A lot of people prefer vegetable oils such as sunflower oil and soybean oil over animal fats like butter with the fear of raising cholesterol levels and increasing the risk of a heart attack although this phenomenon has been disproven. What they don’t know is the harmful side of vegetable oils which include the formation of plaque and the following:
Vegetable Oils Lowers LDL (Bad Cholesterol) as well as HDL (Good Cholesterol)
The good reputation of vegetable oil comes from the fact that vegetable oil lower LDL levels which is a prominent risk factor of cardiovascular disease. However, low level of HDL is another risk factor and vegetable oil just happens to lower HDL too.
Vegetable Oils are Highly Refined and Stripped from All Valuable Nutrients
The process of extracting oil from vegetables includes exposing them to many chemicals that might be toxic and eventually rids them of all their essential nutrients.
Vegetable Oil is High in Omega-6 Linoleic Acid which Accumulates in the Cell Membrane
Omega-6 linoleic acid is an essential fatty acid that needs to be consumed in moderated amounts. When its balance is disrupted, omega-6 fatty acid causes many problems including accumulation as fat cells and in cell membranes. An increase in linoleic acid in breast milk is also observed.
Vegetable Oils are highly Reactive and Raise the Risk of Cancer
Vegetable oil can react with oxygen in our body or in the air when it’s heated. Inhaling the vaporized gas may lead to lung cancer. Highly reactive fatty acid may also accumulated and oxidize in the cell membrane, DNA and other proteins causing harmful oxidative damage raising the risk of cancer, mostly breast cancer.
Vegetable Oils Contain Great Amounts of Trans Fats
Trans fats are chemically processed unsaturated fats that are considered toxic and banned in many governments. Nonetheless, trans fats are usually found in vegetable oils in great amounts and may not be mentioned in labels.