Seed oil use linked to colon cancer rise

[Scott Downey]

Seed oils are inflammatory

"Some estimates suggest that the average American consumes almost 100 pounds of seed oils per year, putting it up 1,000-fold from what it was in the 1950s."

Which could explain things.

Cooking oil linked to cancer in young Americans by new study

The recent government-funded study has uncovered a potential connection between seed oils and colon cancer.

www.the-express.com

 

[Scott Downey]

Hard to avoid as they are in much processed food.

The Complete List Of Seed Oils (Avoid These)

If you're looking to make healthier choices, you should know which seed oils to watch out for and why. In this post, we’ll explore a list of seed oils to avoid, and their associated health risks and provide practical tips to help you eliminate seed oils and protect your family’s health.

heartandsoil.co

Note that Olive oil is fine

The Comprehensive List of Seed Oils to Avoid​

Now that we recognize the link between the increased consumption of seed oils and inflammation, let’s identify the specific types of seed oils to watch out for. They are commonly found in processed foods and even some health products, making it essential to recognize the names of seed oils.

Below is a complete list of seed oils to avoid, organized alphabetically:

• Canola oil
• Corn oil
• Cottonseed oil
• Flaxseed oil
• Grapeseed oil
• Hemp seed oil
• Rice bran oil
• Safflower oil
• Sesame oil
• Soybean oil
• Sunflower oil

 

[marks]

I've now switched to avocado oil. Yes, it costs more, what doesn't? It sure cooks well!

Much love!

 

[Rockerduck]

I've now switched to avocado oil. Yes, it costs more, what doesn't? It sure cooks well!

Much love!

The article said there was no evidence to prove seed oil is the cause. Notice it said young people and not elderly. I place the blame on fast food. That's the most obvious. Elderly have been cooking at home or eating in restaurants most of their lives. The young today grew up on McDonald's happy meals and pizza.

 

[Rockerduck]

I must be pretty heathy. My blood pressure is good, and cholesterol is good. I eat bacon and eggs and my eggs are fried in bacon grease, ever since I was a kid. In fact everyone when I was growing up used bacon fat or lard to cook. Bacon fat used to be stored in a can or jar next to the stove.

 

[Verily]

I must be pretty heathy. My blood pressure is good, and cholesterol is good. I eat bacon and eggs and my eggs are fried in bacon grease, ever since I was a kid. In fact everyone when I was growing up used bacon fat or lard to cook. Bacon fat used to be stored in a can or jar next to the stove.

Thats what we do, and its great, it does not need to be refrigerated, makes great eggs when mixed in with a little butter and adds more flavor to wagyu lard when searing a steak.

 

[Scott Downey]

I pretty much use real butter in a pan. Quit margarine years ago. We don't eat much fried food since we don't fry at home.

 

[Scott Downey]

Is Olive Oil a Seed Oil? The Truth About Your Kitchen Essentials - The Environmental Blog

Is Olive Oil a Seed Oil? Discover why olive oil is not a seed oil and learn how its unique production and nutritional profile make it a healthier choice. Compare olive oil vs. seed oils and make informed kitchen decisions."

www.theenvironmentalblog.org

Seed oil production creates inflammatory agents, your body reacts to them. Likely too much is a bad thing.

Problem is seed oils are used in many processed foods, so people tend to eat a lot more of them.

• High Omega-6: Seed oils like soybean, sunflower and canola oil are high in omega-6. Omega-6 is essential in small amounts, but excessive intake can disrupt the omega-3 to omega-6 balance, promote inflammation, and increase risk of chronic diseases.
• Chemical Processing: Seed oil production involves high heat and chemical solvents like hexane. This strips the oil of nutrients and leaves residues.
• Oxidative Instability: Seed oils are prone to oxidation, especially during cooking at high temperatures, which can generate harmful free radicals.

 

[Reggie Belafonte]

I must be pretty heathy. My blood pressure is good, and cholesterol is good. I eat bacon and eggs and my eggs are fried in bacon grease, ever since I was a kid. In fact everyone when I was growing up used bacon fat or lard to cook. Bacon fat used to be stored in a can or jar next to the stove.

My mum is the same, eating Lard caked on Rye bread her whole life and has great colestrol.

I think Margarien is bad for ya ? and if you go to a hamberger joint they can just cake it on, like only an idiot would ?

The only reason i would use oil is so it does not stick to the pan !

Not to mention non stick pans have toxic coatings and if that coating gets too hot it's toxic and when that coating gets old it starts coming off and you are eating small bits of the coating in fact. and over time you are being poisioned by it !

All of the stupid toxic crap in the Water as well is not good for ya ! Fluoride in water does an adult no good at all in fact ! not to mention that our water was found to have 3 times the amount of fluoride in it some years ago ! Now how the hell can a the Water Board explain that ! what the hell else goes on !
Where we get our town water from, comes from a place that, if you drive by one spot it flows from down to where it's pumped up. that place up river smells like swollen cows ! I screw the windows up and put air on recycle before passing by that point !

Not to mention preservatives are poisons as well

 

[Triumph1300]

People eat and drink to much unnatural junk food at Mc Donalds, A and Ws, and other junk food outlets.

 

[Debp]

I pretty much use real butter in a pan. Quit margarine years ago. We don't eat much fried food since we don't fry at home.

Dr. Berg on YouTube is very good talking about diet and health. He says butter is healthier.

 

[Scott Downey]

Vegetable Oils: A History of Fats Gone Wrong

Vegetable oils like canola and soybean oil seem to be in everything. But it wasn’t always like this. Read the little-known history of vegetable oils here.

www.zeroacre.com

reads like a sad history for health

The Origins of Industrial Edible Oils​

By the late 1800s, thanks to the invention of the cotton gin, cotton production was booming, despite one major nuisance to producers. Cotton production resulted in the buildup of unusable, toxic waste from cotton seeds [*].

Although oil could be extracted from these seeds for various uses, the unrefined oil was acutely (immediately) toxic to both humans and animals when ingested.

When candle-maker William Procter partnered with his brother-in-law and soap-maker James Gamble, they seized the opportunity to reduce the cost of soap and candle production by using cottonseed oil in their products [*].

With the help of new technology, the duo was eventually able to transform (or partially hydrogenate) liquid cottonseed oil into a solid fat that was creamy and butter-like.

In reference to cottonseed oil, the magazine Popular Science wrote: “What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890” [*].

The butter-like byproduct of the cotton industry would soon become an everyday food in America.

Procter and Gamble called it Crisco, which was introduced to the public in 1911.

 

[Scott Downey]

etc, article has good information to read , and what was once thought good and healthy was just plain wrong.​

The “Heart Healthy” Era​

In the eyes of the public, vegetable oils were gaining popularity and viewed as healthy, despite an increasing prevalence of chronic diseases, like heart disease, throughout the early 1900s.

Of course, correlation does not equal causation, but if the consumption of a food is increasing in line with increasing rates of chronic disease, it warrants further consideration.

With heart disease steadily on the rise, researchers all over the world began speculating on what was to blame. Many researchers concluded that heart disease was caused by smoking and brought on by other health issues like obesity and diabetes.

Other researchers pointed the finger more closely at our diets, noting the low incidence of heart disease in cultures eating traditional, pre-industrial diets [*,*].

One of the most well-known hypotheses for the uptick in heart disease was that saturated fats and cholesterol were to blame and that replacing them with vegetable oils would be healthier.

Vegetable oils generally contain low levels of saturated fat and were proven to lower serum cholesterol levels in clinical trials. However, lower serum cholesterol levels did not translate to fewer heart attacks, longer life, or better health [*,*,*].

Before any human trials had been conducted, leading health organizations began recommending vegetable oils as a possible means of preventing heart disease and reducing the risk of heart attacks and strokes.

These recommendations had a massive influence on the way that our nation thought about fats, and the food industry stood to benefit. Products that were formulated with vegetable oils and lower amounts of saturated fat could be marketed as heart-healthy.

After suffering a heart attack at age 64, even President Eisenhower adopted recommendations to consume less fat and replace the fat he was consuming with vegetable oils under the direction of his doctors. For the first time in history, Americans were tuning into real-time updates on a president’s health condition — twice per day press conferences for weeks.

The president’s diet was generally low in fat, but when he did eat fat, he relied on soybean oil, corn oil, and margarine. Though President Eisenhower’s health continued to decline, his doctor’s dietary recommendations would help shape the way the world dealt with heart disease and other chronic diseases for the coming decades.

Vegetable oil consumption would continue on its upward trajectory, with soybean oil taking the lead in the 1940s and 1950s, surpassing the use of cottonseed oil, butter, and lard [*].

Thanks to advances in processing and hydrogenation, the characteristics of soybean oil could be customized to meet the needs of producers. As a result, soybean oil was popularized and highly marketable for a number of different food applications.

 

[Rockerduck]

etc, article has good information to read , and what was once thought good and healthy was just plain wrong.​

The “Heart Healthy” Era​

In the eyes of the public, vegetable oils were gaining popularity and viewed as healthy, despite an increasing prevalence of chronic diseases, like heart disease, throughout the early 1900s.

Of course, correlation does not equal causation, but if the consumption of a food is increasing in line with increasing rates of chronic disease, it warrants further consideration.

With heart disease steadily on the rise, researchers all over the world began speculating on what was to blame. Many researchers concluded that heart disease was caused by smoking and brought on by other health issues like obesity and diabetes.

Other researchers pointed the finger more closely at our diets, noting the low incidence of heart disease in cultures eating traditional, pre-industrial diets [*,*].

One of the most well-known hypotheses for the uptick in heart disease was that saturated fats and cholesterol were to blame and that replacing them with vegetable oils would be healthier.

Vegetable oils generally contain low levels of saturated fat and were proven to lower serum cholesterol levels in clinical trials. However, lower serum cholesterol levels did not translate to fewer heart attacks, longer life, or better health [*,*,*].

Before any human trials had been conducted, leading health organizations began recommending vegetable oils as a possible means of preventing heart disease and reducing the risk of heart attacks and strokes.

These recommendations had a massive influence on the way that our nation thought about fats, and the food industry stood to benefit. Products that were formulated with vegetable oils and lower amounts of saturated fat could be marketed as heart-healthy.

After suffering a heart attack at age 64, even President Eisenhower adopted recommendations to consume less fat and replace the fat he was consuming with vegetable oils under the direction of his doctors. For the first time in history, Americans were tuning into real-time updates on a president’s health condition — twice per day press conferences for weeks.

The president’s diet was generally low in fat, but when he did eat fat, he relied on soybean oil, corn oil, and margarine. Though President Eisenhower’s health continued to decline, his doctor’s dietary recommendations would help shape the way the world dealt with heart disease and other chronic diseases for the coming decades.

Vegetable oil consumption would continue on its upward trajectory, with soybean oil taking the lead in the 1940s and 1950s, surpassing the use of cottonseed oil, butter, and lard [*].

Thanks to advances in processing and hydrogenation, the characteristics of soybean oil could be customized to meet the needs of producers. As a result, soybean oil was popularized and highly marketable for a number of different food applications.

Don't forget that it was Dr. Atkins, a heart surgeon, that discovered sugar and lack of exercise was the cause of heart disease, hence he developed the Atkins diet because of it.

 

[Scott Downey]

Don't forget that it was Dr. Atkins, a heart surgeon, that discovered sugar and lack of exercise was the cause of heart disease, hence he developed the Atkins diet because of it.

Yes people eat too much sugar and high fructose corn syrup.
I used to drink a lot of sugary soda but switched over to diet maybe 10 years ago.
Sugar is not as bad as corn syrup.

I certainly had an overload of it for years.

6 Reasons Why High-Fructose Corn Syrup Is Bad for You

High-fructose corn syrup has been linked to today's obesity epidemic and many other serious health issues. Learn why it's bad for your healt

www.healthline.com

Food makers use cheapest cost ingredients as they are allowed.

 

[Rockerduck]

Yes people eat too much sugar and high fructose corn syrup.
I used to drink a lot of sugary soda but switched over to diet maybe 10 years ago.
Sugar is not as bad as corn syrup.

I certainly had an overload of it for years.

6 Reasons Why High-Fructose Corn Syrup Is Bad for You

High-fructose corn syrup has been linked to today's obesity epidemic and many other serious health issues. Learn why it's bad for your healt

www.healthline.com

Food makers use cheapest cost ingredients as they are allowed.

Young people today are overweight because of the high fructose corn syrup, and a fast food cheap ingredient diet.. Also look at the deaths from caffeine overdoses on the rise with young people. Look at the corporations putting this stuff out in bags of chips. But their attitude isn't themselves, they just say they aren't forcing anyone to eat what they make.

 

[Scott Downey]

x.com

x.com

Definitely. Coke in other countries is made with cane sugar and tastes better.

'I'll have a Coke - but make sure it's Mexican': How Coca-Cola bottled south of the border became a cult craze in trendy NYC. . . but does it really taste better?

The U.S. uses the cheaper sweetener in its sodas because of government-imposed importation laws that make sugar more expensive here than in any other country.

www.dailymail.co.uk

And I am old enough to remember drinking diet soda with cyclamates, and it tasted great
**************************************************
Cyclamate is approved as a sweetener in at least 130 countries.[11] In the late 1960s, cyclamate was banned in the United Kingdom; however, it was approved after being re-evaluated by the European Union in 1996.[12]

In the Philippines, cyclamate was banned until the Philippine Food and Drug Administration lifted the ban in 2013, declaring it safe for consumption.[13] Cyclamate remains banned in the United States, South Korea, and Bangladesh.[14][15][16][17]
*************************************************
US is only major country that still bans it. The cancer study was fake news and the FDA has refused to lift the ban.
All those other artificial sweeteners have real issues as exposed before and the FDA does nothing to ban them. They also taste much worse. Since almost all countries use cyclamates, it must be internal politics and inertia upholding the ban, FDA refuses to recognize all the science done in Europe showing no harm
**********************************************

Abbott Laboratories claimed that its own studies were unable to reproduce the 1969 study's results, and, in 1973, Abbott petitioned the FDA to lift the ban on cyclamate. This petition was eventually denied in 1980 by FDA Commissioner Jere Goyan.[7] Abbott Labs, together with the Calorie Control Council (a political lobby representing the diet foods industry), filed a second petition in 1982. Although the FDA has stated that a review of all available evidence does not implicate cyclamate as a carcinogen in mice or rats,[8] cyclamate remains banned from food products in the United States. The petition is now held in abeyance, though not actively considered.[9] It is unclear whether this is at the request of Abbott Labs or because the petition is considered to be insufficient by the FDA.

 

[Rockerduck]

I said that coke tastes better in Mexico myself. I was in Honduras and ate there and had a coke. I was amazed at the taste difference. Back in the states I had to find a Mexican grocery store to buy it.

 

[Jay Ross]

I said that coke tastes better in Mexico myself. I was in Honduras and ate there and had a coke. I was amazed at the taste difference. Back in the states I had to find a Mexican grocery store to buy it.

Bottled coke has different recipes for the countries that it is sold in. In the USA it is probably laced with too much sugar, while in other countries, the sugar content is reduced because of their reduced sugar lifestyles.

The bread in the USA has too much sugar in it. I personally do not like it. To stop bread from going stale quickly, make it with no sugar content. It will last longer before going stale.

Food in all countries is made to suit the palate of the consumers. That is why Coke tastes differently when purchased in other countries.

 

[Rockerduck]

Bottled coke has different recipes for the countries that it is sold in. In the USA it is probably laced with too much sugar, while in other countries, the sugar content is reduced because of their reduced sugar lifestyles.

The bread in the USA has too much sugar in it. I personally do not like it. To stop bread from going stale quickly, make it with no sugar content. It will last longer before going stale.

Food in all countries is made to suit the palate of the consumers. That is why Coke tastes differently when purchased in other countries.

I don't know about that. I drank coke all my life up until a few years ago. I knew coke changed its sugar, and so did alot of people, I saw the coke rep on Tv saying nobody could taste the difference. But that Mexican coke tasted just like I remember it from drinking it from the 5-cent bottle from a coke machine as a kid.