3 So-Called "Healthy" Foods to STOP Eating

 (if you want a flat stomach & healthy body)

by Mike Geary, Certified Personal Trainer, Certified Nutrition Specialist
Author of best-sellers:  The Fat-Burning Kitchen & The Top 101 Foods that FIGHT Aging

I was reading a statistic in a nutrition book recently, and this is going to shock you...
Now before I tell you the statistic, let's keep an important fact in mind... according to well renowned nutrition author Michael Pollan in his book, In Defense of Food, humankind has historically consumed approximately 80,000 different species of edible plants, animals, and fungi, and approximately 3,000 of those have been widespread foods of the human diet.
Now get ready for a shocking and appalling statistic...
Currently, the average adult eating a typical modern western diet in countries such as the US, Canada, Australia, etc consumes approximately 67% of their total caloric intake from only 3 foods -- CORN, SOY, AND WHEAT (and their derivatives).
What would be considered a reasonably healthy amount of corn, soy, and wheat in the human diet?
Based on hundreds of thousands of years of human history, and what the natural diet of our ancestors was (indicating what our digestive systems are still programmed to digest most effectively), this would probably be in the range of about 1% to 4% MAX of our total calories from corn, soy, and wheat.
Considering that modern humans are eating 67% of their total calories from corn, soy, wheat... you can see why we have massive problems in our health, and our weight!
It's not a surprise that we have so many intolerances and allergies, specifically to soy and wheat (and gluten intolerance) ... the human digestive system was simply never meant to consume these substances in such MASSIVE quantities.
Keep in mind that these massively high levels of corn, soy, and wheat in our modern human diet is a relatively new phenomenon that originated from the economics of the multi-billion dollar corn, soy, and wheat industries.  It really HAS been all about the money... NOT about our health!
By "derivatives" of corn, soy, and wheat, this means the food additives such as:

• high fructose corn syrup (HFCS)
• corn oil
• soybean oil (hydrogenated or plain refined)
• soy protein
• refined wheat flour
• hundreds of other food additives such as maltodextrin, corn or wheat starch, soy lecithin, mono and diglycerides, etc, etc

This doesn't surprise me... consider how much soda or other sweetened drinks (with loads of HFCS) that the average person drinks daily... this is a LOT of calories from just 1 sole corn derivative.  Even marinades, salad dressings, ketchup, breads, and 100's of other foods contain loads of belly-fattening HFCS!
Also think about how many processed foods we have that are either fried in soybean or corn oil... and even if the foods are not fried in these oils, these oils are additives to almost every processed food... chips, candies, cakes, salad dressings, tomato sauces, burrito wraps, corn chips, breaded chicken, etc, etc.  This is a LOT of calories from these 2 other corn and soy derivatives... both of them EXTREMELY UNHEALTHY!
On top of that, think about how much breads, cereals, pastas, muffins, and other highly processed wheat products that most people consume each day.  Again, this is LOADS of unhealthy, blood-sugar spiking, nutrient-poor calories, that more than half of the population has some degree of intolerance to anyway.
It gets even worse!
Not only are we (as a society) eating 67% of our total calories from corn, soy, and wheat... but because of the economics involved (specifically with cheap corn and soy) we are also feeding most of our farm animals corn and soy now too... again amplifying the amount of corn and soy that passes through the food chain and (from a biochemical standpoint) ends up in our bodies.
Probably the 2 worst examples of this blatant mismanagement of our food supply is how our factory farmed chickens and cows are fed.
Cows are fed mostly corn in factory feedlot farms, even though their digestive systems are only meant to eat grass and other forage. This makes the cows sick (hmm... E-coli anyone?), alters the omega-6 to omega-3 ratio of the fats to unhealthy levels, and also diminishes the healthy CLA fats that would occur naturally in grass-fed beef.  All of these problems go away if our cows are fed what they were made to eat naturally - grass and other green forage!
Our chickens are also fed a diet of mostly corn and soy and crowded in tight pens in horrendous conditions... when the fact is that a chicken was meant to roam around the outdoors eating a mixture of greens, insects, worms, seeds, etc.  When chickens are kept inside in tight quarters and fed only grains, it leads to an unhealthy meat for you to eat, and less healthy eggs compared to free-roaming chickens allowed to eat an outdoors diet.
But it doesn't stop there...
Our food supply has gotten so screwed up that we're even feeding our salmon and other farmed fish corn and soy...again because of the economics involved.  How ludicrous is this, considering that fish are meant to eat a diverse diet of smaller fish, worms, bugs, etc.  Again this makes farm raised fish unhealthy in terms of nutrition compared to their wild counterparts.
So even when you're eating chicken, beef, and fish, you're still essentially getting even MORE corn and soy into your body (from a biochemical standpoint) ...considering that the cows, chickens, and farmed fish ate mostly soy and corn.
So it's actually WORSE than just 67% isn't it!
Why is it so unhealthy to consume 67% of our calories from corn, soy, and wheat?
Well, this section could encompass an entire book, so to keep this short, I'll just throw out a few random reasons...

• Skews the ratio of omega-6 to omega-3 fats in our diet to as high as 30:1, when a natural ratio of 1:1 to 2:1 in our ancestral human diet is considered healthy.  This imbalance causes massive inflammation in your body, which is a leading cause of many diseases, cancer, and even weight gain.
• Increasing problems with gluten intolerance -- related to heavy wheat consumption that is rampant these days, combined with foreign gluten proteins that have been formed from hybridization of wheat crops.
• Problems with weight gain, blood-sugar swings, and reduced insulin sensitivity (and progression of diabetes) due to excessive refined corn and wheat flours, as well as excess HFCS in the average person's diet.  Important Note:  the starch in wheat (yes, even so-called "whole wheat") is a unique and problematic type of carbohydrate called Amylopectin-A which has been shown in blood sugar testing to skyrocket your blood sugar even HIGHER than pure table sugar... and this can cause hormone imbalances, cravings, prediabetes, and weight gain... Yikes!
• Soy and corn are the most genetically modified crops (which also allows more pesticides and herbicides to be used, which act as "xenoestrogens", causing hormone disruption in women, man boobs in some cases in men, and what's been termed "stubborn belly fat" in both sexes 
• Soy products and soy derivatives contain a double-whammy of xenoestrogens as well as phytoestrogens... again creating an environment in your body for fat storage, carcinogenic effects, and even "man boobs" for some men in very severe cases.
• and the list could go on and on and on...
   

So how do you fight against all of the deceptive marketing in the food industry, and finally take control of your weight and your health?
The next page will show you the SOLUTION to stop being tricked by the food industry and start taking control for yourself to get a lean body, flat stomach, and prevent diseases like cancer and diabetes.
On the next page, I'll show you 23 so-called "healthy" foods you NEED TO AVOID if you want to be healthy and get a flat stomach.  I'll also show you which surprising foods you thought were unhealthy that can actually BOOST your metabolism and flatten your belly:

Click here for the Next Page

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Are Soy Milk, Soy Protein, Tofu, and other Soybean-Based Foods Good For You? Or are They Just Making You Fat and Un-healthy?

A look into some of the possible dangers and negative effects on your health of eating too much soy -- Can soy even increase belly fat?

I wanted to include this article because every day I see so many people that don't realize that soy is NOT A HEALTH FOOD!  Most people have been deceived and mislead by billions of dollars of advertising that soy protein, soy milk, soybean oil, and processed soy foods are "healthy"... when the truth is that soy has many anti-nutrients and negative factors on the body that we should be concerned about.
In fact, there is evidence that soy foods could possibly even INCREASE YOUR STOMACH FAT if you eat too much soy or too often.
Take a read below, and discover some unsettling facts about soy.
-Mike Geary, Certified Personal Trainer, Certified Nutrition Specialist
Author -- The Truth about Six Pack Abs & The Top 101 Foods that FIGHT Aging


The Dark Side of Soy
by Catherine Ebeling - RN, BSN
co-author - The Fat Burning Kitchen 
& The Top 101 Foods that FIGHT Aging

Only a few decades ago, unfermented soybean foods were considered unfit to eat - even in Asia.  These days, people all over the world have been fooled into thinking that unfermented soy foods like soymilk and soy protein are somehow "health foods".  If they only knew the real truth!
The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.
At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.
Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.
The Chinese NEVER ate large amounts of unfermented soy foods or soymilk
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.
These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally.
Soy also contains goitrogens - substances that depress thyroid function.
Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called "beneficial isoflavones", the industry insists that soy depresses thyroid function only in the absence of iodine.
The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy -- she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.
A very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. Phytic acid is a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.
The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.
When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.
People who substitute tofu or bean curd for meat can get severe mineral deficiencies
Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad. Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich.
Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutrient, in contrast to soy.
Soy processors have worked hard to get these anti-nutrients out of the finished soy product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.
Soy Protein Isolate is an Industrially Produced Food -- Far from Natural or Healthy!
SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.
Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray - dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).
Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.
Yet soy protein isolate and textured vegetable protein (TVP) are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food give-away programs.
Soy Protein Isolate was once considered a waste product (before they discovered they could make money promoting it as health food!)
Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a new age swan.
"The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society." So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young.  Or so they want you to believe!
The competition - meat, milk, cheese, butter and eggs - have been duly demonized by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.
The soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches.
The 'NuMenu' program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat, so says the soy industry.  We now know this to be a negative, rather than positive addition to their food supply.
You've been deceived into thinking Soy Milk is healthy
Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.  Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the "guilt"... they claim.
The long and demanding road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering.
In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phytoestrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.
Are soy isoflavones actually toxic?
The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.
The FDA had also received, early in 1998, the final British Government report on phyto-estrogens, which failed to find much evidence of benefit and warned against potential adverse effects.
Even with the change to soy protein isolate, FDA bureaucrats engaged in the rigorous approval process were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.
One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research. Their pleas for warning labels were dismissed as unwarranted.
Research that ties soy to positive effects on cholesterol levels is incredibly immature, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory. He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.
Cholesterol-lowering measures in the US have fueled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.
The health risks of soy are finally becoming known in the media
The media have not only questioned the health benefits of soy but begun reporting on the risks. In July, the Israeli Health Ministry warned that babies should not receive soy formula, that children should eat soy no more than once per day to a maximum of three times per week and that adults should exercise caution because of increased risk of breast cancer and adverse effects on fertility.
The Ministry based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than year examining the evidence. They concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body and strongly urged consumers to minimize their consumption of soy foods until absolute safety has been proven.
Soy has the potential to disrupt the digestive, immune and neuroendocrine systems of the human body and its role in rising rates of infertility, hypothyroidism and some types of cancer including thyroid and pancreatic cancers.
Soy is also highly allergenic. Most experts now place soy protein among the top eight allergens of all foods, and some rate it in the top six or even top four. Allergic reactions to soy are increasingly common, ranging from mild to life threatening, and some fatalities have been reported.
People are finally starting to learn that soy is NOT a miracle health food, and more and more expert scientists are issuing warnings about soy.
I hope this article has convinced you to consider reducing or eliminating your consumption of soy foods, soy milk, or soy protein. Fermented soy such as tempeh, natto, and miso are ok on occasion and in moderation.

-Catherine Ebeling - RN, BSN
co-author - The Fat-Burning Kitchen Program & The Top 101 Foods that FIGHT Aging

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The Top 5 Healthiest Condiments (and the WORST)

http://losebellyfatforlife.com

by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author of best sellers:  The Truth About Six Pack Abs & The Fat Burning Kitchen

I'm sure you can think of all sorts of condiments that are obviously NOT healthy...

What about Mayo?  Sorry...
With processed refined soybean oil as the main ingredient in most mayos, there's NOTHING healthy about mayonnaise.  It causes internal inflammation and harms your omega-6 to omega-3 balance with excess omega-6 fats.   Tartar sauce has the same issues as mayo.  If you can find a mayo made with 100% olive oil instead of soybean oil, this would actually be a healthy choice.

Ketchup?  Not quite...

Yes, ketchup is made from tomatoes so it does contain the beneficial nutrient lycopene.  Unfortunately ketchup has a high % of sugar, and most brands are made with nasty high fructose corn syrup.  Not good.  Hey, I'm a ketchup lover myself, but I just try to keep the quantity small to minimize the sugar intake.
Barbeque Sauce?  Nope...

BBQ sauce is actually worse than ketchup because it has higher levels of sugar or HFCS and lower levels of actual tomato.  Strike 3 with BBQ sauce.
Salad Dressing?  Not most store brands...

As you know from this salad dressing article of mine, there's not much healthy about most store bought salad dressings...most contain HFCS and soybean oil or unhealthy canola oil as the main ingredients.
Most "fat-free" salad dressings are simply loaded with extra sugar.  Plus, remember that you need a good fat source to go with your salad to help absorb the vitamins and minerals in your veggies, so fat-free dressing is not a good option.  Even most salad dressing brands that claim to be "made with olive oil" only have small amounts of actual olive oil, while unhealthy soybean or canola oils are main oils used.  Instead, follow my healthy salad dressing recipe if you want a lean healthy body.


So, what are the top 5 healthiest condiments?
Below, I give you my top 5 picks for the healthiest condiments for a lean healthy body.  Sure, there might be a few others not on this list that are also healthy, but these are my top 5 picks:
1. Mustard
That's right... mustard is absolutely one of the healthiest condiments!  First, it has no added sugar.  Also, mustard seed itself is a source of powerful antioxidants.  In addition to the antioxidants in the mustard seed, most yellow mustards also contain turmeric (one of the healthiest anti-cancer spices) and paprika, which both contain powerful antioxidants as well!
2. Guacamole
I know, I know... when do I ever stop talking about avocados and guacamole.  Sorry, it's one of my favorite foods, and I eat avocados or guac just about every single day.  At this point, I don't think I need to explain why Gauc is healthy, as I think everybody knows this by now... but a quick recap:  lots of healthy fats (that satisfy your appetite and regulate hormone balance), lots of fiber, and plenty of vitamins, minerals, and antioxidants.

And creamy guac just makes anything taste better!  I put it on eggs, on burgers, on chicken or fish, or just eat it with veggie sticks.  If you buy pre-made guac from the store, just be sure to check the ingredients and make sure it doesn't have added trans fats or other artificial ingredients.  But it's so simple and fast to make fresh guac, I don't know why anybody would buy pre-made guac.
3. Salsa
Although ketchup was on the unhealthy list due to the sugar content, salsa makes the super healthy list as it almost never has added sugars if you get a good brand.  Salsa is mostly just vegetables so it's hard to go wrong.  I like it on my morning eggs for variety sometimes.  I also like to mix salsa half and half with guac for a delicious party treat!
And if you're a ketchup lover and want to reduce your sugar intake, just try salsa instead for a much healthier option.  Trust me... salsa on a burger is just as delicious as ketchup on a burger.

Just remember that the corn chips that people generally cram down their throats with salsa are NOT even close to healthy.  Corn chips are almost always fried in a heavily refined omega-6 oil such as corn or soy oil, and are inflammatory.  Plus, most corn used for corn chips is genetically modified.   Organic corn chips are a small step in the right direction (this ensures it's not GMO corn), but I'd still try to keep the quantity small if you're going to eat corn chips with salsa.
4. Hummus
Hummus is mostly just chickpeas, tahini, garlic, lemon, and olive oil, and is easily one of the healthiest condiments or as a separate snack by itself.
The main thing to look for when buying a good hummus is to make sure it's made with olive oil and NOT soybean or canola oil.  Unfortunately most brands use cheap soy or canola oil, but if you're a label reader, it's easy to find a brand that uses solely olive oil.
One of my favorite snacks is just veggie sticks with hummus.  However, hummus is also a delicious condiment to go with sandwiches, on top of meat dishes, etc.

5. Pesto
Pesto is generally a mashed mix of garlic, pine nuts, basil, olive oil, and grated cheese.  It's a great source of healthy fats and also powerful antioxidants, mostly from the garlic and basil, but to some extent from the pine nuts and olive oil too.
Pesto goes incredibly well with sandwiches, on meat dishes, or surprisingly, even on eggs.
There's one more condiment we didn't cover yet that you might be wondering about...
What about hot sauce?  Actually, hot sauce is fairly healthy.  Most hot sauces don't have added sugars.  And the hot peppers are actually good for you too and could even cause a slight and temporary metabolism increase.  The only drawback to most hot sauces is a moderately high sodium content.   But unless you go nuts with loads of hot sauce on every meal, the sodium content in hot sauce will not be an issue.
So now that you know 5 of the healthiest condiments, don't be afraid to indulge next time you need one of these tasty additions to your meal.
Now for the BAD NEWS...
On the next page, we'll show you at least 23 so-called "healthy" foods that could be causing diabetes, weight gain, high blood pressure, cancer and more, so you NEED to be informed about these:

Next page:  The top 23 "health" foods to AVOID  (these cause weight gain, diabetes, high blood pressure, cancer and more)
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Which of these cooking oils are destroying your health? (the truth may surprise you!)

Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look.

by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author of best-sellers: The Truth About 6-Pack Abs  & The Top 101 Foods that FIGHT Aging

Today, I wanted to give you my take on a confusing subject to most people:

...why some oils and fats you may use in cooking, baking, or other food use are actually harmful to your body, and why some are healthful.
Here's the deal...
A lot of people seem to think that anything labeled as "vegetable oil" is good for you. NOT A SHOT!
Most of what is labeled as "vegetable oil" is simply heavily refined soybean oil (processed under high heat, pressure, and industrial solvents, such as hexane)... sometimes perhaps it may also be heavily refined cottonseed, safflower, corn, grapeseed, or other oils too.
In most instances, almost all of these processed oils are NOT HEALTHY for you.  I'll explain why below...
If you buy processed food or deep fried food, you can usually be certain that these unhealthy oils are used to prepare your foods (or worse, it may use hydrogenated versions of these oils... aka - trans fats).
You may have even bought some of these oils for your own cooking or baking at home.
The problem with soybean oil, cottonseed oil, corn oil, safflower oil, and other similar "vegetable oils" is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidation and free radical production when exposed to heat and light.
Processed polyunsaturated oils are the most inflammatory inside our bodies because of their high reactivity to heat and light. This inflammation is what causes many of our internal problems to develop such as heart disease, cancer, and other degenerative diseases.
Note: It's ok if a polyunsaturated fat source isn't processed such as in whole foods like various nuts and seeds... In that case it's usually not inflammatory (as long as it's not been exposed to high heat), and nuts are usually a great source of healthy polyunsaturated fats. By the way, omega-6 and omega-3 fatty acids are both polyunsaturates, and a healthy balance of approx 1:1 to 3:1 ratio of omega-6 to omega-3 is considered healthiest.
Your best bet is to choose raw nuts and seeds whenever possible to avoid the oxidation of polyunsaturated fats that can occur during roasting of nuts and seeds.  Keep in mind though that some nuts are mostly monounsaturated, (for example, macadamias), so the issue of roasted vs raw nuts is less of an issue for highly monounsaturated nuts.
However, all of the vegetable oils listed above are generally heavily refined during processing, so that makes them already inflammatory before you even cook with them (which does even more damage).
Here's the actual order of stability of a type of fat under heat and light (from least stable to most stable):
1. polyunsaturated
2. monounsaturated
3. saturated
Here's something that mainstream health professionals will never tell you...
Saturated fats are actually the healthiest oils to cook with!

Why?  Because they are much more stable in cooking conditions and less inflammatory than polyunsaturated oils with cooking.

This is why tropical oils such as palm and coconut oils (and even animal fats such as lard and butter) are best for cooking... they have very little polyunsaturates and are mostly composed of natural saturated fats which are the least reactive to heat/light and therefore the least inflammatory in your body from cooking use.
That's also why natural butter (NOT margarine) is one of the best fats for cooking. This all goes directly against what you hear in mainstream health talk... because most health professionals don't truly understand the biochemistry of fats, and falsely believe that saturated fats are bad for you... when in fact, they are actually neutral in most instances... and saturated fats from tropical oils are actually good for you as they contain mostly medium chain triglycerides (MCTs) which are lacking in most people's diets.
In fact, lauric acid is one of the abundant MCTs in tropical oils and is known to strengthen the immune system.  Lauric acid is even being studied currently in medical studies for controlling contagious diseases.
To summarize... your best cooking or baking fats are generally butter or tropical oils such as palm or coconut oil.  Olive oil (extra virgin preferably) is okay for lower cooking temps as it's mostly monounsaturated, so moderately stable.  I also like avocado oil and macadamia nut oil for baking as they are mostly monounsaturated and relatively stable for baking, plus add great flavor! 
The mostly polyunsaturated oils such as soybean, corn, grapeseed, cottonseed, safflower, etc, are the least healthy for cooking or baking.
My choices for top healthy cooking oils that I use:

• Virgin Coconut Oil (very stable at med-high temps and healthy fats)
• Extra Virgin Olive Oil (only for low temp cooking)
• Real Butter (grass fed butter is actually healthy and contains important nutrients like vitamin K2, omega-3's, and CLA.  Kerrygold is a popular brand of Irish butter that's grass-fed and readily available in most grocery stores)

Of course, with all of that said... we should keep in mind that trying minimize our cooking with oils can help to reduce overall calories. Cooking with oils in moderation is okay and can actually help satisfy your appetite more, but be careful not to overdo it as the calories can add up fast.
Also, please don't be fooled by deceptive marketing claiming that canola oil is healthy for you -- it's NOT! 
So enjoy your coconut oil, grass-fed butter, and delicious extra-virgin olive oils knowing that you're doing your body GOOD!  But just make sure to stay FAR AWAY from dangerous inflammatory vegetable oils like soybean oil, corn oil, and cottonseed oils which are used in so many processed foods these days.
Also remember that most salad dressings you find at the store are loaded with unhealthy soybean or canola oils usually, so make your own with healthy olive oil instead (I have a great healthy salad dressing recipe here)

To your health,

Mike Geary

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