Many seed oils commonly found in processed foods are highly refined, chemically extracted, and packed with inflammatory omega-6 fatty acids. Over consumption of these oils can contribute to inflammation and increase the risk of chronic diseases such as heart disease, diabetes, and arthritis. They also oxidize easily when heated, producing harmful free radicals.
Canola oil
derived from rapeseeds, is heavily processed, often hydrogenated, and contains high levels of omega-6 and potential trans fats.
Soybean oil
widely used in processed foods, is another major source of omega-6 and often comes from genetically modified soybeans.
Corn oil
is similarly problematic—highly processed, chemically extracted, and loaded with omega-6.
Sunflower oil
is often marketed as healthy, it’s rich in omega-6 and prone to oxidation when heated.
Safflower oil
shares these same concerns, being high in omega-6 and lacking beneficial omega-3 fatty acids.
Cottonseed oil
a byproduct of the cotton industry, is often contaminated with pesticides and also high in omega-6.
Grapeseed oil
despite its heart-healthy reputation, contains extremely high levels of omega-6 and is typically extracted using chemical solvents.
Rice bran oil
extracted from rice husks, carries similar concerns with high omega-6 content and possible contaminants from processing.
Vegetable oil
a generic blend of various seed oils like soybean, corn, or canola, often lacks transparency about sourcing.
Peanut oil
though natural in some forms, is typically refined, high in omega-6, and prone to oxidation when used for deep frying.
HEALTHIER ALTERNATIVES
OLIVE OIL
AVOCADO OIL
COCONUT OIL
BUTTER
GHEE
TALLOW
LARD
These oils help reduce inflammation, support heart health, and provide stable energy.
“Once while St. Francis of Assisi was hoeing his garden, he was asked, ”What would you do it you were suddenly to learn that you were to die at sunset today?” He replied, ”I would finish hoeing my garden.”
