Do you still cook with vegetable oil?
We don’t blame you.
After all, it’s plastered across supermarket labels, restaurant menus, and even health websites as the “heart-healthy” choice.
In fact, the vegetable oil market is booming. Global consumption has steadily increased over the past decade and continues to rise year
after year.
But here’s what most people don’t know…
These so-called “healthy” oils are chemically unstable, genetically incompatible, and dangerously pro-inflammatory.
And despite the name, vegetable oils aren’t made from broccoli or spinach. They’re industrial seed oils, highly processed extracts from soybeans, corn, cottonseed, rapeseed, and safflower.
Even olive oil, often praised for its heart-health benefits, isn’t always what it seems. Many
bottles on store shelves are already rancid or worse, mixed with cheap vegetable oils.
Learn the 3 things to look for when purchasing olive oil.
Why Vegetable Oils Are a Health Hazard
Vegetable oils are mostly polyunsaturated fatty acids (PUFAs) and that’s THE problem.
To keep it simple: fats are made of chains of
carbon atoms. Some of these chains are “saturated” with hydrogen, meaning every spot is filled and stable. Others have weak spots called “double bonds,” where things can go wrong.
Saturated fats (like butter or coconut oil) have no weak spots, their structure is full and stable. This makes them safe to cook with, even at high heat.
Monounsaturated fats (like olive oil) have just one weak spot, still fairly stable.
Polyunsaturated fats (like in vegetable oils) have many weak spots. When heated, they break down easily, forming toxic compounds like free radicals. These are linked to aging,
inflammation, and disease.
But the problems don’t stop there…
Most vegetable oils are loaded with omega-6 fatty acids, especially linoleic acid, a type of PUFA that has flooded the modern diet.
Here’s the problem:
Humans evolved eating small amounts of omega-6 and omega-3 fats in a 1:2 ratio, more omega-3s from fish, wild meats, and foraged plants.
Today? That ratio has flipped and exploded.
Thanks to processed foods and vegetable oils, most people now consume 20 to 50 times more omega-6 than omega-3.
This extreme imbalance triggers chronic inflammation and disrupts nearly every major system in your body, from your metabolism to your hormones
to your immune response.
So while vegetable oils are marketed as “heart-healthy,” they are anything but.
In reality, they may be one of the most damaging ingredients in your kitchen.
It’s time to stop trusting the label and start choosing fats your body actually thrives on.
Swap out seed oils for stable, nourishing options like grass-fed butter, ghee, coconut oil, olive oil, and omega-3-rich foods like wild salmon and pasture-raised eggs. These traditional fats support your metabolism, hormones, and
long-term health far better than anything refined in a factory.
The 1 olive oil you NEED to know about in 2025
Oil and vinegar are often hailed as “liquid gold.”
After all, each one contains a
powerful fat-burning compound known to help excess weight melt away.
(I mean, there’s a reason folks in the Mediterranean are among the healthiest on the planet — they drench everything in oil and vinegar!)
But before you reach for that bottle of olive oil in your kitchen, there’s something you need to know.
A brief video has recently gone viral, exposing the truth about olive oil.
(It even reveals 1 specific type of olive oil with up to 30 times the youth-boosting polyphenols of ordinary options.)
Whether you’re using olive oil to enhance your well-being or just to elevate your cooking, this is information you can’t afford to miss.
To Your
Health,
Healing Gourmet
