Researchers dug up this study from the 1970s that shows how this type of oil can literally kill men… And here is what you should use instead…
Food warning to men: I found this additive in virtually all foods in the U.S. food supply…
For the first time ever, I’m blowing the lid off this well-kept secret…
It’s about how virtually every food is intentionally and knowingly contaminated with a toxic chemical that radically increases cancer…heart disease…even ED…
And you won’t find this ingredient listed on the label unless you know where to look and how to read the label…
It’s the most dangerous food additive… And you should avoid ANY food that has it…
Men – using this type of oil increases the risk of death by 60%
For more than 50 years we believed that vegetable oils are healthier than animal fats.
But vegetable oils contain mostly polyunsaturated fats (PUFAs).
And animal fats are most often saturated and monounsaturated.
Recently, statisticians reanalyzed a study from the 1970s.
They found that safflower oil increased the risk of death by more than 60%.
The type of safflower oil used in this study is made up of mostly linoleic acid – the most common PUFA.
These researchers did their research at the National Institutes of Health in Bethesda and published their results in the British Medical Journal.
They used information from a well-known study conducted in the 1960s and 1970s.
“The Sydney Diet Heart Study was a single-blinded, parallel-group, randomized controlled trial conducted in 1966-73.”
Well-designed studies like this are expensive and relatively rare.
But sometimes scientists can reanalyze data from these old studies and make new discoveries.
Some of the data from the Sydney Diet Heart Study was lost and not included in the original report.
“…we completed an updated meta-analysis including the previously missing data.”
The original study used participants from a coronary care clinic in Sydney Australia.
“We studied 458 men aged 30-59 years with a recent coronary event.”
For the trial, about half of the participants replaced animal fats in their diets with linoleic acid from safflower oil.
“…replacement of dietary saturated fats with omega-6 linoleic acid from safflower oil and safflower oil polyunsaturated margarine…”
This type of safflower oil is mostly linoleic acid… That is an omega-6 polyunsaturated oil found in many vegetable oils.
Aside from altering the types of fat in the participants’ diets, there were no other diet changes.
“Controls received no specific dietary instruction or study foods. All non-dietary aspects were designed to be equivalent in both groups.”
The study looked at the total death rates in the two groups.
“The primary outcome measurement was all-cause mortality.”
The high safflower oil group had a higher death rate at the end of the study.
“The intervention group had higher rates of death than controls.”
The group who used linoleic oil from safflower (instead of animal fats) experienced a higher death rate – by more than 60%.
“The intervention group had an all-cause mortality hazard ratio of 1.62.”
The researchers also looked at the incidence of coronary heart disease – and that went up by 74% in the safflower oil group.
“The hazard ratio for coronary heart disease was 1.74.”
And cardiovascular disease went up by 70% in the safflower oil group.
“The hazard ratio for cardiovascular disease was 1.70.”
The researchers also combined data from this study with data from other similar studies.
They used this new information to look at the risk of death from coronary heart disease and cardiovascular disease.
Linoleic acid was associated with a 33% risk of death from coronary heart disease.
“Linoleic acid intervention trials showed non-significant trends toward increased risks of death from coronary heart disease.”
PUFA was associated with a similar increase in deaths from cardiovascular disease.
“Linoleic acid increased the risk of death from cardiovascular disease – hazard ratio 1.27.”
Most nutritional authorities across the globe STILL recommend increasing the amount of PUFAs such as safflower oil in our diets (and decreasing saturated fats).
“Advice to substitute polyunsaturated fats for saturated fats is a key component of worldwide dietary guidelines for coronary heart disease risk reduction.”
But the results of this study show that linoleic acid is destructive, not protective.
“Substituting dietary linoleic acid in place of saturated fats increased the rates of death from all causes, coronary heart disease, and cardiovascular disease.”
And, again, when the scientists combined data from multiple studies they found no benefit from linoleic acid.
“An updated meta-analysis of linoleic acid intervention trials showed no evidence of cardiovascular benefit.”
So we have the first study they reanalyzed, which showed linoleic acid to be harmful…
And we have the analysis they did of the other studies showing it to be of no benefit.
In addition to that, a number of other studies have shown similar things in recent years.
But nutritional authorities are notoriously slow to change their recommendations.
“These findings could have important implications for worldwide dietary advice.”
You should always consult a healthcare professional about treating and diagnosing health problems.
Prediabetics: Here’s what to do to AVOID diabetes
Most advice is like this:
- Cut down on saturated fats
- Cut down on sugar and sweets
- Avoid soda and “empty calories”
Does this sound like a good idea?
Well, THINK AGAIN…
I know it sounds COMPLETELY crazy… But men who are following this advice are still getting terrible diabetes…
The advice is SO BAD that the prevalence of prediabetes and diabetes are worse than EVER.
- Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4688426/
- Linoleic acid | C18H32O2 - PubChem https://pubchem.ncbi.nlm.nih.gov/compound/Linoleic-acid
- Dietary linoleic acid and risk of coronary heart disease https://www.hsph.harvard.edu/nutritionsource/2014/11/05/dietary-linoleic-acid-and-risk-of-coronary-heart-disease/