are bad, but you may become deficient if you exclude these fats completely.
Omega-6 fatty acids should be included in your diet, but only in moderation.
They are found in corn, peanuts, and seeds, such as sunflower seeds.
How do you get the right amounts? How about munching on a few sunflower
seeds every now and then? Omega-6 fatty acids are also found in evening
primrose and borage oils, which can ease arthritis and premenstrual symptoms.
You get the right amount of omega-6 fatty acids on the Perfect 10 Diet by
eating real food and seeds, just like your grandparents did. Omega-6 is also
present in the vegetable oils extracted from seeds, such as unrefined safflower
and sunflower oils, which you can purchase at healthfood stores.
You can consume these oils, without heating them, in small amounts on
salads, as long they are not refined or hydrogenated. However, consuming them
to excess can pose a risk to your health. Again, you will find these oils in dark
bottles to prevent their oxidation.
Killer Fats (Manufactured Fats)
Refined Polyunsaturated Vegetable and Hydrogenated Oils
These fats are the same polyunsaturated oils (corn, cottonseed, safflower,
sunflower, and soybean) in a refined form that continue to be bizarrely promoted
by the medical organizations, including the American Heart Association! These
oils are also promoted by low-fat diet gurus and some lowcarb diets, and they’re
heavily used by the fast-food industry. Sorry to disappoint you, folks, but
McDonald’s and other fast-food fried menu choices are not on the Perfect 10
Diet menu. I’m sure you don’t need a doctor to tell you that. These oils are bad
for your thyroid health. Furthermore, research indicates that a diet high in
refined vegetable oils can lead to the development of both heart disease and
cancer.
The process of making these oils includes the use of chemicals. Once
extracted, these oils are mixed with nickel oxide and then heated. Emulsifiers are
squeezed into the mixture and cleaned to remove the unpleasant odor. Artificial
flavors and colors are added to make it taste pleasant, and then it’s placed on
store shelves in clear bottles exposed to light. Refined polyunsaturated oils are
sometimes hydrogenated to prolong shelf life and resist the repeated heating
needed in the fast-food industry to make crispy French fries. As discussed,