.png)
Why Seed Oils Are a Hidden Risk (and Why Your Body Can’t Keep Up)
- Alexei Chernikov
- Nov 19
- 3 min read
What Are Seed Oils?
Seed oils—like canola, corn, soybean, sunflower, safflower, and grapeseed—are vegetable oils extracted from the seeds of plants rather than the fruit (like olive or avocado). They rose in popularity because they’re cheap to produce and have long shelf lives. Unfortunately, the way they’re processed makes them very different from natural, whole-food oils.
The Industrial Process: How It All Went Wrong
Seed oils are heavily refined using high heat, solvents, and chemicals to extract and deodorize the oil. This process:
Oxidizes delicate fats, producing unstable compounds.
Uses hexane and chemical bleaching.
Strips away antioxidants and nutrients.
Creates trace trans fats even before the oil is cooked.
When these oils are heated again—like in restaurant fryers—they break down further into toxic oxidation by-products and free radicals that stress the body.
A 2018 review in the National Library of Medicine found that oxidized lipids contribute to inflammation, oxidative stress, and cellular damage. (PMC6196963)
The Omega-6 Problem
Seed oils are loaded with omega-6 fatty acids (especially linoleic acid). While our bodies need some omega-6, modern diets have shifted the balance dramatically—from an ancestral ratio of about 1:1 (omega-6:omega-3) to as high as 20:1 today.
This imbalance promotes chronic inflammation, which is linked to issues like:
Heart disease
Insulin resistance
Hormonal disruption
Obesity and fatigue
Chris Kresser, M.S., L.Ac., notes that industrial seed oils are “biochemically incompatible with our physiology.” (chriskresser.com)
What Science Says
Not all research condemns seed oils—some studies show that, in moderation, unheated seed oils can improve cholesterol. But those findings rarely reflect how seed oils are actually used: in deep-fried foods, processed snacks, and industrial cooking.
Repeated-heating studies show that reused seed oils generate harmful aldehydes and polar compounds that accumulate in the body and are difficult to metabolize. (PMC6196963)
Why Your Body Can’t Break Them Down
Our enzymes aren’t equipped to efficiently process these highly oxidized fats. The by-products of industrial oils accumulate in cell membranes, impairing normal metabolic and inflammatory responses.Over time, that buildup contributes to slower recovery, higher inflammation, and oxidative stress.
Why Avoiding Seed Oils Still Matters
Even if science debates the exact risk, one thing is clear: industrial seed oils dominate ultra-processed foods, which are consistently linked to disease. By steering clear of them, you automatically avoid most of the problem foods in the modern diet.
Choosing seed-oil-free cooking means:
Fewer inflammatory compounds.
Cleaner flavor and easier digestion.
Better nutrient retention in every bite.
Healthier Alternatives
Olive oil – high in antioxidants, perfect for salads or low heat.
Avocado oil – neutral flavor and high smoke point.
Coconut oil – stable for cooking (use sparingly if monitoring saturated fat).
Butter or ghee – great for baking or sautéing when sourced cleanly.
The Little Things Kitchen Promise
At Little Things Kitchen, we skip the seed oils entirely. Every sauce, meal, and dessert is made from scratch with pure ingredients—because your body deserves food it can recognize and process naturally.
Sources & References
Final Takeaway
Industrial seed oils may be the most overlooked disruptor in modern diets. By cutting them out—and choosing clean, small-batch alternatives—you support your metabolism, reduce inflammation, and bring food back to what it was meant to be: nourishing, simple, and real.
Comments