Seed oils, such as soybean, sunflower, canola, and corn oil, are common in cooking and processed foods. The food industry would have you believe that they are healthy. However, there are significant concerns about their impact on health. Recent research shows that oxidized seed oils are really bad, and the problem is that these oils oxidize extremely easily. Here is a list of some of the effects.
1. High Omega-6 Content
- Imbalance: Seed oils are high in omega-6 fatty acids, which can disrupt the balance with omega-3 fats, promoting inflammation and increasing the risk of heart disease, diabetes, and autoimmune disorders.
2. Processing and Oxidation
- Refining Issues: The processing of seed oils removes beneficial nutrients and can create harmful trans fats.
- Oxidation: Omega-6 fatty acids oxidize easily, forming toxic compounds that contribute to inflammation, aging, and disease.
3. Trans Fat Formation
- Health Risks: The partial hydrogenation process used in refining seed oils creates trans fats, which raise bad cholesterol (LDL) and increase the risk of heart disease and diabetes.
4. Impact on Metabolic Health
- Insulin Resistance: Excessive consumption of seed oils contributes to insulin resistance, obesity, and liver damage, including non-alcoholic fatty liver disease (NAFLD).
5. Toxicity from Linoleic Acid
- Cell Damage: Seed oils contain high levels of linoleic acid, which, in excess and especially if oxidized, can cause oxidative stress and inflammation and contribute to chronic diseases.
7. Disease Links
- Cancer and Neurodegeneration: Oxidized seed oils have been linked to cancer and neurodegenerative diseases,
Conclusion
So, as you can see, these oils have a negative impact on almost every aspect of metabolic health. Healthy fats are essential to a good diet. Stick with the good ones like olive, coconut, and avocado. Organic MCT oils are great in coffee, shakes, and smoothies.
