Processed Oils

Remove processed oils from your diet.

If you squeeze an olive, you get oil out of it, but you might have noticed that if you squeeze corn, you don't get anything like that. That right there should make you nervous, never mind the damage that comes when trying to make oils from substances not naturally oily: vegetable (which vegetable, exactly, is in this oil?), corn, safflower, soy, rapeseed (which makes canola). To make them, they have to be heated far beyond their tolerance, creating a rancidity that you would notice if they weren't deodorized as well. These polyunsaturated oils contribute directly to creating plaques in the arteries. Saturated fat, on the other hand, does not, despite what you might have heard.
 A quick hint: good fats include saturated fats like coconut oil and butter don't go rancid (you'll notice you can leave them out on the counter), and here's a fascinating fact for you: lard is actually in the same classification as olive oil, as a monounsaturated fat.