Are Seed Oils Bad For You?

Plus a look at one of our favorite sources of protein!

Welcome to our Wednesday post! Today, we’re tackling a hot topic: seed oils. We’ve had our stance on seed oils for a long time, so much so that Dr. Weil became an advisor, medical researcher, and partner with the Seed Oil Free Alliance. Read on for what we think about seed oils.

We are also taking a look at black beans - a truly versatile, economical, and tasty way to add more fiber and protein to your diet. See what makes them such a good addition to your diet, plus we’re sharing a favorite recipe!

We want to know: What is your take on seed oils? Do you avoid them? Use them? Not really care? Share in the comments.

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Are Seed Oils Bad For You?

Dr. Weil’s Take:

For years, I’ve been raising concerns about the health effects of refined seed oils, such as corn, sunflower, safflower, soybean, and canola. While plant-based, these oils are industrial products extracted with high heat and chemical solvents, then refined and often deodorized. The result is a fat that’s not only stripped of nutrients, but also loaded with omega-6 linoleic acid, a compound we get far too much of in the Standard American Diet.

The research is clear: excess omega-6s promote chronic inflammation, which is a key driver of heart disease, obesity, type 2 diabetes, and other diseases. Combine that with the oxidative instability of linoleic acid, especially when heated, and you have a recipe for cellular stress and damage. That’s not something I want as a foundation of my diet.

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But this issue goes beyond health. The production of these oils is incredibly damaging to the planet, contributing to mass deforestation, soil depletion, and biodiversity loss on a global scale.

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That’s why I’m proud to be part of the Seed Oil Free Alliance. We created the first-ever “Seed Oil Free Certified” seal to help people find foods made without these problematic oils. It’s a step toward empowering consumers and raising awareness about what’s really in our food.

One question I’m often asked is, “Why do you still use sesame oil in some recipes?”