Let’s talk about one of the most sneaky ingredients hiding in your food: seed oils.

Canola, soybean, sunflower, safflower, corn… these oils are everywhere. From restaurant meals and salad dressings to chips, granola bars, and even “healthy” snack foods—seed oils have become nearly impossible to avoid.

But what’s the big deal? Are they really that bad for you? Let’s break it down.

What Are Seed Oils?

Seed oils are extracted from (you guessed it) seeds. To get oil out of tiny seeds like soybeans or sunflowers, manufacturers use high-heat and chemical extraction. This process helps produce large amounts of oil cheaply—making them a favorite in the food industry.

The issue? That refining process strips away nutrients and creates unstable fats that easily oxidize. Once oxidized, these fats can create free radicals in your body, leading to inflammation and cell damage.

Why Seed Oils Can Be a Problem

When fats are damaged by heat and processing, they don’t behave well inside yo...