The Real Dangers of Vegetable Oils

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The Real Dangers of Vegetable Oils

First of all, let me start by stating that vegetable oils were  not present until the early 1900s. After the industrial revolution and the invention of some chemical processes, vegetable oils overtook the world by storm. They were the cheapest oils to produce.  

The process of making vegetable oils is anything but simple. Vegetable oils should not be called vegetable as they are made of grain seeds (most of them are genetically modified).  Vegetables oils (which are dark in nature) undergo heavy  processing to create presentable, smell free oils.  This unnatural process involves several steps:  degumming, bleaching, deodorizing, filtering and getting rid of saturates to make the oils more liquid.


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The Real Dangers of Vegetable Oils

  • Vegetable Oil is not a health food (as many people present it to be).  People have been cooking with vegetable oil for several decades and the results are devastating – cancer and cardiovascular diseases are on the rise. Some might argue with me that full fat foods are to blame but it’s been nothing but a low fat culture for many years and the rate of cardiovascular disease and obesity have not gone down. (here)
  • Vegetable oils such as soy, corn, safflower and canola are dangerous to cook with as they contain very high amounts of Omega-6. Omega-6 is only beneficial for our bodies if the ratio of Omega-6 and Omega-3 is 3 to 1.  Omega-3 sources include fatty fish and cod liver oil. As a nation, we do not consume enough of these. The current ratio in America is at 50:1.   Our culture is way to indulged in processed pre-packaged food, so adding foods cooked with vegetable oil make matters even worse.
  • Vegetables Oils are really high in PUFA (polyunsaturated fats). The entire composition of our bodies is around 97% saturated and monounsaturated fat. In order to renew and rebuild our cells, our bodies require fat. And if we constantly give it unhealthy and unnatural fats, it will use them with the sad end results.  Vegetable Oils are dangerous for your health as they get oxidized right away when they are subjected to heat. This leads to creation of free radicals which, as we know, contribute to premature aging and many diseases. 
  • Additionally, most vegetable oils are genetically modified. Almost 90 % of canola and corn oil in America is GMO. (here) 
  • Most vegetable oils have BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene). These artificial additives are used  keep the food from spoiling too fast.


Avoid these oils –  canola oil, corn oil, grapeseed oil, cottonseed oil, soybean oil, safflower oil,  sunflower oil, rice bran oil, margarine.

The best oil to cook with is coconut oil (find the best quality – here). Coconut oil is made of Medium Chain Fatty Acids and Lauric Acid. It’s a superstar among all the saturated fats. Coconut oil does not oxidize easily when subjected to heat. There are many amazing ways to use coconut oil (here)

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  1. Since olives are technically a fruit, not vegetables, I’m assuming cooking one’s own Chinese food with extra-light olive oil would be ok, then? (Hello eggrolls!)

    • Hi Michael! Coconut oil is the best oil for cooking. Because of its high saturated fat content, coconut oil can be heated to frying temperatures and retain its flavor and nutritional value.

  2. It would be a good idea to add in the headline that you are talking about the USA! The whole article is related to US bad habits and the use of GMO. Fine with me, but it’s not the same in the rest of the world.
    Mediterranean people smoke a lot, drink a lot, still have the lowest cardiovascular rate in Europe. Their diet consists of seafood, fish, meat, all coked in olive oil, one of the best (together with coconut oil) vegetable oils that is available, but not mentioned in your article! For both oils it is important to use the virgin cold-pressed oil, as it is not processed and heated, it contains all anti-oxidants and is known to fight free radicals in our body. Excellent oils to cook Chinese food with, in fact all foods. Coconut oil also a cure for skin problems and dry or damaged lips.

    • Hi Joe! Yes, you are right. We use a lot of vegetable oils here in America such as canola oil which is perhaps the worst oil for your health. This does NOT apply to healthy plant oils like olive oil or coconut oil, which are extremely good for you.

  3. I used a lot of Olive Oil which is good for your health and heart too as I thought by far they do ???

    • Hi Eric! You are right, Olive oil and coconut oil are the best oils to consume. Just make sure not to cook with extra virgin olive oil because it has a low smoke point of 350 to 370 degrees F that makes it unsuitable for frying. It’s best to eat it raw!

  4. I am confuse I used to use any oil , after I was diagnosed I go for canola, sunflower and other vegetables oil , now you said it not good I will stick to raw or boil and steam. Palm or coconut oil.

    • Hi Gieam! Unfortunately, you were given bad advice. Canola oil is one of the worst oils for consumption. It was developed through hybridization of rape seed. Rape seed oil is toxic because it contains significant amounts of a poisonous substance called erucic acid. Canola oil is a poisonous substance, an industrial oil that does not belong in the body.

  5. We eat a lot of Chinese food, both at restaurants and at home, because my husband is Chinese. (I know – it is very frustrating.). When cooking at home we typically do stir fry at high temperatures with vegetable oil. A number of years ago, when we first heard about vegetable oil being bad, we switched to cooking with olive oil. But then we were told that was not good either because apparently olive oil becomes toxic at high temps? So we stopped doing that and switched back to the vegetable oil. Then my father, who does a lot of research about food, told us to try coconut oil as a better alternative. We did a few times, but it made every vegetable taste bitter and not very pleasant. Also, whenever we go to their home and my mother cooks with it, my husband complains that everything tastes like coconut and now he refuses to use it for anything. I do still use coconut oil for some cooking, like making scrambled eggs or as the oil in the roasting pan.

    Is there another alternative to coconut oil that we can agree on? Can we go back to using olive oil? Is there such a thing as organic vegetable oil?

    Thanks for taking my questions.

  6. I agree that coconut oil is excellent, but IMHO Avocado Oil is even better. It’s arguably healthier than coconut oil and it has a higher smoke point (it can withstand higher temperatures than coconut oil), so it’s better for wok-ing your vegetables.

  7. Oh, I forgot to mention…Avocado Oil is consideration MORE expensive than coconut oil, which is why it’s not discussed more often, but when it comes to my health, I spare no expense (truthfully, I alternate between coconut & avocado oil).

  8. Ok What about High Oleic Vegetable Oils such as Safflower Sunflower Soybean Canola Peanut are they better for us because oleic means high in monounsaturated and low in polyunsaturated

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