Seed oils, commonly found in processed foods like baked goods, have been villainized by some wellness influencers and social media users. However, research suggests that these oils are not the culprit behind inflammation and obesity.
In reality, seed oils contain a type of fatty acid called polyunsaturated fats, which have been shown to lower the risk of cardiovascular disease and cancer. Contrary to claims, studies have found that consuming linoleic acid, the primary omega-6 in seed oil, does not increase inflammatory markers in the blood. In fact, it may help reduce heart disease risk.
Another misconception is that seed oils oxidize easily, producing free radicals. While this is true, the risk can be mitigated by using cooking methods like sautéing over moderate heat and storing oils properly.
Using beef tallow as a substitute for seed oils has also been suggested, but it’s essential to consider the saturated fat content. Beef tallow contains more saturated fats than seed oils, which may not align with heart-health guidelines if consumed in large amounts.
Ultimately, instead of cutting seed oils entirely, focus on a balanced diet with minimally processed foods and a variety of healthy fats. This includes incorporating oils like olive, avocado, and peanut into your diet, which have a higher monounsaturated fat content.
By separating fact from fiction, it’s clear that seed oils are not the enemy they’re made out to be.
Source: https://www.verywellhealth.com/are-seed-oils-bad-for-you-8748907