The American Heart Association has touted the following mantra for years, and they refuse to change their tune, even though research no longer supports it: “Consuming vegetable oils with their omega-6 fatty acids can help reduce your risk for disease.”
How many times have you heard this lopsided – and potentially deadly – advice? And how many times have some of America’s most trusted doctors repeated it?
The science could not be clearer. With the retrieval of missing data from the 7-year Sydney Diet Heart Study, researchers now realize that omega-6 vegetable fats do not support a healthy heart. In fact, they may be harmful.
In this controlled study, the group who ate less saturated fat and more omega-6 linoleic acid (from safflower oil) had a 17 percent higher risk of dying from heart disease during the study, as compared with 11 percent among the control group who didn’t change their eating. Also interesting, the high omega-6 group had a higher risk of mortality from all causes.
Omega-6 linoleic acid is the most abundant polyunsaturated fatty acid found in the Western diet. It’s plentiful in safflower and commonly available partially hydrogenated sunflower oils, two common cooking and food oils in use today.
Before I go any further, let’s make sure we’re on the same page when it comes to fats...
Your Cheat Sheet to Fats and Oils
All the different types of fats and fatty acids can be confusing, so this quick review may help...
Very simply, the fats in your food are made up of fatty acids, and fatty acids are classified into 3 major groups: saturated, monounsaturated, and polyunsaturated.
- Saturated Fatty Acids – They’re very stable, even at high temperatures, and resist oxidation, or the undesirable change in chemical makeup. Found mainly in animal fats like dairy, red meat, and chicken, and also in coconut oil.
- Monounsaturated Fatty Acids (MUFAs) – They’re usually liquid at room temperature, but are fairly stable, even when exposed to some heat. The most common type is called oleic acid and is found in olive oil, avocados, pecans, and almonds.
- Polyunsaturated Fatty Acids (PUFAs) – When exposed to heat and light, they can oxidize and create harmful free radicals. Found in many vegetable oils, including safflower and commonly available partially hydrogenated sunflower. Two common PUFAs are omega-6 and -3 fatty acids.
Your tissues are mostly made up of saturated and monounsaturated fats, so your body needs more of them than it does polyunsaturated fats. Studies show that your body is already getting more omega-6s than it needs.
The Problem with Today’s Vegetable Oils
You may have experienced this in your own kitchen…
You open a bottle of oil you haven’t used for a while and catch a whiff of an unpleasant odor. The oil smells “old” or rancid. This is because the fatty acids have oxidized.
Even if it doesn’t smell bad, as soon as you heat a polyunsaturated oil to 320 degrees or higher, it reacts with oxygen and turns rancid. This is why I recommend using Organic Coconut Oil if you are going to fry your food. The high saturated fat content makes it much more stable and less susceptible to oxidation.
Here are two more problems with polyunsaturated fats...
When you eat too many polyunsaturated fatty acids, they can become part of your cell membranes and make your cells fragile and prone to oxidation, much like the unstable fats you ate in the first place! This can lead to chronic inflammation in your body and a myriad of health issues.
Last but not least, many of these vegetable oils – namely soy, corn, and canola – are almost always genetically modified!
Ditch the Polyunsaturated Fatty Acids
One of the best things you can do for your health today is to go home and ditch your bottles of high polyunsaturated fatty acid vegetable oils.
In just a bit, I’ll help you identify the worst offenders.
Chances are these oils are already on their way to becoming oxidized and rancid – if they aren’t already. And as we’ve just seen, that’s a potential train wreck for your body!
In addition, the typical diet today is overloaded with omega-6 fatty acids, in contrast to omega-3s. You consume omega-6 fatty acids in dressings, nuts and seeds, snacks, meats, and grains.
Balance is what matters when it comes to omega fatty acids. An optimal omega-3 to -6 fatty acid ratio for health is about 1:1. Few people’s diets today come anywhere near that ideal ratio!
And polyunsaturated fatty acid vegetable oils like safflower, corn, commonly available partially hydrogenated sunflower, soybean, and cottonseed oils don’t help at all… They contain very few omega-3s and whopping amounts – at least 50 percent – omega-6s.
Like a runaway train, omega fatty acid imbalances are growing… The consumption of polyunsaturated fatty acids in the US has increased more than three-fold over the last century – from 13 grams to nearly 40 grams a day!
Today’s factory farmed meats, eggs, and salmon supply less omega-3s and far too many omega-6s, which only makes this imbalance worse. And that’s not good news for your health…
To correct an imbalance, you should do three things:
- Reduce your consumption of polyunsaturated fatty acids.
- Increase your consumption of omega-3 fatty acids (I recommend eating wild salmon and taking my premium Krill Oil supplement).
- Find healthy replacements for the omega-6 oils you’re now eating.
Bring in the Monounsaturated Fatty Acids
For years I’ve been advising my readers to reduce the omega-6 fats in their diet by avoiding processed foods and foods cooked with vegetable oils.
While I don’t want you to reduce your intake of fat, I want you to find healthier replacements for the polyunsaturated oils you may already be eating.
The latest science suggests getting from 50 to 85 percent of your overall energy intake from saturated and unsaturated fats from whole food, animal, and plant sources.
You need healthy fat for optimal brain function and memory, and for your overall health.
Unlike polyunsaturated fats, monounsaturated fats offer potential health benefits.* Studies show that eating foods rich in monounsaturated fats may help:
- Support healthy normal blood cholesterol levels*
- Support healthy normal insulin and blood sugar levels*
Doesn’t it make sense to trade in vegetable oils that may jeopardize your health for ones that may potentially support it instead? I believe so.
Choosing the Right Oil
Have you ever begun to prepare a meal and been unsure of which oil to use? With the many different options available it can be difficult to discern which oil is best.
There are oils that are suitable for cooking, and those that are best for cold dishes. Oils high in saturated fat, such as coconut oil and butter, have a higher smoke point and can be used for cooking.
Oils high in monounsaturated fats, such as olive or sunflower oil, while more stable than polyunsaturated fats, are still susceptible to rancidity, especially when heated. These oils also have a lower smoke point, which means they can release toxic carcinogens when used in high heat cooking.
These oils are best suited for cold dish recipes, such as in salad dressings and spreads. But there are things to look out for when choosing a monounsatured fat...
The Dark Side of This Healthy Monounsaturated Fat Favorite
Extra-virgin olive oil is considered an essential oil among many cultures and for good reason: it offers heart health benefits and it’s very pleasant tasting.
Yet it has a dark side that many people may not know about…
Extra-virgin olive oil – most people’s favorite type of oil – has a unique chemical structure and a large amount of unsaturated fats, making it very susceptible to oxidative damage.
Even when you use it correctly – drizzled cold on salads and other foods – the oxidation problem remains.
Extra-virgin olive oil naturally contains chlorophyll that speeds up its decomposition and makes it go rancid quickly
Instead, there is another oil I recommend you use in place of olive oil...
High Oleic Sunflower Oil – Perfect for Salads and Other Cold Dish Recipes
I’ve found a solution that I believe overcomes many of the pitfalls of both olive oil and polyunsaturated oils. This healthier, versatile oil:
- Contains a high level of monounsaturated fatty acids to promote heart health and total well-being*
- Is low in polyunsaturated fats - contains only 0.5 g of polyunsaturated fats per 1 tbsp. serving
- Contains healthy plant sterols*
- Contains ZERO trans fats and cholesterol
- Is Certified Organic and contains no GMOs
- Has a mild, light, sweet taste that’s ideal as a gourmet salad oil
- Contains more Vitamin E than other vegetable oils
- Is 100% Pure and Cold Expeller-Pressed without high heat or any toxic solvents or chemicals
My Organic Sunflower Oil is a special type of sunflower oil – one that is high in monounsaturated fatty acids and very low in unstable polyunsaturated fats. Light and delicious, it’s ideal for salads and other cold food applications.
All Sunflower Oils May Look the Same, But Don’t Be Fooled – They’re Not
Many of the bottles of sunflower oil sitting on store shelves are a whole different product...
Much of the sunflower oil sold today is:
- Very low in monounsaturated fats
- High in polyunsaturated fats
- Very high in omega-6 fatty acids – linoleic acid in particular
So why would I be recommending sunflower oil?
There are two different types of sunflower oil. The most common type of sunflower oil, mentioned above, is linoleic. This is a partially hydrogenated oil. This traditional type of sunflower oil is commonly used in frying, fast foods, and processed foods, and often needs to be hydrogenated to make it stable.
On the other hand, my Organic Sunflower Oil is what’s known as high oleic sunflower oil.
Where traditional linoleic sunflower oil has a very high omega-6 content, high oleic sunflower oil only contains about 5 percent omega-6s, one of the lowest of any of the culinary oils!
A unique type of sunflower oil developed through traditional breeding methods, high oleic sunflower oil contains at least 80 percent oleic acid and is very stable without hydrogenation (the process that creates trans fats).
Oleic acid is an omega-9 fatty acid – a monounsaturated fat. This valuable fatty acid has been shown in studies to help support heart health and healthy triglyceride and cholesterol levels that are already in the normal range.*
In the chart below, you can see how my Organic Sunflower Oil compares to other oils in their monounsaturated, polyunsaturated, and saturated fat content.
As you can see in the chart above, my Organic Sunflower Oil far outweighs the other oils and fats in terms of potential health benefits, being very high in monounsaturated fats, and low in polyunsaturated fats.*
And Here’s Another Ideal Way to Use My Organic Sunflower Oil...
Because my Organic High Oleic Sunflower Oil contains abundant natural vitamin E, along with vitamins A, C, D, and K, minerals, amino acids and essential fatty acids, it’s ideal for using on your skin
An effective carrier oil with many nutrients, it soothes and nourishes your skin with:
- Vitamins E and C – With their potent antioxidant power, they protect your skin cells from free radical damage, helping to improve the look and elasticity of your skin.
- Vitamin K – Helps prevent the calcification of elastin, helping to give your skin strength, and helps with the appearance of fine lines and wrinkles.
- Healthy ratio of omega fatty acids 3, 6, and 9 – Help support a normal inflammatory response in your skin, and helps reduce photoaging.
- Long-chain proteins and short-chain peptides – Help build cells and are easily absorbed by your skin.
When you apply my Organic Sunflower Oil to your skin, you’ll notice it forms a protective cover while it hydrates and softens. Since it’s 100 percent pure, it won’t irritate skin and it’s safe for all skin types. Plus, it won’t clog pores!
Since my Organic Sunflower Oil is an excellent carrier oil, it’s the perfect oil to use with my 100 percent pure essential oils.
Try adding one or more drops of my Organic Essential Oils, such as Orange or Lavender to make your own custom designed massage oil for a delightful spa experience.
My Sunflower Oil is Certified Organic for Premium Quality
I insisted that my Sunflower Oil be Certified Organic and here’s why:
Researchers have found that organic sunflower oil has a higher total antioxidant activity than conventional sunflower oils. They suggest this may be due to the interaction between the oil’s alpha-tocopherol, total polyphenols, and beta-sitosterol with its pro-oxidant effect.
For example, a sunflower oil with high levels of alpha-tocopherols and total polyphenol as well as low concentrations of beta-sitosterol give the highest antioxidant activity.
That’s compelling enough for me to go organic...
And it’s just one more reason for you to make my Organic Sunflower Oil one of your everyday kitchen and personal care essentials – for salads and even skin care. It’s a fine-tasting gourmet salad oil and much, much more!
Why not order a bottle today and see and taste the difference for yourself? I know you won’t be disappointed.
With my Lifetime Satisfaction Guarantee, you risk nothing. If you are unsatisfied with your purchase for any reason, simply return unused product in its original packaging and receive a full refund* (see complete Guarantee details below).
Order your Organic Sunflower Oil today!
We apologize for any inconvenience, but Organic Sunflower Oil has been discontinued.
Originally introduced as a carrier oil for our essential oil line, our newer Jojoba and Rose Hip Oils are superior to organic sunflower oil for this purpose.
While sunflower oil can be used as a food, for example salad dressing, Dr. Mercola does not recommend consuming sunflower oil because of its high omega-6 fatty acid content and its tendency to become rancid quickly.
A smarter alternative for cooking and baking, Organic Extra Virgin Coconut Oil has additional beneficial uses including skin and hair health, cleaning, and more.
Organic Extra Virgin Coconut Oil can an important part of your ketogenic meal plan because of its high composition of medium-chain triglycerides (MCTs), helping burn fat for fuel.
Discover More About Dr. Mercola's Organic Extra Virgin Coconut Oil