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Why Avoiding Seed Oils Protects You Far More Than Going Glyphosate-Free
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November 11, 2025

Why Avoiding Seed Oils Protects You Far More Than Going Glyphosate-Free

If you’re trying to get healthier, you probably want to know where to focus your food efforts. Should you spend extra on organic to avoid glyphosate? Or avoid seed oils? Which change will actually protect your health the most? This post will help you understand that there is one clear answer according to science.

Is Cold-Pressed Sunflower Oil Actually Heathy?
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September 4, 2025

Is Cold-Pressed Sunflower Oil Actually Heathy?

“Cold-Pressed” Doesn’t Mean Healthy—When We’re Talking About Seed Oils Most people assume that “cold-pressed” means the same thing as “virgin” or “extra-virgin”—and therefore assume the oil must be healthy. That assumption feels reasonable, because with oils like olive oil, cold-pressing does usually mean the oil was not industrially processed. Sunflower oil, like all seed oils, is different from olive oil. In this article, I’ll explain why cold pressing sunflower oil (or any seed oil) oils does not make the seed oil healthy, what you want to look for instead, and why you’ll never find the healthy version of sunflower in…

Cigarettes In A McDonald's French Fry Carton
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May 10, 2025

Toxic Seed Oils Turn French Fries Toxic, Sadly

French fries are a beloved indulgence, but the toxic seed oils used to fry them can transform this treat into a health hazard. You may have seen this photo of cigarettes in a French fry cup before. It’s an AI-generated image. But it’s not just a made-up meme. It started circulating shortly after I was interviewed for this movie. During the interview, I made the rather shocking comparison between cigarettes and French fries. That comes from a study called: Toxic Lipid Oxidation Product (LOP) Generation in Culinary Frying Oils (CFOs) During High-Temperature Frying Practices: Passage into Fried Foods. In it,…

Low Smoke Point Olive Oil On High Heat–Is It Safe?
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June 10, 2024

Low Smoke Point Olive Oil on High Heat–Is It Safe?

Olive Oil has a Low Smoke Point. Can you still cook with it? We’ve all heard a thousand times high smoke point oils like soy and canola are the oils of choice for cooking–especially high-heat cooking. This is a particular concern for professional chefs who typically cook with temperatures far higher than those used by a home cook. If the oils aren’t smoking that must mean, the thinking goes, that they are chemically stable. No smoke, no free radicals, no toxins. No problems. But I want you to set aside, for a moment, everything you’ve been told about smoke point…

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