Processed Cooking Oil Is Damaged And Will Speed Up Aging When you walk down that golden aisle of oils in your local store, have you ever been confused about what kind of oil you should buy? Have you ever wondered, 'what's the difference between all these oils?' A short answer and a long answer Simple answer: the cheap ones are nasty and don't support healthy aging! Longer answer, read on.
You need to know that the seeds that are used to make oils, are mostly from the family of polyunsaturated seeds, which are really good for you.
As you age they become even more important, but there is a catch - they need to be undamaged.
What's so important about categorizing fats? Polyunsaturated fats are grouped into two different types, namely Omega 6 and Omega 3 fats.
And oil manufacturers prefer to use the Omega 6 variety to produce cheap oil because they are derived from summer seed crops.
However, you also need to know that these polyunsaturated seeds don't like to be exposed to light, heat or oxygen, as they become damaged when they are exposed to these elements.
Polyunsaturated fats are also called Essential Fatty Acids, because they have to be obtained through your diet - your body can't make them! How is oil extracted from seeds? The Omega 6 containing sunflower, safflower, canola, soya and corn seeds are used to make shelf stable oils.
A process called 'solvent extraction' is employed, which involves petro-chemical by-products, such as hexane or trichloroethylene, being used to suck the oil from the seeds, after crushing them.
We know that these solvents are carcinogens.
Separating the solvent and the oil involves heating the oil up to about 150 degrees C or 302 degrees F, allowing the solvent to evaporate.
De-gumming follows, which removes all the nutrients from the oil, as these nutrients would cause the oil to go rancid on the shelf.
This process again involves heating the oil up to 60 degrees C or 140 degrees F.
Then comes refining and bleaching, which involves the use of harsh chemicals, such as sodium hydroxide and phosphoric acid as well as high temperatures, and these processes result in further damage to the fat molecules.
Deodorization follows which involves heating the oil up to 270 degrees C, or 518 degrees F.
Temperatures above 160 degrees C cause the formation of trans fats, with higher temperatures causing substantial increases in their formation.
Finally we are left with a product that is tasteless and nutritionally-dead, BUT shelf stable and cheap! When this oil gets to the shelf it is completely destroyed.
Every tablespoon of damaged oil contains 100 000 000 toxic molecules for every one of your cells, because these polyunsaturated fat molecules don't like light, heat and oxygen! And when you take it home, and heat it again, you are simply increasing the damage.
And of course this doesn't support your aging body, or brain.
Why should you care? Fat is the second most abundant material in your body, next to water, which is number one.
Don't you think that you should be more picky about what type of fat and oil you use? As people age, their cell membranes become more susceptible to damage due to oxidation, that increases in intensity.
When cell membranes are composed of the right kinds of essential fats, these membranes can work efficiently, to ensure that your cells, tissues and organs all work optimally.
Considering that 60% of your brain is made up of fat, even your brain benefits! Let's not even discuss sore, achy joints! Even they benefit from the right fats! However, as 95% of peoples' diets are deficient in the right kinds of fats and oils, aging leads to these deficiencies becoming more obvious.
Skin gets very dry and flaky, wrinkles appear overnight, eyes are often dry and sore, immune systems become weak, and of course memory stops working efficiently.
When you start consuming the right kinds of undamaged polyunsaturated Essential Fatty Acids, every single aspect of your health can be transformed!
You need to know that the seeds that are used to make oils, are mostly from the family of polyunsaturated seeds, which are really good for you.
As you age they become even more important, but there is a catch - they need to be undamaged.
What's so important about categorizing fats? Polyunsaturated fats are grouped into two different types, namely Omega 6 and Omega 3 fats.
And oil manufacturers prefer to use the Omega 6 variety to produce cheap oil because they are derived from summer seed crops.
However, you also need to know that these polyunsaturated seeds don't like to be exposed to light, heat or oxygen, as they become damaged when they are exposed to these elements.
Polyunsaturated fats are also called Essential Fatty Acids, because they have to be obtained through your diet - your body can't make them! How is oil extracted from seeds? The Omega 6 containing sunflower, safflower, canola, soya and corn seeds are used to make shelf stable oils.
A process called 'solvent extraction' is employed, which involves petro-chemical by-products, such as hexane or trichloroethylene, being used to suck the oil from the seeds, after crushing them.
We know that these solvents are carcinogens.
Separating the solvent and the oil involves heating the oil up to about 150 degrees C or 302 degrees F, allowing the solvent to evaporate.
De-gumming follows, which removes all the nutrients from the oil, as these nutrients would cause the oil to go rancid on the shelf.
This process again involves heating the oil up to 60 degrees C or 140 degrees F.
Then comes refining and bleaching, which involves the use of harsh chemicals, such as sodium hydroxide and phosphoric acid as well as high temperatures, and these processes result in further damage to the fat molecules.
Deodorization follows which involves heating the oil up to 270 degrees C, or 518 degrees F.
Temperatures above 160 degrees C cause the formation of trans fats, with higher temperatures causing substantial increases in their formation.
Finally we are left with a product that is tasteless and nutritionally-dead, BUT shelf stable and cheap! When this oil gets to the shelf it is completely destroyed.
Every tablespoon of damaged oil contains 100 000 000 toxic molecules for every one of your cells, because these polyunsaturated fat molecules don't like light, heat and oxygen! And when you take it home, and heat it again, you are simply increasing the damage.
And of course this doesn't support your aging body, or brain.
Why should you care? Fat is the second most abundant material in your body, next to water, which is number one.
Don't you think that you should be more picky about what type of fat and oil you use? As people age, their cell membranes become more susceptible to damage due to oxidation, that increases in intensity.
When cell membranes are composed of the right kinds of essential fats, these membranes can work efficiently, to ensure that your cells, tissues and organs all work optimally.
Considering that 60% of your brain is made up of fat, even your brain benefits! Let's not even discuss sore, achy joints! Even they benefit from the right fats! However, as 95% of peoples' diets are deficient in the right kinds of fats and oils, aging leads to these deficiencies becoming more obvious.
Skin gets very dry and flaky, wrinkles appear overnight, eyes are often dry and sore, immune systems become weak, and of course memory stops working efficiently.
When you start consuming the right kinds of undamaged polyunsaturated Essential Fatty Acids, every single aspect of your health can be transformed!
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