For years, we’ve been told that “vegetable oils” are the healthier choice when it comes to cooking, baking and drizzling.
But new research shows that America’s most “popular” oil – soybean oil – actually changes over 900 genes in your brain and promotes degenerative disease.
For more on cooking oil...
99% Of Cooking Oil Has Toxins In It
Researchers have tested these toxins and found them to cause a whole bunch of nasty side-effects like obesity, diabetes, and heart disease...
See, natural oil is just like any other fresh food. Over long periods of time, light and oxygen break the oil down, and the oil starts going bad.
So food producers chemically strip away all the healthy vitamins and nutrients from the oil so it becomes “stable”. Then it can last for AGES on the shelf.
Trouble is...
The process is so destructive it turns 1% of the oil molecules TOXIC!
Now, 1% might not sound like a lot...
But when you consider how much oil you eat over the course of a year, it adds up fast.
So what’s this all about?
Well, our good friend John Cawrse has uncovered some “troubling” facts about cooking oil after a chance encounter with an artisan oil maker from New Zealand.
You’ve heard about how vegetable oil doesn’t have any “bad fats” in it. You may have also heard how nut and seed oils are full of “good fats”. And how all EVOO is “healthy for you”.
But are any of these “facts” true?
To Your Health,
Healing Gourmet
P.S. For your best health, choose natural, ancestral fats including grass-fed butter and ghee, tallow, and duck fat. For cooking, we like to use the natural, healthy alternative - avocado oil. Like the one you can find here...
