(NaturalNews) Vegetables oils have been heralded as a healthy alternative to using normal fat when cooking. However, it turns out that vegetable oils are not all they're cracked up to be when it comes down to it. We've all been told, even by government and medical associations, to use more vegetable seed and bean oils, such as soybean, corn, safflower and canola.

We're told that vegetable oils are safe to use as a heart-healthy alternative to cooking with traditional saturated fats. The argument has been that traditional fats such as butter, lard and coconut oil cause high cholesterol and clogged arteries, eventually leading to heart disease. So-called "experts" advised us to avoid saturated fats in favor of polyunsaturated fatty acids – in particular, omega-6 fats.
 

Turns out vegetable oils aren't actually that healthy

These vegetable oils that many of us have grown up on are found at most grocery stores and are clear, tasteless, highly refined and processed oils – most commonly sunflower, soybean, canola, safflower and corn oils.

These oils are highly unstable and highly inflammatory but have been given a huge push over the past couple of decades by advisory groups that we all trust on a daily basis, including the American Heart Association, the National Cholesterol Education Program and the National Institutes of Health.

Many well-respected scientists and doctors insisted we cut down on saturated fats and make the switch to polyunsaturated. But it turns out that they were completely wrong.

A review at Tufts University found that there was no benefit whatsoever to reducing saturated fats or increasing polyunsaturated fats, except for omega-3 fats. The very idea that vegetable oils are better than saturated fats comes from the belief that they lower cholesterol, presumably reducing our overall risk of heart disease.