Nutrition Diva What’s the problem with seed oils? (Reissue)
Jul 2, 2025
Seed oils are stirring up controversy, with influencers warning about their potential dangers. The discussion dives into the intricate nutritional profiles of these oils and their widespread use in processed foods. It highlights the role of omega-6 fatty acids and urges listeners to consider healthier cooking alternatives. Are the fears justified or exaggerated? Tune in for a fact-based exploration of this hot topic.
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Common Seed Oils Defined
- Seed oils include soybean, corn, canola, sunflower, and safflower oils commonly consumed in processed foods.
- These oils are favored for their neutral flavor, low cost, and shelf stability.
Omega-6 in Seed Oils
- Seed oils mostly contain polyunsaturated fatty acids (PUFAs), mainly omega-6 fatty acids.
- Omega-6 is essential but high intake compared to omega-3 may promote inflammation.
Flaxseed and Canola Oil Exceptions
- Flaxseed oil is rich in omega-3 fats but rarely used for cooking or processed foods.
- Canola oil is unique as a seed oil rich in monounsaturated fats and has a better omega-6 to omega-3 balance.