Some of these industrially refined, bleached and deodorized seed oils that now saturate the standard American food supply started out as engine lubricants or just flat out waste products. And so, yeah, they're multi-use chemicals. The food industry has never had to show that they're safe. They've been all classified as generally regarded as safe because there's no proof of harm.
Tim Spector is a Professor of Genetic Epidemiology at King’s College London, director of the Twins UK study, Scientific co-founder at ZOE, and one of the world’s leading researchers. He's also the author of Food for Life: The New Science of Eating Well, his latest book focusing on nutrition and health. Tim trained originally in rheumatology and epidemiology.
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