The Story of "Seed Oils"

If you’ve been paying attention to recent health conversations, you might have noticed a growing consensus around one thing: Seed Oils.

But what are seed oils? Why were they created in the first place, and why have they become a staple in modern diets?

Today, we’ll explore the journey of seed oils, the science behind their impact on health, and why removing them from our diet could be one of the most beneficial steps toward improving our well-being.

What Are Seed Oils and How Are They Made?

Seed oils—including canola, soybean, corn, sunflower, safflower, and cottonseed oils—are extracted from the seeds of plants. The production process is highly industrialized and often involves chemical solvents like hexane, extreme heat, and mechanical pressing to extract the oil. These steps not only degrade the quality of the oil but also generate harmful byproducts, such as trans fats and oxidized compounds, which can wreak havoc in our body.

In contrast, traditional fats like butter, tallow, and (some) olive oils are extracted through much simpler processes that preserve their natural integrity and nutritional value. The stark difference between the production methods of seed oils and traditional fats is just one clue to their vastly different impacts on health.

The Origins of Seed Oils

Seed oils didn’t originate as a culinary innovation; they were a byproduct of industrial waste. Cottonseed oil, for example, was initially considered a waste product of the cotton industry in the 19th century.

In the early 1900s, clever marketing campaigns repurposed this “waste” into a cooking product, and companies like Procter & Gamble introduced products like Crisco, convincing the public that these oils were modern, clean, and superior alternatives to traditional animal fats.

World War II further bolstered the popularity of seed oils as shortages of traditional fats made these inexpensive and shelf-stable products an appealing alternative.

Over time, the food industry embraced seed oils for their low cost and long shelf life, embedding them into everything from salad dressings to packaged snacks.

The Science: Why Are Seed Oils Harmful?

The primary concern with seed oils lies in their high concentrations of omega-6 fatty acids. While omega-6s are essential in “small and balanced amounts,” (I like to get mine from pasture raised organic chicken eggs), modern diets—laden with processed foods and seed oils—have created an unhealthy imbalance. This imbalance promotes chronic inflammation, which is a key driver of many modern diseases, including heart disease, diabetes, obesity, and even cancer. *not a dr, not medical advice. :)

Additionally, seed oils are highly unstable and prone to oxidation when exposed to heat, light, or air. Oxidized oils produce free radicals, which damage cells and contribute to aging and disease. Studies have also linked the consumption of seed oils to:

• Increased risk of cardiovascular disease

• Impaired immune function

• Disrupted hormonal balance

• Cognitive decline

Why Are People Finally Speaking Out?

The tide is turning for several reasons. First, there’s growing awareness and accessibility to scientific research. Studies and meta-analyses highlighting the negative health impacts of seed oils are becoming more widely available and shared. Second, the rise of social media and wellness influencers has amplified this message, encouraging people to scrutinize food labels and question long-standing dietary norms.

Moreover, many health-conscious individuals are experiencing the tangible benefits of cutting out seed oils: better energy, improved skin, less inflammation, and even weight loss. These stories are inspiring others to take action.

What Can You Do?

If you’re ready to reduce or eliminate seed oils from your diet, here are some actionable steps:

1. Read Labels: Seed oils are hidden in countless products, from breads to sauces. Look for ingredients like canola oil, soybean oil, and corn oil, and choose alternatives without them.

2. Cook at Home: Preparing meals at home gives you control over the oils you use. Opt for traditional fats like butter, ghee, tallow, coconut oil, or extra-virgin olive oil.

3. Dine Strategically: Many restaurants use seed oils because they’re cheap. Don’t hesitate to ask about the oils they use or choose dishes that are less likely to contain them. You can absolutely ask for your food to be cooked in Butter or to have them not use any oil at all. You can also opt for steamed, grilled, or raw options.

4. Embrace Whole Foods: Whole, unprocessed foods are naturally free of seed oils. Fill your plate with fresh fruit, high-quality proteins, and healthy fats.

5. Educate the Kids: If you have kids, this is a very difficult topic. Most of the kids our kids spend time with have no idea the health risks that seed oils have on them. They don’t always want to be the “crunchy kid” with the snacks no one has heard about at school. The good news, companies are FINALLY starting to come out that make snack foods out of healthy ingredients. We have made the complete shift to a healthy chip and everyone loves them!

6. Check out Masa Tortilla Chips and Vandy Potato Chips.

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The Bigger Picture

The movement to eliminate seed oils isn’t just about personal health; it’s about rejecting the industrialization of our food system. By prioritizing whole, natural foods and traditional cooking methods, we can reclaim not only our health but also our connection to the food we eat.

As more people wake up to the truth about seed oils, we’re starting to see a shift toward transparency, accountability, and better choices. The question is no longer, “Why avoid seed oils?” but rather, “Why were we consuming them in the first place?”

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Have a great day and God bless!