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Diet plays a crucial role in our overall health, and its impact on specific bodily functions is well-documented. The heart, in particular, is susceptible to the effects of certain foods. Renowned expert Dr. Eric Berg recently shared insights on the “number one worst food” for heart health, revealing it to be seed oil rather than the commonly associated culprit, sugar.

Dr. Berg emphasized that seed oil serves as a primary contributor to heart disease, triggering significant inflammation within the arteries. He highlighted the direct correlation between the consumption of seed oil and the rising statistics of heart disease. Unlike trans fats, which have diminished consumption, seed oils are pervasive in many food products, making them a prevalent health concern.

The adverse effects of seed oil include the creation of inflammation and oxidative low-density lipoprotein (“bad” cholesterol) within the arteries, an increased risk of metabolic syndrome, clotting, and oxidative stress. Dr. Berg underscored that seed oil, essentially an industrial product, undergoes extensive processing, involving heating five times and the addition of chemicals, rendering it devoid of any living components.

Seed oils, commonly derived from corn, cottonseed, canola, or soy oil, are widely present in various foods, including cooking oils, salad dressings, condiments, and ultra-processed items. Dr. Berg advised individuals to scrutinize food labels to avoid seed oil consumption, suggesting alternatives like butter, olive oil, coconut oil, avocado oil, and lard for cooking.

While some research has suggested that polyunsaturated fatty acids, including those found in seed oil, are acceptable for consumption, Dr. Berg criticized certain studies, pointing out flaws such as lack of randomization and confounding variables. Harvard Health experts raised questions about the actual harm caused by seed oil, suggesting that the unhealthy aspects of foods using seed oil may be attributed to other components like refined carbohydrates, sodium, and sugar.

In contrast, numerous studies advocate for olive oil as the most heart-friendly cooking oil, demonstrating its potential to lower the risk of heart disease, stroke, and other conditions. Ultimately, being mindful of dietary choices and opting for healthier alternatives can contribute to overall well-being.

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