There has been a lot of chatter lately about seed oils being harmful. However, not all seed oils are unhealthy, and not all bad oils are seed oils.
This started when the media reported that all seed oils (which do not include avocado, Brazil nut, corn, peanut, palm, rice bran, soy oils, etc.) were harmful. Then, others with little or no nutrition knowledge parroted that erroneous statement. This is how misinformation spreads.
The science of fats and oils is complex and not easily understood. Dr. Mercola’s excellent 26 June 2023 article, The Importance of Omega-3 for Cell Membrane Functionality explains the complexity of this topic.
Every cell in our body has a membrane that needs the EFAs in balance, especially omega-3, to function and communicate with other cells. According to Aker Biomarine Research Scientist Nils Hoem, PhD, the integrity of membranes is vital for the function of every cell.
I would not say that seed oils are worse than sugar because this makes people think sugar is OK in moderation, which it is not. Both are very damaging to the body but in different ways. The health of each generation on a toxic oil, high sugar diet worsens over time. To accurately access the results of something, we need to look at two or more generations. Damaged oils/fats and refined sugar/carbs are among the leading causes of heart disease, obesity, diabetes, and other degenerative diseases.
In another article, Dr. Mercola stated, “Linoleic Acid — is The Most Destructive Ingredient in Your Diet.” Linoleic acid/LA (omega-6) includes avocado, Brazil nut, canola, corn, cottonseed, grapeseed, palm, olive, peanut, rice bran, safflower, sesame, sunflower, and soy oils. Since olive oil is mostly a monounsaturate with some omega-6, it should not be used in cooking or in excess. And, only the ‘extra’ virgin variety is safe. Many cheaper olive oils, including pure and virgin, are often mixed with canola oil. Most of these omega-6 (Linoleic acid/LA) oils are highly processed, damaged oils. Canola oil comes from GM seeds, which makes it toxic to start with. Its refining process and heating add insult to injury. Many restaurants and food processors use cheaper, inferior omega-6 oils. Heating and cooking the unstable omega-3 and omega-6 polyunsaturated oils damage them. Hence, I never cook with these oils.
Coconut oil (mostly saturated with no polyunsaturated fatty acids) can take more heat than other oils. Thus, it is suitable for baked products. However, not everyone does well with coconut oil. So, butter may be a better option. Regular consumption of baked foods (e.g., cakes, pastries, cookies, etc.) high in sugar is not conducive to good health.