Oxidation and Stability Issues Beyond the omega-6 ratio, the chemical structure of seed oils makes them vulnerable to damage. This imbalance is suspected of promoting inflammation in the body.
Understanding Omega-6 Fatty Acids and Oxidation Risks in Seed Oils
Seed oils are exceptionally high in LA, pushing the ratio of omega-6 to omega-3 fatty acids far beyond the evolutionary balance our bodies are adapted to. The Omega-6 Dominance The primary health concern surrounding seed oils is their skewed fatty acid profile.
The resulting crude oil is then refined, which involves degumming, neutralizing, and bleaching to remove impurities and unpleasant odors. These oils are high in polyunsaturated fats, which contain multiple double bonds in their molecular structure.
Understanding Omega-6 Fatty Acids in Seed Oils
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. These double bonds are reactive sites, making the oil susceptible to oxidation when heated or exposed to air and light.
More About What is seed oils
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