Seed oils sound healthy — they’re in everything labeled “heart healthy” or “light.”
But the truth is: most of them are ultra-processed, unstable, and everywhere.
They’re made to last on a shelf, not in your body.
They trigger chronic inflammation, mess with your gut, and damage your cells over time.
The worst offenders?
🌽 Corn oil
🌻 Sunflower oil
🌱 Canola oil
🍇 Grapeseed oil
🌾 Soybean oil
🥜 Peanut oil
🍴“Vegetable oil” (usually a mix of all of the above)
These are often used in:
Packaged snacks
Restaurant food
Fast food
Store-bought dressings, mayo, sauces, and even “healthy” bars
“The problem with seed oils isn’t one meal. It’s the hidden, daily exposure that adds up to real damage over years.”
— Peter Attia
What to do?
Swap your cooking oil for
🥑 Avocado oil
🥥 Coconut oil
🧈 Ghee
🐄 Grass-fed butter
🥩 Beef tallow
⚠️ What About Olive Oil?
Use it raw, not for cooking.
While olive oil is healthy and rich in polyphenols, its smoke point is low (around 375°F / 190°C).
When overheated, it breaks down and oxidizes, producing compounds that can increase inflammation — the exact thing we’re trying to avoid.
Try this today
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