NutroLiving

The Danger of Seed Oils and their Link with Obesity

In an interview by Zr Berg with Dr. Chris Knobbe, it was highlighted that diabetes has seen a dramatic increase over the past century. According to Sir William Osler’s 1890 publication, diabetes affected only 0.0028% of the population. By 2016, this figure had risen to 13%, representing a 4,643-fold increase.

Between 1922 and 1987, diabetes rates increased from 0.09% to 2.6%, a 29-fold increase over 65 years. During this same period, obesity rates increased six-fold, despite sugar consumption remaining constant.

The role of seed oils in health issues, despite their marketing portraying them as healthy with images of flowers and vegetables, is concerning. Seed oils, rich in omega-6 fats, accumulate in body fat and are prone to oxidation. This accumulation causes oxidative stress within the mitochondria, the powerhouse of our cells, damaging the cardiolipin molecule, a crucial part of the electron transport chain. This oxidative stress leads to mitochondrial dysfunction, reducing the cell’s ability to generate energy efficiently.

Omega-6 fatty acids promote a pro-oxidative and inflammatory environment and are directly toxic and nutrient-deficient. Vegetable oils lack essential vitamins such as A, D, and K2, contributing to what Dr. Knobbe describes as a “recipe for metabolic disaster.”

Obesity is linked to mitochondrial dysfunction, which impairs the body’s ability to burn fuel efficiently, decreasing energy expenditure while increasing appetite. The body’s attempt to extract energy from glucose, fats, and amino acids becomes inefficient without essential vitamins and minerals. Refined oils exacerbate this problem by depleting the body’s nutrient reserves, leading to further deficiencies.

Historically, vegetable oils were used as machine oil, fertilizer, and cattle feed in the US. It was only when mixed with butter for margarine and olive oil that they entered the food industry. In 1909, Proctor & Gamble produced trans fats by hydrogenating cottonseed oil, which led to the widespread use of these oils in food products. Soybean oil also entered the food supply around this time, leading to the prevalence of seed oils today.

Junk food is laden with unhealthy unsaturated fats, primarily from seed oils. These oils are prevalent in processed foods and restaurant dishes. Consumers must read labels vigilantly to avoid seed oils and seek out restaurants that do not use these oils.

To eliminate seed oils from your diet, focus on consuming whole fruits and vegetables, which are unprocessed and do not contain labels indicating the presence of seed oils.

References:

Dr. Eric Berg DC, Chris Knobbe. (2024). The Worst Ingredient in the World: Interview with Dr. Chris Knobbe. [Online]. Dr. Eric Berg DC. Last Updated: July, 2024. Available at: https://www.youtube.com/watch?v=MuYvGyNXvPk.