Even more serious than the biological damage caused by refined sugar is the molecular damage caused by processed vegetable oils. The safety of soy oil in particular is questionable for a number of reasons, and it is certainly found in processed foods.
Whether partially hydrogenated, organic, or genetically modified to reduce linoleic acid, soybean oil can cause dysfunction at the cellular level. Unfortunately, many health authorities insist that omega-6-rich vegetable oils such as soybean oil are healthier than saturated animal fats such as butter and lard, and despite the evidence to the contrary, this myth is hard to dispel.
An estimated 94% of soybeans grown in the United States have been genetically engineered (GE) to tolerate herbicides,1 Mainly glyphosate (active ingredient in Monsanto/Bayer Roundup) which doesn’t wash off. As a result, most soy products are contaminated with glyphosate, which exacerbates their toxicity.
Recently, research2,3,4,5 The warning, published in the journal Endocrinology, warns that soybean oil — the most widely consumed cooking oil in the United States — may cause neurological and metabolic changes associated with:
autism
Alzheimer’s disease
anxiety
depressed
obesity
Insulin resistance
type 2 diabetes
fatty liver disease
The study in mice compared the health effects of a diet high in conventional soybean oil, a diet low in linoleic acid, and a diet of genetically modified soybean oil and coconut oil. According to Neuroscience News:6
“The same UCR research group found in 2015 that soybean oil caused obesity, diabetes, insulin resistance, and fatty liver in mice. Then in a 2017 study, the same group learned that if soybean oil’s linoleic acid In low amounts, it reduces obesity and insulin resistance.
