Episode 15 of the GBNO Show dives into the truth about seed oils—how they’re processed, why they’re everywhere, and the real impact on your health. Despite being promoted as "heart-healthy," these oils—canola, corn, soy, sunflower, safflower, grapeseed, cottonseed, and rice bran—are highly processed, oxidized, and linked to inflammation and disease. The problem isn’t the seeds themselves but how the oils are extracted, refined, and heated, creating harmful byproducts that continue to damage cells long after consumption.

The food industry pushes these oils because they’re cheap and have a long shelf life, but emerging research challenges their safety. Experts warn that oxidation, linoleic acid instability, and the use of chemical solvents like hexane make these oils a major contributor to chronic illness. Even "expeller-pressed" or "organic" versions don’t eliminate the risks.

The good news? There are better options. Avocado oil, butter, ghee, lard, coconut oil, and olive oil are more stable and far less inflammatory. Restaurants and processed foods make avoiding seed oils difficult, but checking labels and choosing whole, unprocessed foods can help.

Bottom line: Seed oils aren’t just another ingredient—they’re a hidden health hazard. Reducing them in your diet is a crucial step toward better long-term health. Stay informed, make better choices, and as always, get better, not older.

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