Dr. Rhonda Patrick

And it wasn't until I started to really dive deep and see like, okay, it's like this heated seed oils.

And when you start to heat them, especially if you're like heating them very, very high temperatures or you're heating them over again-

Where they're becoming problematic, at least with respect to some of the biomarkers that were being looked at, like inflammatory biomarkers.

So I'm wondering, like, is the heating the seed oils the bigger problem than consuming them in this really concentrated form and heating them?

And the whole package that they're, you know, the friends that they're bringing along, right?

People are consuming these seed oils in processed foods, right?

They're all in processed foods versus eating some, like you said, meats, you know, walnut.

I mentioned nuts because they have a higher ratio, but they also, you know, have omega-3s as well.

So I do think it's a nuanced topic as well.

But I don't want people to, like, be so scared of just anything with linoleic acid.

Yeah, I think also it can be a distraction if you're if you're not focusing on like avoiding avoiding the refined carbohydrates, avoiding the refined sugars, making sure you're getting exercise, making sure you're not overeating, like all those things.

And then like I look, full disclosure, I don't cook with seed oils.

Yeah, I don't cook with them.

I don't use them.

Yeah.

But I will say that an unbiased look at the literature is.

I still think, I think cooking them, I think heating them, I would stay away from that for sure.

But if someone wants to put a little bit of, you know, of this uncooked oil on their salad, do I think it's like the worst thing in the world?

I'm not sure that it is.

Based on the current evidence.