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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Supposedly the Polyunsaturated fats in refined seed oils have a molecular structure more vulnerable to oxidation by free radicals in the body. Oxidized LDL is a lot harder for the body to move around or dispose of and is the topic of a lot of research involving its effect on cardiovascular health.
No Lab Coat Required did an interesting video on all the details. I’d recommend checking it out.
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