Are seed oils toxic? This is a question circulating recently, with many folks believing seed oils are linked with cancer, infertility, headaches and heart disease. But are seed oils the real problem – or is there a confusing correlation that caused this myth to get out of hand?
Let’s take a look at why seed oils are considered to be one of the most controversial discussion points at the moment.
Canola, Soy and Corn – Oh My!
The use of seed oils in cooking became popularized in the 1900s as industrial kitchens started swapping butter and lard for chemically produced alternatives that were easier and cheaper to source. Today there are a handful of seed oils that are most commonly used: canola oil, corn oil, cottonseed, grapeseed oil, soybean oil, sunflower oil, safflower oil and rice bran oil.
When cooking at high temperatures, the omega-6 fatty acids found in these oils can actually break down into toxins, leading to the idea that seed oil itself is toxic. This belief has become so strong that these eight seed oils are sometimes even referred to as the “Hateful Eight.”
Omega-6s Are Inflammatory – But Not Enough to Cause Concern
While it’s true that seed oils have higher concentrations of omega-6 fatty acids, this isn’t reason to throw out all seed oils as toxic, according to the American Heart Association and other reputable health institutions.
That’s because omega-6 is actually a polyunsaturated fat that the body needs to function – it helps lower bad cholesterol and prevent against stroke. And since the body can’t product omega-6 on its own, it’s got to come from the diet.
With that said, research shows that omega-6 causes inflammation – that is, if the body gets too much of it. And that’s when diet comes into play. If a person sticks to a healthy diet, the amount of inflammation caused by omega-6 fatty acids shouldn’t be enough to cause concern.
Omega-6 Isn’t Bad – But Omega-3 Is Better
Another reason omega-6 gets a bad rap is that this fatty acid seems to play a smaller role in boosting cardiovascular health than omega-3. So, while getting the right amount of omega-6 in your diet isn’t bad, this fatty acid is not quite as effective at preventing stroke and heart disease as its cousin, omega-3.
Seed Oils and Processed Foods
Before you make up your mind about seed oils, it’s important to consider your eating habits. Seed oils are often used in processed snacks, fast food items and packaged meals – which are generally high in fat, sugar and sodium. Cooking techniques – like deep frying – can also cause the omega-6s in seed oils to break down.
So, while seed oils aren’t necessarily toxic on their own, they tend to go hand in hand with foods and cooking techniques that are unhealthy for a variety of other reasons. Therefore, avoiding foods with seed oils may help a person adopt healthier diet choices overall.
The controversy over seed oil continues to cause conversation. If you do choose to avoid seed oils, alternatives rich in omega-3, like avocado oil and olive oil, can be used for healthier home cooking.
