
The Dr. Gundry Podcast
The Types of Oils You Should NEVER Cook With - Dr. G's Quick Health Tip | EP 292.B
Podcast summary created with Snipd AI
Quick takeaways
- Avoid cooking with seed oils high in linoleic acid for better health outcomes.
- Emphasize using oils rich in alpha-linolenic acid like perilla oil and flaxseed oil.
Deep dives
The Dangers of Consuming Bad Seed Oils
Consuming seed oils high in linoleic acid, such as corn oil and grape seed oil, can have harmful effects on our health. These oils, when consumed in excess, can lead to the production of aldehydes, compounds that stiffen blood vessels and cell membranes, akin to formaldehyde that is used in embalming fluid. Dr. Gundry advises against using grape seed oil and warns about the risks associated with peanut oil due to its lectin content, which has been linked to the development of atherosclerosis in studies with monkey species. Safflower oil and soy oil also pose health risks due to their high omega-6 fatty acid content, often exacerbated by glyphosate sprayings, while oils like sesame oil, perilla oil, and non-GMO canola oil are recommended alternatives.