Seed oils have been making headlines as social media users debate their health effects. Dr. Michelle Loy, an integrative health specialist, breaks down the facts about seed oils, separating myths from reality.
While some people fear the negative impacts of seed oils, Dr. Loy reassures that minimally processed seed oils can be a healthy addition to your diet. These oils provide essential fatty acids and can improve taste in dishes like cooked vegetables. However, it’s essential to focus on whole, unprocessed foods rich in fiber instead.
Seed oils are extracted from plant seeds through mechanical or chemical processes. Common types include canola oil, corn oil, flaxseed oil, grapeseed oil, peanut oil, safflower oil, sesame oil, sunflower oil, and palm kernel oil. Not all vegetable oils are seed oils; for instance, olive oil is derived from the fruit itself.
Seed oils tend to be high in unsaturated fats, which can contribute to heart disease if consumed excessively. However, they also contain omega-3 fatty acids linked to reduced risk of cardiovascular disease. A balanced diet with a mix of omega-6 and omega-3 fatty acids is essential for optimal health.
Concerns about seed oils include increased calories, chemical processing, and inflammation. To minimize risks, choose minimally processed oils with low saturated fat content. When shopping for cooking oil, consider the flavor profile, budget, and environmental impact.
As a general guideline, Dr. Loy recommends choosing seed oils in moderation and using them as finishing touches rather than main cooking liquids. For patients at risk of cardiovascular conditions, she suggests opting for seed oils or vegetable oils over solid fats like coconut oil.
Source: https://healthmatters.nyp.org/are-seed-oils-bad-for-you