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Many people consider seed, vegetable and nut oils, as healthy. Unfortunately, the truth is not that simple. Even the mainstream nutrition organizations recommend eating them because of the claim that unsaturated fats are much healthier than saturated fats. However, many studies prove that these oils are not as healthy and nutritious as commonly thought. Moreover – they can cause serious harm. Consuming these fats on a regular basis is leading to physiological changes within our bodies and contributing to multiple diseases.
Most vegetable and nut oils contain very high ratios of omega-6 fatty acids to omega-3s. Omega-6 fatty acids are highly inflammatory, and people already get a huge amount of them from other food they’re ingesting. Omega-6 are also competitive for all the enzymes necessary to break all the other fats in your system.
With high amounts of omega-6s in your body, you become prone to a prolonged inflammation (short-term inflammation, this induced by exercising, for example, is beneficial due to forcing your body to start repairing processes). You’re also hinder your body’s ability to convert all the fatty acids from the raw materials that are available at the moment. By reducing most vegetable and nut oils consumption and choosing better alternatives, you will significantly limit the problems.
Scientists, doctors, and nutritionists have been advising to replace saturated fats with polyunsaturated fats. The practice did bring down cholesterol, which was considered the main reason for many diseases (and still is by many). Although heart diseases, obesity, and metabolic disorders skyrocketed.
Americans are consuming an extremely high amount of the polyunsaturated fat – linoleic acid (LA), and that intake is the leading cause of disease. While linoleic acid is unavoidable and safe in small amounts, the excess causes metabolic damage and fat gain.
A high content of LA in the body is strongly associated with damaged metabolic health.
Increasing amounts of LA impairs insulin sensitivity and plays a role in the metabolic disorder, diabetes, and obesity. The exact mechanism of this process isn’t known, but it is predicted that it has something to do with adversely changing gene expression.
Moreover, there is some evidence showing that oxidized LA can interfere with the process of fat metabolism.
To reverse the adverse effects of consuming vegetable, nut, and seeds oils that already happened in the body, and to decrease the levels of Linoleic Acid that built up throughout years of eating it, it is advised to avoid most these oils. Research shows that it will take a year or two for the percentage of LA percentage of body fat to drop by half. If that is a problem for somebody – at least restricting consumption of these oils and reduce the frequency of using them would be beneficial.
It is worth to mention that pork and chicken fat may contain some amount of LA as well (but still less than previously mentioned oils). It is highly dependent on the way animals were fed.
Data show that a high polyunsaturated fat diet including LA can improve cholesterol levels. While it is true that high consumption of these fats can improve your cholesterol levels, it will also increase the risk of a variety of diseases.
MCTs bypass many of the usual mechanisms for fatty acid absorption. Most fats can take up to two or three hours before they’ll cause a spike in free fatty acids (FFA) available in your body for energy, but MCTs can pass into your system directly.
There’s no rate limit. MCTs at the moment of entering your system – fuel your cells better. Additionally, the bypassing of this channel makes it nearly impossible for your body to go into rhabdomyolysis—a breaking down of damaged muscle tissue. Over the long term, if you’re doing everything else right, MCT consumption should accelerate your fat loss results.
Coconut oil is composed of approximately 66 percent medium-chain triglycerides, so you can use it to fuel your body with them with good results. However, the best solution would be using an MCT oil supplement which will have a higher concentration of these triglycerides.
Coconut oil is fantastic for frying fatty foods though. Because of its properties, it replaces some of the fat from the food you cook with this from coconut oil – preferable for people with an active lifestyle.
It’s important to note that olive oil and avocado oil are higher in monounsaturated fat. Neither an omega-3 nor an omega-6. It’s an omega-9. This oil is good in small quantities because it helps cell membranes to function more efficiently. However, it’s also the easiest fat to be stored in fat cells and the hardest one to get back out.
Flax oil is completely useless. Even though it contains omega-3 fatty acids (crucial to supplement for most people in modern society), they’re not in the conveniently for usage by body form. Alpha-linolenic acid (the form of omega 3 in flax oil) needs to be converted to be used by an organism, but because of people having so many other fats using all of the same enzymes, very little of this conversion happens.
Coconut butter contains a fatty acid called stearic acid – the saturated counterpart, to what’s in olive oil. Bacon is also high in stearic acid. It is excellent for cell membranes because it provides the rigid structure that prevents cells from collapsing.
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