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Processed To Death – Get These Cooking Oils Out of Your Pantry STAT!

Whenever I see the chefs on Food Network using canola oil I want to scream at the TV… and I have to admit, I sometimes do.

That’s because for years I was misled into thinking that canola oil was healthy and would buy quarts of it. I recently received an email newsletter from “CanolaInfo.org” with their “Top 10 Pantry Essentials” for a healthy 2015, and of course canola oil was at the top of their list. The canola industry is doing an amazing job marketing canola oil as “heart healthy” and “natural”, but it’s a total sham. I feel the same way about corn oil and recent commercials proclaiming that it’s healthier than olive oil. We’re being persuaded to believe these oils are healthy, thanks in part to the work of the Canola Council, the Corn Refiners Association, and their own (industry funded) research. In reality, these popular oils have been mass marketed as “healthy” largely based on biased research, and after you hear the truth you will avoid them like the plague. Here’s why:

They Are Processed to Death…

Most cooking oils go through an insane amount of processing with chemical solvents, steamers, neutralizers, de-waxers, bleach and deodorizers before they end up in the bottle. If you watch this video on the modern canola oil making process, and you’ll see exactly what I mean.

What they don’t tell you in this video is that the “solvent” that is most often used to extract the oil is the neurotoxin hexane – and as you can see it’s literally bathed in it. Hexane is a cheap byproduct from gasoline production, that’s a serious occupational hazard and toxic air pollutant. It’s been shown that some hexane residue can remain in the oil, and the FDA doesn’t require food manufacturers to test for residues. Residue tests done by the Cornucopia Institute in 2009 found hexane residues in soybean oil. So, we very well could be eating this chemical everytime we cook with hexane-extracted oils. Almost all toxicology research focuses on the industrial use and inhalation of hexane, so no one knows exactly how dangerous eating it is – but it surely isn’t healthy.

Cooking oils-2

What about “Expeller Pressed” oil?

This means that the oil was mechanically extracted with a screw press. This traditional way of making oil is much healthier than using hexane – but the big oil manufacturers don’t like this method because it’s less effective (less oil is made) and it’s more expensive. So, it’s used less often. The expeller pressing process can cause a lot of heat that can make the oil go rancid, so some companies take it step farther and cold press their oils at temps of no more than 80°F to 120°F, which is labor intensive but produces the best oils. Beware that although the term “cold pressed” is regulated in Europe, it’s not very well regulated in the U.S. and cold pressed oils could technically be made at high temperatures – so I don’t take this term on a label at face value.  

Cooking Oils To Avoid:

Slide4

  • Canola OilTo better understand this oil, it helps to know where it comes from. Canola oil is extracted from rapeseed plants, that have been bred to have lower levels of toxic erucic acid. Before it was bred this way, it was called Rapeseed Oil and used for industrial purposes because the erucic acid in it caused heart damage in animal studies. It got the fancy new name “canola”, but it still contains trace amounts of erucic acid (up to 2%, which they consider “safe”). In 1995 they also began genetically engineering (GMO) rapeseed to be resistant to herbicides, and now almost all canola crops in North America are GMO. Canola oil consumption has been linked to vitamin E deficiency and a shortened life span in animal studies. Research has also found some trans fats in canola oil, which were created during the heavy processing that it goes through. These trans fats are not labeled. This is ironic because trans fats are the opposite of heart healthy! According to the Weston A. Price Foundation:

“Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming–all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids…research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil… they are not listed on the label”.

Mazola and Crisco brands both admit to using GMOs and hexane extraction in their processing. Wesson oil never responded to our inquiries about hexane, however they confirmed that GMO canola is used. Note: Spectrum Organics brand does not use hexane to process their canola oil, and as with any organic oil, it’s non-GMO. However, I don’t consider canola a healthy oil and would choose another type of oil instead.

  • Cottonseed Oil I consider this the worst oil of all. It’s a byproduct of the cotton crop that’s inundated with pesticides and chemicals because it’s regulated as a textile crop – not food! Cotton farming also may be killing India’s farmers, as harsh pesticides sicken them and thousands more have committed suicide – many after the costly GMO seeds they used failed (sources 1, 2, 3). Being of my Indian descent, I am saddened and infuriated by this unspeakable tragedy on a scale that is hard to express. There is nothing more insidious and despicable than an industry that preys upon the health, safety, and lives of innocent victims. Cottonseed oil does not belong in our food supply and should be strictly avoided. Thankfully, most cooking oils in the grocery store no longer contain cottonseed oil, and this ingredient is mostly relegated to the processed food aisle. Cottonseed is widely being replaced in cooking oils with another oil that I avoid: soybean oil. 
  • Soybean Oil Most products that just say “Vegetable Oil” are made from soybeans. It’s so common in processed foods that up to 20% of calories in the typical American diet is thought to come from soybean oil. Soybean oil is high in omega-6 fatty acids, and our bodies need this type of fatty acid, but today people are getting too much of it through processed foods – up to 20 times more than required, according to some estimates. The overabundance of omega-6 fatty acids increases the risk of inflammation, cardiovascular disease, cancer, and autoimmune diseases. Soybean oil is also typically made from GMOs, as 94% of U.S. soybean crops are genetically modified. A recent survey showed that most Americans use “Wesson Vegetable Oil”, which is now made from soybeans (previously cottonseed). When we contacted Wesson, they confirmed they use GMOs in their oils (soybean, corn, canola). Wesson brand is owned by Conagra Foods, which has donated over $2.6 million dollars to fight GMO labeling laws in the U.S., so everytime you buy their products you help fund these anti-labeling campaigns. Smart Balance cooking oil is a soybean oil blended with canola and olive oils. Smart Balance told us, “we plan to transition our full product line to non-GMO including our Smart Balance Oil. At this time our oil is not expeller pressed and does contain GMOs.” and “We do not know if hexane specifically is used, but do know it is a chemical process”. When we pushed Smart Balance to confirm whether they use hexane, their only response was that it “is processed using conventional methods”. Other cooking oils that are often extracted with hexane and are high in omega-6 fatty acids include sunflower and safflower
  • Corn Oil Have you seen Mazola’s latest marketing campaign touting that corn oil lowers cholesterol better than olive oil? Would it affect your opinion if I told you that Mazola’s parent company (ACH Food Companies) partially funded a study that they base this claim on? It definitely affects my opinion. The truth that they don’t mention in their commercials is that corn oil is highly refined, hexane-extracted from GMO corn, and loaded with omega-6 polyunsaturated fatty acids that are unstable when exposed to heat. This instability causes oxidation, a process that generates free radicals. Free radicals are renegade molecules in the body that damage cells, triggering a host of diseases from liver damage to cancer. We contacted Mazola and they confirmed that their cooking oils are made from GMOs (corn, soybean, canola) and that they use hexane extraction for all oils, except for their olive oils.

Cooking Oils To Avoid

The Only Cooking Oils In My Kitchen:

I cook with a variety of oils, depending on what I’m cooking. Only some oils are stable when exposed to heat, so I choose those oils for sautéing and stir frying, and the others work great for cold items like salad dressing. I generally look for unrefined, expeller pressed organic oils, and verify cold-pressed claims by contacting the company directly, only buying from those I trust. GMOs and hexane extraction are prohibited in organic oil production, so you can avoid those simply by choosing organic oils. 

Coconut Oil Coconut oil is almost completely saturated fat, but don’t let that scare you. That’s because the tropical saturated fat in coconut oil is made up of medium-chain triglycerides (MCT), which have been shown to actually reduce cholesterol and obesity (sources: 1, 2, 3, 4). Nutiva’s virgin oil is organic, expeller cold-pressed, unrefined and never deodorized or bleached. It tolerates temperatures up to about 350 degrees, so it’s great for most baking and medium-high heat sauteing. Nutiva also has a steam refined version (no chemicals) that you can use for cooking up to 400 degrees, so this is my go-to oil for high heat stir fry’s. Other oils that are good for high heat cooking include avocado oil and almond oil

Extra Virgin Olive Oil – Beware that there’s olive oil fraud going on, and some brands are mixed with unlabeled GMO oils (like soybean oil), so it’s important to find a brand you trust. Check out Papa Vince’s oil which is simply cold pressed from fresh green olives, and has amazing health benefits. I like to use olive oil to make my own salad dressings.

Extra-Virgin Sesame Oil – It naturally contains vitamin E (an antioxidant), vitamin B-6, zinc, magnesium, calcium, copper and iron. Unrefined sesame oil is best used for low-heat sauteing and works great when used sparingly as a condiment because it has a strong flavor. A naturally refined version is better for high-heat stir frys. 

Nutiva Hemp OilThis is one of my favorite oils, but it’s only good for cold applications like salad dressings, dips and smoothies. Hemp oil contains more essential fatty acids than any other nut or seed oil, with the omega-3 and omega-6 fatty acids in the optimal ratio. Hemp is also the world’s most sustainable crop, so I love these products. This oil is delicate and should be kept in the fridge and used within 3 months. Other good oils for salad dressings include walnut oil and flaxseed oil.

Nutiva Red Palm Oil –  This oil has a light buttery flavor, and I love it on popcorn. It’s higher in vitamins A and E than other cooking oils. It’s also been shown to reduce cholesterol and cardiovascular disease. It has about at 300 degree smoke point, so it tolerates medium-heat cooking. Also, Nutiva’s vegan shortening is made with their palm and coconut oils, and works great for baking. Note: This is not to be confused with palm kernel oil (conflict palm oil), as Nutiva’s red palm oil is sustainably grown in Ecuador and doesn’t contribute to deforestation or habitat destruction.

I also sometimes use grass-fed butter and organic ghee for cooking, which is clarified butter. If you are wondering more about what butter I use, make sure you check out this post.

If you know someone who is still using canola oil, corn or soy oils in their cooking, please share this post with them! Let’s spread the word to everyone about the healthier choices out there. 

Xo,

Vani 

P.S. If you want more life changing information about your food and what to buy, you’ve got to check out my books. In my #1 best selling book The Food Babe Way – I teach you even more ways you can break free from the hidden toxins in your food, lose weight, look years younger and get healthy in just 21 days. In my 2nd book, Feeding You Lies, I blow the lid off of the lies we’ve been fed about the food we eat – lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. And, my first cookbook, Food Babe Kitchen, contains over 100 mouthwatering recipes to show you how delicious and simple it is to eat healthy, easy, real food. Available anywhere books are sold.

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491 responses to “Processed To Death – Get These Cooking Oils Out of Your Pantry STAT!

  1. You have many inquiries regarding the use of certain oils but have not answered. Please provide feedback on whether: grapeseed, avocado, walnut, safflower or sunflower oils are acceptable for cooking and the manner in which they should be used. I.E. sautéing, in salads, etc.
    Thank you.

    1. All oils turn into trans fatty acid when heated. The least dangerous are coconut & palm, but still cannot be heated to death. I’ve completely dropped using all oils for cooking & use a bit of water instead. Non-stick pans are great for avoid using oil.

      1. no so Roberto. Sincerely no offense intended. You need to learn the process of hydrogenation. True Olive oil is not suitable for higher heat cooking, but coconut and grapeseed are. Oils are Blood Type specific; Blood Type B folks should completely avoid.
        The Science of Epigenetics and Human Individuality are must learns to properly inform our food choices.

        SHOUT OUT to Vani for outing Nasty Canola/Rape Seed oil.

        High heat cooking produces other deleterious effects; eg: nitrosamines.

      2. Robert, if you are using non-stick pans, it’s a HUGE no-no if they are the original ones with the coating on them! They are highly toxic as they use formaldehyde in the process!

      3. David-

        Canola oil is not rapeseed oil. Rapeseed oil is readily available in the more civilized areas of the world.

        Jim

      4. No! Teflon coated cookware exposes us to two very harmful chemicals when heated. Check warnings at Canadian Cancer Society website. There are great alternatives!! Knowledge is liberating!

      5. Robert: Canola oil is derived from the Rapeseed plant. I would not
        risk my professional credibility to mislead nor misspeak. It is a member of the mustard family. It has been decades ago GMO’d to death and regardless if that GMO seed is grown organically the fact that it’s intrinsic factor was removed in that process it is unfit for human consumption. I would wager if you Google it you can easily find the skinny on the subject. People can have their own opinions, they cannot, however, make up their own facts. It’s cheap and has an infinite shelf life which is why it tends to be popular in processed foods.
        Cheers

    2. She covered all those oils already. avocado and coconut plus one I don’t remember are good for cooking.

      1. Debra. She has NOT ADDRESSED GRAPESEED OIL. Even though at least two dozen requests have been posted to get info. For first time ever I am totally disappointed in The Food Babe and her staff

      2. Naomi, I would ask what you personally have done for the cause that would allow you to pronounce on Vani’s organization’s work.
        Instead of pounding the negative which always makes me do the litmus test for paid hacks, you could help by doing some research and reporting it. Any time I take the time to do that and write, ” Food Babe,” I always receive a nice , ” Thank you.

      3. Folks do your own work. Buy and read; Eat For Your Type and Change Your Genetic Destiny, for the most up to date info on Nutrition, Supplements and Lifestyle and how it affects you not your neighbour, or even your child, or parent. That’s how individual it is. Getting healthy is a lot cheaper and effective if we know what we’re talking about.
        Doc’s don’t know so find the real authorities who do have an inkling. They have paid a lot of cash and invested a great deal of their lives researching the most up to date truths.

    3. There are over 250 idiotic replies here, Vani doesn’t have time to waste replying to every question. Why don’t you stop relying 100% on someone else to do the research for you and do some yourself? If you are really that confused, mislead and lost pick up a copy of Forks Over knives and Eat right for your type. I am a personal trainer and specialize in helping people to lose weight and get strong and healthy and disease free. Naomi Dvorachek you are a whiner. Haters gonna hate hate hate. I’m just gonna shake shake shake.

      1. Don’t know if you’re smarter than me, although that would not be a huge claim to fame; or, ” us,” but you sure are modest. And the personal trainers I work with are much kinder tongued.
        Bless you oh exalted one….

      2. To Smarter ThanYou — I certainly would not want someone with YOUR self-rightous SMARTER THAN EVERYONE ELSE attitude to be an type of trainer or coach to me… I am NOT a hater… I LOVE the Food Babe’s work, I have written to her on a number of issues and gotten answers… I have a very legit reason for NEEDING to know about the safety/health benefits of grapeseed oil, and everything I have found online, and the info I have gleaned from talking to naturopaths in my area still has me very up in the air. I am getting nowhere with getting a straight answer from anyone… I know the FOOD BABE does her homework, and all I am saying is there are dozens if not thousands of us (Wildtree representatives en masse!!) that want the straight scoop on GRAPESEED Oil, and Vani is who I trust to get that to me.

      3. I don’t think you are very smart if you work with the public and don’t seem to treat people with patience and kindness instead of disdain…

    4. coconut oil , expeller extracted oils, and ghee ( clarified butter) are the only fats suitable for sauteeing.
      Safflower oil is chemically extracted. I cannot recommend it. Many oils are surprisingly chemically extracted including primrose, extracted with hexane.

      1. I need to correct mysel, I meant to write expeller expressed Grapeseed Oils., not expeller pressed oils.

      2. David-
        I am not trying to be a whiner, just trying to find out where I can get good, legit, unbiased info on Grapeseed Oil. I am a wildtree rep and that is the cornerstone of their business… BUT they also claim that they will “Never” be able to have it organic certified because it is all done in South America… For myself, my family, my Wildtree customers, I just want to be sure I am not promoting anything that I have been falsely led on…. I do a lot of my own research on many food and nutrition topics, but have in the last year ffound nothing but conflicted into on Grapeseed Oil.. I have posted the same question to Dr. David Perlmutter author of Grain Brain, as he also has not addressed grapeseed oil as being other good or bad ?!?!

  2. Hi,
    You are recommending Coconut Oil and our cardiologist is very much against it for my husband due to having had one triple bypass and having CHF. So I’m thinking you might want to do some research into that and not just from the makers stand point. Love your site for most info but not this one.

    thanks,
    Linda Daniels

    1. Linda, I’m thinking your husband’s Dr. is stuck in an old paradigm. Vani is certainly not the only food advocate touting the wonderful qualities of cold pressed virgin coconut oil. There is another site where a PhD considers it the healthiest oil of all.

      1. Some of us are highly allergic to coconut, unfortunately. My mom and I both have terrible swelling from it. My eyes and lips and tongue swell. Her hands and skin on her arms swell. I wonder why? Neither of us can drink coconut water, or eat the fresh coconut. The more we eat it the more severe our allergic reaction becomes. And unfortunately, I love the way it tastes.

        Also both my mom and I are highly allergic to cod liver oil. The naturapathic doctor said that all his patients with native american blood lines are allergic to it also and my mom and I have native american grand parents, and great grand parents, so unfortunately, some of these things are not for everyone. I get huge boils all over my face like deep, deep pimples that get worse and worse until I stop taking the cod liver oil and my mom gets dizzy and feels like she is going to die when she takes cod liver oil. The naturapathic doctor won’t prescribe it to his native american patients.

      2. The SCIENCE of Epigenetics cites that coconut oil is not compatible with most Blood Types. Beyond that anyone can have a personal food sensitivity or allergic response due to some previous exposure that set up particular reactions to certain food constituents. The trash in commercially prepared, “TODDLER,” foods are one early source that comes to mind. Also processed food health bars, nut mixes, etc.
        Dr. Udo Erasmus, one of the foremost experts on fats and oils, while not totally thimbs downing it notes that he got fat regularly using coconut oil when he tried the Budwig Oil Protein Formula.
        As Eigenetics proves, a One Size Fits All Diet does not work.

    2. I think you need to do some more research. I mean this in a nice way. Most doctors are wrong on diet. The first thing you should do is get all grains out of your diet. Look up Ketogenic on Youtube. You will be amazed at what you find out. (75% Fat, 15% protein, 10% carbs) Do all of the above and heart disease goes away. Your body needs saturated Fat. Also see coconut oil on Youtube.

      1. I agree with you, Scott…on one point. Most, if not all, conventional doctors are wrong about diet. They did not get a degree in nutrition, otherwise they would be a nutritionist. @Linda- I would look into a Naturopathic nutritionist for your husband’s dietary needs.

      2. I subscribe to a number of Professional Journals; Youtube is not one of them. Always perform your own due diligence on any, ” expert,” spouting an opinion. There’s a lot of good and a lot of crap out there. Anyone connected to what they are flogging spikes my Spidey sense. Anyone writing hack reviews can also be tracked back to who paid for their opinion.
        Anyone who has not taken the time to update their data base by learning Epigenetics, and Human Individuality principles is not up to date enopugh to be dishing out advice. Current cutting edge research costs authors money. That is one reason why less credible authors dredge up old , ” In Public Domain,”, free from user fee references.

      3. Not just any old fat. And saturated fats need to be balanced with enough high quality Omega 3’s. Avocado, cocnut, walnuts, almonds, sea vegetables, Brazil nuts, Peanuts, Sesame, Pine Nuta, Pepito Pumpkin Seeds; keeping in mind that nut choices must be Blood Type specific.

    3. I think your husband needs a new cardiologist, he is caught up in the ’90’s propaganda that coconut oil is bad, what does he recommend? gmo canola and margerine….lol

    4. Check out Dr Mark Hyman’s 10 day detox diet. He advocates coconut oil. I am sorry but your doctor is stuck in the old ways and does not know current beliefs on nutrition. Also check out Dr. Perlmutter. They are both cutting edge doctors with a whole new view on diet and nutrition!!

      1. I followed Mark Hyman for years. Only recently have I seen some hint that Mark has begun brushing up on Epigenetics. Much like a touring band, too many authorities collect information, publish it and then go on the road to earn income, flogging it for sale for a decade or decades and do not keep up to date with the new facts like the world is round and rotates around the sun.
        Professional life dedicated conman Kevin Trudeau self published health advice books using notions from the Jurassic Period before finally being once again convicted of various frauds and returned to prison.
        When I was researching theses my advisor warned me that the effective practitioners were practicing not writing books andd that I would be better served reading their papers. What;’s that saying, ” Those that can, do. Those that can’t, teach.”

    5. Yeah, this Dr. doesn’t sound up to date or in the best interests of your husbands health. We all need oil. Raw, unheated oil is most beneficial. I don’t use oils for cooking, but take 2 tablespoons of organic, expeller cold-pressed, coconut oil daily.

      1. Blood Type A individuals need very little oil, 2 -3 TBL/Wk. We can get by without any saturated fat. The right types are no problem.I didn’t catch which Medical School you attended, Robert.

        It’s like the popular furor about Marine DHA , EPA being necesssary for health. Well, two facts, humans can via transmutation create these by consuming adequate high quality vegettable sourced Omega 3’s; and 2/ Over 300 Million Hindus have never eaten fish nor Marine or Krill Oils and seem do be doing very nicely.

    6. Medical docs generally have zero nutrition training. I recommend reading , ” Change Your Genetic Destiny,” by nutrition scientist, Dr. Peter J D’Adamo, clinician and professor of Clinical Studies at Bridgeport University, Connecticut. He is internationally recognized by medical scientists in the Science of Epigenetics and Human Individuality. You can take his work to the bank.

      Coconut Oil is toxic for most people but not all, because in most it flocculates serum or precipitates serum proteins.
      This is informed by Blood Type and Genetic factors; ie: one geno group of people thrives on coconut oil.
      Most health gurus extoll it’s virtues based on what I call the one size fits all theory of nutrition. They clearly are not up to date.
      If you do not want to do the work then it’is best to avoid coconut oil. Only pure organic oil should be used, not Organic denatured/tasteless/odorless..

    7. Your cardiologist is living in 1995. I mean this in the nicest way: research for yourself, look at who funded the research to expose bias. Coconut oil with its medium chain triglycerides mct for short are essential to human health. Period. No one can investigate and honesty come to any other conclusion.

    8. Sorry, but thanks to wonderful things like the American Medical Association and others, we are taught that many great things are bad for you. ever notice that many natural cancer treatments are banned?? I think that Vani is the one that is more informed.

      1. I’m with you. I think these people need to be a bit more understanding. I am all about coconut oil etc. but because I don’t have a gallbladder anymore every time I have coconut oil or any type of saturated fat such as beef etc. my liver area hurts. I can tell you with physical proof that some people cannot handle saturated fat no matter how how good it is. I wish she would tell us if there are any other options for high heat cooking other than the ones high in saturated fat.

      2. My cholesterol is high also but my doctor is not concerned because it is a good cholesterol portion of the profile that is high you should check out the individual parts of the number, HDL, LDL, triglycerides…

      3. To Sere: I, too, don’t have my gall bladder and you made me realize this could be it. Also, I believe age has a lot to do how our body processes what goes into our mouth. Many of the tests are done with the younger generation. When I mentioned my over 300 cholesterol, the hdl was very low, btw.

    9. Your question concerning coconut oil is interesting. Coconut oil got a “bad rap” when hydrogenated coconut oil was commonly used in theater popcorn. Any hydrogenated oil is different entirely from the original oil. Cardiologists subscribe to doctrine and dogma that may or may not be updated over time. You should do a little study on your own time and let us know what your recommendation would be. Oh, ask your cardiologist what his recommendation would be, and has been, on butter and eggs.

      Jim

    10. The mainstream medical mafia is uneducated about natural foods and medicine. They make money when you are sick. Do your own research, Vani’s information is corect.

      1. I have tremendous respect for Vani’s work. BUT, only Epigenetics and Human Individuality can best inform diet choices. I am personally fine with coconut oil. But my personals specify that I only need a couple of TBL per week. For most people coconut oil is
        contraindicated because it flocculates blood serum or precipitates serum proteins. That’s just straight science. Not Granny Betty’s observation of what helped Uncle Ike. And not what some producer of Item X paid some researcher to write. And that happens. Just the same as there are some entities who paid hacks to defame and threaten Vani for exposing their unscrupulous companies and food production practices.

    11. Your cardiologist is wrong! They do not take nutrition classes and believe all saturated fat is bad. This has been proven time and again to be bad and dangerous information. Coconut oil is a medium chain fatty acid, the same as contained in breast milk. I highly suggest you do the research yourself, so that you are aware of the good fats that you should consume! Good luck

      1. I agree Allopoathic docs know precious little about Nutrition. We used to joke in school that Dieticians were people who knew how many people could be served lunch with 10 gallons of Campbells Soup.
        But this doctor is not necessarily wrong since most people will suffer unwanted effects; ie: proteins fall out of their blood serum. That is not desireable. Her doctor may have wrong ideas, about LDL Cholesterol or gumming; but coconut oil more likely than not is harmful.
        I’m one of the rare folks who can thrive on coconut oil.

    12. Your doctor is completely wrong. What you need to do is remind him that he has only 19 hours of nutrition in med school, which would make everyone reading this and commenting more credible in nutrition than him.

      Modern medicine is an idea that came about in the last couple centuries. If they can’t burn, poison or cut something out – they just don’t get it. Doctors are completely ignorant to health. They simply know what their textbooks and drug reps tell them.

      Modern medicine makes no attempt to heal real problems. Just look at the amount of GMO’s in hospital food! Don’t trust anyone in modern medicine unless it’s to fix a broken bone or stitch something up.

      1. I learned all of that stuff when I was doing my first Doctorate in Natural Health, and again when I pursued Homeopathy. There is a lot of negative history and I have a lot of gripe against Big Pharma informed Allopathic Medicine. And they have educational deficits.
        But to say they know nothing and that all MD’s are ill intentioned is hardly logical. They know a lot. What does a mechanic know except the mechanic he’s been taught; or a pipe fitter; or those with misdirected beliefs about extracting every last drop of every resource the earth has to offer; or that one religion is superior. We all are limited in scope of practice by what little we know. And our prejudices, some of which are silly.

    13. Please keep in mind that in most medical schools a med student receives and hour or less of nutritional training in the four years of medical training and most of that training is research grants from Big Pharma and others with an ax to grind.
      Dietitians can be better if they do their own research outside the allopathic medical community. Best is to look for a PhD who had studied the field and has experience with the effects of food products on health conditions.

      1. Dieticians know how many they can serve lunch with 10 gallons of Campbells Soup, 6 gross of Crusty Cremes and 100 gallons of coke. They have been known to protest seminars offered by PHD’s in Nutrition.
        You should have attended a better medical school, Ablert. That’s hardly enough info to order dinner for 6 at Mac Donalds.

      2. Albert I was being a bit tongue in cheek because of the sad lacking in the education programs offered to dieticians, notoriously funded by the major junk meal companies. This is just one anecdote but on an occassion I was involved with a Natural Health group who helped attract a researcher who had a PHD in Nurtition and Biochemistry; and who was an avid Oganic gardener. The state
        Dieticians’ Associaiton sought a court injunctioin to stop her from speaking on the value of fresh organic meals in hospitals, and to prescribe restricting ill patients from consuming restaurant and prepared foods. She considered them life threatening. One of our principal frontspeakers found it necessary to move to Columbia to escape the same type of defaming wackjobs that attack and threaten Vani Hari/Food Babe.
        I was actually referred to Food Babe by a friend and Natural Health
        colleague, who incidentally introduced me to the EAT 4 Your Type Science. Dr. D’Adamo was a professor of Nutrition at the most prestigious Schools of Naturaopathic Medicine. Currently he is
        Professor of Clinical Studies at Connecticut’s Bridgeport University. He is considered a world expert by his peers in Epigenetics, and as such has been keynote speaker at International Symposiums.
        I am cognizant that no one knows everything about eve3rything and I am a hard sell, not an easy follower.
        Finally I share your observations of the shortcomings of the Allopathic Medical Education system. I have former MD professional friends and acquaintances who left the profession for those very same reasons.
        Anyone who criticizes their, “medicine,” is quickly labled a lunatic. In addition to paid hacks, like Quackbuster, they have mainstream media on their side. To even hold up the truth as to how they destroyed Homeopathy, a threat to DuPont’s dream of synthetic drugs, and a threat to the Allopath’s purse is met with guffaws. BIG PHARMA and BIG Medicine own the keys to the kingdom..
        They did the same to miswifery, breastfeeding, and home baking.
        I have observed their associations become attack dogs to try to destroy docs who did not fit that mold, and for their association with Natural Health Practitioners.
        Google the name of any PROMINENT Natural Healer, Dead or Living and the sick attack is on.
        Dr. Paavo Airola,DC, ND wrote books that were acclaimed and used as reference texts in North American Medical Schools. He was heralded as a health genius. He died in the mid 1960’s and the hacks are still defaming him. That is how threatened they are by their perception of, “our,” threat.

      3. Thank you David for your clarification. You are obviously well aware that there’s a world of difference between a dietitian and a nutritionist. The reputation of the American Dietitians Assn. – for being available to the highest bidder for endorsements of food products that they SHOULD have been warning the public not to consume – got so bad that they changed the name of the association. Fortunately for those of us that take the time to look, there are about 10% of allopathic medical practitioners that think outside the pill box, and 10% of dietitians that think outside the food label. Those are the dietitians that do outside research and study and become true nutritionists.

    14. Your doctor appears to be misinformed about nutrition. Healthy, natural saturated fats are good for most of us, and coconut oil is even better than most, containing medium chain fatty acids that don’t even require bile to digest them. It would be a good idea to obtain a second opinion from a medical doctor trained in functional medicine. I would normally recommend either a chiropractor or naturopath with extensive nutritional training, but since there is a serious medical condition involved, I think that a medical doctor with functional medicine training would be appropriate.

    15. coconut oil has serious deleterious effects for most blood types. I am lucky, it is compatible with my personal profile. Subscribe to D’Adamo Personal Living Newsletter, and buy Change Your Genetic Destiny and familiarize yourself with all of Dr. Peter J D’ADamo’s work.

      1. David, I know several people that have gotten sick or made their condition worse but following the blood type diet. And I know of one in particular, who criticized my eating habits because we were both type O. When she became ill, with no other symptoms than lethargy and mild depression, I began fixing her meals. In two weeks she said she felt better than she had in five years – the length of time she’d been on that other diet.

      2. David,

        Over the years I’ve talked to a number of my colleagues in chiropractic and there is general agreement that any type of diet will have some people that it helps. There is also general agreement among my colleagues that the blood type diet is not universal in the help that it gives. For a person with a serious clinical, condition coconut oil is often the best oil for them to ingest. It does not clog the arteries and can be easily utilized by the body. However, when a person is on medication with a serious condition, obtaining a second opinion from an allopathic physician trained in functional medicine is an appropriate recommendation, especially when the person making the recommendation has not had a chance to either examine the person and review his or her clinical records. There can be nutrition-drug interactions that may need to be considered and a knowledgeable pharmacist may also need to be consulted.

        To answer you question, it is the cardiologist’s stance against coconut oil that brings up concern, since allopathic physicians, in general, have very little training in nutrition and the information that they were taught is often outdated and no longer generally applicable. Unfortunately, since I don’t have access to the patient’s clinical records, I can’t judge whether the treating physician is correct or not. Since pharmaceuticals are involved, a functional medicine doctor would be the best choice for a second opinion. Doctors of chiropractic often have the nutritional training but typically don’t have the needed pharmaceutical training and not all naturopathic physicians have that training either, though some do.

        To address your other comments in your reply to me, My PhD is in solid state physics from one of the top universities in the country. I’m retired and writing a book on nutrition, and I have been studying and utilizing the principles of energy medicine as well as the principles of energy psychology in various forms. I’m very quick at learning, with understanding. I had my PhD by the age of 25. I’ll be 73 years old in May, and I’m an instructor in tai chi chuan. I’ve been practicing chiropractic for 35 years, and I still help people whenever I can.

  3. Vani, what about T. J. Robinson’s Fresh-Pressed Olive Oil Club? Are his oils safe? I love his oils, but don’t see them listed as oils to buy. He’s located in Asheville NC.

    1. Howard, I am amazed that a man as degreed as yourself with a PHD in something, also being a Doctor of Chiropractic and a Medical Specialist in Thermography, as well as Board Certified in Family Medicine, both designations generally preceded by an under qualifier, MD, would refer to an ND. And all Naturopaths have extensive training in Nutrition; that being their main game. You must have spent 30 years in universities and grad schools and Internships. I have great respect for the specialty, Functional Medicine. But it’s rare for an Allopath to share that confidence. What in this woman’s brief descriptor of her husband’s condition tipped you off that Chiro, Naturopathy, or FM would be appropriate. And for some years professionally graduated clinical naturopaths are nomenclatured, Doctor of Naturopathic Medicine.
      Denmark, something about Denmark….
      Linda maybe you should take advice elsewhere.

    2. At $40 bucks a bottle it’d better be good. I buy the best, BIODYNAMIC Extra Extra Virgin Single Estate, Pressed in Light Free Oxygen Free Environment for $ 27.00/qt.
      Product of Spain, Single Estate, Extra Extra Virgin, 3rd Party Certified Organic or Biodynamic are the discerning Hallmarks.

      Experts in the Food saftey Branch stae unequivocally that Olive Oil in the USA cannot be trusted to be 100% Olive Oil. That it mightr have athmble full of Organic and be mostly Canola or sone other inferior oil even chemicallyt extracted , “pure,” olive oil.

      1. I am trying to find the olive oil you refer to, and find nothing that is extra extra virgin olive oil. Could you give me a brand name to help my search?

  4. It is hard to tell what you are getting in the United States.

    For a long time I often got a salad on Saturday afternoon at our local country club. I would usually put oil and vinegar on it since I liked to go heavy on the oil and they guaranteed me that it was olive oil. I often had an unusual heaviness in my digestion system that I attributed to exercise.

    One day I asked a trustworthy employee to verify what kind of oil was being used. He came back and said it was olive. I asked him to verify that it was not a blend. He came back and aid that it was, in fact, a blend, and I asked him to check the percentage. He came back and told me that it was 10%! The rest was garbage oils that I had been otherwise avoiding.

    Your conclusions and recommendations are valid although some of the discussion may not be; for instance, the rapeseed/canola discussion. I recommend rapeseed but avoid canola as much as possible. Canola has stolen rapeseed’s good name.

    Jim

    1. There is no original rapeseed left in existence. It was GMO’d decades ago and no original seed was preserved. They removed the intrinsic factor to make it odorless and tasteless and give it an extended room temperature shelf life. That rendered it unfit for human consumption. Just reporting the expert researchers I have studied.
      Now retired I continue to peruse the credible research and write pro bono.

      1. Actually, oilseed rape is still commonly raised in Northern Europe. I buy and use rapeseed oil; I try not to touch canola oil. Canola is a GMO derived from rape.

        Jim

  5. This comment is directed to Linda Daniels. Linda, please go to you local bookstore and get a copy of The Coconut Oil Miracle by Bruce Fife C.N. N.D. It gives you a wealth of information on what coconut oil can do for you. If your husband would have been using coconut oil in his diet, he would not have had heart problems. In the early 70’s the soy bean industry put a lot of false information out about tropical oils and how they clogged the arteries. Many people including I bought into it and as a result the coconut oil industry suffered for it. I have done some research and as a result I stumbled upon this book. The author tells it like it is and I learned a lot from it. Please for your own good health read it. Thanks R. VanDussen

    1. Completely innaccurate, Richard. Science shows it is deleterious for nearly all . Bruce Fife’s credentials cannot be verified. His accolades are from blogs that he himself publishes. Some perssonally experienced Natural Health professionals use terms like , ” shill game,” , ” Self credentialed,” etc.
      It is simple to write the Registrars of the real Schools of Naturopathic Medicine and verify who graduated since they began degreeing students and a Professional Registry exists for each State stating which DNM’s passed Board Exams and are currently registered.
      One time a man claiming to be a Russian Prince opened a restaurant in Westwood and Beverly Hills. He was neither Russian nor a Prince. But he insisted…
      The Weston Price Foundation is affiliated with Sally Fallon Morell a paid Quackbuster type hack who writes defaming crap about credible naural health leaders such as well credential and internationally famed Dr. Udo Erasmus, ” Fats that Heal , Fats That Kill.”

  6. How do you feel about lard made from organic pastured pigs? I am hearing more and more that it is a very healthy oil to use especially if cooking at high heat. We have been buying fat from a local farm and rendering our own lard.

    1. Fred Longino-

      Lard you render yourself is not only delicious but also healthy. Much commercial lard is hydrogenated so it is a different thing entirely.

      Jim

    2. Pig anything should be totally avoided because it is too biologically similar to humans. Not my idea, simply pure science. Maybe not totally ideology based that all major religions, including Christianity ‘s Bible,instructs not to eat Pig. ” Eat only animals with a split hoof that chew a cud…” Also I am not traditionally religious, rather nontheist.

    1. I use organic coconut oil lately because my air popper broke. I was surprised how much flavour the coconut oil gave it. I did not have to add any butter after it was popped.

  7. I am an avid follower of your website and a busy working mom and studying too, life is hectic to plan healthy but with your site, I am more than successful , thanks a ton!
    I have heard that bran oil is very good too and have recently switched to the same

  8. Hi Vani,
    I have been subscribing to your newsletter for sometime and big fan of yours.
    I was taken aback on some of your recommend oils that use Palm Oil. By doing so I presumed you are not aware what it’s happening with the use of Palm Oil.
    The ecosystem is being destroyed with deforestation affecting the Urugutans as well. There are organizations actively informing globaly the plight and desiminating this issue.
    Please look into it and help support the efforts to stop the use of Palm Oil in all industries such as the cosmetic one.
    Keep up the good work and labor of love.
    Sincerely,
    Raymond Quiachon

    1. Point well taken, Raymond. Ethical questions need to be answered whenever making consumer choices. I, too, support this cause.

  9. I too am wondering about the safety of grape seed oil. I am of the understanding that it is high in omega 6 and that it is acceptable for high heat cooking. What I don’t know is if it is highly processed with toxic chemicals…

    1. vera, as far as I know, Sunflower oil is not modified. It is widely used in Europe. I grew up on it.

    2. Vani addressed sunflower oil in this article – “Other cooking oils that are often extracted with hexane and are high in omega-6 fatty acids include sunflower and safflower. “

    1. Grapeseed oil has a lipid profile almost identical to olive oil, but with a much higher smoke point, making it an ideal for both cold and hot applications in the kitchen. Just make sure to buy organic. I found some at my local Korean grocery store, although it was imported from Italy. I believe the brand name might have been Galil.

  10. I live in Costa Rica (Central America), and wonder to what extent the nutrition problems you North Americans experience have affected us. For example, we have our own vegetable oil companies extracting it from different raw materials, but what procedure are they using to make the oil? Even though, we have the so called transnationals providing us the same garbage you mention in these commentaries.

  11. I’m so excited to see this post! In my quest to be healthy and get rid of GMO’s and the “crap” that’s out there, have already gotten rid of all veggie oils including canola oil. I’ve used olive and coconut oil for the past few years, so this post right here makes me happy to see you spreading the word!

  12. Thank You, Vani, for this valuable information. I keep up on this subject, and find no problems, whatsoever, with your research. It concurs with my own research, 100%. I do wonder about popcorn. I was fortunate enough to get two bags of Trader Joe’s Organic Popping Corn, the last time they had it in stock, and it’s delicious. I use a small amount of Organic coconut oil to pop it, and if you shake the popping pan, vigorously, until it is all popped, it won’t burn. I add a little organic butter or Organic Earth Balance and just a touch of organic sea salt to it. I have found very little information on how much ofthe popping corn crop is GMO. I’m willing to bet, more than we think.

  13. Maybe I missed it in the comments, but what about spray oils? Which are good/bad? And, if there are any good sprays, which brands/where can we buy them? Thanks!

    1. I use my favorite olive oil with a stainless steel pressurized pump sprayer. The one in my kitchen is from Misto, but there are probably other brands out there. Works great in the microwave for crisping and browning.

  14. I’m a big fan of Vani, and I know she’s a busy woman that is bombarded by people like myself with questions and suggestions that she probably doesn’t have the time to respond. I would like to know if she has watched by any chance Cowspiracy? She needs to see this documentary, if she claims to be a health activist and is towards sustainability in all of the sense of the word. I will continue to support her and I know there is some much information out there, but it is important that she gives her thoughts on this subject matter that I suggested for her to investigate. Please keep up the good work and I will continue to be a loyal fan. And the assistant to The Food Babe is also doing a great job…keep up the good work!

  15. This subject may have been covered, if so i missed it. I need info on the oils I see available in the grocery store now….avocado oil, grapeseed oil and all the newer oils out there. Is there any taste difference advantage?
    I use Nutiva coconut oil for cooking and ext virgin olive oil for dressings. Thanks

  16. Vani, since I highly respect you and your work (and really pay attention to what you say!), am a little confused by your referring to popcorn – i.e. eating popcorn with no reference to the fact that the MAJORITY of corn in this country is GMO. I know you can get organic popcorn (not easily however)… but am just concerned that you don’t mention anything about that when you mention popcorn so casually. Can you clear this up for us? Thanks!

  17. Hi Vani – I see may requests for this already… What about Grapeseed oil? I use this for almost everything along with Olive Oil.

    Thanks – Amber

    1. Vani addressed sunflower oil in this article – “Other cooking oils that are often extracted with hexane and are high in omega-6 fatty acids include SUNFLOWER and safflower. “ Avoid it

  18. I stopped using oils and my tongue is so alive not coated. I make salad dressing with soaked nuts and seeds, avocado, raw tomatoes and fresh herbs all blended together. I feel so much better eating this way. All the stiffness in my body is gone.

  19. I find it strange you omit grapeseed and avocado two of the healthiest cooking oils, yet mention olive oil as a “cooking oil” despite it being a delicate oil that shouldn’t even be heated. I’m a big fan of your work Vani, but I think this article needs revising.

    1. Perhaps you should reread the article rather than suggest it be revised. Vani mentions avocado oil in this article, “Other oils that are good for high heat cooking include avocado oil and almond oil. ” That is right above her paragraph on extra virgin olive oil where she states that she uses “cold pressed from fresh green olives …to make my own salad dressings.” Nowhere does this article say Vani cooks with olive oil.

      1. Yes, I read the article and realize she specified that she uses olive oil for salad dressing, but then why is it included under the heading “The Only Cooking Oils In My Kitchen:” if not being used to cook when avo and grapeseed are avoided. That was my point. Avo oil is one of the best and yet it’s not listed there.

  20. I have always heard that rapeseed and canola were interchangeable names so I will have to do some research to see what the differences are. I live in E. PA and would like to know a cardiologist that doesn’t subscribe to the “eat low fat everything and take your Statins to reduce cholesterol” regime. They are all from the same line of thinking and my guess is that if they go against the grain (no pun intended but actually a pretty good one ) they will be truly on their own and not part of a Cardiologist group. Just my opinion.

  21. I don’t have much to add to debate But rather, I am amazed at how polite people are treating each other on this thread, even when debating different opinions . It’s quite refreshing!

  22. How about mustard oil. You have mentioned all types of oils but omitted mustard oil. Would like some info.

  23. Coconut oil solidifies below 77deg Fahrenheit, that’s what makes it look so unappealing compared to other oils.But the difference stops there,inside of our bodies coconut oil never solidifies.The benefits of coconut oil are numerous because it contains medium chain fatty acids and a high lauric acid content.
    Also makes great tasting popcorn,(organic of course).

  24. I am cooking with grape seed oil for more then 6 years, because it has a high smoke point,the point at which the oil begin to smoke,generating toxic fumes and harmful free radicals( 420 degree fahrenheit) and it can safely used to cook at high temperatures. Vani , I would greatly appreciate it if you kindly give us some feedback on this issue. Thank you !

      1. Thanks! Any suggestions for squid and fish? I feel like coconut oil would alter the taste.

  25. I see a few others have asked already but, I too would like input on peanut oil for frying. As to sunflower and safflower oils-how do we find out if the brand in our local market is processed by the hexane method of extraction?

      1. Google wasn’t all that helpful but, I did find something called High Oleic safflower oil at the grocery store that is supposed to be good to 450 degrees F and says expeller pressed non-GMO so I bought it.

  26. There have been at least 20 posts asking about grape seed oil & not one response from Vani or her assistant???? WHY

    1. Goooooood question Christy!!! I’ve been trying to get an opinion or facts or thoughts from her on grapeseed oil for SIX. MONTHS!!! The silence is deafening. Can’t figure out WHYYYYY she won’t address this very simple question. Btw I counted close to three dozen asking about grapeseed oil just on this thread

  27. I am having trouble with both extra virgin olive oil and organic sesame oil. The brands that are available locally all have a variable specific gravity that is considerably lower then the USDA lists in their database, leading me to question their purity. I suspect that there are residual solvents involved, and Spectrum brand did not respond to my email inquiry about their organic sesame oil.

    To check specific gravity just weigh 6 tablespoons of the oil. Multiply this number of tablespoons by 0.48 oz and it should be close to 2.88 oz., certainly within 10% or less, depending on the accuracy of your scale, the volume measurement used to measure out the 6 tablespoons and the type of oil you are testing. Do this test twice. First with fresh oil from the top of the bottle. Then shake up the bottle and do the test again. One should obtain the same results. If they are different or if one of the test samples does not weigh 2.88 oz. a little more or less, then something is wrong with the oil. After the test you can still use the oil sample. Just put it back into the bottle.

    A clue as to which olive oils may be bad is found on the label. Most foods give the portion size in both volume and weight measurements, such as 1/2 Tbsp. or 14 grams. Most of the olive oil bottles has been changed to state 1 Tbsp or 15 ml. By not giving a weight for 1 Tbsp. of the oil, the company are not committing fraud on their nutrient label, even is they are fraudulent labeling their impure oil mixture as being extra virgin.

  28. I can tell you for a fact that Foid Network and some of its chef’s (cough cough Bobby Flay) are not at all interested in providing you healthy recepies although they claim to be. Via social media, they use their power of censorship to eliminate any healthy debate. Remember who pays their bills and you’ll quickly be able to realize the hypocrisy.

  29. I totally get this article and have been saying this for years. I import Greek Extra Virgin Olive Oil and manage our entire supply chain, instead of buying on a commodity or corporate level, like most others… SO, I get your article completely….We test our oils for any fraudulence and for the exact polyphenol/antioxidant activity, in Greece at University of Athens, with a blueprint of the oil…. Then we test again here in the states against that same blueprint…. We are very proud of our non blended, region specific (oil is like wine, tastes different depending on the climate and soil), early harvested oil, which is more flavorful and healthy. Very complex and delicious flavor. Vrisi36.com 🙂 thanks for your real food passion!

  30. By their response Smart Balance is taken pro-active steps to get their oil in line, but when frying I melt Smart Balance butter and definitely it’s healthier than the Parkay Margarine of years ago that was like plastic in the arteries. Due to flora issues I’m on a gluten/egg/dairy free diet since 2013 and it’s not been easy to live without my favorite foods, but it’s worked out a bit better than I thought, thankfully because gluten-free foods are booming (my problem came at just the right time as far as the growing number of alternative foods). If someone says if the Smart Balance butter line of products are not safe then I give up – I’m already using their butter and also use Rice Milk and gluten-free breads and pastas, which have worked out fine. Being almost 60 we all have to die of something, so at this point I’m not going to worry too much about using this or that – my diet is already so narrowed that there’s little else I can remove – though most gluten-free items have more sugar, but we can only do so much and leave the rest to God…

  31. Hi. I don’t think I saw an answer to the sunflower/safflower issue. I primarily use coconut oil but I also use expeller pressed organic sunflower oil to cook (sautée veggies for soups, stews etc.). Is all sunflower/safflower bad, even if it’s organic and expeller pressed?

  32. I am vegan and have never used any of these oils I only ever use organic extra virgin olive oil and I council everyone else to do the same. Olive oil is good for us and tastes great and is wonderful to cook with.

  33. I write from Italy, the World’s number two producer of olive oil (Spain is no. 1). Even here you have to be careful. It is widely known that most olive oil in supermarkets in cut with other, far cheaper non-olive oils, synthetically coloured and odoured. If you really care about your olive oil in Italy you get it only from someone you know and are distrustful of large-scale distributors. “Extra virgin” has no meaning any more; do not use this very subjective term as an indicator of purety or quality. Big food has caught on and enjoys deceiving us with it. If you live in a place where olive oil is not produced try to find a source that proves to you that the olive oil is real and not cut with other liquids.

  34. For years I have had a negative food reaction to Canola Oil (as well as Margarine which has Benzoic Acid (sp?) ) and have always thought it was the processing, now I have it! It’s sad that there are so many places I can no longer eat at because they have bought into this propaganda of heart health when they haven’t considered the other aspects (intestinal). Same with the vast majority of medical ads … listen to all the disclaimers! Glad to see others are waking up!

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