Seed Oils Destroy Lives: How Common Sense Reveals The Truth

Everyone knows we should reduce our saturated animal fat and replace them with heart-healthy seed oils, right?

Well, what if I said I don’t believe this, and if you do believe it, I hope I can make you question it?

In fact, I used to think this incorrect dietary advice was a well-meaning mistake. Unfortunately, I now think it’s a sinister act of misdirection that’s putting everyone’s lives, health, and happiness at risk.

Let’s take a step back, apply a little common sense, and reveal something that becomes obvious:

Our ancestors thrived for millennia without seed oils.

If humans never needed canola, sunflower, or soybean oil to survive, why are they now considered essential for a healthy diet?

In this article, we’ll expose the health risks of seed oils, break down the oils extracted from plant seeds, and explain why the food industry pushed these highly processed cooking oils into our daily meals.

But first, let’s look at how these oils are actually made—because once you understand that, you’ll see why they have no place in the human diet.

TL;DR

• Seed oils are industrial products, not real food. They were originally used for lubricants, soaps, and paints before being rebranded as “heart-healthy.” Unlike natural cooking oils like olive oil or beef tallow, seed oils require high heat, chemical solvents, and heavy refining.
• They disrupt your body’s natural balance. A diet high in omega-6 fatty acids from seed oils throws off the natural omega-3 to omega-6 ratio, leading to chronic inflammation, cardiovascular disease, and metabolic issues. Our ancestors never consumed these highly processed plant oils—they thrived on animal fats and minimally processed healthy oils.
• Big Food sold us a lie. The food industry demonized saturated fats and pushed vegetable oils into the food supply for profit. They manipulated research to convince the public that seed oils were healthier than butter, lard, and beef tallow despite rising rates of heart disease, obesity, and chronic inflammation.
• Ditch the seed oils and eat real fats. If you want to improve cardiovascular health, brain function, and overall well-being, replace canola, soybean, and sunflower oils with butter, beef tallow, lard, coconut, and olive oil—the healthy oils that have nourished humans for thousands of years.

💡 Final Thought: If it wasn’t available in nature or eaten by our ancestors, it probably doesn’t belong in your body. Ditch the processed garbage and fuel your body the way nature intended.

What Are Seed Oils?

Seed oils, also known as vegetable oils, have become a staple in modern diets. They are extracted from plant seeds such as soybeans, sunflowers, canola, and safflower.

Over the last century, these oils have been heavily promoted as a healthier alternative to traditional fats like butter, lard, and tallow. But are they truly beneficial for human health, or has the food industry misled us?

The widespread use of seed oils in processed foods, fast food, and even home cooking has drastically changed the fatty acid composition of the modern diet.

Unlike natural cooking oils that have been consumed for thousands of years, such as olive and coconut, these industrialized oils are a relatively recent addition to the human diet. is that seed, when consumed in excess.

The Industrial Process Behind Seed Oils: A Far Cry from Natural Fats

If you squeeze an olive, you get olive oil. The same goes for avocados and coconuts.

This also applies to rendering animal fats like lard or tall: Heat the fat, let it melt, strain out any solids, and you have a natural, nutrient-rich fat ready to use.

Now, try squeezing a sunflower seed or a soybean. How much oil do you get? Practically none.

That’s because seed oils don’t just flow out of plant seeds—they must be forced out through an intensive industrial process involving high heat, chemical solvents, and heavy refining.

These oils extracted from plant seeds are anything but natural. They require a multi-step process that alters their fatty acid composition, removes their natural color and smell, and leaves behind toxic byproducts.

Let’s break it down.

The Manufacturing Process

The production of seed oils involves several stages, each stripping the oil further from anything remotely natural:

1. Seed Collection and Cleaning – Plant seeds (soybeans, sunflower, safflower, canola) are gathered and cleaned to remove dirt and debris.
2. Crushing and Heating – The cleaned seeds are crushed and heated to increase oil extraction, but this also begins the process of oxidizing the fats.
3. Chemical Solvent Extraction – Since seeds contain very little oil, a petroleum-based solvent—usually hexane—is used to pull out every last drop.
4. Refining and Bleaching – The extracted oil is refined to remove impurities, bleached to make it look more appealing, and deodorized because it smells terrible in its raw form.
5. Final Processing for Market – The highly processed cooking oils are then bottled and sold as “heart-healthy” despite their heavy industrial origins.

When you pour vegetable oil into a pan, it has undergone such extreme processing that it barely resembles the plant oils it came from.

This starkly contrasts healthy oils like olive oil, which can be made using cold pressing, or animal fats that require no processing at all.

Why It Matters

Here’s the real issue: every step of this process alters the structure of the fatty acids in these cooking oils. High heat and chemical solvents create toxic byproducts, including trans fats, which are known to increase cardiovascular risk and contribute to heart disease.

Compare that to saturated fats from animal sources, which are naturally stable and don’t require industrial processing. Saturated fat has been unfairly demonized, but the reality is that it’s a far superior choice for cardiovascular health than oxidized, chemically treated seed oils.

If something needs this much processing just to make it “edible,” should we really put it into our bodies?

What Were Seed Oils Originally Used For?

From Industrial Lubricants to Cooking Oils

Before seed oils became a dietary staple, they had an entirely different purpose—one that had nothing to do with human consumption. These oils extracted from plant seeds were originally used for industrial applications, including:

• Lubricating machinery in factories
• Making soap and detergents
• Producing paint and varnish
• Fueling lamps before electricity was widespread

For example, cottonseed oil—one of the earliest vegetable oils to hit the market—was first used as a solid fat for candle-making.

It was considered a waste product of the cotton industry until food manufacturers figured out how to refine, bleach, and deodorize it enough to make it resemble cooking oils.

Similarly, soybean, safflower, and sunflower oils were initially used in industrial applications. It wasn’t until big food corporations saw the profit potential that these highly refined plant oils were rebranded as “healthy alternatives” to traditional fats.

How the Food Industry Pulled the Wool Over Our Eyes

The transition from industrial lubricant to cooking oil didn’t happen by accident—it was a deliberate move by the food industry to capitalize on cheap, abundant plant seeds.

In the early 1900s, seed oil producers saw an opportunity: With the right marketing, they could position their oils as modern, convenient, and “scientifically superior” to traditional animal fats like butter, lard, and beef tallow.

They lobbied aggressively, funding research that demonized saturated fats and promoted the narrative that polyunsaturated fatty acids were the key to a heart-healthy diet.

The strategy worked. By the mid-20th century, seed oils were promoted as the “gold standard” for cooking—cheap, versatile, and supposedly beneficial for heart health. Meanwhile, natural saturated fats that humans had consumed for thousands of years were vilified.

Fast forward to today, and these oils dominate the food supply, hidden in everything from fast food to so-called “health foods.” The irony? The very fatty acids that were marketed as “healthy” may be contributing to cardiovascular disease, chronic inflammation, and a host of other health problems.

The Takeaway

Think about this logically: seed oils weren’t originally meant for human consumption. They had to be chemically altered, refined, and repackaged to make them remotely appealing as food. Compare that to olive oil, coconut oil, or beef tallow—natural cooking oils that require minimal processing.

If something was once considered industrial waste, should we really be eating it?

The Omega-6 Problem: How Seed Oils Disrupt Your Body

The Natural Balance of Omega-3 and Omega-6

Before modern food processing, humans ate in a way that naturally balanced omega-6 fatty acids and omega-3 fatty acids. Wild meats, fatty fish, and pastured animal products provided a nearly perfect fatty acid composition, with an omega-6 to omega-3 ratio of about 1:1 to 2:1.

This balance is crucial for maintaining cardiovascular health, brain function, and a properly functioning immune system.

Thanks to the widespread use of seed oils, that ratio has skyrocketed to 15:1—and in some cases, as high as 30:1. The problem?

Excess omega-6 fatty acids, especially linoleic acid, can fuel chronic inflammation, a known driver of heart disease, obesity, diabetes, and autoimmune disorders.

Our ancestors didn’t consume sunflower oil, canola oil, or soybean oil—they got their fats from animal-based foods, fish, and minimally processed plant oils like olive oil. Their bodies weren’t overloaded with polyunsaturated fatty acids from highly refined cooking oils.

How Seed Oils Distort the Omega-6 to Omega-3 Ratio

Excessive consumption of seed oils floods the body with omega-6 fatty acids, particularly linoleic acid. Unlike omega-3 fatty acids, which are anti-inflammatory, high amounts of omega-6 promote chronic inflammation and disrupt critical body processes.

Here’s how:

1. Omega-6 is Easily Stored in Body Fat—When you consume seed oils, the fatty acids are incorporated into your fat cells. Since linoleic acid is unstable, it oxidizes easily, leading to toxic byproducts that increase cardiovascular risk.
2. Excess Omega-6 Blocks Omega-3 Function – Omega-6 fatty acids and omega-3 fatty acids compete for the same enzymes in the body. When omega-6 levels are too high, omega-3s can’t do their job effectively. This imbalance can impact brain function, joint health, and cardiovascular health.
3. Inflammation and Disease Risk Skyrocket – High omega-6 fatty acid intake is linked to heart disease, chronic inflammation, obesity, and metabolic disorders. The more seed oils you consume, the harder it becomes to maintain cardiovascular health and avoid modern health problems.

The Simple Fix: Ditch Seed Oils, Eat Real Fats

If you want to restore your body’s natural fatty acid composition, the solution is simple: replace seed oils with natural, stable fats. That means choosing saturated fats like butter, beef tallow, and lard over canola, soybean, and sunflower oil.

You don’t need to obsess over your omega-6 to omega-3 ratio—just focus on eliminating the industrial cooking oils that throw it out of balance. Stick to healthy oils like olive oil and coconut oil, and prioritize fatty fish like salmon, sardines, and mackerel for a natural boost in omega-3 fatty acids.

Our ancestors didn’t need a science degree to figure out what to eat—they just ate foods that were available in nature. And none of those foods included industrially processed seed oils.

The Link Between Seed Oils and Chronic Disease

Heart Disease and Cardiovascular Risk: The Big Fat Lie

For decades, we’ve been told that seed oils are “heart-healthy” and that replacing saturated fats with polyunsaturated fatty acids from vegetable oils would reduce cardiovascular disease. This idea was based on poorly designed studies and heavily funded marketing campaigns—not solid science.

Here’s the truth: Despite the widespread use of seed oils, rates of heart disease and other chronic illnesses have skyrocketed. The introduction of canola, soybean, sunflower, and safflower oil into the food supply has done nothing to lower cardiovascular risk—if anything, it has made things worse.

A major issue is the instability of polyunsaturated fats in seed oils. These fatty acids oxidize easily when exposed to heat and light, forming toxic byproducts that damage blood vessels, contribute to plaque buildup, and increase inflammation. The result? A greater risk of heart disease and cardiovascular health problems.

Compare that to saturated fat, which remains stable during cooking and does not oxidize easily.

Traditional fats like beef tallow, butter, and lard have been unfairly demonized, yet cultures that consume them in their natural diets (without processed seed oils) have lower rates of cardiovascular disease than Western nations drowning in ultra-processed foods.

Inflammation, Obesity, and Autoimmune Disorders

Modern diets are overloaded with omega-6 fatty acids from seed oils, and this imbalance fuels chronic inflammation—the root cause of many modern health problems.

• Obesity: High linoleic acid intake has been linked to fat storage and metabolic dysfunction. Studies show that omega-6 fatty acids from seed oils are more easily stored in body fat, making weight loss harder.
• Diabetes and Insulin Resistance: Excess omega-6 consumption has been associated with insulin resistance, a key factor in Type 2 diabetes.
• Autoimmune Disorders: Conditions like rheumatoid arthritis, Crohn’s disease, and lupus are driven by inflammation—excessive omega-6 fatty acids only add fuel to the fire.

When your body is constantly inflamed, everything from digestion to brain function takes a hit.

This is why many people who cut seed oils from their diet report feeling better almost instantly—less bloating, clearer skin, improved energy levels, and better focus.

Seed Oils and Brain Function

Your brain is nearly 60% fat, and it needs healthy oils to function properly. Omega-3 fatty acids—found in fatty fish and animal fats—are essential for brain development, memory, and mood regulation.

But when your diet is dominated by omega-6 fatty acids from seed oils, your brain’s delicate balance is thrown off. High omega-6 intake has been linked to:

• Increased risk of depression and anxiety
• Higher rates of neurodegenerative diseases like Alzheimer’s
• Cognitive decline and memory loss

Simply put, your brain runs best on saturated fats and omega-3 fatty acids, not industrialized cooking oils that distort the body’s natural fatty acid composition.

The Bottom Line

The food industry has convinced people that seed oils are good for them, yet the evidence shows the opposite. These highly processed oils are linked to heart disease, obesity, chronic inflammation, and cognitive decline.

Using Common Sense to Choose the Right Fats

The food industry has tried to convince us that oils extracted from plant seeds are superior to traditional fats, but common sense tells us otherwise.

Our bodies thrive on natural, healthy oils like butter, beef tallow, and olive oil—not the chemically manipulated byproducts of industrial processing.

What Our Ancestors Ate

Think about what humans ate before grocery stores, fast food chains, and processed cooking oils.

Our ancestors relied on animal fats like lard, tallow, butter, and dairy fat.

What they didn’t eat? Canola oil, soybean oil, safflower oil, and sunflower oil. These seed oils didn’t even exist in the food supply until the last hundred years.

Yet, somehow, we’re expected to believe that these factory-made oils are the key to a healthy diet.

Meanwhile, cardiovascular disease, obesity, and chronic inflammation have become epidemics in societies that consume them.

It doesn’t take a nutrition degree to see what’s going wrong here.

Ditch Fake Fats, Eat Real Food

Making smart choices about fats doesn’t have to be complicated. Use logic: if something can be cold pressed, naturally rendered, or found in nature, it’s likely good for you.

If it needs a factory, chemical processing, and marketing buzzwords to seem “healthy,” it probably isn’t.

When choosing cooking oils, stick to the ones that humans have consumed for thousands of years:
✅ Butter – Simple, natural, nutrient-dense
✅ Beef tallow – A stable saturated fat perfect for high-heat cooking
✅ Lard – Used in traditional cooking for centuries
✅ Olive oil – A natural plant oil with proven health benefits
✅ Coconut oil – A heat-stable saturated fat with a natural fatty acid composition

And what should you avoid?
❌ Seed oils – Industrialized cooking oils like canola oil, soybean oil, and sunflower oil
❌ Processed foods – The biggest source of hidden seed oils
❌ Fast food – Almost always fried in seed oils, even if marketed as “healthy”

Eating healthy doesn’t have to be complicated. Just use common sense. Stick to real foods, avoid industrial oils, and fuel your body as nature intended.

The Food Industry’s Role in Promoting Seed Oils

How Big Food Hijacked “Healthy Eating”

Ever wondered how seed oils—once used as industrial lubricants—became a kitchen staple? One word: profit.

Big Food realized these oils extracted from plant seeds were cheap, shelf-stable, and far more profitable than traditional saturated fats like butter, lard, and beef tallow. But people weren’t eager to swap real food for highly processed vegetable oils, so companies bought the science and controlled the narrative.

The “Heart-Healthy” Myth

In the 1950s, researcher Ancel Keys published the Seven Countries Study, claiming saturated fat caused heart disease—but he cherry-picked data, ignoring countries where people thrived on animal fats.

His flawed research fueled a war on saturated fats, paving the way for polyunsaturated fatty acids from seed oils to be marketed as a “heart-healthy” alternative.

The food industry followed suit, funding studies that supported vegetable oils while suppressing evidence of their health risks. By the 1980s, canola, soybean, and sunflower oils had replaced beef tallow, butter, and lard, yet cardiovascular disease, obesity, and chronic inflammation surged.

If seed oils were the solution, why did health get worse?

Follow the Money

This shift had nothing to do with human health—it was about selling cheap, high-margin products.

Big Food launched massive ad campaigns, pushed vegetable oils into government dietary guidelines, and ridiculed traditional fats as unhealthy.

Meanwhile, they packed seed oils into ultra-processed foods, marketing them as “healthy choices” despite their toxic byproducts and inflammatory omega-6 fatty acids.

The Truth They Don’t Want You to Know

If seed oils were truly “healthy,” we wouldn’t be seeing epidemics of heart disease, obesity, and chronic inflammation. The reality? Big Food profits while consumers get sicker.

The solution is simple: ditch the seed oils, avoid processed foods, and go back to real fats—butter, beef tallow, olive oil, and coconut oil—the ones that actually support human health.

Conclusion

The problem with seed oils is that although they are a fairly new food to humans, they’ve been around long enough, and that’s all that most of the population knows.

Those that were around when seed oils started being introduced into the food system are diminishing. So, when something is all you’ve ever known, you have little reason to question it.

Fortunately, though, it does seem like a movement is happening. People are questioning it, and many are beginning to understand that seed oils and other fake foods are not good for human health.

With Robert F. Kennedy Junior now in office, I hope this message will be heard.

It frustrates me to see people struggling with health, as I once did when simple dietary changes could solve those struggles in most cases.

That’s why I try to get people like you to question things and apply a little logic to those things we take for granted, such as the recommended dietary advice.

Ask yourself, “Would I find this in nature?” and “Would our ancestors have eaten this?”. The answers to simple questions such as these could lead you to improved health, wellness, and happiness.

I honestly believe seed oils are poisonous to us and should be banned from human consumption, so getting these out of your life is a great place to start regaining your health.

And that’s it… have a nutritious day!

FAQs

What are seed oils in?

Seed oils are used in processed foods, fast food, salad dressings, mayonnaise, margarine, and restaurant cooking. Due to their long shelf life and low cost, they’re commonly used in ultra-processed foods.

What oils are not seed oil?

Natural healthy oils like butter, beef tallow, lard, coconut oil, and olive oil are not seed oils. These cooking oils require minimal processing and have been part of the human diet for centuries.

What is the healthiest oil to eat?

Beef tallow & butter, or olive oil & coconut oil for non-meat eaters, are among the healthiest oils. They provide a stable fatty acid composition with fewer toxic byproducts than seed oils like soybean and canola oil.

Is olive oil considered a seed oil?

No, olive oil is a fruit oil, not a seed oil. It’s naturally extracted using cold pressing, unlike vegetable oils, which require chemical processing to extract polyunsaturated fatty acids from plant seeds.