Processed Oils of Canola, Corn, Cottonseed, Soybean, Sunflower, Safflower, Grapeseed & Rice Bran cause inflammaging...

Inflammaging is the Inflammation that accelerates the rate at which you age and increasing the likelihood of you developing chronic disease...

Do everything you can to avoid these oils in your food

Canola - Corn - Cottonseed -Soybean - Sunflower - Safflower -Grapeseed - Rice Bran

Do not let anyone convince you these promote health. They do the opposite.

These oils are hidden in food.

Most of those foods are processed or fried foods.

If you go to a restaurant and they cook your food in oil, chances are they are using one of these oils to cook it in.

They do this for 2 reasons

1. The oils are cheap.

2. There is a stigma around saturated fats that we will tackle later in this thread.

Don’t let someone convince you that these processed oils are better for you than saturated fats which occur naturally.

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Those 8 oils consist mostly of PUFAs: Poly unsaturated fatty acids.

PUFAs are unnatural to humans and are highly unstable.

Unlike saturated fats, these fats easily go rancid and oxidize to form free radicals.

Oxidative damage and free radicals are the pinnacle of inflammaging.

Inflammaging is the Inflammation that accelerates the rate at which you age and increasing the likelihood of you developing chronic disease.

Furthermore, these fatty acids have the unique ability to make your fat cells more insulin sensitive.

Insulin sensitivity is good to have in muscle and in your liver, but NOT in your fat cells.

This means every time you spike your insulin via eating calories, you will more easily store those calories as fat in your adipose tissue.

Saturated fats have been vilified by bad science and it’s a complete sham.

You evolved to eat saturated fats.

Do not be afraid of them.

In the context of a species appropriate diet and lifestyle, there is no harm in saturated fats and they are actually health-promoting.

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Further reading

1. Dietary Stearic Acid Leads to a Reduction of Visceral Adipose Tissue in Athymic Nude Mice

2. Effects of diets enriched in linoleic acid and its peroxidation products on brain fatty acids, oxylipins, and aldehydes in mice

3. Increase in Adipose Tissue Linoleic Acid of US Adults in the Last Half Century

4. Beef tallow increases apoptosis and decreases aberrant crypt foci formation relative to soybean oil in rat colon

5. Role of Physiological Levels of 4-Hydroxynonenal on Adipocyte Biology: Implications for Obesity and Metabolic Syndrome

6. Fat and essential fatty acid in mammary carcinogenesis

7. The ‘Displacing Foods of Modern Commerce’ Are the Primary and Proximate Cause of Age-Related Macular Degeneration: A Unifying Singular Hypothesis

8. Medicines and Vegetable Oils as Hidden Causes of Cardiovascular Disease and Diabetes

9. Epidemiological studies in a total highland population, Tukisenta, New Guinea: Cardiovascular disease and relevant clinical, electrocardiographic, radiological and biochemical findings

10. Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau island studies

11. Impact of Carnivory on Human Development and Evolution Revealed by a New Unifying Model of Weaning in Mammals

12. Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques.