The issues with consuming vegetable and seed oils with Dr. Catherine Shanahan [Episode #899]
This week’s topic: The issues with consuming vegetable and seed oils with Dr. Catherine Shanahan
Namaste loves and welcome back to our Monday interview show. I am so excited to have on our show today a very special guest, New York Times bestseller, Dr. Catherine Shanahan, who has a new book out called Dark Calories, How Vegetable Oils Destroy Our Health and How We Can Get It Back. Dr. Shanahan or Dr. Kate, as I will be calling her today, actually wrote a book that I read years ago called Deep Nutrition. She continues to be a trailblazer in educating us about topics of the day and vegetable oils is something that we definitely all need to know about because….
Dr. Catherine Shanahan Best Selling Book
Dark Calories: How Vegetable Oils Destroy Our Health and How We Can Get It Back
Chapters
00:00 Introduction and Book Discussion
02:38 Understanding the ‘Hateful Eight’ Vegetable Oils
09:43 Toxicity and Health Implications of Vegetable Oils
12:07 The Difference Between Polyunsaturated and Saturated Fats
33:23 The Dangers of Vegetable Oils and the Importance of Understanding Fats
35:37 The Influence of the American Heart Association on Dietary Guidelines
39:12 The Importance of Traditional Diets
41:12 Choosing the Right Cooking Methods for Healthier Meals
52:50 Debunking the Myth: Saturated Fat and Cholesterol
56:05 Understanding the Impact of Fats on Our Health
About Dr. Catherine Shanahan
Dr. Cate Shanahan is the leading authority on nutrition and human metabolism. A board-certified Family Physician with over 20 years of clinical experience, and NY Times bestselling author of The FatBurn Fix, Deep Nutrition and Food Rules, her expertise is fixing the underlying problems that cause metabolic damage and inflammation, leading to autoimmunity, weight gain, diabetes, cancer and accelerated aging processes. Her passion is helping people feel their best.
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Transcript:
Note: The following is the output of transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate. This is due to inaudible passages or transcription errors. It is posted as an aid, but should not be treated as an authoritative record.
Kimberly Snyder (00:00.686)
Hi everyone, welcome back to our Monday interview show. I am so excited to have on our show today a very special guest, New York Times bestseller, Dr. Catherine Shanahan, who has a new book out called Dark Calories, How Vegetable Oils Destroy Our Health and How We Can Get It Back. Dr. Shanahan or Dr. Kate, as I will be calling her today, actually wrote a book that I read years ago called Deep Nutrition.
She continues to be a trailblazer in educating us about topics of the day and vegetable oils is something that we definitely all need to know about. So Dr. Kate, thank you so much for coming on our show. Congratulations on your new book. So exciting.
cate (00:45.414)
Thank you, Kimberly. Yes, I’m very excited. It was just released two days ago, so we’re in the thick of it now.
Kimberly Snyder (00:52.622)
Think of it, I know how that goes with book launches and are you a mama as well?
cate (00:57.83)
No, only of a furry, you know, for the four -legged babies.
Kimberly Snyder (01:00.11)
Okay, so you have furry pets to manage. I saw here that you live in Florida, which is a state that I love very much. I spent a lot of time in Florida as well.
cate (01:12.038)
yeah lovely yes and we’re about to get one of our Florida thunderstorms so hopefully the connection will hold up.
Kimberly Snyder (01:17.774)
It’s exciting. The weather is exciting. So I actually spoke at an Alzheimer’s event, Dr. Kate, a few months ago, and I was on a panel and I was talking about some of the ways in which we can clean up our diet. And I mentioned something about seed oils. And I can’t tell you how many people came up to me after the talk as I was walking through the ballroom and they were like, Hey, what are you talking about? What did you mean by that? Exactly. Can you
go into it more. And I could see that there was so much interest in it and yet so much, not even misinformation, just no information out there. And so your book came across my desk and it’s quite thick. If you guys are watching this on YouTube, those of you that are listening to it, it’s got a lot of information. There’s a lot of history here. There’s a lot of things going on. And as we’ll talk about in our show today, there’s a lot of
health implications that we all need to be aware of and solutions on a positive note of how we can shift and direct our diet. So my goodness, Dr. Kate, I took all these notes. It’s like hard to even know where to start. How did we get here? Why are, well, let’s even back up. What are vegetable oils exactly and why are they so harmful?
cate (02:38.534)
Right, so the term vegetable oil is actually not even what, it’s not gonna help you, right? Like it’s the term that we use, it’s on the subtitle of my book. I’ve been calling them vegetable oils for years, but that doesn’t distinguish between healthy and non -healthy. So vegetable oils include olive oil and coconut oil and, you know, very healthy oils. And it’s just a term that comes from industry. So I use the industry term because that’s what people will see on the labels.
Kimberly Snyder (02:58.862)
No.
cate (03:08.39)
But there really isn’t a great term for it. Other people use the term vegetable seed oils because a lot, because all of the oils that I’ve identified as bad are seed oils. And those are, let’s just list them now. Corn, canola, cottonseed, soy, sunflower, safflower. And this is surprising to a lot. The next two.
rice bran and grapeseed, because those are really touted as very healthy. Canola is surprising to a lot of people too, because it’s so touted as healthy, because of its omega -3 content. And if you don’t live in North America, you don’t know what canola is, you use rapeseed as the term instead. They’re the same thing. But I had to come up with this term, because even though they do all come from seeds, not all seed oils even are bad. And so,
Kimberly Snyder (03:37.806)
Yes.
Kimberly Snyder (03:54.318)
Yes.
cate (04:05.222)
I want to maybe just touch on how I identified these eight, because that ties into the answer to the question is, you know, why are they toxic? Sound good? Great. So, yes. So, yeah, so these oils, all eight of them were originally released into, like, originally created by industries that have nothing to do with food.
Kimberly Snyder (04:16.046)
Yes, teach us.
cate (04:32.038)
They were originally created by, for example, the textile industry. It was a cotton seed oil was a byproduct of the textile industry and cotton seed oil was originally used to manufacture soap, machine lubricant and detergents and soy oil, which is the most commonly consumed by far. It’s the most prevalent, probably, you know, of all the hateful eight, 80 or 90 % are going to be soy oils. That’s what’s out in the food supply. We grow a lot of it.
Kimberly Snyder (05:01.582)
No.
cate (05:02.598)
Now, soy oil was originally, you might be surprised to hear it, even though soy and soybeans have been cultivated in Asia for thousands of years, they were not used for the oil. Like I was surprised to learn that myself. So it wasn’t really used at all until after World War II, when Americans had this huge appetite for beef. They wanted to accelerate,
Kimberly Snyder (05:16.91)
Yes.
cate (05:31.718)
the fattening of the beef. And so they fed them in confinement and they, instead of giving them their natural diet grass, they gave them a more calorie dense soy meal and corn meal. And the process of extracting the, you have to extract the oil out of the soybeans because they don’t store well at all. They go rancid very quickly. So it wouldn’t have worked at all. So they had to squish the oil out and they were creating soy meal.
And that worked well to fatten the cows. Whether or not it’s healthy is another subject. But the oil, therefore, was this extra product. And there was no human market for it. But nonetheless, what they did was they cleaned it up, they had to refine it extensively, and then they marketed it for human consumption. So all the hateful eight have a similar history of being first byproducts of other…
industries. And the problem with that, the one exception actually is sunflower. Sunflower oil had been used. But what’s different with the sunflower oil, you see on ingredients, is the same problem with the rest of the hay flake. That is that the seeds are crushed and pressed and heated to such an extent because they’re looking for efficiency of extraction here. When you’re gentle,
the way people were traditionally with sunflower oil, and they still are to get quality olive oil. When you’re gentle during your extraction of the oil, there’s a lot of waste. There’s a lot of oil left in the seed. And so the vegetable oil industry has really no interest in being gentle or careful because they can sell more product. They can get more product when they crush it and abuse it. And so here’s the thing. The oil that comes out of that high heat pressurized scenario,
Kimberly Snyder (07:19.214)
Yes.
cate (07:27.59)
is inedible. It’s called the crude oil. It’s called crude because it is inedible and needs to be processed and refined extensively in order to be like not disgusting, right? Like we’re not talking even about like toxicity. We’re talking about it is so obviously vile.
Kimberly Snyder (07:32.238)
Mmm.
cate (07:52.934)
When you, if you were to look at it, it’s cloudy and doesn’t look like the right color. It’s brown. It’s not the color. Like soy oil should be green, but it’s not, it’s brown. But then if you get close to it, close enough, standing over a vat there, the fumes might burn your eyes. You would get like a searing pain in your nose, just like if you’re breathing in bleach. It has these level of caustic materials in it. If someone were to like force you to drink,
Kimberly Snyder (08:14.606)
Mmm.
Ugh.
cate (08:21.35)
So like maybe at gunpoint or something. If you took a swig, it would burn your mouth, it would burn your esophagus. And when it hits your stomach, it will burn your stomach, but you’ll hopefully get a regurgitation reaction to protect you from those toxins. So that is what it is before it’s processed, right? So then it has to be refined and they clean out a lot of those highly caustic, disgusting materials.
Kimberly Snyder (08:25.902)
No, Michael.
cate (08:47.494)
through many, many steps, like entire factories are devoted to this refining. So we’ve got steps that include degumming, de -waxing, if there’s a solvent used, like hexane, which is often used in soil oil, and you’ve got to wash out the solvent. Hexane, by the way, in gasoline, it’s toxic. It’s considered a hazardous material. And then you have to do bleaching, deodorizing, and just so much stuff has to happen.
Kimberly Snyder (09:07.886)
Ugh.
cate (09:16.518)
before the oil is now odorless and no longer caustic. But it doesn’t mean it doesn’t contain toxins. And testing shows that anywhere between 0 .6 and 5 .2 % of the fatty acids in refined canola oil, for example, are unnatural and in this trans configuration.
that is unnatural, that our bodies really cannot handle too much of it. And so that’s just one type of toxin. And then there’s another type of toxin that’s more disturbing because this is a more powerful toxin than pesticides, than glyphosate, than anything that’s added to processed food. It’s called 4 -hydroxynoninol. And it’s in a family of toxins that are all extraordinarily
bad for us. They are known carcinogens. They mutate our DNA. They kill cells. If you were to put a tiny concentration, just to give you an example of what I mean by kill cells, if you take a brain cell that has been cultivated on a microscope so you can watch it under a microscope, complex brain cells are large and complex and they have beautiful branches that look like trees and a big trunk coming out of one side of it. If you put a very diluted
Kimberly Snyder (10:17.102)
Yeah.
Kimberly Snyder (10:36.014)
Yes.
cate (10:41.27)
portion of this, like we’re talking about one part per million drop on the slide, it will immediately start damaging the cell membranes. And you will literally in real time be able to watch that beautiful tree -like structure just die back and all the branches just disintegrate and it becomes just like a little sad nub instead of a healthy cell.
Kimberly Snyder (11:01.742)
Dr. Kate, are we talking about a toxin inside of soybean oil specifically or all of these eight oils that you’re mentioning?
cate (11:10.214)
All of them, inside all of them, yes. And so even canola oil, yes. Canola oil can have even more toxicity, believe it or not, because the fatty acid composition of canola oil that supposedly makes it healthy, because it has those omega -3s, which would be healthy if they were not oxidized. The problem is that they get oxidized. And so that’s an important term. That is the key term to understand.
Kimberly Snyder (11:12.43)
even canola oil.
Wow.
cate (11:37.03)
why these Hay Folate oils are different and distinct and unique. Because not only are they harshly treated, their chemical composition includes a lot of these fragile fatty acids that we call polyunsaturates. And Omega -6 and 3 are both polyunsaturates. And they will oxidize when heated. They will oxidize when exposed to air. They will oxidize when exposed to light. And so the oxidation is the process.
that transforms the chemicals that nature made that would be good for us into something terribly toxic.
Kimberly Snyder (12:14.134)
I mean, it’s just frightening hearing you talk about these byproducts, these pseudo, well, I don’t even know what to call them. They’re certainly not foods that end up in our bodies. Sort of like you hear about how high fructose corn syrup also came to be and is widely and extensively used as well. And so the bottom line, Kate, these are incredibly toxic. They’re in the food supply because of big business, because it’s cheap, because they…
They don’t have to use high quality ingredients to preserve or to create these food products. So can we largely avoid them if we avoid processed foods or is it even more pervasive than that?
cate (12:56.358)
It’s pretty darn pervasive because they’re in a lot of, so foods that you wouldn’t even suspect like mayonnaise, right? And maybe you might think of mayonnaise as a processed food or you might not realize it is, right? The term processed food is another, again, one of those terms that has not been clearly defined. It has not been well -defined. We’ve got so many people talking about, we know processed food is bad. We know it’s hurting our health, but…
Dark calories is really the first book to say, here’s what defines a processed food. So vegetable oil is one of the keys. High fructose corn syrup belongs to another category, the refined sugars. There are refined flours also, that’s a third category. And then a fourth is processed protein powders. So it’s very important to understand that these are the hallmarks of a processed food. Even a food that claims to be healthy, if it has…
as its primary ingredient, these four, then it’s a processed food and you should avoid it. So to answer your question again, like get back to like what else is it in? If you buy sun -dried tomatoes, very often instead of being preserved in olive oil, it’s gonna be one of the hate -flate oils. That’s true for so many canned foods, so many jarred preserves, whether it’s vegetables or fish or…
you know, anything with a label. Dehydrated, you might think that dried fruits, you wouldn’t think of them as being particularly processed. They’re often coated in some sort of an oil. Very often it’s sunflower oil. Why is that? Well, it has benefits to the shelf life. It makes them less likely to stick to each other, so you don’t have to use such high quality ingredients. It prevents mold growth. It keeps insects from being able to eat it so easily.
Kimberly Snyder (14:41.23)
Wow.
most.
cate (14:52.194)
So you really have to read every absolute everything with an ingredients label. And it’s not just, so it goes way beyond what oils you stock in your kitchen, right? And it goes way beyond like the obvious junk foods like chips and crackers and.
Kimberly Snyder (15:03.854)
Right.
Kimberly Snyder (15:09.774)
Well, your list was really interesting, Dr. Kate. Well, first of all, I just want to say this is an issue, whether we’re plant -based or we’re omnivores or we’re carnivores, like this is for everyone. And it’s not often, there’s so much dietary discussion, as we know, nutritional studies going, you know, head to head about this and that. But this is one of those categories, I feel like is empirically true. Seed oils are bad, no matter what. We, you know, we can’t really argue for them.
What really surprised me in your list was the protein powders. Can you go into that? Do you mean the actual, like, which form are you speaking about? Like if you get a protein powder for shakes or are you talking about some of the replacements or is it certain brands, some of the meat replacements?
cate (15:57.83)
Unfortunately, it’s anything that looks like a protein powder or says protein powder. And there’s some other synonyms to watch for that, you know, have to memorize this. Yes, yes. Our bodies are not designed to digest basically pre -digested protein. You know, it’s, you know, think about pea protein. How do you get protein out of a pea? Well, it’s not something that nature does, right? That has to happen in a factory too.
Kimberly Snyder (16:07.822)
Like in bars, like protein bars.
Kimberly Snyder (16:23.342)
Mm.
cate (16:26.342)
And the thing about protein, and this gets back to the importance of understanding oxygen and oxidation reactions, protein contains nitrogen. Nitrogen is extraordinarily reactive with oxygen, and all amino acids have a nitrogen base. And so when you’re refining these protein powders, you’re doing it in a highly aerated environment.
Kimberly Snyder (16:32.814)
Yes.
cate (16:52.422)
The nitrogen molecules are reacting with the oxygen in the air and that turns an amino acid that could, that your body could use to build protein into worthless nitrogenous waste that now your kidneys and your liver have to detoxify. And nobody’s talking about that either. I have not heard anybody talking about it. And frankly, I’ve been nervous to even bring it up for so many years because there’s so many supplements out there that contain protein powders and…
Kimberly Snyder (17:08.462)
Mmm.
cate (17:21.702)
you know, people in this nutrition space are often sponsored by a protein powder. And I’m just like, I don’t want to step on toes. You know, it’s kind of awkward, right?
Kimberly Snyder (17:30.702)
Well, I think it’s like, you know, again, it’s good to be aware and some people may continue to use them. I know Dr. Kate, when I’m on the fly, sometimes I’ll have a protein shake. I know you are the medical director. You work at the LA Lakers Pro Nutrition, you know, LA Lakers Pro Nutrition Creator. So, you know, it’s around. But I think this overarching message, which we’ve all been told that sometimes we don’t always want to hear is that Whole Foods are the best, no matter what.
It’s like we tried to cut corners sometimes and address this in your book as well. Sometimes people, and I’ve had clients, Dr. K, I go in their house and I open their cabinet and they’re literally taking 70 different supplements a day, micronutrients, they’re taking the riboflavin and they’re taking this and that versus just eat simple whole foods. There’s just so many ways that people try to get past that, but it seems to be a real nutritional truth that we can’t.
cate (18:20.102)
Right.
cate (18:28.166)
We simply can’t, and even the idea of supplementing with vitamins, well, if they didn’t come from, if they weren’t extracted from a plant, then there’s gonna be, we cannot manufacture them as perfectly as nature can. And there’s always byproducts, right? Even in the highest quality vitamin, you’re gonna have a few byproducts. So that’s just yet another reason why.
Kimberly Snyder (18:44.494)
Right, all the synthetics. Yeah.
cate (18:51.846)
then there’s the whole oxidation issue because yes, they will oxidize just like anything that kind of sits around in a dehydrated state is very susceptible to oxidation and oxidation reactions destroy the nutritional value of our food. And getting back to the vegetable oils, the vegetable oils, their chemical makeup being so high in polyunsaturates makes them the most susceptible to oxidation.
of all the foods that we eat. And so basically when you’re, you know, you should look at, what does oxidation do actually? Well, it destroys, I touched on it, it denatures the molecule. So it makes it from what nature created to something that our bodies have to detoxify. And sometimes our bodies cannot detoxify. And that’s another unique thing about the vegetable oils.
Kimberly Snyder (19:49.55)
Mm.
cate (19:49.99)
So the toxins themselves that contaminate the oils with those names that I mentioned, like the 4 -hydroxynonanol and the different types of trans fatty acids that are also in there, those, our liver and our kidneys and our detoxification systems can eliminate. It depletes our antioxidants. It’s not good to, you know, it stresses our bodies enormously to consume them, but at least we can get them out of our bodies. What we cannot easily get out of our bodies,
is the poly and saturates themselves that are overly high in these vegetable oils. And what that does is something, again, that no one is talking about because it changes our body fat itself.
Kimberly Snyder (20:24.174)
Mmm.
Kimberly Snyder (20:38.126)
Wow. So Dr. Kate, practically speaking, if we look at all the labels and we’re trying to reduce vegetable oils, it can feel stressful because they’re everywhere, right? So maybe we’re not telling you, you know, as a recovering perfectionist myself, it can be hard to say nothing, but we want to eat as little as possible. There’s, there may be some still in our diet, but as long as we’re more aware, we make better choices.
cate (20:50.774)
yeah.
cate (21:08.71)
Absolutely, right. Now, if…
Kimberly Snyder (21:08.718)
You know, it’s not all for nothing. It’s really hard. You know, my kids like we travel or in the airport, there’s treats they eat sometimes. I mean, there’s there’s vegetable oils and pretty much everything. So what would you say to the average person? Be aware, reduce them. But I mean, do you do eat none? Dr. Kate, would you say you’re? Wow.
cate (21:27.974)
Correct. I eat none because they are the worst of the worst. And the reason I wanted to write dark calories is because most people don’t know that if they’re not avoiding them, looking and working hard to avoid them, then the average person gets 30 % of their daily calories from this collection of hateful ate oils. So they’re so pervasive. Yes. And another place you get them besides the processed foods and what you cook at home.
Kimberly Snyder (21:39.278)
Yeah.
Kimberly Snyder (21:44.206)
30 %
Kimberly Snyder (21:48.238)
for making this information.
cate (21:56.902)
is every time you go out to eat. Because the vast majority of restaurants are using these things. They are, you know, they’re not, nobody’s allergic to them, you know, like peanut oil. They’re so much cheaper. They’re flavor neutral, and they’re advertised as having a high smoke point, which is not truly beneficial, but restaurants believe that’s beneficial. And so, you know, if you have a child in school, they’re eating these oils, if they’re eating anything.
Kimberly Snyder (21:59.246)
Ugh. Ugh.
cate (22:26.278)
that the school makes for them because the school is required to avoid saturated fats by law or they won’t get funding. If you have a relative in a nursing home or assisted living facility, the same thing applies. They’re getting these oils. If you are unfortunately know anybody incarcerated in prison, prisoners are forced to eat these oils as well. And you know, fast food restaurants, fancy restaurants.
Kimberly Snyder (22:34.766)
Well.
cate (22:53.67)
Again, 30 % of the calories in the average meal there are going to be coming from these oils. So they’re so pervasive that they have changed your metabolism if you have not been avoiding them. And so it’s almost like an emergency that you need to start really being strict and avoid them as much as possible, knowing that, of course, you’re just going to do the best you can. It’s not like you’re suddenly a bad mom now if you don’t, you know, if you don’t.
Kimberly Snyder (23:16.718)
You’re right.
cate (23:23.494)
you know, make sure that your child is not getting any at all, any last scraps. But in Dark Calories, I teach you exactly how to tell, you know, whether or not it’s listed, if it’s listed on something, how do you know if it’s okay? Because there are things that, you know, even though I consider myself 100 % avoiding them, there are things that it will be on the label, but it’s in such a tiny minute amount, it really, I mean, in my opinion, shouldn’t be on the label.
Kimberly Snyder (23:50.126)
Got it. that’s good to know.
cate (23:50.182)
because it’s not really significant. Yeah, it’s not really significant. So the dose does make the poison and a teeny teeny tiny dose is that you can ignore it. So but it’s important to know how to tell is the dose teeny teeny tiny. So you got to learn how to do that. I’ll teach you how in the book.
Kimberly Snyder (24:09.902)
I love that. Yes, there’s, you know, you outlined so much here. The history was quite fascinating as I started to go through the book. Wow. I mean, it’s quite shocking. So you’re also telling us, Dr. Kate, as well as many other experts, we had Udo Erasmus on here a while ago. I don’t know if you’re familiar with him. Colleague. So we’re not saying not to have oils and fat completely. These are important part of our diet.
cate (24:31.558)
Yeah, I know him. Yeah.
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