Seed oils are a hotly debated topic on social media. Some content creators claim that the cooking oils are toxic and cause a host of chronic conditions, from obesity to diabetes. Nutritional research tells a more nuanced story about these often-villainized, refined plant-based vegetable oils, including canola, corn, sunflower and grapeseed. Do we need to rid our pantries of these oils, or just use caution while cooking? In this episode, a registered dietitian shares the truth about seed oils to help you make healthy decisions for your home cooking. 

Expert: Amanda Beaver, Senior Registered Dietitian

Notable topics covered:

• Which oils are considered seed oils? 
• The truths that get lost in the seed oil debate 
• How do omega-6s and omega-3s affect inflammation in the body? 
• Smoke point and oxidation: Why you should throw out cooking oil when it smokes
• The terms you need to know when purchasing cooking oil
• Where butter falls in the cooking fat debate
• Beef tallow: Is it a good choice for cooking or skincare?
• The more important questions to ask than “Does it have seed oils in it?”

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