Vegetable Oil causes blindness?

[zedgirl]

This is an excerpt from an article in an Australian magazine about the author Colleen McCullough (The Thorn Birds) who is going blind. I thought it was worth posting because the comments on vegetable oil being part of the cause is not something I’ve heard about before: -


It was nine months ago that Colleen first noticed a blind spot in her left eye. It didn’t worry her too much: she’d had one some years before and it went away of its own accord. Yet this one was more irritating because, only 15 days before, she had undergone cataract laser surgery and was reveling in almost perfect vision. At a routine check-up a week later, she was told the devastating news. Her ophthalmologist took one look in her eye and said, “Oh, you poor woman. You’ve got a hemorrhage. You’ve got macular degeneration.” A specialist later confirmed this diagnosis, and told Colleen that the condition is in epidemic proportions in Australia today. Doctors say that it has overtaken diabetes-linked retinopathy as the leading cause of blindness in this country.

Colleen visited her regular ophthalmologist shortly afterwards. He admitted that he had been expecting the news. Macular degeneration runs in her family and, completely unbeknown to Colleen, her mother and other members of her family had also suffered from it. Macular degeneration is thought to be caused by a combination of genetic and environmental factors. Early detection is important in avoiding blindness later, with special zinc and anti-oxidant supplements, eliminating vegetable oils and margarines from the diet, increasing the intake of fish and nuts, maintaining a good exercise regimen and a healthy weight, and stopping smoking all being vital steps in halting the progress of the illness.

Colleen, a heavy smoker all her life, has cut back on cigarettes. In addition, she has agreed to be a patron of – and spokesperson for- the Macular Degeneration Foundation of Australia. Dr Paul Beaumont, the foundation’s chairman, says Colleen’s courage is inspiring. “Colleen is sitting on the precipice of losing her vision just when she’s in her most productive years,” he says.

“It’s a terrible thing, a modern epidemic. We are seeing a five-fold increase in patients, and I think that the main culprit has to be vegetable oil.
The problem is that the processing of vegetable oils produces trans fatty acids, and these hydrogenated fats tend to raise total blood cholesterol levels and “bad” cholesterol, and lower “good” cholesterol, when used. They are deposited in those parts of the cell membranes that are supposed to have either saturated fatty acids or unsaturated fatty acids, and essentially foul up the retinal pigment cells’ machinery.

The Weekly’s medical expert, Professor Kerryn Phelps, says that “on epidemiological grounds, the case against vegetable oils is proven”. However, “people should not panic. With regards to processed vegetable oils, caution is definitely advisable. Switch to olive oil and butter (sparingly) as a healthier alternative. If you have a cholesterol or heart problems, you must take that into account”.

[MyJourney]

Just more problems with trans fats. We all know to avoid them by now.

I dont use canola oil anymore or most veg oils. I will use a good extra virgin olive oil and sometimes a nut or avocado oil for my salads, but I dont heat them.

I try to avoid other oils as much as I can. If its found in foods in small amounts, if it isnt partially hydrogenated I might have the food, but I wont buy and cook with these oils like I used to.

Now I enjoy things like coconut and palm oils which are much better for you.

[mio1996]

Yeah, I have heard this about canola oil before. I guess it is best to stay away from soybean, cottonseed, and canola oils especially. I mostly use coconut and oilve, anyway. It is surely something to think about.

[DebPenny]

I gave up eating all highly processed vegetable oils (grocery store oils) when I first read TSP where Dr. S. talked about how those fats are destroyed in order to make them stable at room temperature. I got more power to stay away from highly polyunsaturated vegetable oils when I read about their over-abundance of omega 6s and lack of omega 3s.

I now eat mostly butter and extra-virgin olive oil. I get good fat in avocados and wild salmon too. I find that my personal preferences are for olive oil in salad dressings and butter in cooking.

The one exception is that I eat Best Foods mayonnaise occassionally. But I know I really should make my own. I'm just trying to find the best recipe. I have found, so far, that mayonnaise made with extra virgin olive oil is not the way to go, but I haven't tried one yet with extra light olive oil (not as good for you as EVOO, but still better than vegetable oils).

[Dodger]

I gave up eating all highly processed vegetable oils (grocery store oils) when I first read TSP where Dr. S. talked about how those fats are destroyed in order to make them stable at room temperature.

The one exception is that I eat Best Foods mayonnaise occassionally. But I know I really should make my own. I'm just trying to find the best recipe. I have found, so far, that mayonnaise made with extra virgin olive oil is not the way to go, but I haven't tried one yet with extra light olive oil (not as good for you as EVOO, but still better than vegetable oils).
What is TSP?

Let us know if you come up with a good mayonaise made without the traditional vegetable oils. I agree that olive oil does not make a good mayo.

[MyJourney]

What is TSP?


I think TSP = The Schwarzbein Principle

[minnat3]

My mama taught me how to make it and I have adapted her recipe over the years. I make it in one of those Cuisinart 3-cup miniblenders. You know that white thing you use to push stuff down the tube? I took a hot ice pick and poked a small hole it it, so I just pour the oil in there and it drizzles down properly. Also the white thing holds the proper (or at least a workable) amount of oil.

I don't especailly like the taste of olive oil in mayo, so at the moment I'm using Spectrum Naturals Super Safflower oil, which expeller pressed and high monounstaturate (1g sat fat, 2g poly, 11g mono per Tblsp.)

Recipe: 1 whole egg, a little salt and pepper. Start up blender with these in there, then pour oil into the white thing and let it go until oil is all in there. Then stop and squirt a little Dijon mustard in there and the juice of one lemon. Blend a few seconds and you're done.

This is so easy - I have no idea why anyone ever buys mayonnaise. Plus you can flavor it with garlic or herbs of choice. Of course, you have not to be afraid of raw eggs. I've been making this for 40 years without incident.

Minna

[LilaCotton]

Recipe: 1 whole egg, a little salt and pepper. Start up blender with these in there, then pour oil into the white thing and let it go until oil is all in there. Then stop and squirt a little Dijon mustard in there and the juice of one lemon. Blend a few seconds and you're done.

I'm assuming that's a raw egg? Here's another great *dose of heavy sarcasm there* note: Unless you raise your own eggs and make sure they're properly cleaned and refrigerated, raw eggs should never be consumed as they have high amounts of salmonila and other bacteria in them.

Let's face it, folks--unless we are all farmers who can raise everything we eat organically, or are wealthy enough to buy all-organic foods, no matter what we do there will be a food that's bad for us, that can cause some catastrophic problem. My creed is to do the best I can, eliminate as many bad foods as I possibly can, but at the same time I can't let fear rule my life.

[DebPenny]

What is TSP?

Let us know if you come up with a good mayonaise made without the traditional vegetable oils. I agree that olive oil does not make a good mayo.
TSP = The Schwarzbein Principle. Sorry about that.

My next try at mayonnaise is going to be with light olive oil. I did try making one with cold-pressed canola oil once -- it was heinous. I haven't tried making mayonnaise again. But I will. I'll let you know how it tastes when I do.

And, Lila, not all eggs have high amounts of salmonella. In fact, the incidence is very low. But you should wash your eggs before you crack them if you are going to use them raw since if they are contaminated, it's on the outside of the eggshell. Also, you can coddle the eggs if you are really concerned. Myself, I don't worry about it.

[LilaCotton]

Thanks for the info, Deb! (And by the way, I'm really thrilled for your progress! I've read some of your history and think you really deserve a kudos! :)

Now, back to the eggs and my rambling. ;) Generally speaking, as you say, eggs aren't going to have salmonella. However, often times, the bacteria comes from the hen and goes into the egg (this is something I learned somewhere along the way of chicken hatching/rearing a few years back). Since eggs bought in stores are often stored at temperatures above refrigeration (some stores keep the eggs just sitting in a back room) all the time the eggs are there, it continues to grow. It only affects the whites, not the yolks. Hens in hatchery conditions that are affected often produce low to no hatchings with higher mortality rates on those that do hatch.

Yes, washing the eggs can help cut bacteria, but if the hen that laid the egg is infected, the bacteria will grow in the egg. :)

[DebPenny]

However, often times, the bacteria comes from the hen and goes into the egg (this is something I learned somewhere along the way of chicken hatching/rearing a few years back). Since eggs bought in stores are often stored at temperatures above refrigeration (some stores keep the eggs just sitting in a back room) all the time the eggs are there, it continues to grow. It only affects the whites, not the yolks. Hens in hatchery conditions that are affected often produce low to no hatchings with higher mortality rates on those that do hatch.

Yes, washing the eggs can help cut bacteria, but if the hen that laid the egg is infected, the bacteria will grow in the egg. :)
Thanks, Lila. I'd never heard about that one. All I've ever heard was that the contamination was on the shell. Still, I'm not worried as the incidence is so low, it's not enough to worry about, IMHO. And, of course, mayonnaise is made with the yolks ;).

[potatofree]

"Colleen, a heavy smoker all her life, has cut back on cigarettes. "

And we're SURE it was the vegetable oil???

[Nancy LC]

LOL! That's exactly what I thought too. Wait... a smoker is blaming her ill health on vegetable oil? Something wrong with this picture.

[gotbeer]

Coconut oil is known to have antimicrobial properties - so I wonder if a coconut oil-based mayonnaise might be safer, salmonella-wise.

Not a clue about how it would taste, though.

[FionaMcB]

I've been making my own mayo for years, if you're worried about salmonella coddle your egg for a moment or two, or use something like EggBeaters. I use cold pressed oils, and make it in small amounts, just enough to last 4 or 5 days. Keep it well covered, and you need never buy from the store.

[RosaAlta]

mio1996 said:
Yeah, I have heard this about canola oil before. I guess it is best to stay away from soybean, cottonseed, and canola oils especially.

I thought I had a good handle on this trans-fatty acid thing, but apparently not. Why is canola oil especially bad? If it's not partially hydrodgenated, isn't it okay? I thought it was only the vegetable-oils-made-solid that were the problem.

I addition to olive oil, I use Spectrum Naturals cold-pressed canola oil and I thought that was a good choice.

[DebPenny]

I've been making my own mayo for years, if you're worried about salmonella coddle your egg for a moment or two, or use something like EggBeaters. I use cold pressed oils, and make it in small amounts, just enough to last 4 or 5 days. Keep it well covered, and you need never buy from the store.
Fiona, what's your mayonnaise recipe? :help: :D

[zedgirl]

"Colleen, a heavy smoker all her life, has cut back on cigarettes. "

And we're SURE it was the vegetable oil???

……..not only that but she has a family history of macular degeneration and she's a ‘big’ woman…….her weight would be considered in the ‘obese’ category!

Nevertheless the ophthalmologist’s claim that vegetable oils are responsible for an increase in eye disease is pretty frightening and I’ll be interested to hear of any studies that back it up.

[ewert]

As for canola/rapeseed oils, the bad rep is mostly from bad manufacturing habits (of US producers?). Of course, I personally see zero need for vegetable oils of any sort, but for those who do use them, atleast here in Finland there is cold-pressed extra virgin canola oil (that is, if canola = rapeseed oil). AFAIK, pretty much like CP, EV olive oil on the trans fat department, _however_ canola is much higher on polyunsaturates, so I fear even though the ratio of 3/6 omegas is "better" than olive oil, the elongase(IIRC) enzymes get way too saturated if eating that stuff too much, resulting in only omega6 chain getting on with the processing in the human body. Which-is-not-a-good-idea(Tm).

[arkie6]

Unless you raise your own eggs and make sure they're properly cleaned and refrigerated, raw eggs should never be consumed as they have high amounts of salmonila and other bacteria in them.Hmmm. That doesn't appear to jive with my experience. Or maybe I'm just immune to it now. I've been eating raw store bought (and some local farm raised) eggs almost daily for over 20 years with no ill effects. My only criteria before eating one raw is that the shell is clean and free of cracks and that the yolk is firm and intact with the white being mostly clear (not cloudy) and no unusual smell.

[mio1996]

I think the cold-pressed canola oil is much better, but I have never seen it where I live. Most canola oil has been heat processed and most of the omega 3's are damaged--at least, that's how the story goes. Who knows? Doctor Atkins recommended eating mayo (made with processed soybean oil) and many diet gurus suggest using canola. It reminds me of the debate about flaxseed oil. Many people swear by it, yet the Drs. Eades denounce it strongly in PP.

[DebPenny]

All our talk of making mayonnaise made me want to try again. So I finally made a mayonnaise with extra-light olive oil. It came out very well. I used:

2 egg yolks
about 1 1/4 cups of oil
the juice of one lemon (I have a lemon tree)

I didn't add salt or pepper or any other spices (I can later if I want to). It came out very well. The best homemade mayonnaise (in my opinion) yet. I didn't make it exactly right, so it's not as thick as it should be, but I like the flavor very well.

It's not exactly like Best Foods, especially in thickness ;), but it's mild and tasted great with the artichoke I had for lunch today.

Next time I'll do the blending right and it will be thicker.