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Vegetable Oils Make You Fat And Cause Chronic Disease


biohacked
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For anyone who’s looked into and reasearched the health effects of different omega-6 containing vegetable oils, you’ll quickly find that there’s a strong connection between all of them and the major degenerative diseases such as diabetes, cancer, heart disease, alzheimer’s and even obesity.

 

Here are a couple of excerpts from the full text studies that I found particularily interesting:

 

On obesity from https://www.ncbi.nlm.nih.gov/pubmed/23249760:

 

‘Recent studies have emphasized the proadipogenic properties of the omega-6 PUFA, and provided evidence that rodents fed on diets with omega-6 PUFA contents similar to the typical US diet (6–8% energy) have an increased fat mass. Importantly, recent studies have shown that perinatal exposure to a high omega-6 PUFA diet results in a progressive accumulation of body fat across generations.’

 

On chronic disease from https://www.ncbi.nlm.nih.gov/pubmed/18408140:

 

Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today’s Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases...’

 

On chronic disease from https://www.ncbi.nlm.nih.gov/pubmed/22570770:

 

‘...high intake of n-6 PUFA, along with low intakes of n-3 PUFA, shifts the physiological state to one that is proinflammatory and prothrombotic with increases in vasospasm, vasoconstriction, and blood viscosity and the development of diseases associated with these conditions.’

 

So if you HAVE to cook with oil (which I don’ t recommend) using something like MCT oil or adding olive oil to salad might be less harmful compared to n-6 oils. Even then, fats in general, also those in olive oil have been connected to diabetes and MCT oil/coconut oil has some pretty potent cholesterol raising effects.

 

This is certainly common knowledge around here but I find that researching these connections on my own gives me a more complete understanding rather than just taking somebody’s word for it. I find it’s also easier to stay on a diet and avoid the harmful foods if you are constantly reading studies and seeing evidence everywhere on their negative effects yourself.

 

If you have more reaserch to add, I’d appreciate it.

 

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For anyone who’s looked into and reasearched the health effects of different omega-6 containing vegetable oils, you’ll quickly find that there’s a strong connection between all of them and the major degenerative diseases such as diabetes, cancer, heart disease, alzheimer’s and even obesity.

The effects on obesity, specifically, can be modeled in adipocytes in vitro and with extreme intakes in rodents, but the effects in humans are modest to none. I agree that there are risks of excessive and unbalanced omega-6 intake for CVD and perhaps other chronic disease, although one should read for instance the Science Advisory from the American Heart Association Nutrition Subcommittee and this study for balance.

 

So if you HAVE to cook with oil (which I don’ t recommend) using something like MCT oil or adding olive oil to salad might be less harmful compared to n-6 oils. Even then, fats in general, also those in olive oil have been connected to diabetes and MCT oil/coconut oil has some pretty potent cholesterol raising effects.

MCT oil is saturated fat and depleted of nutrients. Olive oil is improves the lipid profile, with usually neutral effects on total cholesterol while raising HDL and lowering LDL, and extra-virgin olive oil is proactively good for you, including multiple studies clearly showing that it both reduces the risk of diabetes and improves metabolism in people who have it — see eg. here, here (and that's with a low dose of mediocre oil!), and here.

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