Simple Guide to Seed Oils (Healthy or Not?)

What are Seed Oils?

Seed oils are oils made from soybean, sunflower, cottonseed, corn, safflower, etc. These oils have only recently been introduced to our diets. It was about the late 1800s when seed oils were first introduced into the standard American diet. Before that, Americans used traditional fats like tallow, lard, butter, and schmaltz. Seed oils are high in linoleic acid which is ok to consume in moderate amounts but can be harmful to the body when people consume too much, which is easy with our current American diet. Seed oils are in everything. Breads, drinks, dressings, baked goods, sauces, and premade meals.

Understanding the Concerns of Seed Oils

Omega-6 Fatty Acids Imbalance

The rising concern over seed oils primarily stems from their high levels of omega-6 fatty acids. An excess of omega-6s in relation to omega-3s can lead to imbalances in the body, which are linked to various health issues, including inflammation and chronic diseases.

Oxidation and Health Risks

Unlike traditional fats such as tallow, ghee, and butter, seed oils can become oxidized when exposed to heat, light, or air. This oxidation can create harmful free radicals that negatively impact health, contributing to a range of ailments over time.

The Benefits of Traditional Fats

Traditional fats like tallow and ghee are not only stable but also nutrient-dense. They provide essential vitamins—A, D, E, and K—vital for immune support and maintaining healthy skin. Moreover, these fats align more closely with our ancestral diets, promoting satiety and offering sustained energy without the adverse effects tied to seed oils.

Restoring Fatty Acid Balance

Choosing healthy fats such as butter, ghee, and tallow helps restore the balance of fatty acids in our diets. Incorporating these wholesome fats enhances flavor and supports overall well-being. By focusing on natural, minimally processed fats, we nourish our bodies in alignment with our health goals, steering clear of the pitfalls posed by seed oils.

References:

Mercola, J., & D'Adamo, C. R. (2023). Linoleic Acid: A Narrative Review of the Effects of Increased Intake in the Standard American Diet and Associations with Chronic Disease. Nutrients, 15(14), 3129. https://doi.org/10.3390/nu15143129

Gharby S. (2022). Refining Vegetable Oils: Chemical and Physical Refining. TheScientificWorldJournal, 2022, 6627013. https://doi.org/10.1155/2022/6627013

PLEASE NOTE: The information in this blog is for educational purposes only. It is not a substitute for professional medical advice. Consult your healthcare provider if you’re seeking medical advice, diagnoses, or treatment.