In this lesson, we explain the different types of fats and provide extensive research on the devastating harms from seed oils (also called “vegetable oils”).
Be familiar with the different types of fats and cite research showing that replacing natural fats with manufactured seed oils (also “vegetable oils”) caused chronic inflammation, diabetes, immune system issues and many other harms.
Define, and give examples of, saturated fats, monounsaturated fats, polyunsaturated fatty acids (PUFAs), omega 3s and omega 6s, linoleic acid (LA), and trans fats. Discuss how seed oils are processed and provide examples of seed oils. Describe the fats in the American diet a century ago and how this changed. Discuss the fact that replacing natural fats with manufactured “vegetable oils” was never proven effective at lowering heart disease or death. Provide evidence showing seed oils cause chronic inflammation, diabetes, fatty liver, harm to the brain and hypothalamus, dysregulated immunity, allergies, blood clots, autoimmune reactions, increased fat, obesity, depression, cardiovascular disorders, skin diseases, oxidative stress (which can lead to cellular damage, decreased energy and dysfunction).
linoleic acid (LA), monounsaturated fats, omega-3 fatty acids, omega-6 fatty acids, polyunsaturated fatty acids (PUFAs), saturated fats, seed oils, trans fats / trans fatty acids (TFAs), vegetable oils
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