Industrial seed oils are highly processed, chemically fragile oils overloaded with Omega-6 fats that oxidize easily and flood modern diets through packaged and restaurant foods. Their damaged compounds and extreme Omega-6 imbalance drive inflammation, oxidative stress, and metabolic dysfunction. This article exposes how these oils are made, why we overconsume them, and healthier fats to choose instead.

Dr. Chris Knobbe links the surge in chronic diseases—like obesity and diabetes—to the rise of seed oil consumption. From 1922–1987, obesity rose 600% while seed oil intake jumped from 78 to 497 calories/day. Seed oils damage metabolism, promote inflammation, and are nutrient-poor. Once used as machine oil, they now make up ⅓ of U.S. calories. To avoid them: skip packaged foods, eat whole foods, and cook with healthy fats like butter or olive oil.

Vegetable oils like canola, soy, and corn are highly processed, oxidize when heated, and promote inflammation—raising the risk of heart disease, cancer, and dementia. Often made from GMO crops and loaded with glyphosate, they’re anything but healthy. At Comfort Keto, we use only clean, nourishing fats like grass-fed butter, coconut oil, and olive oil—never toxic vegetable oils. Your body deserves better. 💛🧈🥥

Most supermarket and fast food oils—like soy, corn, and canola—are industrially processed seed oils high in omega-6 fats, especially linoleic acid, which contributes to inflammation, heart disease, and even cancer. These harmful oils are hidden in nearly all processed foods. The solution? Ditch seed oils and choose clean, natural fats that nourish your body and support your health.

Nina Teicholz - https://twitter.com/bigfatsurprise , author of the best selling book "The Big Fat Surprise" deserves a lot more...