the dangers of soy and other oils high in Omega-6 fatty acids

dangers-of-soy-canola-omega-6-vegetable-oils

are soy products and the majority of vegetable oils on the grocery shelf doing more harm than good?

Corporate agriculture and mainstream media have done an overwhelmingly convincing job in teaching Americans that modern day, unfermented soy products promote good health.  Soy milk, tofu, soybean oil – these are all heart-healthy foods rich in protein and other nutrients, right? Unfortunately, that’s not the case!

In a 2012 Huffington Post article, Dr. Joseph Mercola spells out ten health dangers of unfermented soy products, ranging from phytic acid (which reduces the body’s assimilation of important minerals) to high levels of MSG and aluminum and manganese (the latter two of which can be toxic to your nervous system).

It’s true that traditional Japanese diets are rich in soy, coming from a culture known for its high rates of life expectancy.  Lesser known, however, is that modern day soy products (like soybean oil, soymilk, and modern day tofu) are not native to this list.  Rather it’s fermented soy products (such as fermented soy sauce, natto, miso, and traditionally prepared tofu) that are on this list.

One of the most ubiquitous ingredients in Americans’ processed foods these days is soybean oil – a modern day soy products that is by no means native to Japanese cuisine.  Touted as a heart-healthy, many of us are unaware of the dangers of partially hydrogenated oils (such as soybean oil): namely cancer, diabetes, and decreased immune function.

To make matters worse, soybean oil – along with corn oil, canola oil, margarine, and shortening – is high in Omega-6 fatty acids.   Read the labels on the vast majority of pre-packaged, processed foods in the grocery aisles, and you’ll see how ubiquitous these Omega-6 rich fats and oils are. They’re everywhere.  Soybean, canola, and corn oils are the guilty culprits behind Americans’ severe imbalance of Omega-6 and Omega-3 fatty acids.  New research is shedding light on the health risks associated with diets high in Omega-6 and low in Omega-3 fatty acids.

So what’s a person to do?

Do your best to phase out modern soy products and refined cooking oils high in Omega-6′s.  Try replacing them with fermented soy foods (like miso and fermented soy sauce) and healthy salad and cooking oils like olive oil, coconut oil, and camelina oil.  Omega Maiden camelina oil helps go one step further by offering a healthy, organic cooking oil with an ideal Omega-6:Omega-3 ratio of 1:2 plus a boost of Vitamin E antioxidants.

Be good to yourself.

Avoid modern soy and highly processed vegetables oils that wreak havoc on your health. Seek out healthier salad and cooking oil options for your kitchen. Try Omega Maiden camelina oil in roasted vegetablesgrilled chicken saladcornbreadarugula-spinach pesto, and or drizzled on squash soup.  Your body will thank you!

LEARN MORE:

+ the many health benefits of camelina oil
+ camelina oil’s advantages over olive, sunflower, and grapeseed oils
+ why camelina oil is healthier alternative to flax seed and fish oils.

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8 Responses to the dangers of soy and other oils high in Omega-6 fatty acids

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