Since starting on this health journey, one of the most shocking things I learned is that not all oils are safe to cook with. Is this news to you too? I wouldn’t doubt it. Many of us have never been told that any difference exists between the oils we choose to cook with – and I want to change that right now!
The important difference between oils is in the stability of the fats. All fats have a temperature at which point they oxidize – or in other words – go rancid. Polyunsaturated fats – which up until this point we thought were healthy – actually have a very low temperature point at which they oxidize. I’m sure you’re wondering now what rancid or oxidized fat will do to your body… so let me explain it in a little more detail. Oxidized fats contain free radicals which various studies and theories have connected oxidative stress due to free radicals to:
- central nervous system diseases, such as Alzheimer’s and other dementias
- cardiovascular disease due to clogged arteries
- autoimmune and inflammatory disorders, such as rheumatoid arthritis and cancer
- cataracts and age-related vision decline
- age-related changes in appearance, such as loss of skin elasticity, wrinkles, graying hair, hair loss, and changes in hair texture
- genetic degenerative diseases, such as Huntington’s disease or Parkinson’s
So what has polyunsaturated fats in it? Some of your favourites like sunflower seed oil, canola oil, walnut oil, sesame oil, vegetable oil, peanut oil, and most definitely – MARGARINE!
For further understanding, I would recommend watching this great video I found explaining the differences between the different fats we consume.