The Dangers of Soybean Oil in Your Diet
Dr. Lauren Hutson
As a doctor, I’m committed to guiding you through making healthier choices, especially when it comes to what you eat. Today, let’s talk about a common ingredient you’ve probably seen on food labels: soybean oil.
You might find soybean oil in many kitchen cupboards and used in countless packaged foods. It’s popular because it doesn’t have a strong taste, can be heated to high temperatures, and doesn’t spoil quickly. You’ll see it in things like salad dressings, margarine, mayonnaise, and many snacks. It’s also often cheaper than other oils.
But here’s the thing: while soybean oil comes from soybeans, which sound healthy, the way it’s made might raise some eyebrows. First, the beans are cleaned and stripped of their hulls. Then, they’re heated to prepare them for oil extraction. This is where we hit a snag.
The oil is usually taken out in two ways. One is by mechanically pressing the beans, which can be fine if it’s done without too much heat. The other method is where we need to be cautious. It uses a chemical called hexane to get the oil out. Yes, the same hexane that’s been flagged for potential health risks like cancer.
After extraction, the oil can be further refined to remove any unwanted bits. This involves several steps like degumming, neutralizing, and even bleaching.
So why am I telling you this? Because knowledge is the first step to making better health decisions. Hexane isn’t something we want in our bodies, so it’s worth being aware of how the foods we eat are made.
Remember, being health-conscious doesn’t mean you have to give up all your favorite foods. It’s all about balance and knowing what’s in your food. When you’re armed with the right information, you can choose what’s best for your health.
Let’s keep making informed choices and take care of ourselves, one meal at a time. Your health is worth it!
Meet the Author
Dr. Lauren Hutson is an experienced Primary Care Provider with degrees in Neuroscience and Biology from University of Texas at Austin. She completed her residency at Baylor Scott and White, Texas A&M, and has a strong focus on preventive care and chronic illness management. During the pandemic, she provided critical care as a Hospitalist in New Mexico, exemplifying her commitment to holistic, patient-centered care.