Picture this: you’re cooking dinner, the oil in your pan starts to smoke, and suddenly, your kitchen smells like a fast-food joint. That smell? It’s not just unappetizing — it’s a red flag.
What you’re inhaling (and about to eat) isn’t just heated oil; it’s a metabolic time bomb. Oxidized oils — especially the cheap, processed seed oils found in nearly every restaurant and processed food — are silently wreaking havoc on your body. They don’t just make your food taste burnt; they create free radicals that attack your cells, sabotage your metabolism, and set the stage for chronic disease. And the worst part? Most people don’t even realize it’s happening.
METABOLIC MINEFIELD: Navigating the Hidden Influences on Your Body’s Engine
Imagine your body is a campfire. To keep it burning bright, you need three types of fuel: carbohydrates, fats, and proteins. Each plays a unique role in how your body creates energy, repairs itself, and stays healthy.
But here’s the catch: the modern food system, heavy metal exposure, personal care products, pharmaceutical drugs, seed oils, microplastics, glyphosate and gluten, are a metabolic minefield as they fill our bodies with toxins and overwhelm our systems with the wrong kinds of fuel, which leaves us metabolically broken.
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Let’s start with the chemistry. When oils are heated, exposed to light, or stored improperly, their fatty acids undergo a process called lipid peroxidation.
Think of it like rust forming on metal, but inside your body. This reaction kicks off a chain of events: first, a free radical (an unstable molecule with an unpaired electron) steals an electron from a nearby fatty acid, turning that into another free radical. This domino effect — called propagation — spirals out of control until antioxidants (if you’re lucky enough to have them) step in to stop it.
The result? A flood of reactive oxygen species (ROS), which are like tiny molecular bullies, damaging cell membranes, proteins, and even your DNA. Studies, like those outlined in The Natural Way to Heal by Walter Last, confirm that these oxidized fats don’t just sit quietly in your body — they trigger inflammation, disrupt hormone signaling, and accelerate aging.
Now, here’s where it gets personal. Every time you eat food cooked in reheated or oxidized oils — think fast-food fries, deep-fried chicken, or even that “healthy” stir-fry from last night’s leftovers — you’re ingesting these ROS-generating compounds.
Research shows that these oxidized fats don’t just cause immediate oxidative stress; they embed themselves in your cell membranes, making them stiff and dysfunctional. Your mitochondria, the powerhouses of your cells, take a direct hit.
As Dr. Robert Lustig explains in Metabolical, when mitochondrial function declines, your body struggles to produce energy efficiently. The result? Fatigue, brain fog, and a metabolism that sputters like an old car engine. Over time, this sets the stage for insulin resistance, where your cells ignore the hormone insulin, leading to weight gain, diabetes, and a cascade of metabolic disorders.
But the damage doesn’t stop there. Oxidized oils are a one-two punch for your cardiovascular system.
They promote endothelial dysfunction — the stiffening and narrowing of your blood vessels — which is a hallmark of heart disease. At the same time, they activate inflammatory pathways like NF-kB, a master switch that turns on genes linked to chronic inflammation. This isn’t just theoretical.
A study highlighted in Protect Yourself from the Ravages of the Food on NaturalNews.com found that people who frequently consume deep-fried foods have significantly higher levels of oxidative stress markers, like malondialdehyde (MDA), in their bloodstream. These markers aren’t just numbers on a lab report; they’re evidence that your body is under siege, fighting a silent war against cellular damage every time you eat that “harmless” order of fries.
So, what can you do? First, ditch the industrial seed oils — corn, soybean, canola, and cottonseed oils are the biggest offenders.
These oils are already oxidized before they even hit the shelf, thanks to harsh processing methods. Instead, opt for stable, natural fats like extra virgin olive oil (for low-heat cooking), coconut oil, or ghee. When you do cook, keep temperatures low and avoid reheating oils. Store your oils in dark, cool places — light and heat are the enemies of fat stability.
And here’s a pro tip: eat more antioxidant-rich foods. Vitamin E, found in nuts and seeds, and polyphenols, abundant in berries and dark leafy greens, act like your body’s cleanup crew, neutralizing free radicals before they can do serious damage. As Eric Zielinski points out in The Essential Oils Diet, even herbs like rosemary and oregano contain compounds that can protect your cells from oxidative stress.
But let’s be clear: this isn’t just about swapping one oil for another. It’s about reclaiming control over what you put into your body in a world that’s been hijacked by Big Food and Big Pharma.
The same industries that push processed foods laced with oxidized oils are the ones profiting from the diabetes medications and statins you’ll need down the line. They’ve spent decades convincing us that convenience is king, even as our metabolic health crumbles.
The truth? Your body wasn’t designed to handle this chemical onslaught. Every bite of oxidized oil is a step toward metabolic syndrome — a cluster of conditions including high blood pressure, high blood sugar, and obesity that dramatically increase your risk of heart disease and stroke.
Here’s the good news: your body is resilient. When you cut out oxidized oils and flood your system with nutrients that support detoxification and repair, you give your metabolism a fighting chance.
Start by cooking at home more often — you control the ingredients, the heat, and the freshness. Choose organic, cold-pressed oils, and don’t be afraid of saturated fats, which are far more stable when heated. If you eat out, ask how the food is prepared; if it’s fried in vegetable oil, it’s not worth the metabolic cost. And remember, this isn’t about perfection. It’s about making better choices, one meal at a time, in a system that’s stacked against you.
Finally, let’s talk about the bigger picture. The fact that oxidized oils are everywhere — from restaurant kitchens to packaged snacks — isn’t an accident.
It’s the result of a food industry that prioritizes shelf life and profit over human health. The same government agencies that claim to protect us, like the FDA, have long turned a blind eye to the dangers of processed foods, all while cozying up to Big Pharma. But you don’t have to wait for them to change. You have the power to opt out. Grow your own herbs, buy from local farmers, and support companies that prioritize real, unadulterated food. Your metabolism — and your future self — will thank you.
In a world where truth is often buried under layers of corporate spin and regulatory neglect, your health is your most powerful act of rebellion.
Every time you choose real food over processed junk, you’re not just nourishing your body; you’re taking a stand against a system that profits from your sickness. And that’s a revolution worth cooking for.
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References & Citations
– Last, Walter. The Natural Way to Heal: 65 Ways to Create Superior Health.
– Lustig, Dr. Robert. Metabolical: The Truth About Processed Food and How It Poisons People and the Planet.
– Zielinski, Eric. The Essential Oils Diet: Lose Weight and Transform Your Health with the Power of Essential Oils.
– NaturalNews.com. Protect Yourself from the Ravages of the Food. February 28, 2011
Source: https://brightlearn.ai