r/StopEatingSeedOils

I got some extensive blood work done which supposedly shows I have an elevated risk of heart disease. My linoleic acid numbers were actually quite below range, but cholesterol was high. For context I eat a carnivore/red meat-heavy diet, almost no seed oils, very few processed foods, lots of dairy, lots of coffee, and lots of foods that are generally considered to be nutrient-dense. My nutrients and vitamins (like vitamin D) were all good/within normal range except very low ferritin.

Now I'm wondering if I should totally overhaul my diet towards something more "Mediterranean" or even pescatarian/vegetarian?

I've been trying to lose weight but I haven't had much luck.

Lipid peroxidation products in French fries are a potential risk factor for non-communicable diseases. Malondialde-hyde and methylglyoxal are among the most pathophysiologically-relevant lipid peroxidation products, but are generally not regarded as major products of the oxi-dation of linoleic acid- or monounsaturated fatty acid (MUFA)-rich oils, because mech-anisms of their formation from such fatty acids are poorly understood. This study aimed to determine the formation of malondialdehyde and methylglyoxal, as well as conjugated dienes and conjugated trienes (precursors of secondary prod-ucts including aldehydes) in French fries fried with four oils having different fatty acid composition. Conjugated dienes and trienes (CDs and CTs, respectively) were determined spectrophotometrically, malondialdehyde by the thiobarbituric acid test, and methylglyoxal by high performance liquid chromatography (HPLC). CT formation occurred to the same extent in sunflower and canola oils although the former lacked fatty acids with at least three double bonds, signifying desaturation of fatty acids during lipid peroxidation. More malondialdehyde was formed in sunflower oil containing more linoleic acid than canola oil with higher α-linolenic acid (18:3, n-3) content, indicating the importance of linoleic acid as a malondialdehyde precursor. Olive oil generated more malondialde-hyde, methylglyoxal, CD and CT than palm olein, which is attributable to greater monounsaturated fatty acid content in the former. Mechanisms are proposed for the formation of CDs, CTs, malondial-dehyde and methylglyoxal from MUFA and linoleic acid. Thus, MUFA- and linoleic acid-rich oils are relevant as sources of the two dialdehydes in fried foods. CDs and CTs can be considered as appropriate for monitoring lipid peroxidation even in MUFA- or linoleic acid-rich oils. Furthermore, formation of CDs through fatty acid desaturation helps to explain the formation of some ‘unexpected’ lipid oxidation products.

I'm struggling to find any info on this pls help

When watching an old video about Weston A. Price he mentions tooth decay being linked to deficiencies in fat soluble vitamins from animal foods. The narrator lists the fat soluble vitamins: A, E, D, and F. Obviously I am a little confused normally I hear A, D3, E, K2 so I google vitamin F and apparently it is linoleic acid. To my knowledge linoleic acid is bad because it breaks in sunlight and causes sunburn and such, why would Dr. Price believe it is good for facial and dental development? Is it only good in small amounts from animal fats (or something of the like) or did he get this wrong? Pretty funny to see though...

From my understanding one of the main concerns with seed oils is that when it oxidises it releases free radicals. There is no doubt that uncontrolled, unnatural (i.e not delierabtely caused by the body) sources of free radicals in the body is probably bad for you.

However, I can't seem to find any research that demonstrates that UV radiation can penetrate the skin deep enough to cause the oxidisation mechanism to occur.

Can someone help me out? Thanks

Beware of this fake crap. The container is labeled as Greek Extra Virgin Olive Oil with a nice story about the long standing traditions, region, and olive variety...all bullshit.

There's a recently filed class action lawsuit filed against this company because lab testing shows their "extra virgin olive oil" is actually canola oil:

https://truthinadvertising.org/wp-content/uploads/2026/04/Bernacchi-v-Del-Trio-complaint.pdf

I was comparing linoleic acid in cooking oils and avocado oil is not much lower than canola oil?! Avocado oil is about 15%+ and a few doctors I follow say a lot of it is low quality. Macadamia is one of the lowest omega 6 contents I’ve come across. It’s the same linoleic acid as tallow (1-3% linoleic). I ordered a bottle of macadamia oil to replace my avo oil and liking it a lot but interested if anyone else uses it for cooking?

What is with this growing hatred towards seed oils, why should we stop eating them?
The majority of UPFs and many vegan alternatives here in the UK contain either sunflower or rapeseed oil.
My understanding is that it’s the refining process to extract the oil that can cause health issues as solvents and/or chemicals are used throughout the process and not the seed himself.
Cold pressed oils are extracted through literally squeezing the seeds. Nothing is added or taken away so this has to be a healthy, right? It’s also better for the environment and a home grown British alternative to olive or avocado oil (the most detrimental to the planet).
Other than the so called health influencers spreading this shit, I literally can not find one piece of evidence that supports their madness!
Do we have an expert among us that can settle this once and for all? Tia

It started because I was tired of choosing between protein bars loaded with seed oils and ultra-processed ingredients, or "clean" bars that barely had any protein.

While at the University of Colorado Boulder, I started experimenting and sold the first version at the Boulder County Farmers Market in plastic baggies with a sticker I designed myself.

After graduating, I moved back to Austin and kept working on Brave Bar while working full-time. I couldn't get into most retailers, online sales were slow, and I honestly questioned whether it was worth continuing.

Instead, I went back to the recipe.

For months I handed bars out to anyone willing to give feedback being friends, people at climbing gyms, and random strangers. I'd tweak the recipe, make another batch, and do it all over again.

The final result has just these ingredients:

• Grass-fed protein (bovine collagen & whey protein concentrate)

• Raw Texas honey

• Organic coconut oil

• Organic cocoa powder

• Organic cocoa nibs

• Organic cocoa butter

• Organic agave inulin

• Organic dates

• Organic vanilla bean powder

• Sea salt

No seed oils, no artificial sweeteners, no "natural" flavors, fillers, etc.

Please let me know what you think!

And I am having the worst stomach problems I’ve ever experienced aside from when I’ve been deathly ill. For context I’m on a fully vegan diet with a lot of fibre and fermented foods for my gut and have had no problems in the diet at all since I eat 90% unprocessed and I usually only using olive and avocado oil when I cook. Last night I decided to deep fry some tofu to make a little non-chicken chicken sandwhich and since I needed to use a lot of oil I decided to just cheap out and buy canola oil. This is the worst day of my life I was at work and had a miserable time on the toilet several times and my stomach has been hurting bad. Just a little PSA if you stop eating seed oils don’t ever go back it will mess you up real bad.

Abstract
Background/Objectives: Vascular diseases remain a leading cause of global mortality, yet the dietary and lifestyle factors that contribute to them are not fully understood in Central Anatolian populations. This study aimed to quantify the dietary and lifestyle predictors of vascular disease status in a case–control cohort from a tertiary care setting in Yozgat province. Methods: A total of 1452 adults were enrolled from Yozgat Bozok University Research Hospital: Cardiovascular Surgery (CVS; cases, n = 720) and Primary Care (PC; controls, n = 732). All participants completed a 43-item questionnaire on diet, lifestyle, and sociodemographic characteristics. Binary logistic regression was used to identify independent predictors of case status, with age, sex, education, and income being included in the model. Results: Chronic comorbidities were present in 33.9% of the control group and 80.3% of the case group. Use of olive oil was most strongly associated with control status (odds ratio [OR] = 0.17; 95% confidence interval [CI]: 0.11–0.27), followed by use of butter (OR = 0.25). Paradoxically, fast food (OR = 0.24) and junk food (OR = 0.31) consumption were more frequent among controls. The use of sunflower oil (OR = 2.30), diabetes (OR = 5.22), and elevated serum ferritin (OR = 1.04 per 10 ng/mL) independently predicted a higher likelihood of being in the case group. The model explained 54.8% of the variance (Nagelkerke R2 = 0.548). Conclusions: The apparently higher prevalence of unhealthy dietary behaviours among controls is most plausibly attributed to post-diagnosis dietary modification among cases (an ‘illness effect’), underscoring the window for intervention before disease onset. As this case–control design precludes causal inference, these associations are hypothesis-generating. Promoting olive oil and reducing sunflower oil represent practical, culturally feasible dietary targets for cardiovascular risk counselling in Central Anatolia, pending prospective confirmation.

Keywords: vascular diseases; dietary habits; cooking oils; illness effect; primary care; case–control study; Türkiye

I am 83 and my entire life, I could eat anything without a problem, until Canola Oil came around. Even small amounts, like eating 3 onion rings cooked in Canola Oil can cause me severe cramps & diarrhea for several hours. I found more food manufacturers now using Canola Oil as it is inexpensive, compared to other cooking oils. In my case, Canola Oil that is COLD-PRESSED is less of a problem, rather than the Canola Oil that is processed with high heat and Hexane, being the most common. I am now finding it in unlikely places such as Ranch Style canned beans, some baked goods, peanut butter, salad dressing, butter substitute, pizza and Fritos. It has become very hard to purchase canned or prepared food, or eat out. Does anyone have any suggestions?

A forensic autopsy report says the boy was last seen by his primary care doctor in February 2024 when he was referred to a pediatric endocrinologist, whom he never saw.

“It was reported that the decedent’s diet was potato chips and fries because of texture issues,” Deputy Medical Examiner John A. Bechinski wrote in a forensic autopsy report.

Police and Children’s Protective Services reported the home was “absolutely disgusting” with piles of trash throughout it.

“There was trash on the floor throughout the residence. It was so extreme, I could not tell if there was carpet or wood floors,” one township police officer wrote in a case report.

Damien O’Brien told police he worked as a cloud engineer for Delta Dental in Okemos. He reported his son liked to watch videos, disliked contact with water, which made bathing difficult, and was prone to fits of anger.

“Nobody knew these kids existed,” said Genesee County Prosecutor David Leyton. “I don’t want to charge parents with neglect or murder. I didn’t have any choice.”

MLive-The Flint Journal could not immediately reach Elias J. Fanous, an attorney representing Damien and Jessica O’Brien in the case, on Friday, June 26.

Both parents are scheduled to return to district court for a probable cause conference on July 2.

Court records allege the O’Briens failed to care for their son, who was immobile, and failed to take him to a doctor despite the family having health insurance.

Prosecutors also charge the couple with failing to assist their son’s morbid obesity and failing to provide a safe and clean environment for him.

According to an obituary published after Casper O’Brien’s death, the boy “was a bright, loving young boy whose joyful spirit touched everyone around him.”

https://www.facebook.com/share/v/1C3dF72azw/?mibextid=wwXIfr

People always complain about how hard it is to avoid seed oils in restaurants and other places away from home but I think in your actual kitchen, it's the easiest, most effortless change you can implement. It's just a matter of not buying bad oils anymore. Some people say they don't want to get rid of seed oil because it's helpful to have a flavorless oil, but honestly this is not a problem I've ever run into in my 4 years of being seed oil-free. You might have to experiment and see which fats go better with certain recipes, but you'll eventually see how much tastier food can be when you use real fats. Trust me, once you get into the motions, you will never ever miss seed oils. Get rid of them. They are cancer. Your body and tastebuds will thank you later.

I hear everyone praising beef tallow and butter over coconut oil but what is better about the 2? Since coconut oil would be higher in saturated fat then butter and lower in polyunsaturated fat. I’m trying to understand which fat source is best for cooking and general consumption

Came across this app on the App Store that has transformed the way I have cooked. It’s called Seedless: Clean Recipes and it has helped me cook without seed oils and non processed foods. You can generate any recipe you want too.