These results demonstrate that animal fats, such as tallow, can protect the liver. Seed oils, however, have been shown to be particularly harmful, especially when combined with alcohol.
The Dangers of Seed Oils
Seed oils, often marketed as “vegetable” oils (such as corn, soybean, or canola oil), are ubiquitous in the modern diet. While the term “vegetable oil” can be misleading, suggesting that these oils are derived from vegetables, they actually come from seeds. They contain exceptionally high levels of omega-6 fatty acids, which have potent pro-inflammatory properties. Linoleic acid, a key component of these oils, is particularly problematic. For example, corn oil contains approximately 56.6% linoleic acid, compared to only 2.5% in lard and 7% in tallow.
Heated seed oils oxidize and produce free radicals that damage cells, especially liver cells. This oxidation process can be compared to “rusting” cells, causing widespread inflammation that affects not only the liver but also other organs, such as the nervous system.
Long-Term Effects of Seed Oils
The linoleic acid found in seed oils not only has anti-inflammatory properties but also accumulates in fat cells and cell membranes for two to three years after consumption. Unlike sugar, which is quickly burned by the body, these oxidized fats remain stored and are not readily used as an energy source. They disrupt the functioning of cell membranes and hormones and exacerbate insulin resistance, a major factor contributing to the development of diabetes.
How to Protect Your Liver
To protect your liver and improve overall health, it is essential to eliminate vegetable oils from your diet. Here are some tips:
1. Read product labels: Seed oils are hidden in many processed foods, so check the ingredients before purchasing.
2. Avoid fried foods: Restaurants often use seed oils to fry foods, which are often heated repeatedly, which increases their oxidative effects. It is recommended to ask about the type of oil used in the restaurant and avoid fried foods if they are fried
