In my last podcast about the secrets of flavoring your healthy food, I talked about using oils/fats as a flavor enhancer and not to worry about the controversy surrounding seed oils. Why? Because there is no hard evidence against using seed oils and because the wellness industry is always looking to stir up the pot, using scare tactics to get you to buy things like books, supplements, workshops, and all the other ways they make money off of you. As a nutritionist and a chef who has specialized in health-supportive eating for almost half my life, I got intrigued when I started seeing the warning signs for ingesting seed oils.
What Are Seed Oils?
Seed oils, also known as vegetable oils, are oils that are extracted from the seeds of various plants. These oils are commonly used in cooking, food processing, and as ingredients in a wide range of products. Some examples of seed oils include soybean oil, canola oil, sunflower oil, safflower oil, corn oil, and sesame oil.
These oils are rich in polyunsaturated and monounsaturated fats, which are considered healthier fats compared to saturated fats. They are also a source of essential fatty acids, including omega-6 and omega-3 fatty acids, which are important for various physiological functions in the body.
Seed oils have a wide range of culinary uses due to their neutral flavor, high smoke point, and versatility in different cooking methods. They are commonly used in sauteeing, salad dressings, frying, baking, and as a base for sauces and marinades.