Soybean oil linked to genetic and neurological damage

Far worse than the biological damage caused by refined sugar is the molecular devastation caused by processed vegetable oils. Soybean oil, in particular, has a questionable safety profile for a number of reasons, and processed foods are positively impacted.

Whether partially hydrogenated, organic, or genetically engineered to achieve low levels of linoleic acid, soybean oil can cause dysfunction at the cellular level. Unfortunately, many health authorities have insisted that omega-6-rich vegetable oils like soybean oil are healthier than saturated animal fats like butter and lard, and this myth has been difficult to debunk despite all the evidence.

An estimated 94% of soybeans grown in the US are genetically modified (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, increasing their toxicity.

A recent study published in the journal Endocrinology2,3,4,5 warns that soybean oil — the most commonly consumed cooking oil in America — can cause neurological and metabolic changes associated with:

autism

Alzheimer’s disease

fear

depression

obesity

insulin resistance

Type 2 diabetes

Fatty liver disease

The study, conducted on mice, compared the health effects of diets high in conventional soybean oil, genetically engineered low-linoleic acid soybean oil, 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 when soybean oil is engineered to be low in linoleic acid, it leads to less obesity and insulin resistance.