The Truth About Vegetable Oils: Why Low PUFA Oils are the Way to Go

The Truth About Vegetable Oils: Why Low PUFA Oils are the Way to Go

When it comes to healthy eating, we all know that we should be avoiding processed foods and sticking to whole, natural foods as much as possible. But what about the oils we use in cooking and baking? Are all oils created equal? The short answer is no. In fact, vegetable oils, which are commonly thought of as healthy, can actually be quite harmful to our health. In this post, we'll explore why vegetable oils are unhealthy and why we should be consuming low polyunsaturated fatty acid (PUFA) oils instead.

First, let's talk about what vegetable oils actually are. Vegetable oils are oils that are derived from plants, such as corn, soybean, sunflower, and canola. These oils are often touted as being heart-healthy because they are low in saturated fat and high in polyunsaturated fats, which are thought to be good for our health. However, this is where things get a little tricky.

While it's true that polyunsaturated fats are important for our health, not all polyunsaturated fats are created equal. In fact, some types of polyunsaturated fats, such as omega-6 fatty acids, can actually be harmful when consumed in excess. Vegetable oils are high in omega-6 fatty acids, which can promote inflammation in the body when consumed in large amounts.

Inflammation is a natural response that helps our bodies fight off infection and heal from injuries. However, when inflammation becomes chronic, it can lead to a host of health problems, including heart disease, diabetes, and cancer. Consuming too many omega-6 fatty acids can also disrupt the balance of omega-3 and omega-6 fatty acids in our bodies, which can also contribute to inflammation.

Vegetable oils are often highly processed and refined, meaning they are stripped of any natural nutrients and packed with additives to make them shelf-stable. And let's not forget about the environmental impact of these oils, with many of them requiring massive amounts of resources and energy to produce.

So why do food brands continue to use these unhealthy oils in their products? The answer is simple: profit margins. It's cheap and easy to use these oils in mass-produced foods, and they help extend the shelf life of products, increasing profits for the companies.

So what should we use instead? Traditional fats like lard, butter, ghee, and coconut oil are great alternatives that have been used for centuries and are rich in nutrients. And don't worry, studies have shown that these fats don't actually increase our risk of heart disease like we were led to believe. 

It's time to ditch the vegetable oils and embrace the traditional fats that our ancestors have been consuming for centuries. Not only are these fats delicious, but they are also better for our health and the environment. So next time you're cooking, reach for that jar of lard or butter and feel good knowing that you're fueling your body with the nutrients it needs. And remember, the key to a healthy and sustainable diet is to focus on whole, nutrient-dense foods that have been part of our diets for centuries, rather than falling for the latest food trends and marketing gimmicks. Let's return to the wisdom of our ancestors and nourish our bodies with real food.

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