Do you often use sunflower oil or mayonnaise in your dishes? It’s a common belief that seed oils are harmful and have only been used recently. However, the use of vegetable oils dates back more than a century.
The reality is that seed oil was not a staple in human diets for much of history. The first factory dedicated to vegetable oil production was established in the USA in 1865. Prior to this, vegetable oil was not a food additive—it simply wasn’t produced. Consider that for 99% of human history, seed oil was not consumed. Our bodies are not genetically adapted to it. Initially, vegetable oil served non-dietary purposes such as lighting lamps, fertilizing soil, and feeding animals. Its internal use by humans was met with resistance, but over time, it became accepted. Sunflower oil, specifically, was not in demand.
Moreover, the sunflower plant was not native to Europe or Asia; it originated solely in South America. Following its introduction, the production of vegetable oil surged dramatically. Presently, our consumption of sunflower oil is sixfold that of our ancestors—a 600% increase. This surge is linked to rising rates of obesity and diabetes.
An interesting anecdote involves the sunflower’s journey to Europe. It was first transported from America in 1510. The sunflower’s arrival in the 16th century led to a mix-up with dates, resulting in an awkward situation that required explanation.
In the 19th century, there was resistance to the use of seed-based vegetable oils. Subsequently, U.S. corporations started adulterating olive oil with these oils before exporting to Europe. The French, discerning the difference in taste, took legal action against this practice. This led corporations to produce trans fats, notably margarine, from sunflower oil, which mimicked the appearance of butter but was detrimental to health. Today, it has become so pervasive that virtually all processed foods contain some form of vegetable oil.
An explanation of the mechanism by which oils can negatively affect the body
Sunflower oil is believed to be harmful because it can thicken the blood, slow down metabolism, and cause inflammation. Unsaturated fats from the oil are stored in fat deposits and cell membranes, and it takes the body three years to process these fats due to their decomposition period.
Vegetable oils’ fats don’t just build up in the body; they also oxidize and interfere with the mitochondria, the energy factories within our cells. These fats integrate into our bodies, replacing the natural fats in the mitochondrial membrane. However, unlike the body’s natural saturated fats, the fats from oils are prone to oxidation, leaving the mitochondria vulnerable to free radicals and leading to their destruction. This explanation attempts to simplify the complex mechanism involved.
In essence, omega-6 acids from oils can acidify the body, cause chronic inflammation, and destroy it. A lack of strength and energy might be a sign to stop using seed oils, as these polyunsaturated oils could have damaged the mitochondria in your cells, reducing energy production and increasing food intake to compensate. Unfortunately, these fats have a two-year half-life, meaning it takes about three years for them to be almost entirely replaced by the body’s natural fats.
When considering the excretion required if a third of a modern person’s daily caloric intake comes from vegetable oil, it’s important to note that consumption is not the goal, but rather the removal. Polyunsaturated fats in sunflower oil can oxidize and degrade when heated, exposed to oxygen, or sunlight, and may incorporate radicals.
It’s crucial to remember that sunflower oil and other seed oils, when consumed in large quantities, can be harmful to humans. The extraction of oils using hexane and their subsequent deodorization with hot steam can potentially create carcinogens. Additionally, the cultivation of sunflowers often involves the use of pesticides and chemicals.
The refining process of sunflower oil is said to destroy any vitamins present, leading to the belief that oil manufacturers are misleading consumers. In nature, the consumption of large amounts of oil is not typical, as it is naturally contained within seeds. Wild sunflowers contain very little oil, whereas modern cultivated varieties have been selectively bred to increase seed oil content significantly.
In our century, a person’s three adversaries are often considered to be sugar, flour, and seed oil
A simpler approach to eating is to consume what nature provides, rather than factory-produced items. This means choosing products that don’t come with labels or a list of ingredients, such as meat, vegetables, fish, herbs, mushrooms, berries, and nuts, which naturally contain no seed oils.
Giving up sunflower oil can be challenging since it’s a staple in many diets and is found in all sorts of processed products like sausages and canned goods. While changing dietary habits drastically is tough, reducing the intake of such oils is a feasible step for most people.
