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Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
Seed oils also get a bad rep because of their level of processing. It's more difficult to get oil out of a seed than it is, say, an olive, so seeds undergo a more intense oil extraction process.
For centuries, people around the world have used local oils, some of which could be classified as "seed oils," derived from mustard seeds and flaxseeds. None of those were bad for their health.
Seed oils are characterized by the industrial process used to extract the oil from the seed and a high content of polyunsaturated fatty acids (PUFAs). [10] Critics' "hateful eight" oils consist of canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils, [ 8 ] which are creations of industrialization in the early ...
On Reddit, the “Stop Eating Seed Oils” community has 42,000 members. On Facebook, the private group “Seed Oil-free snacks and foods” has more than 150,000 members.
On social media, people claim that seed oils are "toxic," but this is a simplified statement. When seed oils are constantly reused, the oils can become rancid and oxidize, causing toxic compounds ...
Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil. [ 1 ] Cotton seed has a similar structure to other oilseeds , such as sunflower seed , having an oil-bearing kernel surrounded by a hard outer hull; in ...
Especially when cooking these oils at high temperatures, such as frying, the polyunsaturated fats in the seed oils can oxidize, producing compounds that may contribute to health issues.