You’ve probably heard the buzz – researchers and health professionals everywhere sounding off on the potential health risks associated with consuming industrial seed oils, such as soybean, canola, corn, sunflower and safflower oils. These oils, once heralded as heart-healthy alternatives to saturated fats, are now being scrutinized for their destructive effects on our brains, guts, hormones and overall health. I want to share a brief history of seed oils, their mass production process, their impact on health, and how we can make healthier choices at home and dining out.

Seed oils can be traced back to the early 20th century, with the introduction of industrial processing techniques that enabled extraction of oil from seeds previously deemed unsuitable for human consumption. Mass production of these oils involves high heat, chemicals like hexane, and deodorization processes that strip the oil of nutrients and introduce harmful compounds. This highly unnatural process transforms what could be a nutritious ingredient into a product laden with trans fats and oxidized byproducts linked to chronic inflammation – a root cause of countless diseases.

Consumption of industrial seed oils is associated with numerous health issues. In our brains, these oils can disrupt the delicate balance of omega-3 to omega-6 fatty acids (which are essential for brain health), leading to cognitive decline and increased risk of neurological diseases. In the gut, they can disrupt the composition of the gut microbiome, worsening conditions like irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). Hormonally, the imbalance caused by excessive omega-6 fatty acids can disrupt insulin sensitivity, thyroid function and reproductive health.

Thankfully, there are much healthier alternatives to industrially processed seed oils that can easily be incorporated into home cooking:

Extra virgin olive oil (EVOO) is a superior substitute when used for low-heat cooking and dressings due to its heart-healthy monounsaturated fats and anti-inflammatory properties.

Coconut oil and grass-fed butter are better options for high-heat cooking. They provide saturated fats that are stable at high temperatures and beneficial for brain health. Avocado oil is another versatile, healthy fat for both cooking and cold dishes.

When dining out, navigating the omnipresence of seed oils can be challenging, but not impossible. Politely asking your server if the kitchen can prepare your meal using olive oil, butter, or any available healthier fat can make a significant difference. Choosing foods less likely to contain seed oils, such as grilled meats and vegetables, salads with olive oil-based dressings or steamed dishes, is also helpful.

The transition from industrial seed oils to natural, minimally processed, healthful fats is not simply a trend or dietary preference; it is a crucial step towards protecting our health. By making informed choices and advocating for healthier alternatives, we can mitigate the damaging effects of seed oils on our brain, gut and hormonal health. The journey begins in our kitchens and extends to our choices when dining away from home.

Stacey Michele Blackwell, owner of Barefoot Balance Holistic Health, is a certified health coach specializing in integrative nutrition, digestive and hormone health. She can be reached at (760) 401.1568 or through www.barefootbalance.com