazard when heated. Yes, heated as in baking too. It`s in the cooking that these oils change, that is: they form a toxic compound from the oxidation of linoleic acid called HNE. This toxic compound, attacks your arteries ... nerves and eye tissue causing inflammation. The over consumption of omega-6 fatty acids causes oxidation of the lipids in the vessel wall.Food sources are high in the oils mentioned. HNE has been related to the onset of several diseases, including Atherosclerosis, Stoke, Parkinson`s, Alzheimer`s, Huntington`s and liver diseases. The oil seeds themselves, contain Omega 6 in its natural form, and is perfectly healthy! The danger stems from the high heat extractions of their oil and the refining process the manufactures expose them to ... which denatures the food causing toxins and thereby endangering our health and well being. The transforming of these seeds explains the dramatic rise in the degenerative diseases such as mentioned, and Rheumatoid Arthritis, Heart attacks and Cancer. Transforming the seeds was developed only in the early 1900`s. All of these disease and to some extent even Diabetes, Asthma, Obesity Vasculitis, Sinusitis, Inflammatory bowl disease, Depression and Insomnia, have recently been recognized as stemming from inflammation cause by HNE.
Inflammation plays a key role in the onset of many disorders that afflict most people in the second half of their life!
Saturated fats are the enemy, whether heated or not. There`s a general rule for knowing which fats are okay and which ones are not. If it is solid at room temperature, like butter, margarine, or shortening, it`s bad news. (Exceptions to that rule is Palm oil, it is a saturated fat that is primarily stored as body fat and causes an increase in cholestrol.)
Canola oil is a mixture of omega-3 and omega-6 but has been shown to promote cancer and because it is easily oxidized, could promote Atherosclerosis; would be less of the omega-6 however.
Olive oil is a monounsaturated fat and it does just the opposite of the others mentioned, it contains lignans and a lot of other antioxidants that dramatically reduce Arteriosclerosis. Coconut oil once had a bad name, but there has been a better look into that, and recent books have been written about Coconut oil. Coconut oil properties are anti-inflammatory and has immune-regulating actions.
A great tip: Mixing oils with turmeric which contains cur-cumin, the powerful flavonoid antioxidant, and it protects the oil so it won`t oxidize.
Turmeric adds flavor to your food. Rosemary spice has powerful antioxidants, can be added to your oil and food also. Turmeric and rosemary spice are also antiviral. Bilberry extract and red wine have resveratrol, which is a powerful antioxidant. This diminishes free radicals damage from your body. Free radicals are oxygen molecules that attack healthy cells and deteriorate them.
Adding the right food as a topping or in your food is a way of detoxing.
Adding freshly ground brown flax seeds to your cereal, or using it for a topping on other food gives you, your omega-3 oil if you are not eating enough fish.
One can sprinkle paprika on other foods, not just topping salads for their potassium intake.
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