Top Eight Seed Oils to Avoid for Better Health

As awareness of food ingredients grows, Americans are increasingly scrutinizing what they consume. This trend aligns with the broader movement towards healthier eating habits.

Among the various discussions in the health community, seed oils have emerged as a topic of concern. These oils, derived from plants, frequently appear in processed and packaged foods. HHS Secretary Robert F. Kennedy Jr. has even referred to them as ‘unknowingly poisoning’ Americans.

Seed oils encompass a wide range of cooking oils. While some are nutritious, such as sesame oil and peanut oil, others are deemed harmful. Dr. Cate Shanahan, a board-certified family physician based in Florida, specializes in using traditional foods to foster health and combat disease. She recently shared her insights about seed oils that should be avoided.

To classify the problematic oils, Shanahan coined the term ‘hateful eight seed oils.’ This includes corn oil, canola oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, rice bran oil, and grapeseed oil.

Why Are These Oils Unhealthy?

Various factors contribute to the health risks associated with these eight oils. First, the extraction process is problematic. Shanahan explains that these oils are not selectively bred for easy extraction. Instead, they require high heat and pressure, which can introduce a neurotoxin called hexane into the final product.

Additionally, many of these seed oils are rich in polyunsaturated fatty acids. When subjected to heat during cooking, these fatty acids can break down into harmful toxins. Shanahan states that even after processing, these oils can continue to degrade, especially when cooked at high temperatures, further increasing toxin production.

Although oils must be refined to be edible, this refining process strips away essential nutrients. Shanahan emphasizes the loss of nutrients like choline and lecithin, which are vital for brain health, nervous system function, cellular division, and fertility.