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Will McDonald — @Iron Ladies, not so fast... the "studies" that show seed oils are good for you are industry friendly studies, and they do not study how seed oils are actually consumed in real life. These studies use controlled diets, so participants don't eat any ultraprocessed junk food and only ingest raw, unheated seed oils. What people eat in real life are low quality, mostly heated and oxidized in processing, and in too high an omega 6 to 3 ratio, which itself is inflammatory. The average American has a 20:1 omega 6 to 3 ratio, and nearly 20% of their calories are coming from seed oils. These ate not the same conditions these studies are done under, but this is how their consumed in real life. What's the problem? OXLAMS. I suggest you take a look at OXLAMS (Oxidized Linoleic Acid Metabolites). While percentage-wise compared to unoxidized LA (because of chemical antioxidants like BHA and TBHQ to prevent oxidation of the oil), they have extreme biological potency, and damage the lining of blood vessels. This study details how OXLAMs directly damage the lining of blood vessels. The study highlights that when linoleic acid oxidizes inside LDL particles, it forces white blood cells to turn into "foam cells," which are the primary building blocks of arterial plaque: https://openheart.bmj.com/content/5/2/e000898 Further, independent cellular research published in MDPI Nutrients shows that excessive intake of linoleic acid alters the composition of cardiolipin, a crucial fat that blankets our cellular mitochondria. When cardiolipin is flooded with unstable omega-6 fats, it oxidizes easily, impairs energy production, and triggers cellular stress: https://pmc.ncbi.nlm.nih.gov/articles/PMC10386285/ And, because the human body stores dietary fats in its adipose (fat) tissue, a diet high in industrial seed oils changes the actual composition of your body fat. Independent tissue analyses show that the half-life of linoleic acid in human fat tissue is approximately two years. If you consume heavily oxidized oils from deep fryers or processed foods, those oxidized byproducts remain embedded in your biology for a very long time: https://pmc.ncbi.nlm.nih.gov/articles/PMC10386285/ And then read up on the inflammation caused by high omega 6 to omega 3 ratios. Before seed oils became ubiquitous in our food supply, the average American had a balanced ratio of 1:1. Now it's about 20:1, and Americans get an average of 20% of their calories from seed oils. https://pmc.ncbi.nlm.nih.gov/articles/PMC8504498/