Common Cooking Oil Destroys Brains!?

The AHA! Team — Sun, 26 Jan 2025 06:26:38 +0000

Al Sears, MD, CNS – It’s cheap, flavorless, and the most popular oil in America… But it’s destroying your brain. I’m talking about cooking oil that comes from soybeans. For the past 20 years or so, clever marketers have made all kinds of outlandish health claims about soy. They tell you it’s organic, high in protein, heart-healthy, and even prevents diabetes. Sadly, the truth is that unless it’s fermented into a traditional Japanese dish called natto, soy is toxic. Studies show that soybean products are loaded with estrogen mimickers that cause erectile dysfunction, man boobs, loss of bone and muscle mass, as well as at least half a dozen different types of cancer. And scientists have known for years that soy does not prevent diabetes. In fact, it impairs insulin secretion and may actually result in diabetes.1 But even worse than soy is the oil that comes from it. Meanwhile, researchers at the University of California, Riverside, recently revealed that cooking with soybean oil can upregulate a number of genetic switches in the hypothalamus part of the brain, and trigger a range of neurological changes that can result in:2 Alzheimer’s Parkinson’s Mood swings Anxiety Depression Schizophrenia Your body simply wasn’t designed to consume soy. Sadly, that hasn’t prevented Big Agra from pushing it on millions of unsuspecting Americans as healthy. By selling soy as a “health food,” Big Agra’s marketers have turned soybeans into America’s favorite cooking oil. And the problem is not just about cooking with soybean oil – because it is already present in dozens of commercial foods. These include most salad dressings, baked goods, and the so-called “healthy” whole-grain breads. It’s even in baby formula. The UC Riverside study also found that soybean oil could induce obesity, insulin resistance, diabetes, and fatty liver disease in mice. In this study, the researchers compared soybean oils to coconut oil. Then they looked at the hypothalamus of the mice. This is a small, but critical area of the brain that affects numerous body functions. The research team found that the soybean oils – but not coconut oil – caused more than 100 genes in the brain to stop working as they should. You see, soybean oil is loaded with pro-inflammatory omega-6s, which act as a metabolic poison when consumed in excess.3 Additional studies show that cooking with coconut oil produces the fewest changes in hypothalamic genes, and therefore carries the least risk of causing neurological damage.4 I recommend my patients use coconut oil every day to improve their health. Studies show the medium-chain triglycerides (MCTs) in coconut oil can: Protect against heart disease5 Reduce insulin resistance6 Boost brain function in people with Alzheimer’s disease7 Reduce inflammation and arthritis8 Prevent osteoporosis9 Protect the liver10 3 Ways To Add More Coconut Oil To Your Diet Here are three ways you can get more coconut oil in your diet – and ditch soybean oil once and for all… Fry with it. Coconut oil has a high smoke point. That means that it won’t degrade at high temperatures — leaving all the fatty acids intact. It’s especially great for pan searing. If you do cook with it, consider getting it without flavor. This is known as “expeller-pressed” coconut oil. Make a smoothie. Scoop a healthy serving of coconut oil (it’ll probably be solid, but that’s okay) into the blender. Mix in your favorite fresh fruits. Maybe even add some protein powder. Add organic milk and a little ice. Blend it all and enjoy a tasty, heart-healthy smoothie. Take it to go. This delicious and healthy trail mix is great for people on the go. Here’s how to make it… Ingredients: 1 cup almonds 1 cup cashews ¼ cup raw shelled pumpkin seeds ½ cup unsweetened coconut flakes ¼ cup coconut oil (melted) ½ cup raw honey 1 tsp vanilla extract 1 tsp Himalayan pink salt 1 cup dried fruit (optional) Directions: Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds, and coconut flakes in a food processor or blender. Pulse a few times to break into chunks. Place the coconut oil, raw honey, and vanilla extract in a medium saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture. Stir until everything is fully coated. Spread the trail mix evenly onto a baking sheet lined with parchment paper. Cook for 25-30 minutes until lightly browned, stirring once or twice. Remove from the oven, add the dried fruit, and sprinkle with sea salt. Press the mixture together firmly to form a tight, flat surface. Cool for 20-30 minutes or until fully hardened. Break into chunks. Store it in an airtight container. It will keep for up to a week. References: Deol P, et al. “Soybean oil is more obesogenic and diabetogenic than coconut oil and fructose in mouse: potential role for the liver.” PLoS One. 2015 Jul 22;10(7):e0132672. Deol P, et al. “Dysregulation of hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. 2020; 161(2). Patterson, E et al. “Health implications of high dietary omega-6 polyunsaturated fatty acids.” J Nutr Metab. 2012:539426. Deol P, et al. “Dysregulation of Hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. February 2020. 161(2). Khaw KT, et al. “Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.” BMJ Open. 2018;(8)3:e020167. Han JR, et al. “Effects of dietary medium-chain triglyceride on weight loss and insulin sensitivity in a group of moderately overweight free-living type 2 diabetic Chinese subjects.” Metabolism. 2007;56(7):985-991. De la Rubia Orti JE, et al. “Improvement of main cognitive functions in patients with Alzheimer’s disease after treatment with coconut-oil enriched Mediterranean diet: A pilot study.” J Alzheimer’s Dis. July 20, 2018. Vysakh A, et al. “Polyphenolics isolated from virgin coconut oil inhibits adjuvant induced arthritis in rats through antioxidant and anti-inflammatory action.” Int Immunopharmacol. 2014;20(1):124-130. Hayatullina Z, et al. “Virgin coconut oil supplementation prevents bone loss in osteoporosis rat model.” Evid Based Complement Alternat Med. 2012;2012:237236. Otuechere CA, et al. “Virgin coconut oil protects against liver damage in albino rats challenged with the anti-folate combination, trimethoprim-sulfamethoxazole.”.J Basic Clin Physiol Pharmacol. 2014;25(2):249-253. To read the original article click here.

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What Does Drinking Soy Milk Do to Hormone Levels?

AHA Publisher — Thu, 23 Jul 2020 07:00:40 +0000

Michael Greger M.D. FACLM via Nutrition Facts – The vast majority of breast cancers start out hormone-dependent, where estradiol, the primary human estrogen, “plays a crucial role in their breast cancer development and progression.” That’s one of the reasons why soy food consumption appears so protective against breast cancer: Soy phytoestrogens, like genistein, act as estrogen-blockers and block the binding of estrogens, such as estradiol, to breast cancer cells, as you can see at 0:24 in my video How to Block Breast Cancer’s Estrogen-Producing Enzymes. Wait a second. The majority of breast cancers occur after menopause when the ovaries have stopped producing estrogen. What’s the point of eating estrogen-blockers if there’s no estrogen to block? It turns out that breast cancer tumors produce their own estrogen from scratch to fuel their own growth. As you can see at 1:03 in my video, “estrogens may be formed in breast tumors by two pathways, namely the aromatase pathway and sulfatase pathway.” The breast cancer takes cholesterol and produces its own estrogen using either the aromatase enzyme or two hydroxysteroid dehydrogenase enzymes. So, there are two ways to stop breast cancer. One is to use anti-estrogens—that is, estrogen-blockers—like the soy phytoestrogens or the anti-estrogen drug tamoxifen. “However, another way to block estradiol is by using anti-enzymes” to prevent the breast cancer from making all the estrogen in the first place. And, indeed, there are a variety of anti-aromatase drugs in current use. In fact, inhibiting the estrogen production has been shown to be more effective than just trying to block the effects of the estrogen, “suggesting that the inhibition of estrogen synthesis is clinically very important for the treatment of estrogen-dependent breast cancer.” It turns out that soy phytoestrogens can do both. Using ovary cells taken from women undergoing in vitro fertilization, soy phytoestrogens were found to reduce the expression of the aromatase enzyme. What about in breast cancer cells, though? This occurred in breast cancer cells, too, and not only was aromatase activity suppressed, but that of the other estrogen-producing enzyme, as well. But this was in a petri dish. Does soy also suppress estrogen production in people? Well, as you can see at 2:34 in my video, circulating estrogen levels appear significantly lower in Japanese women than Caucasian American women, and Japan does have the highest per-capita soy food consumption, but you can’t know it’s the soy until you put it to the test. Japanese women were randomized to add soy milk to their diet or not for a few months. Estrogen levels successfully dropped about a quarter in the soy milk supplemented group. Interestingly, as you can see at 3:04 in my video, when the researchers tried the same experiment in men, they got similar results: a significant drop in female hormone levels, with no change in testosterone levels. These results, though, are in Japanese men and women who were already consuming soy in their baseline diet. So, the study was really just looking at higher versus lower soy intake. What happens if you give soy milk to women in Texas? As you can see at 3:29 in my video, circulating estrogen levels were cut in half. Since increased estrogen levels are “markers for high risk for breast cancer,” the effectiveness of soy in reducing estrogen levels may help explain why Chinese and Japanese women have such low rates of breast cancer. What’s truly remarkable is that estrogen levels stayed down for a month or two even after the subjects stopped drinking soy milk, which suggests you don’t have to consume soy every day to have the cancer protective benefit. Wait, soy protects against breast cancer? Yes, in study after study after study—and even in women at high risk. Watch my video BRCA Breast Cancer Genes and Soy for the full story. What about if you already have breast cancer? In that case, see Is Soy Healthy for Breast Cancer Survivors? And what about GMO soy? Get the facts in GMO Soy and Breast Cancer. Okay, then, Who Shouldn’t Eat Soy? Watch my video and find out. To read the original article click here. For more article from Dr. Greger click here.

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soy consumption Archives - Amazing Health Advances

Common Cooking Oil Destroys Brains!?

What Does Drinking Soy Milk Do to Hormone Levels?