Additionally, these vegetable oils have to be chemically extracted and processed in unnatural, unhealthy ways (luckily, coconut oil and olive oil can be extracted by pressing).
Canola oil, for example, is processed at high temperatures using hexane (a chemical solvent) and is then bleached, chemically deodorized and dyed yellow. Additionally, these vegetable oils are unstable, becoming easily oxidized. Oxidized, rancid oils are recognized by the body as toxins and are therefore stored in the body’s fat cells versus being metabolized as food.
These oils have even been proven to adversely alter our DNA! Bottom line – vegetable oils are not healthy and not fit for consumption.
The following options are great fats and oils to be used instead:
To be consumed cold or at room temperature (not safe for cooking):
Cod liver oil
Extra virgin olive oil
Fish oil
Flaxseed oil
Macadamia oil
MCT oil
Walnut oil
Safe for cooking (can also be consumed cold or at room temperature):
Avocado oil, refined and cold-pressed
Butter, grass-fed (safe for low to medium heat)
Coconut oil, virgin and cold-pressed
Duck fat
Ghee or clarified butter
Lard, pasture-raised
Tallow, grass-fed