我希望每個人都從你的飲食中徹底消除所有由植物種子製成的植物油（菜籽油Canola oil、大豆油soybean oil、葵花籽油Sunflower seed oil、葡萄籽油grape seed oil、人造黃油Magarine、玉米油corn oil等）。Olive oil, coconut oil, avocado oil, 牛油都是好的油.
最初，植物種子油是被用作工業潤滑劑。食品公司將其視為巨大的盈利機會，因此自上世紀60年代以來將其轉變為消費品並大力推廣，是美國人健康迅速走下坡的原因之一。我知道大多數餐館都用植物油煮食，因為植物油便宜得多。大多數加工食品也是用植物油製成的。
我最近閱讀 Catherine Shanahan 博士的名為 Deep Nutrition 的書，其中她對植物油對我們的身體（包括我們的大腦）的主要有害影響發出了非常嚴重的警告。摘錄如下：
–腦殺手 為什麼植物油是你大腦最大的敵人
–植物油使用七種不同的策略在七個不同的脆弱點攻擊大腦。
–所有七種策略都在導致自閉症和其他兒童神經系統疾病方面發揮作用。
–植物油使您的大腦更容易受到糖的損害。
–消除這些油將使各種腦部疾病的症狀得到改善，從自閉症到阿爾茨海默氏症。
膳食植物油可以將普通脂肪酸轉化為一種原子龍捲風，撕裂細胞結構並留下分子殘骸。我們還看到脂質科學家幾十年來一直在發表關於這個主題的論文，試圖警告我們富含植物油的飲食會導致危險的氧化應激，並且是心臟病和加速衰老的主因。但植物油最可怕的地方在於它還會破壞最容易受到氧化應激影響的器官，即我們的大腦。可以毫不誇張地說，植物油在世代範圍的兩端攻擊您的家庭遺產，剝奪您孩子的生理與生俱來的權利，並從我們父母和祖父母的腦海中抹去記憶。植物油無疑是我們食用的最不自然的產品。請記住，轉基因生物（轉基因生物）通常是植物油生產的起點，然後事情就會走下坡路。由於植物油固有的抑制生命的能力，植物油是使 Twinkie 保存多年的化學物質。與任何其他成分相比，植物油是垃圾食品中“垃圾”的來源。我的一個病人告訴我，paniolos（夏威夷牛仔）過去常常用棉籽油處理皮革來製作馬鞍，但他們吃這些東西嗎？ 當然他們不會吃下肚裡，你也不應該吃。
毫無疑問：植物油是完美的食腦毒素，通過影響這些系統直接和間接地促進腦部疾病：
–腸道。腸道中的炎症反應通過微生物群、免疫系統和腸漏來影響大腦健康。
–脂蛋白。這些充當特洛伊木馬，將毒素分配到大腦和其他目標器官。
–動脈。植物油會擾亂通過大腦的血流調節。
–白細胞。植物油使我們的免疫系統對抗我們，導致食物和傳染病引發神經退化反應。
–神經細胞結構。植物油會導致細胞內氧化反應過載，導致細胞內垃圾的積累。當這影響到我們的白質
時，我們就會失去活動能力。當它影響到我們的灰質時，我們就會失去個性，失去與世界的聯繫。
–基因複制。植物油通過對 DNA 的直接誘變作用和改變的表觀遺傳表達來損害大腦發育。
中文翻譯
Vegetable oils are about as toxic as it gets: inflammation, oxidative stress, cancer and more
by Ethan Huff
Vegetable oil consumption linked to early death
In his post, Dr. Goddek, a PhD scientist in biotechnology and science journalist who works as CEO of Sunfluencer, provides seven reasons why vegetable oils from the hateful eight should be avoided at all costs:
1) Vegetable oils are unnaturally extracted and processed
Unlike coconut and olive oil, both of which are extracted through simple pressing, seed oils like canola, soybean, and corn have to be extracted with heat and harsh chemical solvents such as petroleum, which in turn oxidize and convert them into health-destroying trans fats.
2) “Vegetable” is a misnomer – the hateful eight oils are toxins
They might sound nice being called “vegetable” oils and all, but the truth is that the hateful eight are industrial seed oils that, prior to the 20th century, never, ever would have been consumed as food. In 1900, almost nobody consumed vegetable oils; today, the average person consumes 70 pounds of them per year.
“This dramatic increase corresponds with a surge in chronic health issues, suggesting a link between seed oil consumption and modern diseases,” Dr. Goddek explains.
3) Industrial seed oils loaded with inflammatory omega-6
Unlike saturated fats that are good for the body, industrial seed oils are mono- and polyunsaturated oils that are high in omega-6 fatty acids, especially linoleic acid, which are a precursor to pro-inflammatory eicosanoids.
“These molecules can cause chronic inflammation and contribute to autoimmune diseases,” Dr. Goddek says. “The excessive consumption of Omega-6, without the balance of Omega-3, exacerbates these health issues.”
4) Vegetable oils cause oxidative stress, cancer
Linoleic acid and other omega-6 fatty acids create a host of health problems in the body, not the least of which include oxidative stress, mitochondrial dysfunction, and genetic damage. This in turn can lead to the growth of cancer tumors with some studies suggesting that diets rich in vegetable oils come with a 400 percent increased risk of metastasis.
5) Vegetable oils contribute to death
A seven-year study found that consuming vegetable oils leads to a 62 percent increased risk of all-cause mortality, which is higher than the death risk associated with heavy smoking or obesity.
6) Consume vegetable oils, destroy your heart
The Minnesota Coronary Experiment further found that consuming vegetable oils like corn oil and margarine increases heart attack risk by 86 percent, despite vegetable oil consumers having lower cholesterol levels.
7) Vegetable oils increase cardiovascular death risk by 700 percent
Another study called the MARGARIN study found that consuming vegetable oils increases one’s risk of suffering a stroke, heart attack, or cardiovascular death by 700 percent compared to people who consume more heart-healthy omega-3 fatty acids.
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