You’ve probably heard warnings about seed oils lately, but the specifics often remain unclear. Maybe you’re aware of the concerns surrounding their production methods—those videos showing how canola oil is processed come to mind. And then there’s the fact that these oils are relatively new in our diets, not having a long history of human consumption.
Yet, today, they infiltrate nearly every processed food we encounter.
Our ancestors knew better
Seed oils have become commonplace because they’re cheap to produce. Unfortunately, they’re often misrepresented compared to traditional fats—like animal fats, which would be much healthier for us. The reasoning seems to be that for the last 200,000 years, we were consuming the “wrong” fats, until companies appeared offering what they claim is the “right” fat. This argument, however, has its flaws, and there’s also emerging scientific research that highlights these issues.
It’s fascinating to think about the authenticity of olive oil. Local villagers harvest olives and produce the oil themselves, preserving traditional methods.
Last week, I discussed “Nutrition and Physical Degeneration” by Weston A. Price—a compelling read regarding diet and health. Price argues that our transition to modern, industrialized foods has been detrimental to our health. He was already addressing these concerns back in 1939, even when processed foods like refined wheat and canned goods were gaining popularity. Supermarket aisles were becoming filled with products many of us know today—Twinkies, microwave pizzas, you name it.
A troublesome byproduct
Seed oil is arguably one of the first truly industrial foods. Historically, humans consumed only small amounts of seed oils, but modern techniques have enabled mass extraction, leading to concerning products through high-pressure extraction, neutralization, and deodorization.
The commercialization of seed oils started with crystallized cottonseed oil, commonly recognized as Crisco. This oil was obtained under high pressure and hydrogenated to create a solid alternative to animal fats, making it quite appealing to cotton producers. This process turned what was once deemed a byproduct into a widely consumed food item, raising ethical questions about its appropriateness for human consumption.
Put simply, it sounds rather sinister. Many would argue that we should avoid such oils altogether.
The soy dilemma
Now, I won’t dive too deeply into the scientific details of seed oils here; feel free to do your own research. But essentially, the main problem lies in the polyunsaturated fats in seed oils, particularly the problematic omega-6 fatty acids, which could disrupt our metabolism and contribute to weight gain, potentially even influencing estrogen levels.
Interestingly, a 2020 study on soybean oil—the most commonly used seed oil in the U.S.—showed that it not only caused weight gain in mice but also inflicted damage to the same brain areas affected by Alzheimer’s disease. This oil hampers the production of oxytocin, the hormone responsible for social bonding. I once suggested that combined with the increased consumption of soybean oil over the past century, it might be a reason for rising anxiety levels in America. I wasn’t entirely joking.
What about olive oil?
Many wonder if olive oil qualifies as a seed oil. The answer is no; it’s actually a fruit oil. While it does contain polyunsaturated fats, the primary component is monounsaturated fatty acids, which bear significant differences.
The extraction of olive oil is straightforward and safe—essentially, it’s just grinding olives. Plus, it boasts a range of unique plant compounds that have remarkable benefits.
People have been enjoying olive oil for thousands of years, and regions like Italy, where it’s consumed frequently, showcase impressive health outcomes and longevity.
Research suggests that olive oil offers a multitude of health benefits. For instance, one study indicated it could help increase testosterone levels by improving cholesterol absorption, while another revealed that three tablespoons daily might slow down the aging process. There’s even evidence showing that a compound in olive oil, called hydroxytyrosol, may aid in weight loss. Amazing.
Quality matters
However, the issue with many supermarket olive oils is their quality. You often get what you pay for, and cheaper options can be filled with inferior substances, including seed oils. This dilemma also affects trendy oils like avocado oil—studies have suggested that up to 82% of avocado oil sold in the U.S. is either rancid or mixed with lesser oils.
The takeaway seems to be that if you want quality products, you often need to invest a little more or source from reliable producers.
I’ve made it a point to seek out authentic olive oil, like the kind from my friend Martin Elric’s family plantation in Croatia. The charm of Cello Olive lies in its community-driven approach—local villagers cultivate, harvest, and produce the oil while sharing laughter and songs in their own Mediterranean style. “Cello,” which means “community” or “village” in Croatian, perfectly encapsulates the essence of quality olive oil.
When I finally obtained my first bottle of Cello, I was genuinely shocked by how different it was compared to other olive oils I had tried. The color, aroma, texture, and flavor were simply unmatched. I doubt inferior brands could elevate dishes like Greek salads or grilled sardines—or even make a perfect olive oil bulletproof coffee.
A visit to Cello Olive is something special. Trust me, once you try it, you’ll want to return.
