Seed Oils - the good, the bad, the rumor
"Seed oils" usually means canola, corn, cottonseed, soybean, sunflower, safflower, grapeseed, and rice bran oil — highly refined oils rich in the omega-6 fat linoleic acid. The claim that they're toxic or uniquely inflammatory isn't supported by current human research. Large studies actually link linoleic acid to lower heart disease and type 2 diabetes risk. The legitimate concern is indirect: seed oils are the signature fat of ultra-processed food. The problem the data actually points to is the ultra-processed package — not the oil in isolation. If you want to reduce seed oils, the highest-impact move isn't hunting for a perfect cooking oil. It's eating fewer ultra-processed foods and more whole, scratch-cooked meals — which sidesteps the biggest sources automatically. What we cook with: extra-virgin olive oil, ghee, grass-fed butter, and beef tallow — a culinary and whole-food choice, not a fear-based one.
