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Why Vegetable Oil May be Your Brain’s Worst Enemy

(Credit to Deep Nutrition author Catherine Shanahan, MD)

  • Vegetable oils attack the brain at seven distinct vulnerability points using seven distinct strategies.

  • All seven strategies are at work in causing autism and other childhood neurologic disorders.

  • Vegetable oils make your brain more susceptible to damage by sugar.

  • Eliminating these oils will enable symptoms of all sorts of brain disorders to improve, from autism to Alzheimer’s.

“Vegetable oil is undoubtedly the most unnatural product we eat in any significant amount.”

Vegetable Oil is the Perfect Brain-Eating Toxin Vegetable oil, the perfect brain-eating toxin, promotes brain disorders both directly and indirectly by impacting these systems:

  1. Gut. Inflammatory reactions in the gut influence brain health by way of the microbiota, the immune system, and leaky gut.

  2. Lipoproteins. These serve as Trojan horses distributing the toxins to the brain and other target organs.

  3. Arteries. Vegetable oil disrupts the regulation of blood flow through the brain.

  4. White blood cells. Vegetable oil turns our immune system against us, causing food and infectious diseases to trigger nerve degenerating reactions.

  5. Nerve cellular architecture. Vegetable oils cause and overload of oxidative reactions inside the cell, leading to the accumulation of intra-cellular trash. When this affects our white matter, we lose our mobility. When it affects our gray matter, we lose our personalities, and our connections to the world.

  6. Gene replication. Vegetable oils impair brain development through direct mutagenic effects on DNA and altered epigenetic expression.

“Sadly, the fats that promote ill health are the very ones we’ve been told are the healthiest, and vice versa. Among the absolute worst types of fat you can eat are vegetable oils, such as corn oil, soybean oil, sunflower and canola oil, found in most processed foods and restaurant meals. In my view, processed vegetable oils, rich in omega-6 polyunsaturated fatty acids (PUFAs), are the most dangerous dietary factor of them all, taking a greater toll on human health than high fructose corn syrup even.” Dr. Mercola.

Canola Oil

Canola, otherwise known as rapeseed, is one of the highest genetically modified crops in the US, roughly 87%. Genetically modified crops have been linked to cancer, infertility and even autism. But these aren’t the only disconcerting issues with canola oil. To extract the oil from rapeseeds, it is heated and chemically extracted, usually with hexane, a neurotoxin. Then the oil must be degummed, bleached and deodorized. Yummy, right?

All of this processing causes the unstable fats found in canola oil to become rancid and oxidized (not so great for heart health). This also basically eliminates the omega-3 fatty acids which makes canola oil extremely inflammatory.

Take-away: Avoid sugar in all of its forms and avoid vegetable oils in all of its forms.

NOTE: Extra Virgin Cold Pressed Olive Oil (properly sourced like from California) and Extra Virgin Organic Coconut oil are GOOD OILS.

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