Understanding Seed Oils: What You Need to Know

Seed oils have become one of the most debated topics in the nutrition world. From canola to soybean oil, these industrially processed oils are found in almost every packaged food on grocery store shelves. But what does the science actually say about them?

What Are Seed Oils?

Seed oils, also known as vegetable oils, are extracted from the seeds of various plants. The most common include canola (rapeseed), soybean, corn, sunflower, safflower, and cottonseed oils. Unlike traditional fats like butter, olive oil, or coconut oil, these oils require significant industrial processing to extract.

The Processing Concern

The extraction process for seed oils typically involves high heat, chemical solvents (like hexane), and deodorization. This processing can create trans fats and other oxidation products that some researchers believe may contribute to inflammation in the body.

The Omega-6 Question

One of the primary concerns about seed oils is their high omega-6 fatty acid content. While omega-6 fats are essential nutrients, the modern Western diet tends to have a much higher omega-6 to omega-3 ratio than our ancestors consumed. Some researchers suggest this imbalance may promote chronic inflammation.

What Does This Mean for You?

When using Goodie AI to scan products, you'll notice we flag seed oils and provide context about their presence in your food. This doesn't mean you need to avoid every product containing them, but being aware of your overall consumption can help you make more informed choices.

Practical Tips

Consider cooking with more stable fats like olive oil, avocado oil, butter, or coconut oil. When buying packaged foods, look for products that use these alternatives. And remember, the dose makes the poison—occasional exposure to seed oils in an otherwise whole-foods diet is unlikely to cause significant harm.