I have always cooked with seed oils and have been seeing contradictory information about whether they’re good or bad. Food science is something I don’t quite understand so please, explain it like I’m five.
edit: thank you for everyone’s responses. I will continue life as normal and cook with my seed oils
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The way I understand it is it’s not the fat that’s the problem per se (outside of the saturated/unsaturated argument)… The problem with most seed oils is the extraction process.
Take canola oil for ex: you can get about 75% of the oil by crushing the seed. To get the remaining 25% you need to dissolve the oil in solvents (like benzene iirc) then try to remove the solvent before bottling and selling.
Two things are believed: that not all the solvent can be/is removed from processing so people are ingesting small amounts of the solvents by eating the oils and/or the solvents cause changes in the oils that make them less healthy.
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