What are seed oils and healthier alternatives
Seed oils are vegetable oils derived from the seeds of plants like canola, corn, grapeseed, safflower, soybean, and sunflower. When exposed to heat, sunlight, or air, seed oils oxidize easily, leading to free radical formation, which can cause cellular damage.
Seed oils are also highly processed and may contribute to inflammation due to their unfavorable Omega-6 to Omega-3 fatty acid ratio. Essential fatty acids come in two varieties: Omega-6, which has inflammatory properties, and Omega-3, which is anti-inflammatory. A careful balance between the two is crucial. Our ancestors consumed an Omega-6 to Omega-3 ratio of 4:1 or less, whereas in today’s Western society, the ratio is closer to 20:1, largely due to the high intake of processed foods.
There are plenty of healthy alternatives to seed oils, depending on what you are cooking or preparing. Below are a few of my favorites, along with suggestions for when to use them. Enjoy!
Organic Extra Virgin Olive Oil
Smoke point: 350–430°F
Uses: great in salad dressings, drizzle over meals, but do not cook as it will breakdown the antioxidants and vitamin E.
Organic Grass-fed Ghee
Smoke point: 450–485°F
Uses: great for cooking at medium-high temperatures. Adds a wonderful rich nutty flavor to vegetables, meats, eggs, etc.
Organic Avocado Oil
Smoke point: 500°F
Uses: great for cooking at high temperatures and frying. Can be swapped in place of canola oil and other seed oils.
