Ahhh, the fat debate. The following blog is in response to questions on my Facebook fan page regarding my Feel Better Fast â€“ Tip #10: “Rid rancid oils in your diet. Unstable cooked oil (rancid oil) is the largest cause of free radical damage to the human body. This damage is the primary cause of aging. It’s responsible for everything from hair loss to cancer. The ONLY safe/stable oil to cook w/is coconut oil. Olive oil is fine but ONLY raw. SautĂ© in coconut oil, remove from heat and then add olive oil for flavor.”
A couple of people asked whether grapeseed oil was OK to cook with at a high temperature. To answer, safflower and grapeseed oil are polyunsaturated, meaning two carbon atoms are double bonded to each other, each has one less hydrogen and the fatty acid is considered unsaturated (saturated means they are filled or … saturated).
But the debate shouldn’t really be whether it’s saturated or not, it should be about how the oil was made and will be used. Saturated fats are highly beneficial in their raw state. When fats are cooked or oxidized, they are chemically altered and are devoid of lipase, which leads to bad health.
However, for those who aren’t raw foodists, lets get back to the type of fat that is suitable for cooking. Poly oil (again, Poly means ‘many’ carbon-carbon double-bonds) such as soy, corn, safflower and grapeseed oil, has two double-bonds, giving them a reactive, unpaired electron! Consequently, this is an UNSTABLE FAT & will go rancid easily with exposure to heat, air, light and time.
Grocery store poly oils start going rancid immediately due to the air and high heat of commercial pressing, so they have to be refined, bleached and deodorized (RBDed) using even HIGHER heat to destroy the rancid smell. This high-heat deodorization pretty much destroys the oil during processing!
The now oxidized, RBDed, destroyed, nutritionally void oil has a long shelf life at room temp and will smell “fresh” straight from the store, but in fact, as I stated, it’s already rancid and is loaded with free-radicals called: lipid peroxide. And these only equal heart attack and/or cancer.
But let’s not leave lipid peroxide, or free radicals, to just cause cancer and heart disease, these attack cell membranes, red blood cells, can cause DNA/RNA damage resulting in mutations of the tissue (rancid fat is the number one cause of collagen loss), blood & skin! So they exacerbate virtually any disease!
RBDed Poly Food Oils should never be used for ANYTHING! This pretty much includes every oil on the grocery store shelf expect coconut oil, and olive oil is a mono fat, but this should still only be eaten raw. And many olive oils (even organic ones) have been solvent-extracted and often contain pesticide residue or other chemo-toxins. In addition, it is a common industry practice to adulterate up to 40% of an olive oil bottle with other cheaper oils, such as cottonseed oil, and these additional oils will not be listed on the label. The FDA does not currently test oils to determine truth in labeling. Booo!!!!!
Also, poly seed-oils such as grapeseed oil are very low-yield oils, so toxic solvents such as HEXANE are commonly used to suck out enough oil to be commercially profitable. If hexane is used, there is NO WAY to remove all of it from the oil.
But what if I get an Â unrefined, hexane-free, cold-expeller pressed poly oil? The expensive stuff? And these have a high smoke point?
This is where it gets tricky. Grapeseed oil (using the example I gave above, the “BEST” GSO you can get), is an UNSTABLE and potentially TOXIC poly oil the SECOND you start to heat it. The smoke point is IRRELEVANT! You can still fry food in “toxic waste,” even if you keep it below the “smoke point.” Does this make sense? Smoke point means nothing!
Olive oil may have a lower smoke point, but it will not OXIDIZE rapidly (turn rancid) like the highly reactive poly oils. Bottom line, do not cook with poly oils EVER! Also, olive is not a stable cooking oil either, but I needed to use it as an example to show the BS involved in smoke point. And poly oils are so unstable, in fact, they will go rancid just sitting at room temp. They should be refrigerated.
I also want to point out that grapeseed oil, even when not heated, is loaded with Omega-6 (70%) and this throws your Omega-3 to Omega-6 ratio way out of balance. Also, safflower oil is loaded with Omega 6, which also puts this very low on the “desirable oil” list, even when not cooking with it.
Just say no to poly food oils such as soy (I don’t recommend eating soy in any form), corn, peanut, cottonseed, grapeseed, sunflower, safflower and Canola (which I don’t consider a food). Propaganda claims state that saturated fats lead to clogging of the arteries, when really, arterial plaque is close to 75% cooked unsaturated fat and “sludging” cholesterol from animal products.
The TRUTH is certain saturated fats are the most stable fat to cook with. And the most amazing, healing saturated fat on the planet is unrefined, cold-pressed coconut oil. Unlike animal saturated fat that has cholesterol-soaked, high-calorie long-chain fatty acids (palmitin and stearin) that are very difficult for the body to assimilate, coconut oil has medium-chain fatty acids that the body can metabolize efficiently and convert into energy quickly!