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Seed oils are chemically extracted using hexane and high heat, resulting in oxidized, rancid fats. The process includes deodorizing and bleaching with additional chemicals. Because they are GMO, seed oils contain traces of glyphosate, a toxic herbicide. Healthier alternatives for cooking include butter, ghee, tallow, coconut oil, and olive oil.

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Seed oils, such as soybean oil, are inflammatory because they cause linoleic acid to accumulate in cells and tissues, including LDL cholesterol particles. Linoleic acid, an omega-6 polyunsaturated fatty acid, is fragile and prone to oxidation, and seed oils contain high amounts of it. The medical literature shows that increased seed oil consumption raises inflammatory markers like oxidized LDL, LP, PLA2, and CRP. Therefore, to decrease inflammation and improve health, seed oils should be completely removed from the diet. Anyone claiming seed oils are not inflammatory has not read the relevant research.

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Seed oils are considered unhealthy ingredients in foods due to government subsidies that make them cheap. They are associated with serious illnesses, including body-wide inflammation, and are almost unavoidable in processed foods. The government subsidizes these unhealthy foods due to corruption, with the FDA's budget largely coming from regulated industries that profit from a sick population. Food coloring, like yellow food coloring, is a petroleum product linked to depression, autoimmune injuries, and ADHD. While Europe uses natural coloring in the same products, the US has almost 1,000 chemicals in its food that are banned or discouraged in Europe. About 70% of the food stamp program subsidizes processed foods. "Natural flavors" are often chemical products, and ingredient labels cannot be trusted due to government corruption and industry capture of agencies like the USDA and FDA. Non-organic produce like kale, strawberries, and grapes are often contaminated with harmful pesticides, negating their health benefits.

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Speaker 0: I thought it'd be great to just kind of look at some of these items because parents are encountering these food items in grocery stores everywhere. Maybe we could just start right here with seed oils. We're hearing a lot about seed oils. Why should people be worried about these kind of products? Speaker 1: "Seed oils are one of the most unhealthy ingredients that we have in foods. Seed oils, The reason they're in the foods is because they're heavily subsidized. They're very very cheap but they are associated with all kinds of very very serious illnesses including body wide inflammation Right. Which affects all of our health. It's one of the worst things you can eat, and it's almost impossible to avoid. If you eat any processed food, you're gonna be eating seed oil."

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The increased consumption of seed oils has raised concerns about the potential harm of omega-6 fatty acids, especially if oils are improperly manufactured or contain impurities. Omega-3 fatty acids are known for their anti-inflammatory effects, benefiting heart health, brain function, and overall well-being. Omega-6 fatty acids, abundant in seed oils, can worsen inflammation under certain lab conditions. When consumed, omega-6 acids break down into molecules that might cause inflammation as part of the immune response. An imbalance with excessive omega-6 and insufficient omega-3 intake could shift the body to a more inflammatory state. Chronic inflammation is linked to heart disease, diabetes, arthritis, and cancer.

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Seed oils are considered one of the most unhealthy ingredients in foods due to subsidies that make them cheap. They are associated with serious illnesses, including body-wide inflammation, which affects overall health. Seed oils are one of the worst things a person can eat, and they are almost impossible to avoid because they are present in nearly all processed foods.

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"Seed oils are called polyunsaturated fatty acids." "Poly meaning many." "Unsaturated mean a type of oil that it's very very fragile and unstable." "Now the first thing you need to know is that when they talk about vegetable oils they're really talking about seed oils." "It comes from corn, soy, canola, things like that." "They're considered one part of the ultra processed food category which they use industrial processing where they're heating, adding hexane, which is a solvent that's in gasoline." "And so they go through this incredible refining process where you end up with this very refined empty oil." "And one of the reasons they do this is so it can sit on the shelf for a long period of time." "We consume like 25 to 30% of our calories with this right here."

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Vegetable oil is described as highly toxic and not real food, belonging in car engines instead. Manufacturing requires heat, chemicals, and high pressure, which oxidizes delicate seed oils. Consumption of oxidized oils like soy, canola, corn, safflower, and sunflower creates free radicals, causing inflammation, heart disease, and cancer. Restaurants use these oils in a carcinogenic way by repeatedly heating and reusing them. A University of Minnesota researcher found toxic aldehydes in fast food french fries, which are known to cause gene mutation, alter RNA and DNA, and trigger massive inflammation. The recommendation is to avoid industrial seed oils as much as possible.

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Seed oils, comprising 25-30% of diets, directly contribute to damaged mitochondria, which control metabolism. Visceral fat is more affected by seed oils than sugar, despite the common misconception that seed oils are heart-healthy. Seed oils are, in fact, heart-unhealthy due to the industrial refining process they undergo, making them damaging to the body when consumed.

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Vegetable oils used in food products are not real food. They are manufactured using heat, chemicals, and high pressure, which oxidizes the delicate seed oils. Fast food restaurants often use these oils in a carcinogenic way, repeatedly heating and reusing them. A researcher found toxic aldehydes in French fries from various fast food places. Advising people to consume vegetable oils is misinformation. It is recommended to avoid industrial seed oils as much as possible. Refined vegetable oils are commonly found in processed and packaged foods, from crackers to baby formula.

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Seed oils like canola, sunflower, safflower, grapeseed, and palm oil are harmful due to processing methods. Canola oil production involves hexane, a neurotoxin, heating to 405 degrees, deodorization with sodium hydroxide (a carcinogen), and sometimes bleaching. The consistent color of vegetable oils on grocery store shelves is chemically induced. These oils are pro-inflammatory. Five oils to use are grass-fed butter, ghee butter, grass-fed tallow, coconut oil, and olive oil.

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Seed or vegetable oils, including canola, safflower, and soybean oil, are now in the mainstream spotlight due to concerns about ultra-processed foods. These oils are used in 90% of supermarket foods and in most restaurants for cooking, flavoring, and texturing. Canola oil was originally an engine lubricant, and cottonseed oil was used to make soap. The refining process involves washing with chemical solvents like hexane, heating to high temperatures causing oxidation, and then bleaching and deodorizing to mask rancidity. The bottled oil continues to break down on the shelf and oxidizes further during cooking, resulting in an unstable, inflammatory substance that is claimed to be heart healthy.

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Seed oils are not inherently problematic. The issue arises when seed oils are consumed in ultra-processed foods and takeaways cooked at high temperatures. People who feel better after eliminating seed oils likely improved their health by cutting out junk food, not by avoiding seed oils themselves. Research indicates that replacing butter with unsaturated fats, like seed oils, can lower inflammation, improve cholesterol, and reduce heart disease. Therefore, using fresh seed oils on salads or in home cooking is beneficial when part of a whole-foods diet rich in fruits, vegetables, lean meats, and whole grains. The focus should be on minimizing ultra-processed foods rather than eliminating seed oils entirely.

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The transcript discusses seed oils as a major health risk and part of a so-called “devil’s triad” contributing to obesity and diabetes. It asserts that a large share of U.S. adults over 45 are prediabetic or diabetic—64% by some data, rising to 75–78% if insulin use were measured—and claims that removing three factors—sugars, refined grains or refined tweeds, and seed oils—would eliminate the obesity and diabetes epidemics; pharmaceutical companies would suffer as a result. Seed oils are described as being extracted with hexane and solvents under very high temperature and pressure in chemical plants. What are marketed as heart-healthy golden vegetable oils (sunflower, safflower, and other seed oils) are said to be processed with high temperature and pressure, resulting in oils that are very high in omega-6 fats, which are suggested to be inflammatory signal molecules and should only be eaten in tiny amounts as calories. The speaker claims Americans get about 15% of their calories from seed oils, versus a recommended less than 0.5%; this is described as 30 times the evolutionary level and very damaging. Further, the process is criticized for hydrogenation, damage to molecular structures, deodorization, bleaching, and coloring to give a desirable appearance and scent, after which the oils are sold. The speaker asserts that hydrogenation and processing produce “rank grey rancid muck,” and that people would be repulsed by the initial oil before deodorization. The transcript asserts that seed oils are extremely damaging in quantity, especially in processed foods, while refined carbohydrates are also highly damaging. It cites studies from the late 1990s on rat models comparing seed oils with beef tallow and lard, finding major increases in tumorigenesis and tumor growth when seed oils were included at 3–4% of the diet. It claims that from around 1993 to 1999, studies increasingly showed that seed oils drive cancer if consumed above three to four percent, but that around 1998–1999 the system stopped these findings after calls were made. The speaker concludes: “All the evidence is there. That's the tip of the iceberg. Don't touch them.”

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Oils should be in car engines, not in our food. Many so-called food products are factory-made, requiring heat and chemicals to extract oils. This process oxidizes vegetable oils like soy and canola, creating free radicals that lead to inflammation, heart disease, and cancer. Restaurants often misuse these oils by repeatedly heating them, increasing their toxicity. Research shows that fast food, like French fries, contains harmful aldehydes that can cause gene mutations and inflammation. It's crucial to avoid industrial seed oils, as they are prevalent in processed foods and fast food items, including snacks, dressings, and even baby formula.

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Many heavily processed, unhealthy foods contain sugars, artificial additives, and are low in fiber and high in salt. Seed oils are often consumed through these unhealthy foods in both the UK and the US, which is a cause for concern. While it's true that many foods containing seed oils are unhealthy, the speaker disagrees with the idea that the seed oil itself is the primary cause of the unhealthiness. It's important to distinguish between the seed oil and the overall health impact of the processed foods in which they are found.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats. Heating or prolonged storage causes them to oxidize, creating free radicals that lead to oxidative stress, damaging proteins, cells, and DNA. These oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, leading to inflammation in the gut, brain, joints, and blood vessels. Seed oils worsen insulin resistance, damage mitochondria, and accelerate aging. Their increased use in food production has contributed to rising rates of obesity, heart disease, and metabolic dysfunction. Companies use them because they are inexpensive and extend shelf life, but they negatively impact health.

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The most typical food sources of omega-six fatty acids are seed oils, which have become controversial. The speaker believes not all seed oils are bad or inflammatory, nor are they the major cause of metabolic dysfunction. However, people are consuming more oil generally, including oils with omega-six fatty acids, many of which are seed oils. The relevant omega-six fatty acid for the discussion is linoleic acid, common in many seed oils. The speaker reiterates that they are not claiming seed oils are inherently bad.

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Seed oils are polyunsaturated fatty acids, which are fragile and unstable. Vegetable oils are actually seed oils derived from corn, soy, and canola, not from vegetables. Seed oils are part of the ultra-processed food category, created through industrial processing involving heating and the use of hexane, a solvent found in gasoline. This refining process yields a shelf-stable, empty oil. It's estimated that 25-30% of our caloric intake comes from these oils.

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Speaker 0 raises concern about seed oils. "Seed oils are one of the most unhealthy ingredients that we have in foods." "Seed oils, The reason they're in the foods is because they're heavily subsidized. They're very very cheap but they are associated with all kinds of very very serious illnesses including body wide inflammation Right. Which affects all of our health. It's one of the worst things you can eat, and it's almost impossible to avoid." "If you eat any processed food, you're gonna be eating seed oil." The speaker emphasizes the prevalence of seed oils in processed foods today.

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Seed oils are called polyunsaturated fatty acids. Poly meaning many, unsaturated meaning a type of oil that it's very, very fragile and unstable. Now the first thing you need to know is that when they talk about vegetable oils, they're really talking about seed oils. It comes from corn, soy, canola, things like that. They're considered one part of the ultra processed food category, which they use industrial processing where they're heating, adding hexane, which is a solvent that's in gasoline. And so they go through this incredible refining process where you end up with this very refined empty oil. We consume like 25 to 30% of our calories with this right here.

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Seed oils, extracted from seeds like soybeans, corn, and sunflowers, are now staples in cooking and processed foods. Concerns have arisen about their impact on health, with claims that they cause inflammation, weight gain, and heart disease. Unlike olive oil, which comes from fruit and contains monounsaturated fats, seed oils generally have higher levels of polyunsaturated omega-6 fats, such as linoleic acid. Omega-6 is essential and must be obtained from foods like nuts, seeds, meat, and eggs. The central question is whether the increased consumption of seed oils is detrimental to health.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats that oxidize when heated or stored for extended periods. This oxidation creates free radicals, leading to oxidative stress that damages proteins, cells, and DNA. Seed oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, which can cause inflammation in the gut, brain, joints, and blood vessels. Consumption of seed oils worsens insulin resistance, damages mitochondria, and accelerates aging. The increased use of seed oils in food production has contributed to rising rates of obesity, heart disease, and metabolic dysfunction. Companies continue to use them due to their low cost and ability to extend shelf life, despite the negative health consequences.

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Seed oils such as canola, corn, and soybean are ultra-processed and high in unstable omega-6 fats that oxidize when heated or stored for long periods. This oxidation creates free radicals, leading to oxidative stress and damage to proteins, cells, and DNA. Seed oils also promote chronic inflammation by disrupting the omega-6 to omega-3 ratio, which can cause inflammation in the gut, brain, joints, and blood vessels. They worsen insulin resistance, damage mitochondria, and accelerate aging. The increased use of seed oils is linked to rising rates of obesity, heart disease, and metabolic dysfunction. Companies use them because they are inexpensive and extend shelf life, but they negatively impact health.

The Dhru Purohit Show

The "Healthy" Food You Need To AVOID EATING To Prevent Disease & Inflammation | Jeff Nobbs

Guests: Jeff Nobbs, Malcolm Gladwell

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Jeff Nobbs and Malcolm Gladwell discuss the controversial topic of seed oils and their impact on health. Nobbs argues that many public health organizations are beginning to recognize that seed oils, particularly those high in omega-6 fatty acids like linoleic acid, may not be safe and could be harmful. He emphasizes that much of the research supporting seed oils is based on observational studies that show correlation rather than causation, often relying on biomarkers like cholesterol rather than actual health outcomes. Nobbs explains that seed oils contribute to oxidative stress in the body, which can lead to inflammation and various health issues, including heart disease. He points out that populations that do not consume seed oils tend to have lower rates of heart disease. He highlights the importance of oxidized LDL cholesterol as a significant risk factor for heart disease, linking it to the consumption of seed oils. The conversation shifts to the prevalence of seed oils in the modern diet, with Nobbs listing common sources such as soybean oil, canola oil, and corn oil, which constitute a large portion of American caloric intake. He notes that these oils are found in many packaged foods and restaurant meals, making it difficult for individuals to avoid them. Nobbs also discusses testing options for individuals to assess their omega-6 levels, recommending Omega Quant as a starting point. He provides a historical overview of how seed oils became popular, tracing back to the introduction of Crisco in 1911 and the subsequent push for vegetable oils in the mid-20th century, particularly after President Eisenhower's heart attack. The discussion touches on the motivations behind the continued promotion of seed oils by some health professionals, attributing it to biases and reliance on observational studies. Nobbs argues that the focus should be on the types of fats consumed, particularly the high levels of omega-6 in seed oils, which he believes are detrimental to health. Nobbs shares his personal journey into nutrition and health, motivated by the loss of his parents to cancer. He emphasizes the need for a better understanding of food and its impact on health, leading him to create a healthier cooking oil alternative through his company, Zero Acre. This oil is produced through fermentation and aims to provide a neutral-tasting, high smoke point oil that is healthier than traditional seed oils. The podcast concludes with Nobbs sharing his health philosophy, which includes avoiding seed oils, refined sugars, and refined flours, while encouraging individuals to listen to their bodies and consume nutrient-dense foods. He stresses the importance of maintaining physical fitness, setting boundaries in work and relationships, and being mindful of personal health choices.