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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.

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.

Seed oils use hexane, which is a solvent, to chemically extract their oils using high heats, additional chemicals to deodorize, bleach, and create this oxidated rancid fat. They're GMO, which means they have traces of glyphosate, which is an herbicide, which is really toxic. And you say they're safe? I don't think so. Instead, cook with butter, ghee, tallow, coconut oil, and olive oil.

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.

Margarine and seed oils like canola oil should be avoided, especially for heating. Avocado and olive oil, despite being mostly monounsaturated, contain polyunsaturated fats that become rancid and damaged when heated, making them unsuitable for cooking. For cooking, more stable saturated oils solid at room temperature are recommended. Coconut oil is a good option. Tallow (rendered beef fat) or raw butter are preferred for pan heating. For high-heat cooking, ghee (clarified butter) is best as it doesn't burn easily. The peroxidation index, which indicates when an oil becomes damaged and oxidized, is more important than the smoke point, which only indicates when an oil starts burning. Tallow, coconut oil, butter, and ghee are the preferred oils for cooking.

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.

Canola oil is made from toxic rape plant seeds that are specially bred to reduce the levels of a toxic fatty acid. The seeds are ground at high temperatures, which oxidizes the oil. To remove impurities and odor, the oil is washed with solvents and processed with bleaching and deodorization. The final product contains trans fatty acids and is marketed as healthy by the American Heart Association. It is advised to eliminate this damaged oil from your diet for better health.

Sunflower oil is considered to be one of the most toxic oils. The oil producer uses a chemical solvent called hexane, made from petroleum, to extract oil from the seeds. Scientific research has found that sunflower oil contains a residue of this chemical above the maximum allowed amount. Sunflower oil undergoes various processes, including deodorization and bleaching, to make it colorless, tasteless, and odorless. These producers prioritize profit over consumer health, as they refine and process the oil to extend its shelf life. It is advised to avoid sunflower oil.

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.

The extraction of oil from the heart disease, hard seed, damages the oils. And now people are reading damaged oils, and it gets into the artery, and it damages the arterial walls. So if there is a fat that contributes to heart disease, it would have to be those oils. You see them in the supermarket. They're in clear plastic bottles. It's called corn oil, soy oil, canola oil, safflower oil. Don't touch them. Yes. They're in clear plastic bottles. It doesn't really matter because they're so totally destroyed anyway. Margarine, it's a toxic fat. Body can't handle it.

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.

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.

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.”

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.

Seed oils are prevalent in processed foods and are considered highly unhealthy. They are cheap due to heavy subsidies, but their consumption is linked to serious health issues, including widespread inflammation. This inflammation can negatively impact overall health, making seed oils one of the worst dietary choices. Avoiding them is challenging, as they are commonly found in many food products.

A dietitian on the Diary of a CEO podcast claimed there's no evidence seed oils are harmful and that they're actually beneficial. This contradicts studies like the Sydney Diet Heart Study, the Minnesota Coronary Experiment, and the Rose Corn Oil Study, which suggest replacing saturated fat with seed oils leads to worse health outcomes, increased mortality, and increased cardiovascular disease. Proponents claim seed oils reduce inflammation, improve insulin sensitivity, and are heart healthy, while opponents argue the opposite: that they increase inflammation, induce insulin resistance, and contribute to cardiovascular disease. The process of making canola oil involves grinding seeds, heating them, treating them with the neurotoxin hexane, then bleaching and deodorizing the rancid oil. This process, along with high-temperature cooking, creates inflammatory compounds. The speaker prefers using ghee and tallow for cooking instead of seed oils.

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.

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.

Margarine? Garbage. Don’t ever touch it. Seed oils: Canola oil is horrible; don’t heat seed oils. Avocado and olive oil are mostly monounsaturated but contain lots of polyunsaturated fats, and when heated they become rancid, damaged, and unstable, so don’t cook with avocado or olive oil. For cooking, use more stable saturated oils that are stable at room temperature, since you’re heating the oil anyway. Coconut oil is good. My preferred oils for cooking when I’m heating in a pan are tallow (rendered beef fat) or raw butter, and if you’re heating it hot, use ghee (clarified butter) because it won’t burn. The smoke point of an oil is not the same as its peroxidation index—the peroxidation index tells you when the oil will become damaged and oxidized, while smoke point tells you when it will start burning in the pan. So, if you’re going to cook with an oil, my preferred options are tallow, coconut oil, butter, or ghee. Not this stuff.

Good oils, not bad oils. So good oils are avocado oil. They're olive oil. They're sesame seed oil. Walnut oil. The bad ones are canola oil, cottonseed oil, corn oil, partially hydrogenated oils, safflower, sunflower oils. They’re everywhere. Why are they bad? They cause your cells to inflame, to swell. They cause your cells to swell. And when your cells are swollen, your brain's swollen, your joints are swollen, your belly's swollen, and you're not your cells are not able to pull in nutrients and hormones. So let's just get those foods out let's change. Done. Okay delete okay gone okay

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.

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.

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.

Grocery store middle aisles contain products with processed inflammatory oils like sunflower and canola oil. Organic tortilla chips, veggie straws, and oat milk often contain these oils because they function as cheap emulsifiers. Instead of adding more oats to oat milk for thickness, manufacturers use rapeseed oil (canola oil). Ranch and French dressing also commonly use sunflower and canola oil due to their low cost. Sunflower, safflower, grapeseed, and canola oils are highly processed with heat and pressure, creating free radicals and inflammation. Healthier alternatives include virgin olive oil, avocado oil, virgin coconut oil, and ghee.

Margarine and seed oils like canola oil should be avoided, especially for heating. Avocado and olive oil, despite being mostly monounsaturated, contain polyunsaturated fats that become rancid when heated, making them unsuitable for cooking. More stable saturated oils that are solid at room temperature are better for cooking. Coconut oil is acceptable, but tallow (rendered beef fat) or raw butter are preferred for pan cooking. For high-heat cooking, ghee (clarified butter) is recommended due to its resistance to burning. The peroxidation index, which indicates when an oil becomes damaged, is more important than the smoke point, which only indicates when it starts burning. Tallow, coconut oil, butter, and ghee are the recommended oils for cooking.