Industrial seed oils dominate today's food supply, yet few people understand how they are made or why they've become controversial. Learn how seed oils are extracted, refined, and oxidized, why excessive Omega-6 intake matters, how they differ from traditional fats, and which oils are more stable. Discover how informed fat choices can reduce exposure to oxidized oils and support long-term metabolic health.

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.

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.