Grape seed oil is constantly marketed as a healthy cooking oil and most of us believe it. However, you need to realize that much of what you hear in the mainstream media has been influenced by big food companies. Grape seed oil is not healthy; it is processed from the seeds of grapes, which are formed as a by-product of wine making.
Grape seed oil doesn’t have most of the nutrients and antioxidants from grape seeds.
After it has gone through the intense chemical extraction process, most of the nutrients have been removed.
If you look at the nutrition facts, you will see that grape seed oil only has vitamin E—about 3.9 mg in a serving (tablespoon). However, other much better sources of Vitamin E include butter from grass fed cows that contains a lot more other beneficial nutrients instead of just Vitamin E alone.
Grape seed oil made with hexane, a hydrocarbon vapor and constituent of gasoline.
Hexane is a colorless and odorless hydrocarbon vapor that is mainly used in the production of glue, pain, shoes and furniture but it is also used to make most grape seed oil. According to the World Health Organization, a single exposure to hexane can cause vertigo, dizziness, and drowsiness. It is also a skin irritant. Long-term exposure may cause neuropathy, anorexia, and diminished reflexes.
According to the Environmental Protection Agency,
Hexane is used to extract edible oils from seeds and vegetables, as a special-use solvent, and as a cleaning agent. Acute (short-term) inhalation exposure of humans to high levels of hexane causes mild central nervous system (CNS) effects, including dizziness, giddiness, slight nausea, and headache. Chronic (long-term) exposure to hexane in air is associated with polyneuropathy in humans, with numbness in the extremities, muscular weakness, blurred vision, headache, and fatigue observed. Neurotoxic effects have also been exhibited in rats.
Grape seed oil is extremely high in omega-6 polyunsaturated fat.
The fatty acid composition of grape seed oil is:
- Saturated: 10%.
- Monounsaturated: 16%.
- Polyunsaturated: 70%.
Grapeseed oil is over 70% omega-6 PUFA which is the absolute highest in PUFA out of any cooking oil.
Human bodies can’t handle a lot of them at all, and unfortunately our modern diet is loaded with PUFA. Today, we consume 1,585% more PUFA than we did 100 years ago.
The problem with polyunsaturated fats is that they are linked by multiple double bonds. This is what makes polyunsaturated oils highly unstable and vulnerable to oxidation. Oxidation is linked to cancer and other degenerative diseases.
In our bodies, PUFAs react and bond to proteins and sugars to create toxic by-products like AGEs, which can then cause a lot of damage. Excessive PUFA consumption causes serious inflammatory damage, damage to DNA and RNA strands, leading to cellular mutations in the body’s tissues. PUFAs are inhibiting your thyroid function which leads to lower metabolism and even hypothyroidism.
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