01/05/2026
From Toxic Waste to Your favourite take-aways 🍩🍔🍟
Once upon a time, cottonseed oil was industrial garbage—a toxic byproduct of the cotton industry, dumped into rivers because it was unsafe to eat. Then Procter & Gamble figured out they could hydrogenate it into a solid fat that looked like lard, that started the avalanche of profits ahead of health. They called it Crisco.
A brilliant ad campaign later, millions of Americans were cooking with what used to be soap stock. By the 1930s, cottonseed’s cousins—soybean, corn, and canola oils—joined the party.
Fast-forward: these industrial seed oils now make up over 20% of average worldwide daily calories.
They became “heart healthy” thanks to 1960s marketing (and a VERY generous donation to the American Heart Association), not science.
But here’s the kicker: the hydrogenation that made them shelf-stable also created trans fats, now known to fuel inflammation, heart disease, metabolic dysfunction and a whole host of other modern illnesses.
And guess what? Many fast food chains still fry with or bake in this stuff today. Even the ones marketed as “premium” or “clean.” Think Wahlburgers, Starbucks breakfast sandwiches, your favorite drive-thru fries—likely cooked or made with cottonseed, soybean oil, or other garbage seed or vegetable oil.
Food for thought: we replaced real fats—like butter, tallow, olive and coconut oil—with industrial chemicals once considered toxic waste. And we wonder why chronic disease skyrocketed 🤔
Eat like it’s 1850. 🧈 Real food. Real fat. – for REAL health!
# wildfitcoach
