The Types of Oils You Should Never Cook With - Dr. G's Quick Health Tip | EP 336.B
1Digest
This podcast episode features Dr. Gundry discussing the detrimental effects of excessive linoleic acid found in many common seed oils, including corn, grape seed, cottonseed, peanut, safflower, soy, and sunflower oils. He compares the impact of linoleic acid to formaldehyde, highlighting its role in stiffening blood vessels and cell membranes. He emphasizes that the oxidation stability of an oil is more crucial than its smoke point. Healthier alternatives such as sesame, perilla, and organic canola oils are recommended due to their lower linoleic acid content. The discussion also touches upon the lectin content in some oils, particularly peanut oil, and its potential link to atherosclerosis. Dr. Gundry stresses the importance of considering the overall carbohydrate content of a food, rather than focusing solely on the type of oil used. The podcast includes advertisements for Verizon. A Spanish version of the podcast is also announced.
Outlines
Introduction, Advertisement, and Seed Oil Dangers
The episode begins with an introduction and a Verizon advertisement. Dr. Gundry then details the negative health effects of high-linoleic acid seed oils (corn, soy, sunflower, etc.), explaining their link to inflammation and comparing linoleic acid's breakdown products to formaldehyde.
Healthy Cooking Oils and Carbohydrate Considerations
Dr. Gundry highlights healthier cooking oil alternatives like sesame, perilla, and organic canola oil. He emphasizes that oxidation resistance is more important than smoke point. The discussion expands to include the significance of considering the overall carbohydrate content of a food, not just the oil used.
Conclusion and Advertisement
The episode concludes with a summary of the key points and another Verizon advertisement. A Spanish version of the podcast is also promoted.
Keywords
Linoleic Acid
An omega-6 fatty acid found in many seed oils; excessive intake linked to inflammation and health problems.
Aldehydes
Compounds formed from linoleic acid metabolism; contribute to stiffening of blood vessels and cell membranes.
Omega-3 Fatty Acids (ALA)
Essential fatty acids with health benefits; found in oils like perilla and flaxseed oil (not for cooking).
Lectins
Plant proteins that can cause inflammation; found in high amounts in peanut oil and soy.
Glyphosate
A herbicide (Roundup) often used on crops, including canola and soy; its presence in oils is a concern.
Seed Oils
Various oils derived from seeds, some of which are high in linoleic acid and potentially harmful.
Healthy Cooking Oils
Oils like sesame, perilla, and organic canola oil, recommended for their lower linoleic acid content.
Oxidation
A chemical process that degrades oils; resistance to oxidation is crucial for healthy cooking oils.
Atherosclerosis
Hardening of the arteries; linked to lectins in some seed oils.
Carbohydrate Content
The amount of carbohydrates in food; important to consider alongside oil type for overall health.
Q&A
What are the most harmful seed oils to avoid?
Corn, grape seed, cottonseed, peanut, safflower, soy, and sunflower oils are particularly harmful due to high linoleic acid and/or lectin content.
Which seed oils are healthier alternatives?
Sesame (non-toasted), perilla, and organic canola oils are recommended.
Is the smoke point of an oil crucial?
No, oxidation resistance is more important.
What is the concern with lectins in seed oils?
Lectins, especially in peanut oil, are linked to atherosclerosis.
How does glyphosate affect seed oils?
Glyphosate, a herbicide, is a concern due to its presence in some seed oils.
Show Notes
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