Historically, humans consumed omega-6 and omega-3 fats in a roughly 1:1 ratio. " This labeling choice obscures the fact that these are highly processed seed extracts, rather than the traditional, minimally processed fats associated with whole foods like avocados or olives.
The Evolution of Seed Oils in the Modern Food Supply
Most of these oils are exceptionally high in omega-6 polyunsaturated fats, specifically linoleic acid. They are the primary frying medium in restaurants, the base for most commercial mayonnaise, and the filler in countless granola bars and crackers.
However, the stability concern is nuanced. The final step involves deodorization, where the oil is steam-treated to mask any off-flavors caused by the chemical and heat exposure, transforming a fragile seed into a stable cooking product.
The Evolution of Seed Oils in the Modern Food Supply
Unlike olive oil, which is often cold-pressed, the majority of seed oils undergo a rigorous industrial process. The seeds are then subjected to intense pressure and chemical solvents, such as hexane, to strip away the oil.
More About What are seed oils
Looking at What are seed oils from another angle can help expand the discussion and give readers a second clear paragraph under the same section.
More perspective on What are seed oils can make the topic easier to follow by connecting earlier points with a few simple takeaways.
