Seed oils — soybean, corn, canola, sunflower, safflower — are high in linoleic acid, an omega-6 fat that oxidizes readily under heat and in tissues.
The Oxidation Problem
These oils are extracted with heat and solvents, already oxidized before they reach your kitchen. In the body, they incorporate into cell membranes and lipid particles, increasing oxidative stress.
What to Use Instead
Extra-virgin olive oil, avocado oil, coconut oil, grass-fed tallow, and ghee are stable, traditional fats. Prioritize olive oil for cold use and the saturated/monounsaturated fats for heat.
This single swap — eliminating seed oils — may be the highest-leverage dietary change you can make.