Harmful Food Oils

January 6, 2009

Any ingredient that has the word “partially” or “partially hydrogenated” in it can basically be considered toxic for healthy bodies. Often marketed as “trans-fats”, these types of oils, including partially hydrogenated palm oil and partially hydrogenated soybean oil, are usually found in many “man-made” processed foods, such as cookies, crackers, margarine, and salad dressings. These oils are chemically altered to prevent them from going rancid, thus extending their shelf life, resulting in cheaper prices for consumers and increased profits for food manufacturers. Be aware that tropical oils such as palm oil, coconut oil, grapeseed oil, and cottonseed oil may also be hydrogenated as well, and therefore, unhealthy food choices.

According to the book, Conscious Health, by Ron Garner, the process of hydrogenation destroys the enzymes, nutrients, and vitamins present in natural oils. Hydrogenated oils have been strongly linked to cardiovascular disease, diabetes, and other serious health problems¹by lowering the body’s good cholesterol (HDL) and increasing its bad cholesterol (LDL).

For the conscientious athlete, it is much wiser and healthier to shop where natural, unprocessed foods are readily available, in places such as Whole Foods or Trader Joe’s, health food stores, and local farm markets. If you must shop at a conventional food store, pay close attention to the labels and look for organic or minimally processed foods without hydrogenated oils. Making healthier food choices today will benefit your healthy body tomorrow.

Harmful Food Oils

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