Stop Eating This: Why "Healthy" Oils Wreck Your Body in 7 Days

Stop buying "Heart Healthy" cooking sprays. You don't need low-cholesterol substitutes. You need lipids that don't oxidize inside your veins.

I spent the last decade optimizing my diet. I tracked macros. I bought the supplements. I avoided red meat because the government told me to.

Here is what I learned: 90% of nutritional advice is marketing.

The biggest lie wasn't about sugar. It was about fat.

If you are eating soybean oil to save your heart, you are accelerating your death.

You are eating engine lubricant.

The Industrial Deception

I used to cook with Canola oil. It was cheap. It had a neutral taste. The bottle said it contained Omega-3s.

I felt sluggish every day around 2 PM. My skin was terrible. I couldn't lose the last 10 pounds of fat.

Then I looked at how Canola oil is made.

It isn't pressed. It is extracted.

They take a seed (Rapeseed) that is toxic to humans. They crush it. They wash it in a solvent called Hexane. Hexane is a component of gasoline.

The oil comes out gray and gummy. It smells rancid.

So they bleach it. They deodorize it at high heat. They color it yellow so it looks like butter.

When I stopped eating this sludge, my brain fog vanished in 7 days. My energy stabilized. My skin cleared up.

Your body knows the difference between food and product.

Your Body on "Vegetable" Oil

Calling these "Vegetable Oils" is a branding masterclass.

There are no vegetables involved. Corn is a grain. Soy is a legume. Cottonseed is a fabric byproduct.

The problem is Linoleic Acid.

This is an unstable polyunsaturated fat. When you expose it to heat (cooking) or light (sitting in a clear plastic bottle), it oxidizes.

It rusts.

When you eat it, that rust becomes part of you.

Your cell membranes are made of fat. They control what enters and exits the cell. When you build your house out of unstable bricks, the walls crumble.

I realized my cells were literally made of rancid oil.

This causes inflammation.

Inflammation is the root of almost every modern disease. Heart disease. Diabetes. Autoimmune disorders.

You aren't sick. You are inflamed.

The half-life of Linoleic Acid in human fat tissue is 680 days. It takes years to detox fully. But the acute damage stops the moment you stop eating it.

The inflammation drops in a week.

The Restaurant Trap

You can clear your pantry. That’s the easy part.

The hard part is leaving your house.

I went to a high-end steakhouse last month. I asked what they cook the steak in.

"A blend," the waiter said.

That means 10% Olive Oil and 90% Soybean Oil.

Restaurants love seed oils. They are cheap. They have a high smoke point (because they are already dead). They don't spoil (because bacteria won't eat them).

You order the $50 grass-fed ribeye to be healthy. The chef drowns it in seed oil.

You leave feeling bloated. You blame the meat.

It wasn't the meat.

I started asking for my food to be cooked in butter. Or dry.

The difference in digestion is night and day.

If you are optimizing your gym routine but eating cafeteria-grade oil at dinner, you are wasting your time.

Return to Tradition

For 50 years, they told us Saturated Fat was the enemy.

They said butter would clog our arteries. They said Tallow (beef fat) was poison.

Look at the timeline.

We replaced butter with margarine. We replaced tallow with Crisco. We replaced lard with soybean oil.

Did heart disease go down?

No. It exploded.

Our ancestors didn't have nutrition labels. They didn't have diet apps. They ate what the farm produced.

They ate butter. They cooked in lard. They saved bacon grease.

They didn't have an obesity epidemic.

I threw out every bottle of yellow liquid in my kitchen.

I replaced them with three things:

1. Tallow/Ghee: For high heat cooking. Stable. Saturated.
2. Butter: For flavor and baking. Nutrient-dense.
3. Olive Oil/Avocado Oil: For raw applications only. Cold pressed. Real fruit.

Simple.

The "Heart Healthy" checkmark on a bottle of Corn Oil is bought and paid for. It is a receipt for your sickness.

The Future of Food

Here is my prediction:

In 10 years, seed oils will be viewed exactly like cigarettes.

We will look back at the "Heart Healthy" labels on Soybean Oil the same way we look at ads of doctors smoking Camels in the 1950s.

The data on mitochondrial dysfunction is becoming undeniable. The correlation between seed oil consumption and metabolic disease is a straight line up.

You don't have to wait for the FDA to catch up. They are slow. They are lobbied.

You can opt out now.

Check your kitchen right now.

Go to your pantry. Pick up the bottle of oil you use to cook dinner. Read the ingredients.

Does it say "High Fructose Corn Syrup" or "Hydrogenated Soybean Oil"?

If it does, why is it still in your house?