During a segment on The Megyn Kelly Show, Dr. Casey Means shed light on the hidden dangers of seed oils and their controversial role in the American diet. Dr. Means, the author of Good Energy, explained that canola, soybean, and corn oils – among others – have become dominant sources of calories in modern diets.
She emphasized that these oils are packed into nearly every processed food, making it difficult to find products free from these ingredients, even in health-conscious stores like Whole Foods. According to Means, the prevalence of seed oils has soared because they are inexpensive to produce, but that affordability comes with significant downsides for our health.
A Closer Look at Canola Oil Production
Megyn Kelly and Dr. Means went on to discuss the highly industrialized process used to create canola oil. The method involves multiple stages of pressing, solvent washing, and chemical deodorizing – processes that make the oil look more like something fit for an engine than a dinner table. “If you want to lose your lunch, Google a video of how canola oil is made,” Dr. Means stated bluntly. This intense production not only depletes the oil’s nutritional value but may also introduce harmful chemicals into our system.
Why Seed Oils Might Be More Harmful Than We Think
Dr. Means argued that the concentrated levels of omega-6 fatty acids in these oils can disrupt cell membranes and fuel inflammation. Even worse, the oils are often stored in clear plastic bottles that can leach microplastics into the product, adding another layer of contamination. She also highlighted environmental concerns, noting that many of these crops are grown with taxpayer support and doused in pesticides, which further harm our health and the environment.
Ranking the Best and Worst Seed Oils
According to nutrition expert Thomas DeLauer, the real issue with seed oils comes down to the extensive processing, which turns otherwise harmless ingredients into something that could be harmful. He ranked the oils from most to least harmful, using factors such as processing methods, chemical exposure, and health impact to create his list. Here’s how he breaks it down:
1. Worst: Corn Oil
DeLauer ranked corn oil as the most dangerous seed oil. Its high processing involves heavy use of chemicals like hexane and deodorants, which make it unstable and prone to rancidity. Corn oil also has an extremely high omega-6 to omega-3 ratio, which can fuel inflammation in the body. Moreover, most corn is genetically modified, raising concerns about the long-term health impact.
2. Soybean Oil
Soybean oil is another common but problematic option. While organic, minimally processed soybean oil isn’t inherently terrible, most soybean oil on the market undergoes a process called interesterification, which changes the oil’s structure and increases the level of trans fats. According to DeLauer, these structural changes have been linked to weight gain, liver issues, and increased body fat in studies, making it a risky choice.
3. Canola Oil
Despite its reputation as a “healthier” option, canola oil is highly processed and deodorized to remove its natural odor. This process often results in higher trans fat content, making it much less healthy than it appears. DeLauer noted that unless it’s labeled “expeller-pressed,” canola oil should be limited to no more than once per week, as even trace amounts of these harmful byproducts can add up over time.
4. Palm Oil
Palm oil can be a mixed bag. When unrefined, it has a high smoke point and is relatively stable, but the version used in most processed foods is heavily refined, making it a less-than-ideal option. DeLauer suggested using palm oil sparingly and looking for “unrefined” labels whenever possible to reduce exposure to chemicals used in refining.
5. Safflower and Sunflower Oil
These two oils are often lumped together because they’re interchangeable in most recipes and products. Safflower and sunflower oils have high smoke points, which makes them more stable at higher temperatures, but they’re still subject to heavy processing. DeLauer recommended using them occasionally but always opting for expeller-pressed versions to avoid harmful residues.
6. Sesame Oil
Sesame oil is unique because it can be both a seed oil and a healthier choice — when toasted. Toasting sesame oil activates antioxidants that make it more resistant to rancidity and oxidation. DeLauer suggested using it as a finishing oil rather than for cooking, as its health benefits are best preserved when drizzled over dishes instead of heated.
7. Flaxseed Oil
Flaxseed oil has a reputation for being heart-healthy due to its omega-3 content. However, it’s a delicate oil that should never be used for cooking. DeLauer advised using it sparingly and only in its cold, unprocessed form as a salad dressing or added to smoothies. While some worry about its estrogenic effects, DeLauer argued that these concerns are often overblown.
8. Avocado Oil
Avocado oil ranks high among seed oils for its balanced fat profile and stability at high temperatures. DeLauer recommended it as one of the best choices for cooking due to its high monounsaturated fat content, which helps prevent it from turning rancid. As long as it’s in a glass bottle and labeled “cold-pressed,” it’s a solid option.
9. Olive Oil
While not a seed oil, olive oil deserves mention because of its high stability and numerous health benefits. DeLauer recommended sticking to extra virgin varieties in dark glass bottles to preserve its nutrients. Olive oil’s high monounsaturated fat content makes it versatile for both cooking and drizzling.
10. Macadamia Nut Oil
Like avocado oil, macadamia nut oil is rich in monounsaturated fats, making it stable and ideal for drizzling over salads or low-heat cooking. Its smooth flavor and low polyunsaturated fat content make it a premium choice, though it’s not as commonly found as other oils.
Choose Wisely for Better Health
Dr. Means’ warning to “Google how canola oil is made” is a wake-up call to anyone still trusting industrial seed oils as healthy options. While not all seed oils are created equal, the ones commonly found in processed foods have undergone extreme processing that could make them harmful to health. DeLauer’s ranking shows that some oils, like avocado and macadamia nut oil, can still have a place in a balanced diet, but others, like corn and soybean oil, should be avoided as much as possible. Being mindful of what’s in your pantry and opting for cleaner, less processed oils could make a big difference in your long-term health.
The Need for More Regulations
What do you think? How much do you know about the oils you’re consuming daily, and could switching to less processed oils impact your long-term health? Given the environmental and health concerns around industrial seed oils, should there be more regulations or transparency in how these oils are processed and labeled?
UP NEXT: “Heavily Armed” — See Which States Are The Most Strapped
Image Credit: Survival World
Americans have long debated the role of firearms, but one thing is sure — some states are far more armed than others. See where your state ranks in this new report on firearm ownership across the U.S.
Raised in a small Arizona town, Kevin grew up surrounded by rugged desert landscapes and a family of hunters. His background in competitive shooting and firearms training has made him an authority on self-defense and gun safety. A certified firearms instructor, Kevin teaches others how to properly handle and maintain their weapons, whether for hunting, home defense, or survival situations. His writing focuses on responsible gun ownership, marksmanship, and the role of firearms in personal preparedness.