Debunking the Myths Around Seed Oils
By: Teagan Fingeret (Intern)
If you’ve spent any time on social media, you’ve probably come across influencers warning you to cut seed oils from your diet. These claims often sound alarming, but decades of high-quality research tell a very different story.
What Are Seed Oils?
Seed oils are plant-based cooking oils made by extracting oil from the seeds of plants such as soybeans, canola, sunflower, safflower, and corn. They’re typically mild in flavor, have a high smoke point, and are affordable which has made them a staple in both home kitchens and the food industry for over 60 years.
Recently, seed oils have been labeled as “toxic” or “inflammatory” by some wellness influencers. Let’s break down these claims one by one and see what the science actually says.
Claim 1: Seed Oils Cause Inflammation — False
Seed oils are rich in polyunsaturated fats, which include two essential fatty acids: Omega-6 and Omega-3.
“Essential” means your body can’t make them, so they must come from food.
Omega-3s are well known for their anti-inflammatory benefits and their role in lowering triglycerides, blood pressure, and risk of heart disease and type 2 diabetes.
Omega-6s, despite what you may have heard, are not inherently inflammatory. In fact, they can also support heart health when eaten in balance with Omega-3s.
