The Hidden Impact of Vegetable Oils on Chronic Disease


The Hidden Impact of Vegetable Oils on Chronic Disease



  • Saturated fats like coconut oil have been unjustly demonized, whereas the true concern lies with processed vegetable oils.
  • The manufacturing of industrial seed oils involves harmful chemical processes that alter their structure and health impacts.
  • The rise in seed oil consumption correlates with increasing rates of chronic diseases, challenging mainstream health narratives.

Acute vs. Chronic Poisons in Foods

Understanding Arsenic and Seed Oils

Arsenic, recognized as an acute poison, interrupts our body’s essential functions rapidly. It carries out its lethal action by disrupting the electron transport chain, a pivotal process in our cells for energy production. Intriguingly, we have identified that seed oils enact a similar mode of damage to this electron transport chain, although the impact is chronic, manifesting over a prolonged duration.

Industrial seed oils, consumed ubiquitously in American diets, contain unstable and oxidized omega-6 fats, widely known as polyunsaturated fatty acids. The manufacturing of these seed oils includes crushing seeds, chemical treatment, intense heat exposure, bleaching, and even a toxic solvent bath, resulting in a highly oxidized end product. It’s evident that these oils are far from their natural state and now amount to a jaw-dropping one-third of our caloric intake.

The Electron Transport Chain Impact

Our electron transport chain, critical for producing life-sustaining ATP, reacts differently to acute and chronic toxins. As we delve into this subject, it’s imperative to recognize that while acute poisons like arsenic yield immediate effects, chronic poisons such as oxidized seed oils gradually erode the integrity of our cells.

Table 1: Electron Transport Chain – Mode of Impact by Toxins

Toxin TypeMechanism of ActionTime FrameCellular Outcome
AcuteDirect & Rapid DisruptionShort-termImmediate Cell Damage
ChronicInsidious & Gradual HarmLong-termProgressive Cell Death

Power of Tradition: Coconut Oil
Let us not forget, traditional foods like coconut oil, which have graced our tables for countless generations. Unprocessed, they maintain their healthful properties. However, the industry’s push for hydrogenated and highly processed variants is a stark contrast to the pure, unadulterated coconut oil we cherish.

What we must also address is the widespread misconception surrounding saturated fats. Contrary to what’s often echoed in medical halls, not all saturated fats are villains to our health. In fact, natural, unprocessed saturated fats can be conducive to our well-being, challenging the status quo that paints them with a broad brush of negativity.

Historical Context: Consumption and Disease Trends
Reflecting on our history, we witness a staggering shift. Circa 1900, natural animal fats like butter and beef tallow dominated our diet. Today, in a dramatic reversal, seed oils constitute an alarming 32 percent of our caloric intake. A correlation exists between this uptick and the rise in diseases like heart disease and diabetes, conditions scarcely seen when natural fats were predominant.

Our bodies, while resilient, are not invincible against a tidal wave of toxic onslaught. With these modern-day oils infiltrating our stores and meals, it’s clear that we are not dealing with a mere dietary fad but a sustained attack on our cellular machinery.

Lastly, it’s essential for us to recognize that success in combating these chronic toxins lies not in surrendering to the overwhelming narrative but in returning to authentic, unadulterated sources of nourishment—those that our bodies can inherently recognize and utilize for their intended purposes.

Production of Industrial Seed Oils

Toxic Processing Techniques

When producing seed oils, they must endure a rigorous and toxic chain of processing. First, seeds are crushed and exposed to chemical treatments. The process involves intense heat and bleaching, along with a bath in a petroleum-derived hexane solvent. After such harsh treatment, the oils are deodorized, which damages their structure and makes them highly oxidized. These are the steps of transformation into what we see on the shelves, drastically straying from natural methods of oil extraction.

Process StepDescription
1. CrushingSeeds are mechanically pressed and broken down.
2. Chemical TreatmentIncludes use of hexane and other solvents.
3. Heat ExposureHigh temperatures used to extract oils.
4. BleachingChemicals applied to remove color and impurities.
5. Deodorizing

High heat and steam stripping off natural odors and flavors.

"Heart disease, cancer, diabetes...these weren't even on the radar until the introduction of seed oils"

Comparing Olive Oil and Butter Production

Contrasting the production of olive oil and butter with industrial seed oils reveals profound differences. To make olive oil, you simply crush the olives without any heat or chemicals—it’s that straightforward. Similarly, butter comes into existence by churning cream. They are both methods recognized and respected for centuries for their simplicity and minimal processing.

  • Olive Oil: Produced by crushing olives, no chemicals or heating.
  • Butter: Made by churning cream, it’s a traditional, clean process.

Turning to historical facts, we find that industrial seed oils didn’t make a significant entrance into our diets until the last century. Meanwhile, animal fats such as butter have been a staple, with our bodies well-versed in metabolizing them efficiently. This trend only shifted with the rise of mass-produced seed oils, like cottonseed oil early on and later others, through persuasive marketing and a widespread overhaul in food production practices.

Now, let’s take a moment to consider the ramifications of this shift. You don’t have to look far to see the synchronization between the rise of chronic diseases and the avalanche of industrial seed oils into our diet. We’re no strangers to the problems they bring—rampant heart disease, cancer, and diabetes. And now, we’re consuming over 8 grams a day of these oils, a stark increase from zero at the turn of the previous century. Contrast that with how our traditional fat sources, untainted by modern processing, didn’t bring about such health crises.

Remember, we’re the guardians of our health, and each choice in the pantry is a vote for our wellbeing. Take the time to scrutinize labels and opt for foods that echo the minimal processing of yesteryear. The non-negotiable standards we set for our diet are a cornerstone of robust health in a landscape too often marred by misinformation.

Rise in Seed Oil Consumption and Its Effects

Historical Consumption Data

Unbeknownst to many, our ancestors weren’t gulping down seed oils left and right; in fact, consumption was virtually non-existent around the turn of the century in 1900. Consider this: at that time, 99% of our added fats came from animal sources—butter, tallow, lard—all naturally recognized and handled by our bodies. Fast-forward to our current era, and it’s a drastically different landscape. To put it in perspective, seed oils now constitute a whopping 32% of our calorie intake. Just think about that for a minute.

Let’s break down the numbers to show the escalation in consumption:

YearDaily Seed Oil Consumption
1900s1% (mostly animal fat)
Today32% of our caloric intake

Notice that shift? A jaw-dropping rise from barely there to a prime spot in our diet. We’re not mincing words here; it’s a relentless surge that’s hard to overlook.

Correlation with Chronic Diseases

Alright, so here’s the chilling part. Chronic diseases—think heart disease, cancer, diabetes—they’ve ascended the ranks to become the primary culprits behind our well-being’s downfall. And here’s the kicker: their rise has been paralleling the upward trend of seed oil consumption. Our bodies are resilient, yes, but there’s a limit before the overwhelming toxicity takes its toll.

Take a glance at these corresponding timelines—and be prepared, it’s staggering.

YearChronic Disease Prevalence
Early 1900sRare cases reported
1960s onwardSignificant increase
TodayEpidemic levels

Auto-correlation does not imply causation, but do you see the alignment? As seed oil consumption climbed, so did the incidence rates of these debilitating conditions.

Mind you, it’s not just about the rise in usage; it’s the substance itself. These oils, after going through an extensive process involving crushing, heating, chemical treatments, and deodorization, end up being highly oxidized. Oxidized oils and our mitochondria? They’re not buddies. If there’s anything that’s clear, it’s that the deteriorated integrity of our cells coincides with skyrocketing seed oil consumption.

Just think about it. The historical figures, the industrialized processes—the hard data—it points to a truth that’s hard to swallow but impossible to ignore. We’re about lifting the veil and giving you the straightforward facts. It’s time to question what we’ve been fed, literally, and consider the long-term effects on our collective health.

"The saying is, it's more important what you don't eat than what you do eat. So keep that in mind."

Coconut Oil and Fat Misconceptions

Debunking Saturated Fat Myths

We’ve been conditioned to believe that all saturated fats are bad, which has led many to lump coconut oil in with this misunderstood category. However, it’s vital to distinguish between processed fats and their natural counterparts. Here, we’ll break down the facts.

Myth 1: Saturated fat causes heart disease.

  • Contrary to what we’ve often heard, saturated fat in its natural state, like in coconut oil, isn’t the heart health villain it’s made out to be.
  • Mainstream guidelines have long recommended avoiding saturated fats to prevent heart-related conditions, yet our ancestors consumed these fats without rampant heart disease.

Myth 2: All fats are created equal.

  • The processing of fats makes a huge difference. Refined oils undergo extraction processes involving high heat and chemicals, making them far from their natural state.
  • Coconut oil, when unrefined, retains its natural qualities without the need for harmful chemical additives.

Myth 3: Saturated fat leads to obesity.

YearObesity Rate (%)Saturated Fat Consumption
1960Approx. 13Higher rates of natural fats
Today39.8Shift to industrial seed oils

The table above illustrates that as natural saturated fat consumption decreased and industrial oils increased, so did obesity rates.

Myth 4: Lowering saturated fat intake improves health.

  • Our cells are built to handle natural fats. They recognize and metabolize these fats efficiently.
  • The inflammatory response from processed seed oils, however, disrupts bodily functions over time, leading to chronic disease.

Clarifying Coconut Oil’s Role:

  • Not all coconut oils are equal. Virgin coconut oil preserves the beneficial aspects of the fat, which isn’t the case with hydrogenated coconut oil.
  • Indigenous populations with diets high in coconut oil show low levels of chronic diseases.

Reminding us that the saturated fats in coconut oil have been wrongly vilified, we reveal the truth about fats and encourage a return to natural, unprocessed options. The data supports a different narrative—one where coconut oil has a place on the “good list,” and it’s the processed, unstable fats that are the true culprits of ill health.

With this information in mind, we invite you to look at fats with a new perspective and make informed decisions about the oils you incorporate into your daily diet.


Anti-Aging Kit

Most powerful combination of proven anti-inflammatory ingredients available
25% Off


Some toxins, like arsenic, cause damage to the electron transport chain quickly. Other toxins, like seed oils, cause damage slowly over time.

Industrial seed oils are made by crushing seeds, using chemicals, heating them up, and then cleaning and changing their smell.

In 1900, only a small amount of added fats came from seed oils. Now, seed oils make up a large part of our diets.

As seed oil consumption has increased, so have diseases like heart disease, cancer, and diabetes. This could mean that seed oils are causing these diseases.

Some people believe that all saturated fats are bad for your heart, make you gain weight, and that reducing them always improves your health. These are not always true.

Virgin coconut oil is natural and healthy. Hydrogenated coconut oil has chemicals added to it and is not as good for you.

Our bodies can easily use natural fats like coconut oil and butter. Processed seed oils are foreign and can cause problems in our bodies.

We can read labels, learn about how oils are made, choose traditional oils like olive and coconut, and remember that less processed oils are usually healthier.

Leave a Comment

Your email address will not be published. Required fields are marked *

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
  • Sold
  • Shipping
Click outside to hide the comparison bar