Seed oils such as soybean, corn, canola, sunflower, and cottonseed oil are rich in linoleic acid, an omega-6 polyunsaturated fat. While small amounts are necessary, modern diets contain excessive amounts through processed foods and restaurant cooking. Linoleic acid is highly susceptible to oxidation and can contribute to oxidative stress, inflammation, and omega-3/omega-6 imbalance. At Comfort Keto, we choose minimally processed oils that are stable and have stood the test of

Dr. Ancel Keys helped popularize the belief that saturated fat was the primary cause of heart disease. Critics argue that his Seven Countries Study selectively used data supporting that conclusion. In the 1960s, the Sugar Research Foundation funded Harvard researchers who downplayed sugar's role in heart disease and emphasized dietary fat instead. This influenced decades of low-fat dietary guidelines. Later research renewed scrutiny of these recommendations.

Many industrial seed oils—including corn, soybean, canola, peanut, grapeseed, cottonseed, and sunflower oil—and margarine are high in omega-6 fats, especially linoleic acid. These oils are widely used in processed and restaurant foods. At Comfort Keto, we avoid seed oils and margarine, choosing avocado, olive, and coconut oils, plus grass-fed butter and organic lard for cooking, baking, frying, and dressings.

Industrial seed oils such as soybean, canola, corn, cottonseed, and safflower oils are modern industrial products created through extraction, refining, bleaching, and deodorizing processes. Once promoted as "heart healthy" alternatives to traditional fats, they have become dominant throughout the food supply. Discover how these oils are made, where they hide, and why many people are returning to traditional, minimally processed fats.