If you're oozing confusion when it comes to seed oils, don't worry, you're in good company. Videos across social media showcase people who swear seed oils are readily polluted with claims. These oils are held responsible for surging the rates of obesity, Type 2 diabetes, and much more.
One of the points of argument is put forth by many experts who argue that this cause has become excessive, while in fact these oils can or may be part of a healthy diet. Here's everything you need to know about seed oils and what sufficient data is available.
What is seed oil, and what is it made of? Apparently, seed oils are vegetable oils extracted from the seeds of plants, as per Christopher Gardner, PhD, professor of medicine at Stanford University.
Generic vegetable oil is usually a mixture of such seed oils as canola, sunflower, and soybean. Olive oil and avocado oil are not seed oils. Extra-virgin olive oil is made from the fat pressed from whole olives; avocado oil is pressed from the pulp of avocados.
What are the pros of seed oils? Seed oils are normally replacing animal fats in cooking, states Gardner. However, he continues, "all of these have less saturated fat than butter or lard," among which is one gram of saturated fat for every tablespoon of canola oil. In comparison, butter contains seven grams of saturated fat per tablespoon.
Cooks usually opt for seed oils because they possess three features: a high smoke point on the lower end of the spectrum, a flavor-neutral profile, and lower cost.
Smoke point relatively higher
Oils reach their smoke point, wherein they break down and begin to nerve out smoke. In this case, they can emit poor chemicals that may alter the taste of food to being burned or bitter, as well as free radicals that may damage human bodies, remarks Keatley. He implies that the smoking points for seed oils are relatively higher.
Economics
Seed oils tend to become quite a bit less costly in comparison to that of extra-virgin olive oil, butter, and other cooking fats.
Why do seed oils concern people?
Seed oil detractors generally emphasize two items: the possible presence of hexane—a chemical that is highly used as a liquid solvent for extracting oils from seeds—and the unsaturation of fats in seed oils themselves.
Omega-6 belongs to polyunsaturated fatty acids that require intake since the human body cannot synthesize it. According to the American Heart Association, the molecules associated with it, such as omega-3, help the body lower levels of bad cholesterol, thereby reducing the risks associated with heart disease and stroke. "Yet, there is no solid basis for avoiding seed oils and plenty of reasons to consume the same," says the group.
Gardner states that cooking with seed oils should be fine. "I recommend that people cook with oils they can afford and that are as minimally processed/refined as possible, with an exception. Some of the processing is done to avoid problems with smoke point, which can be beneficial," he says.
Bottom line? There's no research to prove that seed oils are health detrimental, but select the oil that best fits you—and your purse.