Unlike olive or avocado oil, which are often cold-pressed, the majority of seed oils undergo extensive chemical processing. These double bonds are reactive sites, making the oil susceptible to oxidation when heated or exposed to air and light.
Health Risks of Seed Oils Explained
Consuming these oxidized fats can contribute to oxidative stress in the body, damaging cells and DNA over time. Chronic, low-level inflammation is linked to a host of modern diseases, including heart disease, metabolic syndrome, and autoimmune conditions.
The production process typically begins with heating the seeds and using a solvent, usually hexane, to extract the maximum amount of oil. When seed oils oxidize, they form free radicals and other harmful compounds.
Understanding the Health Risks of Seed Oils Oxidation and Chronic Inflammation
Identification and Avoidance Beyond the omega-6 ratio, the chemical structure of seed oils makes them vulnerable to damage. By drastically increasing omega-6 intake through processed foods cooked in seed oils, many nutritionists argue that we are disrupting our cellular signaling and hindering the body’s natural anti-inflammatory processes.
More About What is seed oils
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