Let’s talk about oil. No, not the kind that goes in your car (although, to be fair, some of these modern food oils might as well belong in an engine). I’m talking about the slippery, sizzling, sometimes misunderstood world of dietary fats (e.g. the oils we cook with, drizzle on salads, and often unknowingly consume when we unwrap that shiny package of crackers or grab some french fries from our favorite drive-thru).
In recent years, dietary oils have sparked heated debate among nutritionists, politicians, biohackers, and, frankly, anyone who’s looked at a nutrition label and wondered, “What on Earth is a canola???”
One particularly vocal critic? None other than Robert F. Kennedy Jr., who has made waves with his comments on seed oils during his time as Health and Human Services Secretary. And with major food chains like Steak ‘n Shake and even Popeyes, jumping ship from seed oils to beef tallow, the tides may finally be turning.
But, what’s all the fuss about? Are seed oils really public enemy number one? And should we all be cooking our eggs in beef fat like it’s the year 1823? Let’s dive in!
To understand why seed oils are basically everywhere, you first have to understand how they got there. Spoiler alert: it wasn’t because they’re the healthiest option.
Seed oils (also known as vegetable oils) refer to oils extracted from seeds, e.g. canola (rapeseed), soybean, sunflower, corn, cottonseed, and safflower. These oils rose to dominance in the 20th century for three key reasons:
Thanks to industrial agriculture, crops like soy and corn are produced on a massive scale. Turning these crops into oil is relatively inexpensive compared to raising animals for fats like lard or tallow, or producing high-quality olive oil.
Refined seed oils are deodorized, bleached, and stabilized to resist spoilage, making them ideal for processed foods. That box of crackers? That frozen pizza? Those fries at your local fast-food joint? Yep, seed oils help to ensure they stay crispy, shelf-stable, and, you guessed it… cheap.
For much of the last century, public health officials (often heavily influenced by industry and with conflicts of interest) vilified saturated fats like butter, tallow, and coconut oil. They told us these would give us heart disease. The replacement? “Heart-healthy” vegetable oils rich in polyunsaturated fats (PUFAs), touted as a cholesterol-lowering miracle.
But as often happens with industrial shortcuts, the health consequences weren’t thoroughly considered (or, were conveniently ignored).
Let’s get one thing straight: not all fats are created equal. While our ancestors thrived on animal fats, dairy, and unrefined plant oils, the ultra-processed seed oils flooding today’s food supply are a different beast altogether. Here’s why they’re problematic:
Seed oils are loaded with omega-6 PUFAs, particularly linoleic acid. While omega-6 fats aren’t inherently evil (our bodies need them in small amounts), the modern diet has skewed our omega-6 to omega-3 ratio wildly out of balance. This promotes systemic inflammation, which underpins nearly every chronic disease from obesity and diabetes to heart disease and autoimmune disorders.
To extract oil from seeds, manufacturers use high heat, chemical solvents (hello, hexane), and extensive refining. This process damages the fats, creating oxidized compounds and free radicals that contribute to oxidative stress in the body (essentially, cellular rusting). Over time, this accelerates aging, damages DNA, and increases your risk of disease.
Emerging research links excess omega-6 intake to hormonal imbalances, particularly in women. Think menstrual irregularities, PCOS symptoms, stubborn weight gain, and even mood disorders. Seed oils truly sneak into everything from salad dressings to protein bars, making it very easy to over-consume them without realizing it. Just take a look at some food labels next time you’re browsing your local grocery store! Your favorite salad dressing most likely has a seed oil as its first ingredient.
Studies suggest high seed oil consumption impairs mitochondrial function (your cells’ energy factories), disrupts fat metabolism, and promotes insulin resistance. A perfect storm for long-term weight gain and metabolic issues!
It’s not just nutrition nerds waving red flags about seed oils. Robert F. Kennedy Jr., now serving as Secretary of Health and Human Services, has openly criticized the food industry’s reliance on these oils, calling them a potent contributor to the chronic disease epidemic.
While critics argue that some of his rhetoric borders on conspiracy, Kennedy has been instrumental in elevating public discourse around the health implications of seed oils. He’s advocated for clearer labeling, public education campaigns, and supporting farmers who produce the healthier, more traditional fats.
Love him or hate him, the conversation is happening… and big brands are starting to notice!
Have you heard?… In what might be the most mouthwatering news of the year, Steak ‘n Shake announced earlier this year they’re returning to cooking with beef tallow — a rich, stable fat rendered from beef. Steak n Shake to Use 100% Beef Tallow
For context, beef tallow was the gold standard for frying for generations, prized for its high smoke point, stability, and flavor. It’s what made McDonald’s fries legendary before they succumbed to the anti-saturated fat hysteria of the ’90s and switched to seed oils.
The move by Steak ‘n Shake isn’t just a nostalgic gimmick. Hopefully it reflects a growing recognition that ancestral fats might not only taste better but actually support better health.
Thankfully, the tides are turning. As the pitfalls of seed oils become harder to ignore, many health-conscious individuals (and now, even restaurants) are rediscovering the traditional fats our ancestors thrived on for millennia.
A Mediterranean staple, extra virgin olive oil is rich in heart-healthy monounsaturated fats and polyphenols. Ideal for drizzling, cooking, and dressing salads. Recent research has also debunked the fact that olive oil shouldn’t be used for cooking. Yes, You Can Cook With Olive Oil Over High Heat—Here’s Why
Let’s address the elephant in the room. For decades, saturated fat was demonized based on outdated, flawed research. But modern studies paint a different picture:
Of course, moderation matters (as does your Blood Type, as individuals with certain Blood Types tend to do better with a higher intake of saturated fatty acids). But the key takeaway? Traditional fats, when properly sourced, are a far cry from the industrially refined seed oils wreaking havoc on modern health.
Inflammation is like a small fire inside your body. It’s helpful when healing an injury or fighting off an infection. But constant, low-grade inflammation? That’s like leaving the fire unattended… eventually, something’s gonna burn down.
And guess what a big contributor is to fueling the flames of chronic inflammation? You guessed it: seed oils.
If you’re struggling with:
It might be time to look beyond calorie counting or the latest diet craze, and embrace a more ancestral approach to nourishing your body.
Let’s face it – the food landscape today is extremely overwhelming. Between hidden seed oils, misleading labels, and weird diet trends, it’s easy to feel stuck, frustrated, or discouraged, and not know where the heck to start!
That’s where MyHealth1st’s health coaching program comes in.
Our experienced coaches work one-on-one with you to:
At MyHealth1st, we believe that health isn’t about perfection. It’s about making informed choices that work for your body, your lifestyle, and your goals.
If you’re ready to kick seed oils to the curb, reduce inflammation, and feel your best, we’re here to help! Sign up for a kickstart coaching session to get started on your personalized journey.
I’m Erin, and I’m a National Board Certified and Functional Medicine Certified Health Coach. If you’re seeking some humor, support and encouragement in your corner as you work toward your weight loss goals, consider signing up for MyHealth1st’s weight loss program or some health coaching sessions. I’m excited to meet you and work with you to make your goals a reality.
Erin is a National Board Certified and Functional Medicine Certified Health Coach with a passion for fitness, holistic wellness, and ethical food production.
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