I've done some research today on veggie oils. The concerns about polyunsaturated oils, which for decades were touted as most healthy, seem to have some basis. Concerns about the higher reactivity of the multiple (poly) unsaturated (double) bonds between carbon atoms in the fatty acid chains that make up the triglyceride fat molecules seem valid.
However, olive oil has far fewer such concerns because it has far fewer unsaturated molecules. So it is more stable in storage, as well as in the body after consumption. The most interesting part is the claimed rise of heart disease and other problems after polyunsaturated vegetable oils were made far more economical with manufacturing advancements.
Even more interesting is how now the advantages of saturated fats - such as most animal fats, butter, etc, have health benefits since they are far less reactive once consumed and incorporated into the body. That is, less liable to form toxic substance once part of mitochondria and other elements inside the body.
One problem I have is the primary reference I found is from a lay person, not a scientist. It makes a lot of sense but I'd like to see more scientific studies before making any changes here. As it is, I stopped using most vegetable oils a while ago, save for extra virgin olive oil, which is said to be far safer than oils such a canola or corn.
Another problem is that I studied nutrition in university in the early 70's, and got my bachelor's degree in biochemistry. At that time veggie oils were like angels, and animal fats like villains. How times change, and it may just go to show that science is dynamic and not as static as one might believe.
The most interesting aspect is the recounting of the history of heart disease. Before the advent of polyunsaturated vegetable oils on the market, supposedly most fats humans consumed in America were animal fats, which either are mono-unsaturated or fully saturated. And the incidence of heart disease was supposedly lower than it is today. Of course, other advances in nutrition and medical care are not taken into account in some of these arguments.
Anyway, I'll continue to research this and get back to the forum.
However, olive oil has far fewer such concerns because it has far fewer unsaturated molecules. So it is more stable in storage, as well as in the body after consumption. The most interesting part is the claimed rise of heart disease and other problems after polyunsaturated vegetable oils were made far more economical with manufacturing advancements.
Even more interesting is how now the advantages of saturated fats - such as most animal fats, butter, etc, have health benefits since they are far less reactive once consumed and incorporated into the body. That is, less liable to form toxic substance once part of mitochondria and other elements inside the body.
One problem I have is the primary reference I found is from a lay person, not a scientist. It makes a lot of sense but I'd like to see more scientific studies before making any changes here. As it is, I stopped using most vegetable oils a while ago, save for extra virgin olive oil, which is said to be far safer than oils such a canola or corn.
Another problem is that I studied nutrition in university in the early 70's, and got my bachelor's degree in biochemistry. At that time veggie oils were like angels, and animal fats like villains. How times change, and it may just go to show that science is dynamic and not as static as one might believe.
The most interesting aspect is the recounting of the history of heart disease. Before the advent of polyunsaturated vegetable oils on the market, supposedly most fats humans consumed in America were animal fats, which either are mono-unsaturated or fully saturated. And the incidence of heart disease was supposedly lower than it is today. Of course, other advances in nutrition and medical care are not taken into account in some of these arguments.
Anyway, I'll continue to research this and get back to the forum.
