Big Industrially Refined Vegetable Oil

In one cup (about 154 grams) of sweet white corn, there is .9 grams of fat.  In order to eat a teaspoon of corn oil by natural means, you would have to eat more than five cups of corn.

In a normal serving of chips (french fries), there are between 25-30 grams, or five or six teaspoons of vegetable oil.  That’s 25-32 cans of corn, goodness knows how many engineered low acid rapeseeds, a huge bag of sunflowers, well…you get the point.

Humans were not built to digest and metabolize that much of various types of vegetable oils at once.  If you’ve been using canola, corn, or any other vegetable oil that comes from a plant from which the oil can’t be extracted by primitive means, get your liver checked and soon.  You might have a fatty liver.

Unsaturated fats taken in excess (and it doesn’t take much to be excess) are known to cause fatty liver and other problems in mammals.  Humans are not exempt.  What makes it worse is when oils are rancid, which also doesn’t take as long as people think.  Oils that are kept more than a couple of days should be refrigerated, but very few people do this.  They’ll use month or more old cooking oil, thinking that they’ll be able to smell if it’s rancid.  You can’t smell the rancidity when it first starts to turn.

So if you’re going to use vegetable oils, use them sparingly.  Try to stick to those like cold pressed olive oil, or at least oils that are based on naturally fatty nuts that don’t take much to extract, like sunflower seed oil, if you don’t have a nut allergy.  Either way, store them in the refrigerator, and for no longer than six months.  Your palate and your liver will thank you.