There has been a dramatic rise in the consumption of vegetable oils and vegetable fats extracted from soybean, sunflower, cottonseed, peanut, palm and many other plants or seeds in recent years. The increased production was followed by the belief that vegetable oil is much healthier food compared to animal fats like butter or ghee. Earlier it was much more difficult to extract vegetable oil, but advancement in technology has made the task easy today. When the labels claimed that the vegetable oils are healthy foods which are friendly for your heart, not many have asked for the substantial proof regarding this claim. Recent studies have shown that vegetable oils have quite some harmful effects on our health, of which some can be quite shocking. Here is the list of 7 most harmful effects of vegetable oils.
7. Double Deadly Effect:
Untreated vegetable oils do not have much shelf life, thus they are hydrogenated to increase their shelf life and make them more stable. Hydrogenated oils undergo a huge change in their chemical structure, causing what is known as ‘double deadly effect’ on the human body. On one hand it raises the level of Low-density lipoprotein (LDL), on the other hand in decreases the level of High-density lipoprotein (HDL) which increases the risk of blood clotting inside the blood vessels. High HDL levels are required to keep the heart healthy as well as to decrease the levels of bad cholesterol from our body. The high level of LDL causes blockages of atherosclerosis by accumulating on walls of blood vessels.
6. Increase in Omega-6 fatty acids:
The Omega-3 and Omega-6 fatty acids are not naturally produced by our body. They are essential for our body, so we have to include them in our diet. Our body requires these polyunsaturated fatty acids in proper ratio. The increased consumption of vegetable oils and diet changes has changed the ratio of Omega-3 and Omega-6 as 1:16 where the required ratio is 1:1. The imbalanced ratio of Omega-3 and Omega-6 fatty acids will cause fat build up in cell membranes, causing inflammation which in turn leads to diseases like heart problems, cancer, diabetes and many more.
5. Physiological changes in body:
Vegetable oils contain high amount of Linoleic Acid which has several negative effects on our health. Research has shown that the vegetable oils which are high in Linoleic acid do not burn for energy like other macronutrients and fats. Vegetable oils are sensitive to chemical reactions so instead of undergoing change and burning up, they get stored in the body and slowly get integrated into body cells. Slowly they cause actual physiological change in the human body.
4. Harmful Additives:
Most of the vegetables contain harmful additives due to the chemical processing they undergo before hitting the shelf. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) are the synthetic antioxidants to prevent it from oxidizing and increasing its shelf life. The chemicals are known to increase the risk of cancer, furthermore, they have been linked to kidney damage, infertility, behavioral problems in children and increased levels of cholesterol. The pesticides and chemicals used in growing vegetables enter the body through the oils causing further damage.
3. Genetically Modified Sources:
There is no way to identify whether the vegetable oil has been extracted from genetically modified source or not. So far there has been no law requiring the companies who manufacture the oil or genetically modified food to make the information available to consumers. As corn, canola, soybean and cottonseed are ranked top among the genetically modified vegetables, the oil extracted from them can carry many hidden dangers.
2. Increases cardiovascular diseases:
Though vegetables oils are promoted as being heart friendly, trails conducted have proven this otherwise. The increased levels of Omega-6 fatty acids amplify the risk of death due to heart problems. In addition, vegetable oils contain high amount of saturated fats, which stimulates the liver to increase its production of cholesterol. When the cholesterol production exceeds the need of it in our body, it leads to various heart ailments.
1. Increased risk to Toxins:
Vegetable oils have long –chain fatty acids which are not stable. Remember the stale taste of fried food after a while? What causes the change in taste? When cooked, the fatty acids in vegetable oils become rancid in a short span, even when stored in refrigerators causing the stale taste. The polyunsaturated oils will oxidize faster when they enter the body, due to the favorable temperature of our body, thus causing toxic decomposition in the presence of oxygen and catalysts. Polyunsaturated fatty acids are stored in the body only to be released during stress, fasting or when the person sleeps during night. Vegetable oils are known to damage cognitive thinking, liver, thyroid, kidneys, and heart in particular; and all other parts of the body in general. It is also known to suppress the metabolic rate, apparently by creating hypothyroidism.