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Seed oils + Toxic COVID-19 transfection products = Cancer

A study conducted by the University of South Florida and Tampa General Hospital Cancer Institute analyzed over 100 tumor samples from patients with colorectal cancer. The findings revealed elevated levels of bioactive lipids—molecules that can promote inflammation—in the tumors. These lipids are believed to originate from the metabolism of seed oils such as sunflower, canola, corn, and grapeseed.

Bioactive lipids play a dual role in cancer progression. Firstly, they promote inflammation, creating an environment conducive to tumor growth. Secondly, they suppress the body’s immune response, hindering its ability to combat cancer cells effectively. This combination facilitates the development and progression of tumors in the colon.

The study’s lead author, Dr. Timothy Yeatman, emphasized the impact of diet on inflammation and cancer development: “It is well known that patients with unhealthy diets have increased inflammation in their bodies.” He further noted, “We now see this inflammation in the colon tumors themselves, and cancer is like a chronic wound that won’t heal.”

https://themindunleashed.com/2024/12/doctors-warn-cooking-oil-used-by-millions-may-be-fueling-explosion-of-colon-cancers-in-young-people.html

https://www.fediol.eu/data/FEDIOL%20Manifesto%202024-2029.pdf

https://sfstandard.com/2025/01/05/beef-tallow-superpower/

The latest headache for restaurants? Health-obsessed seed-oil refusers

Canola oil is out. Beef tallow is in — and some diners are even bringing their own to the table.

Beef tallow is in; canola oil is out. The great cooking-oil debate isn’t new but is just now cracking the consciousness of the mainstream media. Whether it’s because of the seed-oil-as-poison views of RFK Jr., likely our next secretary of Health and Human Services, or a recent study about colon cancer’s link to ultraprocessed foods that utilize seed oil, the handwringing has made it as far as the “Today” show.

Not surprisingly, there is no consensus about the dangers of these oils that are pressed from the seeds of plants and then chemically bleached, refined, and heated. It does seem safe to say that too much of the omega-6 fatty acids found in processed seed oils can cause inflammation. There is also talk of seed oils being especially toxic after reaching the high temperatures needed for deep-frying, and in the dangers of restaurants frying in the same oil over and over.

Patrick says

Beef tallow is in; canola oil is out.

One does not have to go the beef tallow extreme as the light taste olive oil will do the job without adulterating the flavor.

https://petermcculloughmd.substack.com/p/getting-trans-fats-out-of-the-food

Trans fats, also known as trans fatty acids (TFAs), are a type of unsaturated fat found in mainly found in processed foods. Chemically modified trans fats are created through a process called hydrogenation, where hydrogen gas is added to liquid seed and vegetable oils to make them more solid and stable at room temperature.

Trans fats have been linked to numerous health risks, including increased risk of heart disease. ...

You can find trans fats on food labels by looking for the term “partially hydrogenated.” For example, partially hydrogenated soybean, palm kernel, corn, canola, pumpkin seed, and rapeseed oils are all trans fats. Even if a food label lists “Zero Trans Fat” understand that the FDA allows this if the trans fat content <0.5 g per serving. A few servings for example of Cheetos could easily take one into the danger zone.

Patrick says

A few servings for example of Cheetos could easily take one into the danger zone.

Um, munching Cheetos already takes you out of the healthy eating zone, trans fats or not. Food like that should be taken in moderation anyway.

HeadSet says

Patrick says

A few servings for example of Cheetos could easily take one into the danger zone.

Um, munching Cheetos already takes you out of the healthy eating zone, trans fats or not. Food like that should be taken in moderation anyway.

Agreed. Also I don't think the trans fat content below 0.5 does any significant damage compared to the crap food it already is. I'd avoid anything partially hydrogenated (fractioned is ok) on the labels, but otherwise I disagree with McCollough here. Trans fats have been banned for quite a while and the residual left is not an issue unless you munch 10 packs of cheetos per day in which case you will likely have problems anyways. And you cannot avoid them when cooking, bbqing etc unless you eat raw food exclusively. In small amounts they likely don't matter compared to the benefits you get form the prepared food.

Patrick says

Which oils to avoid?

diesel and coal