“If it’s not olive oil, coconut oil, or other specific plant oil, it’s not great for human consumption,” says Perry. “Typically used to prepare fried foods, fast food, or boxed baking mixes, these oils are scary. Not only are they calorically dense but our bodies struggle to break them down, and the byproducts that are formed during digestion are basically toxic. These oils can contain high amounts of trans fat, which raises LDL, ‘bad’ cholesterol, and lowers HDL, ‘good’ cholesterol, throwing your body totally out of whack.”

This is not the first time we’ve been warned against refined oils. The co-founders of Honey Hi, Kacie Carter and Caitlin Sullivan, caution against canola, soybean, safflower, sunflower, and corn oils. “These are some of the most dangerous substances on the market,” says Carter. “They absolutely saturate many of the foods that make up the ‘standard American diet’ because they are cheap, flavorless, and abundant. Refined oils are higher in inflammatory omega-6s, and they are often damaged by processing, light, oxygen, or overheating—which means they create free-radical stress in your body. It’s like eating pure inflammation.” Sullivan adds: “Essentially, skip foods in a package.”

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