So, let's talk about the best oil to deep fry your foods. Well, you should probably use something healthy like vegetable oil, right? Because you could see these healthy vegetables here, and you can see this one is Clover Valley, so it's probably a beautiful farm of rolling hills and clover where they make this vegetable oil. And it's pure vegetable oil. It's actually considered heart-healthy on the label. There's just a little bit of saturated fat in here. I think it's two grams. There's no sugar, there's no trans fats, and there's no gluten. And so, this is pretty much the best oil you should use to deep fry your food. And I hope you know that I am completely and utterly sarcastic. Today, we're going to talk about seed oils right here. And then I'm going to show you what I think you should do regarding the deep-fried oils. Seed oils are called polyunsaturated fatty acids. Poly meaning many, unsaturated mean a type of oil that it's very, very fragile and unstable. Now

the first thing you need to know is that when they talk about vegetable oils, they're really talking about seed oils. I know they have pictures of vegetables, but this is not where they're getting the oil from. It comes from corn, soy, canola, things like that. They're considered one part of the ultra-processed food category, which they use industrial processing, where they're heating, adding hexane, which is a solvent that's in gasoline. And so, they go through this incredible refining process, process where you end up with this very refined empty oil. And one of the reasons they do this is so it can sit on the shelf for a long period of time. We consume like 25 to 30% of our calories with this right here. Yeah, incredible. You start reading the ingredients, and it's in almost everything. When you fry foods in these oils, you're basically frying other ultra-processed ingredients in this ultra-processed ingredient. For example, let's say you have a doughnut, right, which is pure ultra-processed food, and you're going to deep fry it in the seed oil. You're going

to heat a starch or sugar with a fat that's going to create really sticky proteins in our bodies. It's called glycation, and that sticky protein is going to gunk everything up and make it dysfunctional. And let's say, for example, we're going to deep fry some chicken, right? We're not just going to deep fry chicken; we have to coat the chicken with an al-process ingredient, maybe with a starch, right? So now we're combining heat with fat, with protein. That's again going to create this sticky substance that's going to kind of clog everything up. Now, when you go to a fast food restaurant, they don't just use this oil once; they use it like a hundred times, and they're going to keep reheating it and reheating it and reheating it day after day, cooking your food. And the more they heat it, the more toxic the food is. And a couple more things I want to bring up about seed oils before I move on, but seed oils were never meant to be consumed, okay? Even like in

1865 when they kind of found a process to develop these seed oils. It wasn't meant for human consumption. Okay, these polyunsaturated fatty acids are meant to support our membranes of our cells. Now, the membranes around our cells. Also, if you look inside the cell, you have all these little things that do the work. Each thing has a bag around it, which is a membrane, and they allow things to communicate back and forth. But you also have the mitochondria in here, and the mitochondria is really important because nearly every disease relates to a dysfunctional mitochondria. And the seed oils can actually get into the membranes and replace the membranes. And so, if you're replacing the membranes with this material, it's not good. So, I'm studying a book on membranes right here, Basic Principle of Membrane Technology. It's fascinating because it goes into the biochemistry of membranes and how amazing they are. And also in this book right here, The Ancestral Diet Revolution: How Vegetable Oils and Processed Foods Destroy Our Health and How to Recover.

here's a picture of a kid who's smoking, right? Well, the oxidative stress that occurs with smoking kind of poisons us for about 6 months to a year after quitting. But when we consume the seed oils, right, it's going to poison us for about 3 years after just one serving in cooking oil. Yeah, there's some fascinating data. So, these oils were never meant for fuel like other fats, and the biggest damaging effect from these seed oils is what they do to your mitochondria. And this is why seed oils lead to insulin resistance. Of course, from there, you have a fatty liver, obesity, heart disease, increased risk for cancer, etc., etc., etc. So, anytime you add heat to seed oils, and by the way, they're already heated when you get them, you create more toxicity. And they actually give off a lot of byproducts that creates a lot of, it's called oxidation. You can look at oxidation like rusting out something, but the seed oils are not being burned up as fuel in the body, so they kind of get lodged and

stored in the body, and they just gunk up everything. Now, let's look at the oils that you could use if you wanted to deep fry something. So, this graph represents something called the peroxidation. That's that in the process of being oxidized stage. Soybean is the highest, right? So, it creates a lot of problems. And then we have corn oil, then we have sunflower oil, and then canola, and then we have olive, beef t, and coconut. So, if you wanted to deep fry something, okay, you have options. You have avocado oil, you have coconut oil, you have palm oil, you have olive oil, then you have teow, okay, and then you have butter or ghee. So, you could potentially use any one of those oils. Now, here's the problem. You probably shouldn't be deep frying any food at high heat because no matter what oil that you use, high heat is going to create problems. Avocado oil, if you get it really refined, it's going to create more damage. If you get it like healthier, when is where actually the color of its

green and it's coal process. You probably should just put on your salad and not use it with heat. But avocado oil does have higher amounts of monounsaturated fats, which is going to oxidize less, just like olive oil, which is high in monounsaturated fats. You get a lot of the protective factors as well, same with coconut oil and palm oil, but those may smoke a lot more when heating, so maybe like a moderate heat or maybe a stir fry or even pan-fried, that would be a lot better. And then you get to tallow, beef fat, because that's going to be much better for you. You can also use ghee, which is a little bit better than butter if you're cooking it to higher heat. But with butter, especially with like eggs and things or stir-frying vegetables, you're not going to heat it to the point where it's so hot that you're going to get smoking. And I think you're going to enjoy the flavor from just using butter. I think pan-frying is

going to be much better if you can do an air fryer. That would be awesome because you don't have to use any oils. And then, of course, you have stir frying. That's a good one too. Now, since I did mention this deep-fried chicken, I know you're probably hungry right now, and you're probably thinking about it. So, I put that recipe up right here. Check it out.

Do NOT Cook with This!!!

Dr. Eric Berg DC, age 59, discusses the truth about getting healthy and losing weight. Dr. Berg specializes in Healthy Ketosis and Intermittent Fasting. He is the director of Dr. Berg's Nutritionals, and a best-selling amazon.com author. 

His book, The Healthy Keto Plan describes specific strategies on doing the healthy version of the ketogenic diet as well as intermittent
fasting. He has conducted over 4800 seminars on health-related topics and trained over 2500 doctors world-wide in his methods. Dr. Berg breaks down confusing complex health topics into easy to understand, usable knowledge. 

For more information, go to our website at www.drberg.com or call customer service at 703-354-7336. Much of the details of Dr. Berg's program is in his exclusive membership site at: https://www.drberg.com/exclusive-membership

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Dr. Eric Berg DC

시드 오일은 고도로 가공된 식품으로, 인체 세포막과 미토콘드리아에 손상을 줄 수 있어 건강에 해롭다.

튀김 요리 시 아보카도 오일, 코코넛 오일, 팜 오일, 올리브 오일, 탈로우, 버터, 기 등을 사용하는 것이 더 나은 선택일 수 있지만, 고온 가열은 피하는 것이 좋다.

에어프라이어나 팬에 굽는 방식이 튀김보다 건강에 더 유익하다.

시드 오일의 위험성과 튀김 요리에 적합한 오일

시중의 식물성 기름은 실제로는 옥수수, 콩, 카놀라 등에서 추출한 시드 오일임.

시드 오일은 고온에서 가열 및 헥산 용매를 사용하는 산업 공정을 거쳐 정제됨.

시드 오일로 튀긴 음식은 몸에 끈적한 단백질을 생성하여 건강에 해로움.

시드 오일은 세포막을 손상시키고 미토콘드리아 기능 장애를 유발할 수 있음.

시드 오일 섭취는 산화 스트레스를 유발하여 장기간 건강에 악영향을 미침.

시드 오일은 인슐린 저항성, 지방간, 심장병, 암 등의 위험을 증가시킴.

튀김 요리에 사용할 수 있는 오일 종류

아보카도 오일, 코코넛 오일, 팜 오일, 올리브 오일, 소기름, 버터, 기 버터 등이 대안이 될 수 있음.

고온 가열은 어떤 오일이든 문제를 일으킬 수 있으므로 피하는 것이 좋음.

에어프라이어, 볶음 요리, 팬 프라이가 튀김보다 건강한 대안임.

건강한 닭튀김 레시피를 참고할 것을 권장함.

⚠️ 식용유의 진실: 건강에 해로운 이유

시중에서 흔히 볼 수 있는 식용유, 특히 **"채소 그림이 그려진"** 식용유가 건강에 좋다고 생각하기 쉽지만, 실제로는 그렇지 않습니다. 이러한 기름들은 종종 **"고도의 정제 과정을 거친"** 씨앗 오일입니다.

🏭 씨앗 오일의 제조 과정과 문제점

옥수수, 콩, 카놀라 등에서 추출한 씨앗 오일은 **"헥산이라는 용매를 사용"**하는 산업적인 공정을 거칩니다. 이러한 과정은 기름을 오랫동안 보관할 수 있게 하지만, **"영양가가 없는 빈 껍데기"**만 남게 됩니다.

우리가 섭취하는 칼로리의 **"25~30%가 이러한 씨앗 오일에서 비롯"**된다는 사실은 놀랍습니다. 패스트푸드점에서 음식을 튀길 때, 이 기름을 재사용하는 경우가 많아 **"독성이 더욱 증가"**합니다.

 세포와 미토콘드리아에 미치는 악영향

씨앗 오일은 원래 **"세포막을 구성하는 역할"**을 하지만, 과도하게 섭취하면 세포막을 대체하여 **"세포 기능을 저하"**시킬 수 있습니다. 특히 **"미토콘드리아 기능 장애와 관련"**되어 인슐린 저항성, 지방간, 심장병 등의 원인이 될 수 있습니다.

흡연으로 인한 산화 스트레스는 금연 후 6개월에서 1년 정도 지속되지만, **"씨앗 오일 섭취는 단 한 번으로도 3년 동안 독성 영향"**을 미칠 수 있다는 연구 결과가 있습니다.

🍳 건강한 대안: 튀김 요리에 적합한 기름

튀김 요리를 하고 싶다면 **"아보카도 오일, 코코넛 오일, 팜 오일, 올리브 오일, 우지, 버터, 기"** 등을 고려해볼 수 있습니다. 하지만 어떤 기름이든 **"고온에서 가열하면 문제가 발생"**할 수 있습니다.

아보카도 오일과 올리브 오일은 **"단일 불포화 지방산 함량이 높아 산화가 덜 일어납니다."** 코코넛 오일과 팜 오일은 연기가 많이 날 수 있으므로 **"중간 불이나 볶음 요리"**에 사용하는 것이 좋습니다.

💡 더 건강한 조리법: 에어프라이어와 볶음

**"에어프라이어를 사용하면 기름 없이"** 요리할 수 있어 가장 좋습니다. 볶음 요리도 좋은 대안입니다. 버터는 특히 **"계란 요리나 채소 볶음"**에 풍미를 더해줍니다.