Beware of processed cooking oils!

Oils on supermarket shelves are highly processed
Our average daily intake of cooking oils is about 28 to 56 grams (2 to 4 tablespoons).
It comes from the oils present in fried, prepared, and fast foods, and from cooking oils, margarines and shortenings. This is about half of the daily intake of our total daily intake of food foundation fats.

Because the oils on supermarket shelves are highly processed, they may compromise our health. Ordinary cooking oils found on supermarket shelves are processed with harsh industrial chemicals, including phosphoric acid and sodium hydroxide, also known as lye and caustic soda.

These chemicals, along with bleaching clays and the deodorizing process are known to damage about 1% of the molecules in the cooking oil. They change from natural molecules that life knows how to deal with to unnatural molecules that have never existed in nature ever. They turn our DNA program for natures receipt for health into a program for unorganized dysfunction.

Pesticides remain in cooking oils because deodorization (the process that does the most damage to these oils due to the high temperature used) removes only half of them. The price we pay for their removal is that oil molecules are damaged, and they far outnumber the pesticide molecules that are removed by this processing.

When cooking oil is 1% damaged by this processing, a tablespoon of that oil contains 1.5 million unnatural, damaged molecules for every one of our body’s 60 trillion cells. According to research, the use of these oils contributes to an increased risk of Health problems.

Our bodies have a genetic program for the turnover (metabolism) of natural (food) molecules that exist in nature, but not for dealing with unnatural processed molecules.

These “damaged” molecules are removed only slowly and therefore accumulate in tissues. While in the body, they interfere with chemical reactions that are necessary for body construction, maintenance and repair.

Unnatural molecules can increase inflammation, which results in water retention, which in turn slows down circulation. This leads to tissue stagnation (slower removal of carbon dioxide and metabolic wastes; slower entry of oxygen and nutrients), which may cause tissue deterioration that may result in local or systemic degenerative processes.

“Damaged” molecules interfere with normal healthy gene expression and foster unnatural abnormal gene expression that then leads to degenerative health problems.

The use of hydrogenated oils in foods has never been completely satisfactory. Because the center arm of the triglyceride is shielded somewhat by the end fatty acids, most of the hydrogenation occurs on the end fatty acids, thus making the resulting fat more brittle[citation needed]. A margarine made from naturally more saturated oils will be more plastic (more "spreadable") than a margarine made from hydrogenated soy oil citation needed. While full hydrogenation produces largely saturated fatty acids, partial hydrogenation results in the transformation of unsaturated cis fatty acids to trans fatty acids in the oil mixture due to the heat used in hydrogenation. Since the 1970s, partially hydrogenated oils and their trans fats have increasingly been viewed as unhealthy.

In the U.S., the Standard of Identity for a product labeled as "vegetable oil margarine" specifies only canola, safflower, sunflower, corn, soybean, or peanut oil may be used. Products not labeled "vegetable oil margarine" do not have that restriction.

Hydrogenated oils

Vegetable oils are used as an ingredient or component in many manufactured products.
Many vegetable oils are used to make soaps, skin products, candles, perfumes and other personal care and cosmetic products. Some oils are particularly suitable as drying oils, and are used in making paints and other wood treatment products. Dammar oil (a mixture of linseed oil and dammar resin), for example, is used almost exclusively in treating the hulls of wooden boats. Vegetable oils are increasingly being used in the electrical industry as insulators as vegetable oils are not toxic to the environment, biodegradable if spilled and have high flash and fire points. However, vegetable oils are less stable chemically, so they are generally used in systems where they are not exposed to oxygen, and they are more expensive than crude oil distillate. Two examples are FR3 by Cooper Power and BIOTEMP [1] by ABB. Midel 7131 by M & I materials is a synthetic tetraester, like a vegetable oil but with four fatty acid chains compared to the normal three found in a natural ester, and is manufactured by Fischer esterification. Tetraesters generally have high stability to oxidation and have found use as engine lubricants. Vegetable oil is being used to produce biodegradable hydraulic fluid and lubricant.

Industrial uses

One limiting factor in industrial uses of vegetable oils is that all such oils eventually chemically decompose, turning rancid. Oils that are more stable, such as ben oil or mineral oil, are preferred for some industrial uses.
Vegetable-based oils, like castor oil, have been used as medicine and as lubricants for a long time. Castor oil has numerous industrial uses, primarily due to the presence of hydroxyl groups on the fatty acid chains. Castor oil, and other vegetable oils which have been chemically modified to contain hydroxyl groups, are becoming increasingly important in the production of polyurethane plastic for many applications. These modified vegetable oils are known as natural oil polyols.

Extraction

The "modern" way of processing vegetable oil is by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. The most common solvent is petroleum-derived hexane. This technique is used for most of the "newer" industrial oils such as soybean and corn oils.

Another way is physical extraction, called "crushing", which does not use solvent extracts. It is made the "traditional" way using several different types of mechanical extraction. This method is typically used to produce the more traditional oils (e.g., olive, coconut etc.), and it is preferred by most "health-food" customers in the USA and in Europe. Expeller-pressed extraction is one type, and there are two other types that are both oil presses: the screw press and the ram press. Oil seed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitively expensive. The amount of oil extracted using these methods varies widely, as shown in the following table for extracting mowrah butter in India.