3 Ways Seed Oils Are Failing You: You’re Eating All Wrong

Stop buying expensive supplements. You don’t need another "superfood" powder. You don’t need a $100 bottle of probiotics.

You need to look at your pantry.

I spent three years obsessed with biohacking. I tracked every macro. I wore the rings. I slept in the cooling pads. I felt like trash.

Here is what I learned: You can’t out-supplement a diet cooked in industrial waste.

Most people are eating "machine lubricants" for breakfast, lunch, and dinner. They call them vegetable oils. They are lying to you. They are seed oils.

Here are the 3 ways seed oils are failing you.

The Processing: You’re Eating Liquid Oxidation

Your "healthy" canola oil started in a factory. Not a kitchen.

I watched a video of the extraction process once. It’s not pressing an olive. It’s a chemical war.

They take seeds. They blast them with high heat. They soak them in hexane—a petroleum-based solvent. They bleach them. They deodorize them.

By the time that oil hits the bottle, it is already rancid. It’s oxidized.

When you eat oxidized oil, you aren’t getting "healthy fats." You’re getting free radicals. You’re inviting internal rust into your cells.

If you wouldn’t put 5-month-old, sun-baked gas in your car, why are you putting chemically deodorized soy oil in your body?

It matters because your cell membranes are literally made of the fats you eat. You are building your house with rotten wood. Then you wonder why the walls are crumbling.

The Ratio: You’ve Hijacked Your Ancestral Biology

We evolved on a specific ratio. Omega-6 to Omega-3.

Our ancestors ate roughly 1:1. Maybe 2:1.

Today? The average person is at 20:1. Some are at 50:1.

This isn't just a number on a chart. It’s a biological mismatch. Seed oils are 50% to 70% linoleic acid. That’s pure Omega-6.

I used to think "fat is fat." I was wrong.

High Omega-6 levels are pro-inflammatory. They signal your body to stay in a state of alert. They keep your system "on" when it should be "off."

You feel it as brain fog. You feel it as joint pain. You feel it as that weird 3:00 PM slump that caffeine can’t fix.

You aren't "aging." You are just drowning in linoleic acid.

I swapped the soy oil for butter and tallow. In three weeks, the "background noise" in my head vanished. I wasn't smarter. I was just less inflamed.

The Trap: You’re Being Fed Corporate Efficiency

Seed oils are everywhere. Not because they are good for you. Because they are cheap.

Go to a 5-star restaurant. Check the kitchen. They are likely using a "vegetable blend."

Why? Because it’s $40 for a 5-gallon jug.

Real fats like butter, tallow, or extra virgin olive oil are expensive. They spoil. They have "personality."

Seed oils are the ultimate corporate hack. They are flavorless. They are shelf-stable for years. They are consistent.

They are the perfect fuel for the industrial food system. But you are not an industrial machine.

I started asking waiters what they cook in. Most say "oil." I ask what kind. They say "seed blend."

If the person cooking your food doesn't know what it’s made of, you shouldn't be eating it.

We’ve outsourced our health to the lowest bidder. We are saving pennies on oil and spending thousands on healthcare later. It’s a bad trade.

The Insight: The "Sunburn" Connection Nobody Talks About

Here is my hot take. Most people aren't "sensitive to the sun." They are sensitive to their own internal chemistry.

There is a growing movement of people who cut seed oils and suddenly stop burning.

Think about it. Your skin is your largest organ. If your skin cells are saturated with unstable, polyunsaturated fats (PUFAs) from seed oils, they oxidize faster under UV light.

You are literally frying from the inside out.

I used to burn in 20 minutes. I cut seed oils. I spent four hours in the sun last weekend. No burn. Just a tan.

The dermatologists won't tell you this. They want you to buy more cream.

The sunscreen industry is a $10 billion band-aid for a dietary hemorrhage.

We’ve blamed the sun for a problem created in the deep fryer.

The Shift: Boring is Better

Stop looking for the "next big thing."

Go back to basics.

Butter. Tallow. Ghee. Coconut oil. Cold-pressed olive oil.

If it needs a multi-million dollar refinery to exist, it shouldn’t be in your pan.

The best ingredients are the ones your great-grandmother would recognize.

She didn't have a nutrition degree. She just had common sense.

We traded common sense for "convenience." Look where it got us.

What is the one "healthy" oil in your kitchen right now that you know, deep down, is actually industrial waste?