Seed Oils

Seed oils are edible oils extracted from plant seeds and commonly include canola, corn, cottonseed, grapeseed, peanut, safflower, soybean, and sunflower oils. They are a sub-category of vegetable oils, which also include oils from fruits like olive and avocado oil, and are often used for high-temperature cooking due to their high smoke points and affordability.  

Health Effects. What are the health effects of seed oils?

AI Overview

Seed oils are complex in their health effects; they offer benefits like improving cholesterol and are rich in essential nutrients and vitamins, but excessive intake and improper processing can lead to potential harm. Overconsumption of omega-6 fatty acids, common in seed oils, can promote inflammation and metabolic issues, contributing to diseases like heart disease and type 2 diabetes. High-heat cooking or reusing seed oils can create harmful substances, such as trans fats and lipid peroxides, that damage DNA and proteins. However, for home cooking in moderation, seed oils are a healthier alternative to saturated fats and can be part of a balanced diet. 

Drawbacks. What are the potential drawbacks of seed oils?

AI Overview

Potential drawbacks of seed oils include the risk of oxidative stress due to high omega-6 fatty acids and their susceptibility to oxidation from heat and processing, which can create harmful trans fats and aldehydes. Their high omega-6 to omega-3 ratio may promote inflammation, and carcinogens can form when heated. Additionally, the extensive processing to remove nutrients and the inclusion in ultra-processed foods with refined sugars and starches also raise health concerns, while potential impacts on gut microbiota and fertility are also noted. 

Dr. Chris Knobbe - 'Diseases of Civilization: Are Seed Oil Excesses the Unifying Mechanism?'

Low Carb Down Under 45:32 https://www.youtube.com/watch?v=7kGnfXXIKZM