The Great Seed Oil Panic

The podcast addresses the controversy surrounding seed oils, questioning claims of their toxicity and exploring their actual health effects. Eric Decker, a professor at the Center for Agriculture, Food and the Environment at the University of Massachusetts Amherst, clarifies that seed oils like soybean and corn oil are chemically different from oils like olive and avocado oil due to refining processes and fatty acid composition. He notes seed oils are high in polyunsaturated fatty acids, which can lower LDL cholesterol, contrary to claims made by figures like Robert F. Kennedy Jr. Decker also addresses concerns about hexane extraction, explaining that the process is efficient and removes undesirable components, resulting in versatile cooking oils. The discussion further explores the classism associated with more expensive oils like extra virgin olive oil and the misleading health halos around oils like avocado oil.