Dr. Datis Kharrazian

Obviously, any processed oil is really the problem.

If you have rapeseed oil, canola oil, cold-pressed rapeseed oil has really, really high amounts of EPA and DHA in there.

For some people, they can't take fish oils.

They can really turn on the brain function pretty quickly.

The stuff you get at the grocery store that's just processed canola oil, that's not the best thing.

And there's definitely a major concern now for people that have lectin sensitivity.

There's like seeds are getting concerned as a concern for people.

Obviously corn and how these things are processed.

The processing of the oil itself and the proteins would be more of an issue than the actual food source itself.

So that's something to think about too.

We kind of just think of it as, well, it's just corn, but it's not corn.

It's the process of going through, becoming an oil that changes the structure of the proteins.

The structures of proteins change when you heat them.

The structure of proteins change, become more immunogenic or more inflammatory through different processes.

So in the world of immunology, a protein has a shape.

And as those heating processes and processes change the shape,

they become proteins that can become more immune-reactive and more inflammatory, even though the original source was corn or a seed.

So I think there's some truth to concerns for the seed oils being an issue, and it's most likely not necessarily the seed, because seeds can provide a really great source of essential fatty acids, assuming that a person doesn't have protein reactions to the lectins, which some percentage of the population do.

And that's the key thing is –

These larger studies are looking at generalizability for the whole population.