The Clean Living Project Episode 18 - Seed Oils

Seed oils are in just about every conventional food item on the market these days. Sold to us as “vegetable oil” and “heart healthy” we were lead to believe we were doing something good for our families. Turns out they may be to blame for the obesity epidemic we have in this country, as well as one of the leading contributors to heart disease and stroke.

So why have they been pushed on us by “experts” who are supposed to be looking out for our health?

This story is a major red pill. And guaranteed it’s going to change the way you read labels.

1. From Factory to Foo
Truth About Seed Oi

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2. HISTORY OF SEED OILS

In the early 20th century, “vegetable oils,” originally known as
seed oils, transitioned from industrial use to food consumption.
Prior to this, approx. 0% of the"American diet consisted of these
types of oils. Animal fat was the main source of dietary fat:
‘ Today, the average American is consuming up to 32% (over 700
calories) of their total calories from vegetable. (seed) oils.

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4. PROCTOR & GAMBLE

In the early 1900s, 2 soap makers named William Procter & James
Gamble changed the game on seed oils. Historically, they made
their soap from rendered pork fat. The discovery of petroleum oil
as an alternative fuel source for lighting lamps displaced the
traditional use of cottonseed oil for this purpose, now classifying
the oil as a useless “toxic waste.” As a result, cottonseed oil
became widely available and very inexpensive, leading P&G to
recognize an opportunity to repurpose this surplus oil, beginning
with innovating a new type of soap made from seed oils.

Soon after, they learned the oil could be chemically altered via a
process called “hydrogenation” to turn it into a solid cooking fat
that resembled lard.

5. CRISCO

In 1908 P&G filed for 2 patents on this hydrogenated oil, and in
1911, they came out with the very first hydrogenated oil “food”
product: Crisco.

The low cost and strategic marketing of seed oils, combined
with endorsements from organizations like the American Heart
Association, contributed to their popularity in American
kitchens.

Despite being unprecedented in human history, seed oils
became staples in the American diet, leading to significant
shifts in dietary patterns and subsequent health implications.

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7. The 1961 AHA advice to limit saturated fat is arguably the single-most influential
nutrition policy ever published, as it came to be adopted first by the U.S.

government, as official policy for all Americans, in 1980, and then by governments
around the world as well as the World Health Organization. It is worth noting that
the AHA had a significant conflict of interest, since in 1948, it had received $1.7
million, or about $20 million in today's dollars, from Procter & Gamble (P&G), the
makers of Crisco oil [2]. This donation was transformative for the AHA, propelling
what was a small group into a national organization; the P&G funds were the ‘bang
of big bucks’ that ‘launched’ the group, according to the organization's own official
history [7]. Vegetable oils such as Crisco have reaped the benefits of this
recommendation ever since, as Americans increased their consumption of these oils
by nearly 90% from 1970 to 2014 [8].

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r= WHAT ARE “VEGETABLE OILS” MADE OF?
Seed, grain and bean oils were given the name “vegetable oil” for a

marketing reasons, as it sounds healthier than seed oil grain oil
or bean oil.

_ Most “vegetable oils” in the U.S. are actually mostly made from:

+ Soybeans

¢ Corn

+ Rapeseed (Canola)
¢ Sunflower

+ Safflower

+ Cottonseed

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HOW ARE SEED OILS MADE?

y + Seeds are heated to extremely high temps to soften the seed making
A extraction easier, yielding a higher quantity. Heating causes the
f unsaturated fatty acids in the seeds to oxidize, creating byproducts
/ that are harmful to human and animal health.
1 + Seeds are then processed with a petroleum-based solvent, commonly
a. hexane (a known neurotoxin), which also maximizes the amount of oil
extracted from the seeds.

+ Because seed oils have a rancid smell when extracted, industrial seed
oil manufacturers use chemicals to deodorize the oil. This
deodorization process produces trans fats.

+ More chemicals (bleaching agents and/or color stabilizers) are then
added to improve the color of the industrial seed oils.

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Ancel Keys' Diet-Heart Hypothesis

In the mid 1950s Ancel Keys' Diet-Heart Hypothesis proposed a link
between dietary saturated fat and cholesterol intake and the risk of heart
disease. He suggested that consuming high amounts of saturated fat and
cholesterol led to increased levels of cholesterol in the blood, which in turn
contributed to the development of heart disease.

This hypothesis gained significant traction and influenced dietary
guidelines and public health recommendations in the United States. As a
result, there was a widespread push to reduce consumption of saturated
fats and cholesterol, leading to a shift towards low-fat diets and the
promotion of alternatives such as polyunsaturated vegetable oils.

lt was later discovered that in his famous Seven Countries Study, Keys
omitted data from (15) countries that did not support his hypothesis.

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13. Prevalence of Obesity Among U.S. Adults Aged 20-74

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Obese 1960-1962 1971-1974 1976-1980 1988-1994 1999-2000 2001-2002 2003-2004 2005-5006 2007-2008 2009-2010 Projected 2030

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14. Since 1960, the prevalence of adult obesity in the United States has
nearly tripled, from 13% in 1960-1962 to 36% during 2009-2010 (1,2).
Since 1970, the prevalence of obesity has more than tripled among
children, from 5% in 1971-1974 (3) to 17% in 2009-2010 (4,5). Nov 22, 2013

Co Centers for Disease Control and Prevention (. gov)

https://www.cdc.gov > mmwr » preview > mmwrhtm!

Obesity — United States, 1999-2010

15. CDC “Disease of the Heart” Age-Adjusted Death
vs. PUFA Consumption

— Age-Adjusted Death Rato. — Total PUFAS g/d
— — Linear Trend (Age-Adjusted Death Rate) — — Linear Trend (Total PUFAS g/d)

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FATTY ACIDS

There are 3 types of fatty acids: Saturated Fatty Acids,
Monounsaturated Fatty Acids, and Polyunsaturated Fatty Acids (PUFAs).

Humans can synthesize all fatty acids utilized by the body except for
the two essential PUFAs, linoleic acid (LA) and alpha-linolenic acid
(ALA). Major dietary sources for these two essential PUFAs are seed oils
and other plant oils like corn and soy.

PUFA get stored in your body, your body can interconvert saturated and
monounsaturated fats, but we can’t get rid of poly unsaturated fats
through any sort of enzymatic process.

Some studies have estimated that the half-life of fat stores is around

400-600 days, which means that it could take up to 2-3 years to
gradually reduce the number of PUFAs in the body.

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OMEGAS

Seed oils can contain both omega-3 and omega-6 fatty acids, but the specific
composition depends on the type of seed oil. Here are some examples:

+ Omega-3 Seed Oils: Certain seed oils are rich in omega-3 fatty acids.
Flaxseed oil, hempseed oil, and chia seed oil are particularly high in
alpha-linolenic acid (ALA), which is an omega-3 fatty acid.

+ Omega- Seed Oils: Many seed oils are predominantly rich in omega-6
fatty acids. Examples include soybean oil, corn oil, sunflower oil,
safflower oil, and sesame oil. These oils are high in linoleic acid (LA),
which is an omega-6 fatty acid.

While both omega-3 and omega-6 fatty acids are essential for health, it's
important to maintain a balanced ratio between them in the diet. In many
Western diets, the intake of omega-6 fatty acids tends to be higher than
omega-3 fatty acids, which can lead to an imbalance associated with
inflammation and certain health risks. Therefore, incorporating sources of
omegaz33 fatty acids, such as fatty fish or flaxseed oil, can help rebalance this
ratio and promote overall health.

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19. Over the last few decades, extreme qualitative nutritional changes have taken place with increased levels of
fatty acid consumption [4]. Today, industrialised societies are characterised by an increase in saturated fat,
omega 6 PUFA, and trans fatty acid intake, as well as an overall decrease in omega-3 PUFA intake [5].

Fatty acids now represent 28-42% of total energy consumed by European populations [4, 6], whereas, in
ancestral nutrition, fatty acid consumption was only approximately 20-30% of total energy [4, 7, 8]. As a

result of the increased consumption of LA-rich vegetable oils associated with the Western diet, n-6 PUFA.
consumption has become progressively much higher than that of n-3 PUFA [9]. Optimal dietary intakes of

the n-6 : n-3 ratio should be around 1-4: 1. However, according to the nutritional changes described above

in the Western diet, this ratio has now increased to be within the range of 10: 1 to 20: 1 [4]. In parallel,

there are coinciding increases in the incidence of diseases involving inflammatory processes such as
cardiovascular disease, obesity, IBD, rheumatoid arthritis, and cancer. Neurodegenerative and psychiatric
illnesses such as AD and depression are other examples [10]. A study carried out by Hassan and Hanachi,
involving 984 Iranian women, suggested that a good dietary pattern rich in fruits, legumes, vegetables,

cereals, and fish, rich in n-3 PUFA, can decrease the likelihood of developing the Metabolic Syndrome

[11]. Another study performed in France, involving 912 men, concluded that a low consumption of fish rich

in n-3 PUFA is associated with a higher probability of developing the Metabolic Syndrome [12]. Thus,

high intake of n-6 PUFA, along with low intakes of n-3 PUFA, shifts the physiological state to one that is
proinflammatory and prothrombotic with increases in vasospasm, vasoconstriction, and blood viscosity and!
the development of diseases associated with these conditions. ARAN

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Source: National Library of Medicine - “Health Implications of High Dietary Omego-6 Polyunsaturated Fatty Acide” 7

20. Jones

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OMEGA 6 IN MEAT AND DAIRY

While animal fats and dairy products contain some omega-6 fatty
acids, it's not typically considered a significant source compared to
other foods like vegetable oils, nuts, and seeds.

Meats and dairy products from animals raised on grain-based diets
tend to be higher in omega-6 compared to those from grass-fed or
pasture-raised animals.

Poultry (like chicken and turkey) and pork, may contain higher levels Ca

of omega-6 fatty acids compared to other types of meat, such as he
beef or lamb. This is because poultry and pork are typically fed diets
higher in grains and seeds.

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INBALANCE IN OMEGA-3 vs OMEGA-6

Omega-6 fatty acids are precursors to pro-inflammatory
molecules, while omega-3 fatty acids have anti-inflammatory
properties. A high intake of omega-6s relative to omega-3s can
promote inflammation in the body, which is linked to the
development and progression of chronic inflammatory diseases
such as arthritis, inflammatory bowel disease, cardiovascular
disease, hypertension, immune dysfunction - increasing
susceptibility to infections and autoimmune disease, metabolic
disorders such as obesity, insulin resistance and type 2 diabetes,
neurological disorders such as depression, anxiety, and
neurodegenerative diseases like Alzheimer's disease.

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22. “BAD CHOLESTEROL”

Low-density lipoprotien or LDL is a type of cholesterol-carrying
particle in the blood. LDL is often referred to as "bad cholesterol"
because high levels of LDL in the blood are associated with an
increased risk of heart disease. LDL particles transport
cholesterol and other lipids from the liver to cells throughout the
body. However, when there is an excess of LDL particles or if they
become oxidized, they can contribute to the buildup of plaque in
the arteries, a condition known as atherosclerosis. This buildup
narrows the arteries and can eventually lead to heart attacks or
strokes.

23. BE (it
SEED OILS AND THEIR EFFECT ON CARDIOVASCULAR DISEASE

Early trials on increased seed oil consumption showed decreased LDL
cholesterol levels, but didn't improve disease or mortality rates. Current
science reveals that while omega- fats lower LDL cholesterol, they may
increase cardiovascular disease risk due to their role in LDL oxidation.
LDL oxidation, particularly of linoleic acid in LDL particles, contributes

significantly to heart disease. Oxidized LDL, or oxLDL, leads to
inflammation, damaging arterials walls and promoting plaque
formation in arteries. High seed oil consumption increases LDL's
susceptibility to oxidation. Avoiding high linoleic acid seed oils and
smoking can reduce levels of oxidized linoleic acid in LDL particles.
Oxidation of linoleic acid by seed oil processing and cooking methods,
as well as smoking, are 2 major factors in cardiovascular disease.

24. DETOXING FROM SEED OILS

+ Read Labels: Seed oils can be found in things you least expect, from “healthy”
salad dressings, peanut butter, bread and baked goods, to processed meats and
milk substitutes. And eat fewer packaged and boxed foods.

+ Cook With: butter, ghee, EVOO, coconut oil, animal fats, and avocado oil

+ Vitamin E: Vitamin E displaces PUFAs and helps prevent against oxidation

+ Antioxidants: Antioxidants scavenge free-radicals and prevent against oxidative
stress. (berries, oranges, cherries, green leafy veggies, kidney beans, dark chocolate,
green tea, vitamin C, NAC, CoQI0, selenium, turmeric, cloves; oregano)

+ Omega-3: Omega-3 fatty acids help balance and excess of Omega-6 and help
reduce inflammation (fatty fish, flaxseeds, chia seeds, walnuts, and hemp seeds)

+ Cook at Home: Most restaurants, particularly fast food restaurants, use seed oils for
cooking. Buy a deep frier and make french fries at home with beef tallow.

+ Buy Better Meat and Dairy: Look for labels that say free range or indicate animals
were fed a grain-free diet.

+ Make Your Own Mayo: Most store bought mayo and salad dressings contain
seed oils.