The focus on "low fat" allowed processed food manufacturers to flood the market with products loaded with sugar and refined seed oils, creating a perfect storm for poor health outcomes. These oils, extracted from the seeds of plants like soybeans, corn, and sunflowers, are heavily processed using high heat and chemical solvents.
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This highly refined process strips away any beneficial nutrients, leaving behind a product that is essentially empty calories. The oil is then subjected to high temperatures, deodorized, and bleached to make it visually appealing and shelf-stable.
This type of fat is metabolically active and releases inflammatory markers into the bloodstream, contributing to insulin resistance. However, the modern Western diet has drastically shifted the balance, with omega-6 intake surging due to the prevalence of vegetable oils.
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This imbalance promotes a state of chronic, low-grade inflammation, which is a known precursor to a wide array of diseases, including heart disease, arthritis, and metabolic disorders. Because they are rich in polyunsaturated fats, which have multiple double bonds in their molecular structure, they react easily with oxygen.
More About Why are seed oils bad
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More perspective on Why are seed oils bad can make the topic easier to follow by connecting earlier points with a few simple takeaways.
