In a recent article, registered dietitian nutritionist Barbara Intermill addresses the controversy surrounding seed oils and whether they are healthy or harmful. Seed oils, such as canola, corn, soybean, and sunflower, have been targeted by some media influencers as unhealthy due to the processing methods and fat content.
One contentious issue is the use of hexane, a solvent used to extract oil from seeds, which can be toxic if inhaled as a gas but is evaporated off during processing. Critics argue that seed oils, high in monounsaturated and polyunsaturated fats, contain an excess of omega-6 fatty acids, specifically linoleic acid. However, omega-6 fats are essential for human health, as our bodies cannot produce them.
Clinical trials have shown that incorporating mono- and polyunsaturated fats into the diet can benefit heart health and potentially reduce the risk of Type 2 diabetes. Intermill suggests making informed decisions about food choices, focusing on minimally processed foods like fruits, vegetables, lean proteins, whole grains, and dairy.
Ultimately, the decision to include or avoid seed oils in the diet remains a personal choice. Intermill encourages readers to stay informed about the latest research and make choices that align with their health goals. As the conversation continues, it is important to consider a balanced approach to nutrition and not demonize or completely eliminate specific foods without solid evidence.
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