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The weak molecular structure of PUFAs has made polyunsaturated oils like soybean oil factories for generating huge amounts of free radicals that assault the DNA of your cells.
Several studies have already proven that poly-unsaturated fats encourage the development of cancer.
Worst Cooking Oils
Polyunsaturated oils are the absolute worst oils to use when cooking. These fats are so delicate, they rot considerably just sitting in your kitchen.
Aware of their products' instability, manufacturers turned to hydrogenation, a technology that makes unsaturated fats more saturated. Only to create hydrogenated fats which are probably the most disastrous food additive currently in rampant use.
Even olive oil, a good monounsaturated fat, is not a good oil to cook with. Extra virgin olive oil is 86% unsaturated (77% monounsaturated and 9% polyunsaturated). It's not as weak as polyunsaturates. But due to its large amount of unsaturated fatty acids, cooking with olive oil "still" creates massive free-radical quantities.
Coconut Oil Reliability
On the other hand, Saturated Fatty Acids (SaFA) are stable so they won't get rancid just like that. And of all saturated fats, nothing is as durable and reliable as the mighty coconut oil!
At 92 percent saturated, it is the most stable dietary fat on the planet. It can resist oxidation (getting rancid) and free-radical formation "far more than" any polyunsaturated fat can.
No dietary fat can match, let alone surpass, coconut oil's cancer-fighting and countless other health-improving capabilities.
More Polyunsaturated Problems
Polyunsaturated fats suppress thyroid activity and set your metabolic rate out of whack. On the contrary, coconut oil helps thyroid function by stimulating metabolism for long periods of time.
Bouillon and colleagues were able to show that polyunsaturates promote vitamin D deficiency by reducing the binding of vitamin D to D-binding proteins, Simply put, they make the vitamin less available for use in your body. Coconut oil doesn't have this effect as it even optimizes vitamin D production.
Felton and associates found out that 74% of the fatty acids in arterial plaque (sign of coronary artery disease) are unsaturated (41% polyunsaturated and 33% monounsaturated). Not a single saturated medium-chain fatty acid (MCFA), the main fat molecules in coconut oil, was found in the plaque.
REFERENCES:
Benzie, I. F. Lipid peroxidation: a review of causes, consequences, measurement and dietary influences. International Journal Food Sciences Nutrition 1996;47(3):233-261.
Lim-Sylianco, C. Y., et al. Antigenotoxic effects of bone marrow cells of coconut oil versus soybean oil. Philippine Journal Coconut Studies 1992;2:6-10.
PLEASE SEE REFERENCE NUMBERS
10, 45-51, 91, 97-101, 104
FOR MORE.
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