Alicia Mackey Huber explains why soybean, sunflower, and canola oils damage your cells and what to use instead: grass-fed butter, ghee, beef tallow, coconut oil, and palm oil. The focus is how these fats affect your cell membranes and oxidative stress.
The three worst oils you could eat and what to use instead. You are what you eat. Your cell membranes are made up of the fats that you eat. You want cell membranes to let good things in and keep bad things out. When you eat omega 6 seed oils that are present in most things, your cell membranes stop working. Here are three of the worst oils. Soybean oil, sunflower oil and canola oil. They're on almost all packaged in processed foods, restaurant foods, french fries, salad dressing and they are bad for you. Those oils are highly unstable and they cause you to have UN cell membranes that make extra oxidative stressors. Omega 6s are pro inflammatory and that reactive oxygen species they make can damage your mitochondrial DNA. What do you do instead? Well cook with stable oils like grass fed butter, ghee, beef tallow, coconut oil, even palm oil. These are healthier oils that are stable. They give you healthier cell membranes and less oxidative damage. What oil do you use when you cook? I'd love to know.
