Is Vegetable Oil good or bad? Let's dig in...

The consumption of vegetable oils increased drastically in the last century.

While some vegetable oils have been linked to health benefits, there are concerns about the excessive intake of omega-6.

It’s important to note that not all plant oils are bad for your health. For example, avocado oil and olive oil are both excellent choices. Both omega-6 and omega-3 fatty acids are essential fatty acids, meaning that you need some of them in your diet because your body can’t produce them.

Some vegetable oils are high in omega-6 fatty acids. Scientists have hypothesized that eating too much omega-6 can lead to increased inflammation in the body and potentially contribute to disease.The top four vegetable oils consumed in the United States are soybean, canola, palm, and corn oil.

These are referred to as refined, bleached, deodorized oils – or RBD for short – because this describes the process by which they are manufactured.Most canola is chemically extracted using a solvent called hexane, and heat is often applied which can affect the stability of the oil’s molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats.

Consumption of industrially produced trans-fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing all sorts of chronic diseases, including heart disease, obesity, cancer, and diabetes.

One of the most suprising facts I found was what happens during commercial deep-fat frying operations with canola oil. Canola oil used to fry French fries for seven hours per day for seven days at 185°C (365°F) resulted in increasing the total trans-fatty acid content of the oil from 2.4% to 3.3% by weight of total fat.