Episode 97 - Void These Items from Your Kitchen

There is a common ingredient in the Standard American Diet and it’s wreaking havoc on our health.  

They’re found in heavily processed snack or frozen foods, deep-fried menu items, baked goods (chips, crackers, cookies, etc.), margarine-type spreads, and bottled vegetable oils (canola, corn, safflower, etc.). They’re also arguably the most dangerous items you can eat. 

----Refined high-polyunsaturated vegetable/seed oils

Excess intake of these vegetable oils, which comprise predominantly omega-6 fatty acids, contribute to systemic inflammation

When exposed to heat, these oils oxidize, contributing even further to inflammation and free radical damage. Refined vegetable/seed oils are so unstable that they can start to oxidize when exposed to air, light, or moisture. 

Accordingly, ingesting these agents promotes oxidative (free radical) damage to cells and tissues inside the body. Over time, free radical damage causes premature aging, skin disease, heart disease, liver damage, immune dysfunction, and even cancer.

Upon eliminating refined vegetable/seed oils and dangerous chemically altered fats, you can then cook with temperature-stable saturated fats that will not oxidize. These include coconut oil, butter/ghee, animal fats (bacon grease, lard, etc.). Olive oil and avocado oil are also great options for cooking and dressing your food.

These are the items to eliminate from your kitchen first:

Bottled vegetable/seed oils (canola, cottonseed, corn, soybean, safflower, grapeseed, and peanut oils)All foods containing refined high-polyunsaturated oils and especially partially hydrogenated trans fats. Read the labels on any foods that come in a box, jar, bottle, or bag. You’ll be shocked at how many products contain these sneaky oils. Buttery spreads and sprays (Smart Balance, Promise, Country Crock, I Can't Believe It's Not Butter)MargarineVegetable shortening/Crisco

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