This Oil Causes Genetic Changes in the Brain

Prior to 1900, cooking was done with lard and butter, and the processed foods that are now primary sources of soybean oil (and other soy ingredients) were nonexistent. In the 1950s, saturated fats were condemned for raising cholesterol and causing heart disease – a theory that has since been proven wrong, but is still lingering in medical offices and public nutrition regulations. As a result, partially hydrogenated soybean oil was developed to replace saturated fats like butter...

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