The Hidden Dangers of Seed Oils—and What to Use Instead

The oils most commonly sold in conventional supermarkets—and frequently used by the fast food industry—include corn, soy, canola, grapeseed, cottonseed oils, and solid margarines. These oils are industrially processed, artificial, and contain excessively high levels of omega-6 fats.

For decades, the food industry has aggressively marketed these profitable seed oils and margarines as "healthy" and "heart-protective" alternatives to animal fats. Today, the most widely consumed vegetable oil in the U.S. is partially hydrogenated soybean oil. It’s found in nearly every industrially produced food product. Most people don’t even realize they're consuming soybean oil, yet it’s in everything—from baked goods and peanut butter to salad dressings and potato chips.

Most of the omega-6 fats consumed today come from linoleic acid, the dominant fat in seed oils. With the rise of vegetable oil consumption, the fatty acid composition of our bodies has shifted—negatively. Linoleic acid:

• Is highly prone to oxidation

• Becomes incorporated into our cell membranes and fat stores

• Increases the risk of heart disease

• Damages DNA molecules

• Raises the risk of cancer

The Good News?

You Don’t Have to Give Up Fat—Just Choose Better Ones!

You have two options:

• Continue consuming industrially produced seed oils and margarine, or

• Switch to the healthiest, most flavorful fats available—rich in nutrients and free from harmful processing.

Choose wisely. Your body will thank you.

In our recipes, Chef J9 chooses ONLY healthy, natural oils. We use them regularly for baking, cooking and frying or simply add in our salads.

All our plant based oil picks —avocado, coconut, palm kernel (MCT) and virgin olive oils — are all cold pressed without any chemical processes.

Our grass fed butter and organic lard contain nourishing ingredients and are free of oxidants.