The Truth About Seed Oils (And What to Use Instead)

Coach❤️Theah
May 10
2 min read

This One’s Important: The Seed Oils to Avoid (and a Few That Are Okay)

Today’s post is about the seed oils you should avoid like the plague… and a few that are fine in moderation.

But First: What’s the Real Problem?

For years, seed oils were blamed for being high in omega-6 fats and causing inflammation.

But updated research—including randomized controlled trials—shows it’s not just the omega-6s.

It’s the industrial processing.

When seed oils are extracted with harsh solvents, exposed to high heat, deodorized, and left to oxidize… you’re left with a toxic, unstable fat that directly incorporates into your cells.

That’s not just unhealthy—it’s dangerous.

🚫 AVOID COMPLETELY

These are the worst offenders—processed, rancid, and chemically altered.

1. Corn Oil

Extracted with hexane, highly refined.
Often GMO and glyphosate-contaminated.
Omega-6:Omega-3 ratio of 46:1.
Found in: Chips, tortillas, fast food fryers.

2. Soybean Oil (Non-Organic)

Usually interesterified (chemically altered).
Increases trans fats even when labeled “non-hydrogenated.”
Linked to weight gain, blood sugar issues, and liver stress.

3. Canola Oil

Heavily deodorized, contains residual solvents.
Common in restaurants and packaged foods.
Even expeller-pressed isn’t ideal.

⚠️ LIMIT TO OCCASIONAL USE

Use these in small amounts, only if unrefined or high-quality.

4. Palm Oil

Unrefined is stable and better for cooking.
Refined versions lose nutrients and are highly processed.
Best to avoid unless labeled clearly.

5. Safflower / Sunflower Oil

High smoke point (510°F), often expeller-pressed.
May reduce inflammation in moderation.
Fine for occasional cooking, not daily use.

6. Sesame Oil (Especially Toasted)

High in antioxidants.
Great for drizzling, not for high-heat cooking.
Helps improve HbA1c, blood sugar, and inflammation.
3–4 times a week is fine.

7. Flaxseed Oil

High in omega-3 ALA.
Never cook with it—unstable under heat.
Best as a drizzle on cool foods.

✅ BEST FATS (Not Seed Oils)

These are the gold standard—clean, stable, and body-friendly.

Olive Oil – Monounsaturated, antioxidant-rich. Great for drizzling and light sautéing.
Macadamia Nut Oil – Buttery, low in PUFA. Best raw.
Avocado Oil – High smoke point. Excellent for high-heat cooking.
Zero Acre Oil – Coach❤️Theah’s favorite!Made from fermentation (not seeds!), it’s ultra-low PUFA, high monounsaturated fat, and extremely heat-stable.Clean, sustainable, and perfect for daily cooking. https://www.zeroacre.com/

🔑 Final Takeaways

❌ Avoid: Corn, canola, and most soybean oils.
⚠️ Limit: Palm, sunflower, safflower, sesame, and flax—only if unrefined or expeller-pressed.
✅ Prefer: Olive, avocado, macadamia, and ❤️ Zero Acre Oil—your best everyday fats.

It’s not the seeds. It’s the solvents, rancidity, and chemical processing.

Choose unrefined, expeller-pressed, or fermentation-based oils for real health.