Why you should not use Vegetable Oils

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What Are Vegetable Oils?

Vegetable oils are usually manufactured from genetically modified crops that have in all likelihood been heavily treated with pesticides. The manufacturing process involves many steps such as chemical extraction, bleaching and deodorizing. These oils are therefore highly processed.  Take a look at this video.


If the vegetable oil is to be further processed into shortening or margarine, it undergoes an additional process called hydrogenation to make it solid at cold temperatures. During this process of hydrogenation, trans fats are created. These are very bad for health. Vegetable oils contain a very high concentration of Omega 6 fatty acids and polyunsaturated fats and these cause an imbalance of these oils in the body. 

Olive oil, avocado oil, nut oil, butter, ghee and coconut oil are considered better fat options because they go through minimal processing. They can be simply obtained with a cold-press, a process so simple that you can even do yourself at home without special equipment.

Oils and Fats to Avoid

The following vegetable Oils and their fats should be avoided completely.

  • Canola Oil
  • Corn Oil
  • Soybean Oil
  • Vegetable oil
  • Peanut Oil
  • Sunflower Oil
  • Safflower Oil
  • Cottonseed Oil
  • Grapeseed Oil
  • Margarine
  • Shortening



Oils and Fats to Use

Some oils are not suitable for high heat cooking since its high monounsaturated fat content makes it susceptible to oxidation at high temperatures.

Oils suitable for non-heat cooking

Olive Oil

High in monounsaturated fats and low in polyunsaturated fats, olive oil is a great oil for salad dressings, homemade mayo, and cold recipes. It should not be used for cooking.


Avocado Oil

A good source of monounsaturated fats and great on salads or in guacamole. Avocado oil can be used in salad dressings.

Macadamia Nut Oil

It is great in salad dressings or mayo. It has a lot of monounsaturated fats and low levels of polyunsaturated fats.


Oils suitable for high heat cooking

Coconut Oil

Filled with Medium Chain Fatty Acids and Lauric Acid, coconut oil is an all star of the saturated fats. Since the fat composition in cells in the body is largely saturated fat, it is important to get enough of it from healthy sources. Coconut oil does not oxidize easily at high temperatures or go rancid easily, making it a good choice for cooking and baking. It also makes a great natural moisturizer and can be substituted for butter.



This one food is usually the one people are happiest to start using again. Butter tastes delicious, and pastured grassfed butter is an excellent source of fat soluble vitamins, healthy saturated fat and other nutrients.

Palm Oil

It has a high saturated fat content and is also heat stable. Palm oil production often encroaches on the natural habitat of some endangered animals, though sustainable versions can be found.




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