The truth about cooking oils and their impact on the nervous system

Chiropractic, Inflammation, and Health from a Natural Approach

At the Dr. Marc Bony Chiropractic Center, we understand health from an essential principle:

the body is intelligent, self-regulating, and adapts when the nervous system functions without interference.

That’s why, in addition to caring for the spine and nervous system, we place a fundamental role on health education. There are many nutritional myths that have been normalized over the years, generating constant stress in the body without people being aware of it.

One of the most common is related to fats, cooking oils, and cardiovascular health.

The Origin of the Myth About Oils and Fats

For decades, a very simplified message has been conveyed:

• Saturated fats are dangerous
• Butter, eggs, and red meat should be avoided
• Vegetable and seed oils are “heart-healthy”
• Cooking with refined oils is better for health

From the chiropractic perspective, this approach ignores something fundamental: how the body and nervous system respond to the stimuli they receive daily.

Not everything that seems healthy on a label is so for our actual physiology.

What Happens in the Body When Certain Oils Are Heated

Not all fats react the same to heat.

Many highly processed seed oils are unstable when heated. When cooking with them—especially at high temperatures or when reusing them—they can oxidize and generate compounds that the body interprets as a form of internal stress.

This stress can influence:

• The body’s inflammatory response
• Vascular health
• The load received by the autonomic nervous system

From a chiropractic perspective, we understand that chronic inflammation is not a disease in itself but a signal of the body’s forced adaptation.

Nervous System, Inflammation, and Adaptation Capacity

The nervous system regulates key functions such as digestion, metabolism, circulation, and recovery.

When the body continuously receives irritating stimuli—unstable oils, ultra-processed foods, or chronic stress—the nervous system enters survival mode, not repair mode.

This reduces the body’s ability to:

• Self-regulate properly
• Adapt efficiently
• Maintain a healthy internal balance

That’s why, from a chiropractic approach, what you cook with is as important as what you eat.

A Nutritional Approach Consistent with Human Biology

Instead of following fads or fear-based messages, we recommend a more respectful approach to the body:

• Prioritize heat-stable fats
• Choose real and minimally processed foods
• Reduce constant interference in physiology

Fats like coconut oil or grass-fed butter (ghee) are more stable during cooking and less prone to oxidizing, which generates less inflammatory stress for the body when used sensibly.

It’s not about extremes or prohibitions, but about supporting the body to do what it does best: adapt and self-regulate.

Chiropractic, Nutrition, and Long-Term Health

Many nutritional myths persist not because they are correct, but because they are convenient or profitable.

In chiropractic, we do not work from fear or imposition, but from observing how the body improves when interferences are removed and the nervous system can express itself freely.

Real health is not based on labels, but on biological coherence, adaptation, and balance of the nervous system.

What You Can Start Doing Today

It’s not necessary to change everything at once. Small adjustments can make a big difference:

• Review the oils you use for cooking
• Avoid reheating refined seed oils
• Prioritize real foods
• Care for your nervous system with rest, movement, and a well-aligned spine

When the nervous system functions without interference, the body has a greater capacity to adapt, recover, and express health.