Here is an Exert from Barry Sears Book Toxic Fat. Stay tuned as my full review of the book will be going up on Fit4youNutrition.com shortly.
In the past, vegetable seed oils were very expensive to produce. Throughout history most fats came from lard, butter, or olive oil. None of these traditional fats had much impact on inflammation because they contain very limited amounts of omega-6 fatty acids. However, by the 1920s the industrial processing of vegetable seeds, such as soybeans and corn (basically using gasoline as an extracting solvent), began to make vegetable oil production much less expensive. And those vegetable oils (primarily corn and soybean) are rich in certain types of polyunsaturated fatty acids known as omega-6 fatty acids-which are the building blocks for the potential production of increased amounts of toxic fat. However, it is only when you begin to mix excess insulin (coming from cheap carbohydrates) with excess omega-6 fatty acids (coming from cheap vegetable oils) that you get increased production of toxic fat.
While neither cheap carbohydrates nor cheap vegetable oils alone were sufficient to make the current epidemic of inflammation possible, combining them in processed foods was like adding a lighted match to a vat of gasoline. All grains and starches are composed of pure glucose held together by very weak chemical bonds that are rapidly broken during digestion. The released glucose rapidly enters the bloodstream to cause the release of the hormone insulin. Increasing levels of insulin drive omega-6 fatty acids from vegetable oils to make more arachiconic acid (toxic fat)-the building block for incredibly powerful inflammatory hormones known as eicosanoids. In other words, bad things begin to happen.
