Soybean Oil Linked to Genetic and Neurological Damage
Far worse than the biologic damage caused by refined sugar is the molecular havoc caused by processed vegetable oils. Soybean oil in particular has a questionable safety profile for several reasons, and processed foods are positively loaded with it.
Whether partially hydrogenated, organic or genetically modified to be low in linoleic acid, soybean oil can cause dysfunction at a cellular level. Unfortunately, many health authorities have insisted omega-6-rich vegetable oils like soybean oil are healthier than saturated animal fats such as butter and lard, and this myth has been a tough one to dismantle, despite the evidence against it.
An estimated 94% of the soybeans grown in the U.S. are genetically engineered (GE) to tolerate herbicides,1 primarily glyphosate (the active ingredient in Monsanto/Bayer’s Roundup), which cannot be washed off. As a result, most soybean-based products are contaminated with glyphosate, which compounds their toxicity.
Most recently, research2,3,4,5 published in the journal Endocrinology warns soybean oil — the most widely consumed cooking oil in America — can cause neurological and metabolic changes associated with:
Type 2 diabetes
Fatty liver disease
The study, done on mice, compared the health effects of diets high in conventional soybean oil, GE soybean oil low in linoleic acid and coconut oil. As reported by Neuroscience News:6
“The same UCR research team found in 2015 that soybean oil induces obesity, diabetes, insulin resistance, and fatty liver in mice. Then in a 2017 study, the same group learned that if soybean oil is engineered to be low in linoleic acid, it induces less obesity and insulin resistance.