Seed oils have become one of the most controversial topics in nutrition.

They’re blamed for inflammation, chronic disease and metabolic dysfunction. At the same time, others argue we need them for essential fatty acids and heart health.

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So what does the science actually say?

In this episode of Delicious Science, I unpack:

• Whether seed oils are truly inflammatory• The two genuinely essential fatty acids — and how much we really need• Why olive oil does contain essential fats (despite claims online)• The history of cooking oils and how industrial seed oils are made (warning that might be enough to turn you off)• What compounds are produced during this process and whether they may be harmful• Why smoke point isn’t a good predictor of how the oil will behave during cooking• And why extra virgin olive oil is a completely different food, produced in a completely different way, and its strong track record of proven health benefits

This is not a fear-based take.It’s a science-based one.

If you’ve been confused about cooking oils — this episode will give you clarity.

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