LewRockwell
Your choice of cooking oil can make a profound difference in your health. I’ve often warned against the use of soybean oil. Not only is partially hydrogenated soybean oil loaded with trans fat, which has been linked to heart disease,1 it’s also a source of an omega-6 fat called linoleic acid (LA), which is highly susceptible to oxidation and is typically from GMO seeds.
The problem results once you start to digest this fat, as you break it down into harmful sub-components called advanced lipid oxidation end products (ALEs) and oxidized LA metabolites (OXLAMs) that can cause significant damage at the cellular level. For example, an ALE called 4HNE is a mutagen known to cause DNA damage. Studies have shown there’s a definite correlation between elevated levels of 4HNE and heart failure.
Additionally, LA breaks down into 4HNE faster when the oil it is contained in is heated.2 This is largely why cardiologists recommend avoiding fried foods. ALEs and OXLAMs also play a very significant role in cancer and heart disease.
