Polyunsaturated Fats: The Worst Fats to Cook with

Polyunsaturated fats are terrible cooking oils. In fact, they are the absolute worst oils to use.

Good thing there’s coconut oil, “The Best Cooking Oil on the Planet.”

PolyUnsaturated Fatty Acids (PUFA) are very unstable and extremely prone to oxidation (spoilage).

Oxidized fats produce enormous amounts of hostile free radicals associated with at least 50 common health problems such as cancer, kidney stones, diabetes, multiple sclerosis, psoriasis, heart disease, and many more.

The image below illustrates the structure of linoleic acid, an 18-carbon PUFA. See the encircled double-carbon bonds (C=C) in the chain? Without being too technical, those double bonds between carbon atoms are what makes PUFAs incredibly delicate. The more double-carbon connections, the more volatile the fat is.

Now, the following image is that of stearic acid, an 18-carbon SFA (Saturated Fatty Acid). Notice the “absence” of double bonds linking each and every carbon atom in the chain? This simply means stearic acid and all other SFAs are durable fats.

Troublesome Polyunsaturates

Soybean oil is composed of 61% PUFAs, corn oil (62%), sunflower oil (69%), and safflower oil (77%). Because they are predominantly polyunsaturated, soybean, corn, sunflower and safflower oils are “problematic” cooking oils.

Polyunsaturated oils easily oxidize and become toxic. They don’t even have to be exposed to heat to start going rancid. Light or oxygen exposure alone is sometimes enough to significantly oxidize (spoil) these weak fats.

All conventionally processed and refined polyunsaturated oils are rotten to some degree by the time they reach the store. To make matters worse, they sit in your kitchen cupboards for long periods of time. Cooking accelerates the rotting process, making the oil more dangerous. If eaten regularly, even a tiny amount of heated polyunsaturated oil will affect your health negatively.

But not coconut oil, it won’t!

Coconut Oil Excellence

Unlike polyunsaturated fats, coconut oil is mostly saturated. It can handle heat, light and oxygen exposure so much better. 92 percent saturated coconut oil is extremely resistant to oxidative damage and free-radical formation.

Coconut oil is so stable that when heated, it is 16 times more impervious to decomposition than soybean oil, and 300 TIMES tougher than flaxseed or linseed oil. It can stay fresh for at least three years or more even without refrigeration.

You really should not cook with soybean oil and other polyunsaturated vegetable oils. They literally can’t take the heat. Use highly reliable, heat-resistant coconut oil instead, the best fat in the cooking business.


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