Did you know that the federal government allows oil to be added to foods? Not the vegetable kind of oil, either – I’m talking about that oil. The oil that runs your car, lubricates machinery, and gets made into clothes and computers and cars and containers. The same oil that is made into makeup and lotion and shampoo and occasionally pet food.
Environmental concerns aside, why is anybody adding oil to foods? It’s known by its common name, mineral oil. Evidently, adding mineral oil is a very common practice in processed and prepared foods because – drum roll – mineral oil doesn’t go rancid like vegetable oil. The reason mineral oil doesn’t go rancid is because it’s not a food.
The disinformation rumor mill frequently buzzes with conspiracy theories about petroleum products causing cancer, behavior disorders, and all sorts of public health concerns. The debate centers on mineral oil used in skincare products and cosmetics. I’m neither a petroleum researcher nor a conspiracy theorist, but I don’t exactly warm to the thought of petroleum being in my food, either. I have no opinion either way about the health of using petroleum-based personal care products. But food? That ain’t right.
If you’re also not a fan of consuming the stuff that comes from a substance used to make bottles, mattresses and other household items that won’t decompose until you-know-where freezes over, then you’ll want to consider avoiding these items – or at least check the ingredients panel:
2. Packaged baked goods
3. Mints and breath sprays
5. Many snack foods such as chips and crackers
6. Any product with Olestra, which is an indigestible plastic similar to regular old mineral oil. (Remember anal leakage? This toxic ingredient didn’t go anywhere – the FDA simply let food makers drop the warning label. Nice.)
If you’re aware of further oil-in-food research or happen to have a handy resource available, please send it my way. (And here’s what the WHO says. And the FDA. And MS experts.)
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.