Hey {{first_name}}

Real talk: when did you last check what oil you're actually cooking with?

Because that bottle sitting in your pantry right now the one that says 'heart healthy' on the label might be quietly loading your liver every single day. And I don't mean slightly. I mean significantly.

Let's get into it. ☕

CURATED GOODIES 🥗

When seed oils are heated above their smoke point which happens in normal cooking they produce toxic oxidation byproducts called aldehydes. Your liver has to neutralize all of them.

→ Every time you cook with canola oil, you're creating a cleanup job your liver didn't ask for.

A UC Davis study tested 82 commercial avocado oil products. Nearly 70% were rancid, adulterated, or mislabeled before their expiration date. Some contained cheaper seed oils entirely.

→ Heartbreak in a bottle. 🥲 The brand matters more than the label claim.

The liver is the first processing stop for dietary fats. When fat quality is poor (oxidized, rancid, inflammatory), it creates oxidative stress that slows bile production and congests the whole digestive system.

→ Bad fats upstream = sluggish bile downstream = bloating, fatigue, skin issues. The connection is direct.

Research on clarified butter shows a high smoke point, stable saturated fat composition that doesn't oxidize under heat, and butyrate content that feeds gut lining cells directly.

→ Turns out your great-grandmother's cooking fat might have been right all along.

You've been eating clean. Salads, grilled chicken, cutting out the obvious junk.

But if you're cooking that food in canola, sunflower, vegetable, or corn oil you're quietly undoing a big chunk of that work. And your liver is the one paying for it.

Let me explain how.

Seed oils go through an intense industrial extraction process: high heat, chemical solvents (hexane), bleaching to remove the color, and deodorizing to cover the rancid smell. By the time the oil lands in that 'heart healthy' bottle on your shelf it's already partially oxidized.

Oxidized means damaged. And your body treats damaged fat like a toxin.

Guess who has to deal with toxins? Your liver.

Here's the part that gets skipped in most health content:

Your liver produces bile the fluid that breaks down fats, neutralizes toxins, and keeps your intestinal environment balanced. When you're regularly eating oxidized, inflammatory fats, your liver is in constant cleanup mode.

Over time, that load congests the system. Bile flow slows. And when bile flow slows down, everything downstream in your gut starts struggling:

Not a gluten problem. Not a dairy problem. A liver-load problem.

You switched to avocado oil. Smart move in theory.

Except that UC Davis study? 82 products tested. Nearly 70% rancid, adulterated, or mislabeled. Some were straight-up cut with cheaper seed oils. Some were already oxidized before the expiration date on the bottle.

So you paid premium price for what is functionally canola oil in a nicer bottle. Ugh.

Brands that consistently test well: Chosen Foods, Primal Kitchen. Not perfect. But better. Always look for cold-pressed and check that the expiry is at least 12 months out.

You don't need to throw out everything or spend a fortune. Here's the practical version:

SHAREABLE 1

Seed oils go through chemical solvents, high heat, bleaching, and deodorizing before they hit your shelf. And then we call them 'heart healthy.' 😩

SHAREABLE 2

Quick check: flip over any 'health food' in your pantry. If canola oil, sunflower oil, or vegetable oil is in the ingredients that's the sneaky congestion driver nobody warned you about. 🌿

SHAREABLE 3

Real talk: it's not always the gluten or the dairy. Sometimes it's the oil you're cooking everything in.

Go check that pantry. You've got this. 🌿

If this landed forward it to one person who cooks with vegetable oil. They'll thank you.

Reply and tell me: what oil are you switching to? I actually read these. 😌

Chat soon,

Wilson From Nature The Cure 🌿