seed oils exposed: unveiling the risks and side effects


Seed oils have become a staple in modern cooking, touted for their affordability and versatility. However, these oils may not be as beneficial for our health as once thought. In this blog post, we’ll dive into the hidden dangers of seed oils and explore how they could be negatively impacting our well-being.

Seed oils are any nut or seed bearing oils like cottonseed, canola, grapeseed, corn, soy, and safflower oil to name a few. They all have high forms of linoleic acid which is harmful to the body.

Omega-6 overload

One of the primary concerns associated with seed oils is their high omega-6 fatty acid content. While omega-6 fats are essential for our health in very small amounts, an imbalance between omega-6 and omega-3 fats in the diet has been linked to inflammation, cardiovascular disease, and other chronic health conditions. Seed oils, such as soybean, corn, and sunflower oil, are particularly rich in omega-6 fats, contributing to this imbalance when consumed in excess.

Inflammatory impact

Excessive consumption of omega-6 fats from seed oils can promote an inflammatory state in the body, fueling the development of chronic diseases like heart disease, diabetes, and obesity. Inflammation is a natural immune response, but when it becomes chronic, it can wreak havoc on our health, leading to tissue damage and increased risk of illness.

Processing method

Another cause for concern is the processing methods used to extract seed oils from their source plants. Many seed oils undergo high-heat processing and chemical extraction using solvents like hexane, which can degrade their nutritional quality and introduce harmful compounds into the final product. Residual chemicals from the extraction process remain in the oil, posing additional health risks to consumers.

An example of how certain oils are made: It takes about 100 ears of corn to make just 5 tablespoons of corn oil. For rice bran oil it takes 40 cups of brown rice to make just 5 tablespoons of oil. Now some people might not think that’s a big deal, but a basic bowl at chipotle for example has 3 tablespoons of seed oils in it, that is equivalent to about 25 cups of rice that the body is consuming. This is why it causes so much inflammation and damage to the body because it is a overload of polyunsaturated fatty acids!

Trans fat connection

In addition to their high omega-6 content, some seed oils are also prone to oxidation and the formation of trans fats during processing and cooking. Trans fats are known to increase LDL cholesterol levels and raise the risk of heart disease, making them particularly concerning for cardiovascular health. While efforts have been made to reduce trans fat content in processed foods, seed oils remain a significant dietary source of these harmful fats.


Seed oils are quite harmful to the body and have only been around since the 1900’s, as seed oil consumption has increased so has many other diseases. Using oils like grass fed butter, ghee, avocado oil, olive oil, and tallow for example, are all much better ways to avoid the harmful affects of certain seed oils. The hidden dangers of seed oils highlight the need for greater awareness and informed decision-making when it comes to dietary fat intake. By understanding the potential risks associated with seed oils and making conscious choices to limit their consumption, we can safeguard our health and well-being for the long term. Remember, moderation is key, and opting for whole, minimally processed foods is always the best choice for optimal health.

Here is a link to further understand the process and dangers of seed oils that you can check out: