Vegetable oils and fats that we have don’t appear naturally. They can be expressed from corn, soybean and other seeds. The end products of the processing include corn, canola, safflower, peanut, soybean and sunflower oils. These fats must get many procedures to make them to become what you see on the supermarket shelves now.

What happens during the processing of vegetable oils to the nutrients?

During the cleaning procedure most of the nutrients including antioxidants and other great properties including omega 3 fatty acids (the good fats) are lost as a result of high temperature and pressure that these oils are subjected to. Specific substances like hexane solvents which are used to clean and express oil aren’t fully taken out of the last product which you purchase from your supermarket. Unlike what you might have learned from magazines and health professionals about how great these oils are, the truth is they are heavily processed and include small nutrients..

What occurs when vegetable oils are subjected to heat?

They can be volatile and extremely delicate when subjected to high heat, oxygen or sunlight. These oils can quickly become a rancid, dark smelly compound. Due to their fragility, heat wind up ruining the nutrients as well as altering other materials into materials that are hazardous. These hazardous materials that develop by combusting vegetable oils are extremely dangerous and harmful to our bodies. When you eat fats that are oxidated it is going to cause inflammation within your body.