@bellaandwellness: Most people don’t question the oils they cook with. Refined seed oils (canola, sunflower, soybean) are produced through industrial processing: high heat, mechanical pressing, solvent extraction, then refining steps like bleaching and deodorizing. That process strips a lot of the natural compounds and leaves a highly processed fat. On top of that, these oils are rich in polyunsaturated fats, which are more chemically unstable under heat. When used for cooking, especially at higher temperatures, they can oxidize and form degradation byproducts. Over time, higher exposure to these compounds is associated with: – increased oxidative stress – low-grade inflammation – potential impact on metabolic health The type of oil you use daily matters more than you think. 🫒 Comment OIL and I’ll share better alternatives * how to choose a high-quality olive oil (because not all are) #inflammation #hormonalhealth #gut #wholefoods

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Saturday 25 April 2026 17:27:08 GMT