What if you bought a brand new car or truck and you immediately filled it with used oil and ethanol-laden gasoline? How soon would you experience major engine malfunctions, and how soon compared to a new car that you gave only the cleanest oil and gas possible? Many people perceive vegetable oils as healthy, but excessive consumption of vegetable oils leads to actual structural changes within our fat stores and within our cell membranes.

How are so many people fooled into ingesting large amounts of processed and pesticide-contaminated oils that kill them slowly? Is it because of the word vegetable or is it because of the term all natural that the “sheeple” (misled and uneducated people) pour in the hydrogenated rapeseed oil and the hexane vapour-laden polyunsaturated “dirty fuel”?

Vegetables are good for you, right? Shouldn’t vegetable oil be good for your organs and your blood? What if it’s cold-pressed!? What’s if it’s “extra virgin”? What if you don’t cook it at high heat? What if you do? These are the pressing questions that have a lot of people confused and running on saturated toxic fat and empty calories.

Fatty acids have taken on a new dimension over the past 75 – 85 years, like never before in the evolution of man and woman. Vegetable oils are being run through processes that lessen the acid, add toxic vapour, kill the nutrients, add in genetically modified (GM) proteins and enzymes, and confuse human cells, often choking them and breaking down their defenses. Some oils actually shut down the mechanism of life in cells, and mitochondria are suffocated to death. This leads to direct physiological changes and contributes to multiple diseases.

Soybean oil, sunflower oil, corn oil, canola oil, cottonseed oil, safflower oil and the list goes on and on and on. They all sound like you might even be eating healthy, but it’s time to wake up and smell the GMOs. Olive oil, if it’s real and cold-pressed, can be good for you, but as soon as you cook it at high heat, you’re in trouble. Grape seed oil is said to tolerate high heat, but you’re about to find out why that doesn’t even matter. Dead food is dead food, and it doesn’t matter how long you cook it or how hot the fryer gets. At that point, all you’re doing is adding to toxicity, not making it “healthy.” Most oils contain very large amounts of biologically active fats called omega-6 polyunsaturated fatty acids, which are quite harmful in excess.

Industrial food oil processing is very scary – take a look

In just 80 years, in the U.S. alone, the consumption of soybean oil has increased one thousand-fold. Using industrial chemicals and highly toxic solvents, most vegetable oils are processed until useless and sold as food. The omega-6 overload messes up the fatty acid composition of the body and basically cripples your immune system. The excess of these fatty acids sits in cell membranes and increases harmful oxidative reactions.

GMOs and processed oils fuel inflammation

Eicosanoids (also spelled icosanoids) are modified fatty acids in your cell membranes that play a crucial role in cellular messaging, immunity and inflammation. Aspirin and ibuprofen inhibit the eicosanoid pathways and artificially reduce inflammation, but all you’re doing is covering up symptoms of a greater plight. Trans fats are like the devil of food, and chronic, systematic inflammation is possibly the number one culprit of all the preventable diseases, including arthritis, cancer and heart disease. If humans could just figure out how to balance their omega-6s and -3s, they could reduce and eliminate inflammation.

How much do you know about grape seed oil production?

Hexane is a hydrocarbon and a significant constituent of gasoline. Hexanes are colourless liquids at room temperature with a gasoline-like odour. They are cheap, non-polar solvents often used in the formulation of glues for shoes, leather products, textile manufacturing, roofing and for cleansing and degreasing. Unfortunately, they are also used to extract cooking oils from seeds such as grape seed. Hexane is chiefly obtained by refining crude oil and is used in laboratories for chemical reactions.

What about canola oil?

Over 90% of canola oil produced in the U.S. is partially hydrogenated and genetically modified. Canola oil can have detrimental effects on your health, and a lot of restaurants and supermarkets are loaded with it, for example in baked items, desserts and salad dressings.

Coconut oil is the King of Healthy Oil

Your refuge in all of this is coconut oil and organic is best. This is the answer to the low-grade oil catastrophe that can cause chronic, collateral damage for years. Escape the madness of low-grade oil being substituted for food. It’s time you put only “premium fuel” in your “machine”!