Seed Oils, Are They Really That Bad?

Seed Oils

[00:00:00] Leah: Hey, Tina.

[00:00:00] Tina: Hey, Leah. I

[00:00:01] Leah: you read that study about how seed oils are fueling colon cancer in 

young adults?

[00:00:07] Tina: Mmm. How do I answer that?

[00:00:09] Leah: You're going to say no, because that's not what the 

study said.

[00:00:14] Tina: That's a trick question.

[00:00:16] Leah: is a trick question.

[00:00:17] Tina: Because the study didn't say that.

[00:00:19] Leah: I know. But according to all the wellness influencers out there, it did. And a lot of like traditional media as well, kind of took a study and ran with it and really kind of put fear in people and Perpetuated that whole seed oils are bad. thing that's been going around for a while now

[00:00:41] Tina: Yeah, I tried to, um, I tried to use an AI tool called Elicit, or was it Perplexity? One of them. I wanted to know when term seed oil started. Like, where is this coming from? Because when you're in medical literature, we don't refer to anything. like a group of foods as seed oils. We say plant based oils, vegetable oils, but seed oils is kind of a term that's only been vogue in the last, I don't know, three years, four years maybe.

And I'm wondering if it was launched from more of a media spin than anything that's found in the literature. So when I did ask. It went way back to the beginning because it's AI and it doesn't know exactly what I'm asking because I wasn't that precise. But it said cotton seed oil was the first seed oil that was used for, for a foodstuff back in the early 1900s and then it went on to name other plants.

It didn't know when the term came, where it came from or how it started. So I was, you know, I'm just playing around with AI these days, even though sometimes it hallucinates and makes up things.

[00:01:41] Leah: Yeah, because you have to go back and fact check everything

[00:01:43] Tina: Oh yeah, yeah, I 

just thought it was a fun question to ask.

[00:01:46] Leah: Well, I was curious about when they started becoming demonized and I guess there had been a What are these things called like a chain email that came out? I don't know maybe 10 years ago or so that was Talking about canola oil and you know, like raf seed oil and how bad it is for you and how it's like used in like mustard gas and all this stuff.

And what's funny is I did find a Snopes article that kind of broke down this email that was going around,

[00:02:16] Tina: Uh huh.

[00:02:16] Leah: uh, you know, I think it's called, is it Ordinary Use of Canola Oil, you know, unhealthy or whatever it's called. But I think they got the mustard gas thing from the fact that it's a brassica, so it's in the mustard family.

I don't know. Well, there is something that if you heat unrefined, canola oil or many different oils, if you heat unrefined oils, it can be like an irritant to your lungs. But when you cook, you're using refined oils and you're not cooking at those high temperatures. So anyways, I just thought it was really funny that it is in the Brassica family.

So I think the canola oil kind of started that whole thing. And that was just like some chain email that was

[00:02:55] Tina: Mm

[00:02:56] Leah: know, this, this is the truth behind it. So we can put a link to the Snopes article. Cause I thought I, I love the Snopes article. I don't know if Snopes is still a thing that people do, but, um, they're probably very busy these days, but, um, I do really, um, appreciate them breaking things down.

 So before we go on and talk about the seed oil, colon cancer, controversy, if you are. Still listening to us. Hopefully you are and you enjoy our podcast. please share it with your friends and family and Oh, we also have a membership now that you can join. It's through buy me a coffee You can find that on our website we have three different levels You can get bonus content, exclusive benefits for our members, depending on the level you sign up for.

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[00:03:54] Tina: How many Q& As do you get invited 

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[00:03:56] Leah: Live Q& As.

[00:03:57] Tina: Live Q& As.

[00:03:58] Leah: Q& A

[00:03:59] Tina: Okay. All 

[00:04:00] Leah: right. 

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[00:04:29] Leah: 

Okay, so what was the study that came out that kind of fueled this controversy?

[00:05:12] Tina: There was a study that was in gut, which is a,

the journal gut,

[00:05:17] Leah: the journal gut that it's a really long title, um, Integration of lipidomics with targeted single cell and spatial transcriptomics defines an unresolved pro inflammatory state in colon cancer.

[00:05:33] Tina: I'm going to, before we go any further into that study. And we will go further into the study. If I read that, to me, this is a magnification glass that is being taken to the pro inflammatory state in colorectal cancer, which we have known about for decades now. So first of all, I probably wouldn't go, you know, knee deep into this study, me personally, because I'd like, okay, I'll, okay, I'll look at it and I'll read the abstract, but if not telling me anything, that would be shocking to me.

Okay, you're looking at the fats in colorectal cancer and I would go in maybe a little, a little deeper, maybe look at the abstract, but a pro inflammatory state in colorectal cancer is very well known. It's a given. This is why ulcerative colitis is a risk factor for colorectal cancer. And 15 percent of people with ulcerative colitis will have colorectal cancer if it's not treated.

So, this is one of the reasons you want to tamp down the inflammation of ulcerative colitis. so, so, first of all, the heading isn't like

shocking, it's not 

news.

[00:06:40] Leah: And it also isn't the same as the headlines that were coming out in the newspaper. So, um, yeah, so I kind of briefly looked over the study and it basically looks at the lipid content of colorectal cancer cells, tumors. So they took samples from tumors from, I believe they're all adults. I don't believe they were young adults.

I think they were older. 

[00:07:02] Tina: They were all older.

[00:07:03] Leah: Yeah. And then they took normal tissue from healthy people who did not have colorectal cancer. and in the tumors, there were more lipids found and there were more pro inflammatory 

mediators.

[00:07:15] Tina: Yes. Which is expected in any colorectal cancer tissue, whether it's from an animal or a human.

[00:07:21] Leah: because those pro inflammatory mediators were derived from arachidonic acid, somehow they, I don't know how they figured out that This all relates to Omega 6, and Omega 6 is found in seed oils, and therefore, ergo

[00:07:38] Tina: Yeah.

[00:07:39] Leah: Extrapolation! That's the word I was looking for.

[00:07:41] Tina: And not 

only that, it's conflation as well, the conflating different ideas out there into a brand new headline saying seed oils are connected to colorectal cancer in young adults. Nothing in this study actually says that. Nothing in this study really was looking at young adult populations. And the idea that Arachidonic acid can result in pro inflammatory mediators, cytokines, whatever we want to call them, is not news either.

That is You know, been in our textbooks for my entire career, and I've been out in the world, you know, 30 years now. So, this is, this is just, uh, uh, selectively pulling words and making them into hot buttons in social media so that they get, I don't know, they twisted it into Seed oils are the reason for colorectal cancer incidence being higher now than ever in people under 

50.

[00:08:35] Leah: Oh, 

I found something out about arachidonic acid that I didn't know about, maybe you know about. Did you know that people take it as a supplement?

[00:08:43] Tina: I did see that, and I don't know why,

[00:08:46] Leah: Muscle growth! It's for, like, for people who are like looking for like gains, like muscle gain.

[00:08:51] Tina: but there's plenty of arachidonic acid in the diet. I don't understand why you would supplement it,

[00:08:56] Leah: I don't know. I didn't like look to find 

an actual supplement, but I came across that and I was like that does Tina know about this? This is crazy. So yeah. So then on one hand, you have people saying like, Oh, arachidonic acid bad. And then on the other hand, you have people who are like, Oh, taking arachidonic acid for my muscle growth.

So I wouldn't take that supplement, but anyways, um, 

Okay, 

so what exactly are seed oils?

[00:09:20] Tina: They're exactly what they sound like. They are oils that are taken from the seeds of various plants. So in the case of cooking oils that are derived from seed oils, you're talking about canola oil, which you've already mentioned, corn oil, cottonseed oil, soybean, sunflower, safflower, grapeseed oil, and rice bran oils.

Like those are the top ones that you're going to find people cooking with, making dressings 

out of that kind of thing.

[00:09:44] Leah: And they're also found in a lot of, Processed foods, 

[00:09:47] Tina: Yes, they tend to be fairly Shelf stable when they've been completely refined.

[00:09:53] Leah: So when 

I think of seed oils, aside from cooking oils, I think of things like borage oil, evening primrose oil,

[00:10:02] Tina: Mm hmm.

[00:10:03] Leah: which we use as supplements for our patients, right? I mean, they're great for things like eczema and PMS, uh, menopausal symptoms, those kinds of things.

So those are. Omega 6, as are the seed oils that 

are used in cooking.

[00:10:24] Tina: Yeah. Yeah. So whenever we're talking about any oil, it doesn't matter what we're deriving it from, there's going to be some unsaturated fats and some saturated fat. Usually polyunsaturated means it has to do with the chemical structure, but polyunsaturated fats are high in plants and in these seed oils.

The two polyunsaturated fats that we need to consume in our diets are omega three fatty acids and omega six fatty acids. Those are our two essential fatty acids, as in human beings need those two fatty acids for proper function and survival, but we cannot make them in our systems. So all the other fatty acids, there's hundreds of them that we use in our bodies, we can manipulate those two fatty acids into practically everything else we need.

We don't need any other fatty acids to survive. Those are the two we must have, and from there our own enzyme systems can do what it needs to do. To create various fatty. compounds that are used in and around our cells. So I'm just saying that because in the big picture, like we, I always like to pan way back, go to 40, 000 feet and be like, all right, what is everything made of?

 What are we talking about? When we talk about omega 6 fatty acids, these aren't inherently evil. They are inherently essential. So what it comes down to is how much is too much of a good thing. So too much omega 6 fatty acid, which you get when you take in a lot of soybean oil or a lot of corn oil or any other highly refined vegetable oil, If you get too much Omega six fatty acid relative to the Omega-3 fatty acid, these are the two we must have.

These are essential fatty acids that can be pro-inflammatory, lead to more inflammation in various cells in your body. Doesn't matter what we're talking about. This could be the colon cancer cells that could be just regular cells throughout your body. 'cause all cells have these fatty acids in their outer membrane.

It's part of their structure. So these fatty acids make up the bilipid layer, the structure and the outside of the cell. And so what that cell is composed of has a lot to do with what you've ingested. So you don't want to take in a ton of omega 6 fatty acids relative to your omega 3 fatty acid intake.

That is true. That is true. It is pro inflammatory to take in too much omega 6 fatty acids because our cells are then made with too much omega 6 oils. And when our body goes to break down those bilipid layers, when there's any signal to pull fatty acids from theBy lipid layer, which we do all the time.

We're doing it right now as we speak. It's gonna pull down what is there. And if your cells are made of omega 6s, then it's going to be primarily omega 6s that's being pulled down and broken down. If it's made of omega 3s in good quantity, then that's not inflammatory. Omega 3s are the opposite. They're anti inflammatory for the most part.

[00:13:12] Leah: And the 

ratios of Omega 6 to Omega 3 that is recommended in our diet.

[00:13:18] Tina: Controversial.

[00:13:19] Leah: Well, there's a range. It's

[00:13:21] Tina: A range. It is a range. It's controversial because I think it has a lot to do with what we are genetically predisposed to be eating. So it depends on your genetics as much as anything else. But the range, I think, is somewhere between 4 to 1 to 1 to 1.

[00:13:36] Leah: The four being

[00:13:37] Tina: Omega 6,

[00:13:38] Leah: 4 to 1 at most, 1 to 1, being ideal for some people as an anti inflammatory state.

Okay, so 

if people are concerned about taking in too many of these omega 6s, then increasing omega 3 foods 

would be recommended.

[00:13:55] Tina: Definitely helpful. 

I, I just thought about this. In my own kitchen right now, I don't have any vegetable oils that are like soybean oil or safflower oil or corn oil. Those don't exist in the kitchen. There's no need for them to exist in the kitchen that I can think 

of.

[00:14:12] Leah: I have grapeseed 

oil, because it tolerates higher heat, and I have, um, sesame oil.

[00:14:19] Tina: Do you cook with sesame oil?

[00:14:20] Leah: Mm hmm. But. I don't use it with high heat, but I do cook with sesame oil as well.

[00:14:25] Tina: Now, have these been chemically extracted or pressed?

[00:14:29] Leah: They're cold pressed.

[00:14:30] Tina: So pressed means that they've been mechanically pressed. The oils have been, a more, a more traditional way to extract oil from a seed is to press the seed, which is what, is what we mean by expeller pressed. Or, cold extraction, cold pressed olive oil, cold press, um, even grapeseed oil.

So the, the pressing avoids all those chemicals I am concerned about the chemicals in these 

oils.

[00:14:54] Leah: are used in, yeah, because so, so 

chemicals are used to extract the oil from these seeds. And then there's a process that removes the chemicals from the product that comes out. So they use chemicals to take out the oil and then they process it further.

So commercially available seed oils are processed.

[00:15:14] Tina: Yes, most of them.

[00:15:15] Leah: yeah, they're highly processed in order to get them to not have the chemicals that were used in the extraction.

[00:15:20] Tina: Right, so if the label doesn't say expeller pressed or something pressed, cold pressed, then yes, it's been a chemical extraction. And hexane is one of the chemicals that's used. And there is hexane found in products. I've found multiple studies on this now that have looked at how much hexane residue is left in the oil and it's measurable how much it is and whether it's too much depends on the study.

And the governing body. So is five parts per million too much is one milligram per kilogram too much. Like, where do we set these limits for something like hexane, which is a pretty toxic compound in any amount it's kind of like when we set arsenic limits for our water content, like it's, it's, there's a little arbitrariness to this.

Like what is safe is safe. The lowest amount we can possibly do it with safe as arbitrary So I think zero is the only safe amount.

[00:16:09] Leah: So choosing an oil, 

a seed oil that is cold pressed would be Another recommendation.

[00:16:15] Tina: Absolutely.

[00:16:16] Leah: we kind of touched on, on processed foods and that's a big thing because I think, and I'm not the only one who thinks this way, but a big problem that's connected with the use of seed oils is that the foods that they are put in, and so there is a category of food called ultra processed foods.

And this is also hugely. controversial. but these highly or ultra processed foods are foods that are made with extra ingredients like sugar, different kinds of fat, like the seed oils, artificial flavors, colors, that sort of thing. And so in my mind, it's, these are, so these are foods also that are lower in fiber.

And antioxidants and all of the good things that we think of like food in its whole natural state. So in my mind, it's, why isn't it not like the food group that might be more responsible than demonizing one thing out of it? 

[00:17:12] Tina: Mm hmm. 

[00:17:13] Leah: you know, in like populations that are eating highly processed foods, they have been associated with weight gain, with diabetes, with heart disease. And so seeing a correlation with them being, associated with cancer, it 

doesn't seem too far fetched.

[00:17:29] Tina: No, I think the ultra processed food link to various cancers, and obesity, and heart disease, and even dementia, is much stronger than seed oils. we can't just pull the seed oils out of the ultra processed food category because there's so much else going on in there.

[00:17:45] Leah: Right. there's so much else not going on in there. Like

all of the, all of the nutrients that we talk about, like I said, like the fiber, the antioxidants, like all of those, you know, phytochemicals, the plants, Nutrients like those are taken out and granted, some of them are fortified.

Some of those foods are fortified, like very shelf stable bread

[00:18:06] Tina: Mm hmm.

[00:18:06] Leah: is an ultra processed, can be an ultra processed food. I'll say, that is fortified with vitamins because all of that's been stripped out to keep it shelf stable. And there is benefit to having a shelf stable product because not everyone can afford to access.

fresher foods. right 

but yeah, so I think kind of like us going into like the different levels of processing of 

foods is kind of important.

[00:18:31] Tina: Yeah. So what we're talking about in ultra processed food, I'll, I'll just read the definition, it says sugar sweetened beverages, sweet and savory packaged snacks, reconstituted meat products, pre prepared frozen dishes, canned instant soups, chicken nuggets. It actually says that and ice cream. I think it's funny that they single out chicken nuggets.

[00:18:53] Leah: What about chicken strips?

I 

[00:18:55] Tina: I guess.

[00:18:56] Leah: they're just anti nugget. Well, and what, what also, when I was looking at different types of ultra processed food, you know, besides things like, the shelf staple bread is, energy and protein bars. Not all of them. I mean, they're, they're all processed, but the ones where there was a, Not a definition, but there was a description of ultra processed foods I thought was like really simple, like if you can look at the ingredient list and you can't make that yourself, like if it has things listed on the ingredients that you're like, I don't know where to find that in the store, that might be considered 

ultra processed.

[00:19:29] Tina: Yes, and ultraprocessed is not just processed food. So you're right. I mean, this, this whole category thing is called Nova Categories, N O V A. And group four, ultraprocessed, is what I just read. And the other piece of group four, it says Formulations made from a series of processes, including extraction and chemical modification.

So that's very important, because processed food says, you know, canned and pickled vegetables are processed food. Meat, fish, or fruit, artisanal bread, cheese, and I think they mean if you've canned or pickled the meat, fish, or fruit. Um, cheese itself is considered a processed food because it's not as it exists in nature.

You have to process it a little bit to create the cheese. Salted meats, wine, beer, cider, um, So that's processed food, as in it was naturally processed into a state that will now preserve it in some way, or lengthen its shelf life, and so even the, the meats that come, like the dried meats in Europe a lot,

[00:20:24] Leah: Smoked and cured meats,

[00:20:26] Tina: yes, yes, that's processing, but it's not ultra processed, so they're really dividing out ultra processed foods as those that are formulations made from processes Including extraction, and that's where all that extracting the soybean oil and the seed oils comes in, um, or chemical modification, which, you know, that could 

be

[00:20:45] Leah: Adding coloring, adding preservatives,

[00:20:49] Tina: red dye number three, which 

was just taken off the market. The FDA just removed that, thankfully, and we got a long way to go. There's a lot more chemicals to remove from the market, but it's a start. There's also group one and two. So group one, just so we're clear, is unprocessed or minimally processed foods.

Fresh, dry, frozen vegetables or fruit, grains, legumes, meat, fish, eggs, nuts, and seeds. That's group one. That's minimally processed foods. Those are the ones we want people to . mostly have on their diet, and then processed culinary ingredients is group two. So group two is plant oils that are expeller pressed, animal fats like cream and butter and lard, maple syrup, sugar, honey, 

salt,

Things that are, yeah, the definition was like things that are pressed, grinding, 

milling, drying, but you haven't processed them in any way that is changing their, what, what it actually is, the underlying substance is.

[00:21:40] Leah: Right, so something 

like, um, Like, uh, peanut butter that's 100 percent peanuts with nothing else added. That would be under processed culinary.

[00:21:52] Tina: It would be group two, yes, because you've milled it or grinded it.

[00:21:55] Leah: but if you add peanut oil or, Yeah, any sort of sweetener to it, um, then that would become ultra processed.

[00:22:02] Tina: No, it'd just be processed.

[00:22:03] Leah: Processed. But even if you add sugar?

[00:22:05] Tina: Yes, because you had, that's not a chemical Okay. process. Now, if you said to yourself, you know, the part of the peanut I really like is a peanut oil and you added hexane to it and pulled out

[00:22:16] Leah: Well, there is peanut butter with added peanut oil. Okay, so the peanut would be the group one unprocessed food. The

peanut hmm, the peanut Mm Mm hmm. Um. You can take the shell off, and it's still a group one.

[00:22:29] Tina: Mm

[00:22:30] Leah: Group two would be peanut butter. That is 100 percent peanuts. That's all that's in it. Group three would be if it was the peanut butter with added salt or sugar.

[00:22:43] Tina: hmm.

And then group four would be if you're adding in marshmallow fluff,Yeah.

Yeah. I'm like, I don't know. 

[00:22:49] Leah: fluff itself is not found in nature,

[00:22:52] Tina: Okay. Okay. I'll give you that. We'll call that a chemical modification.

[00:22:56] Leah: think of anything else. Well, I mean, they do, yeah. So, or you're adding corn syrup. High fructose corn syrup to it to make it sweet.

[00:23:03] Tina: Or you want it to be a certain color and you add a food dye.

[00:23:06] Leah: Because I love my peanut butter to be green. I don't know. Okay, so, so hopefully that kind of breaks down what we're talking about when we're talking about 

ultra processed foods.

[00:23:14] Tina: And what I'm gonna do is 

I'm gonna take the visual, a very simplified visual with what we've just read, and I'm gonna put it on our website just so people have that as a reference.

So 

[00:23:23] Leah: great. Okay. 

So We've talked a little bit about what people can do to reduce omega six intake, which would be by cutting out ultra processed foods where they can, increasing omega three foods, which would be oily fish, like, like cold water fish.

So you've got your salmon, halibut, uh, sardines.

love sardines. I know we've talked about sardines before, um, they're very controversial. Uh,

[00:23:49] Tina: As in you hate them or love them. Yes.

[00:23:51] Leah: yeah, exactly. There's no like, ah, I can take or leave. Yeah, no, it's, they're very polarizing. Um, walnuts 

are a nice source.

[00:23:59] Tina: Yeah. You can get some of the omega threes from, from chia seeds and flax seeds, which we've talked about.

[00:24:04] Leah: Mm hmm.

[00:24:05] Tina: Um, so there are plant sources for some of these omega 3 fatty acids. And we've also mentioned before that, even. Plants like greens that you grow when you grow them, especially in colder weather, they'll have some omega 3 fatty acids in there.

They don't have a lot of oil in them anyways, but the oils that do, come in kale, for example, when it's grown in the winter time, we'll have a little bit more omega 3 than it would have in the summer.

[00:24:25] Leah: Algae, algae oils, right?

[00:24:27] Tina: Yes. If you're opposed to fishes, there's, there's cleanly sourced and cultivated algae oils making nice omega 3 fatty acids.

But you know, you know, everything comes down to what did your ancestors eat? Was there ever a large amount of corn oil or soybean oil or fill it in?

[00:24:44] Leah: You, you have to go back several generations too.

[00:24:47] Tina: Yes. Pre refrigeration is how I say it. So go before refrigerations and go back to your original generations. What were they eating? I mean, if you think about it, that's what our bodies are set up to ingest as biological beings, as the progeny of our ancestors.

So we are set up and we are waiting to see in our systems, the fats that our ancestors ate. especially with fats, there's a lot more, um, ancestral genetics built in to what our body is expecting, but there's because we can only do so much with the fats. Our enzymes are how we take one fat and make another in our body.

And our enzymes are expressions of our genes. Every enzyme in the body is a protein. Every protein in the body is the product of our gene. A gene is responsible for creating the protein. There's a bunch of other things that happen in between there, which we won't get into the biochemistry, but our genetics largely dictate what fats we are expecting in our bodies.

And so I think our genes have more to do with our fat intake than our protein intake. Carbohydrates or our protein intake. I think we're very flexible with those. I think we can derive those from all different sources But when it comes to fats, I start to really think about ancestral fats If you're from the Pacific Islands, then yes, your your body is looking for coconut oil.

[00:26:03] Leah: Yeah, but so many 

of us are melanges.

[00:26:06] Tina: Yes,

[00:26:07] Leah: I mean, I'm Eastern European and Mexican and the Mexican itself is Spanish, Portuguese, Basque, you know, I mean, a lot of that's Mediterranean and, uh, indigenous Mexican. I mean, So I get to, so I get to eat a lot. I get to eat a lot of 

variety.

[00:26:25] Tina: and you can go with the evidence because Mediterranean, obviously there's plenty of support for olive oil. And what you can also say is none of these heritages have cottonseed oil or safflower oil or soybean oil in them. So the concentrations of some of these oils is a modern day invention. It's not what our ancestors saw.

So you can eat. The soybeans you can as a whole food and you can, you can eat whole food, nuts and seeds, but once you start extracting it and concentrating the oil of something, that's when you start to think, well, is this something my ancestors could have seen? Like for you and me, we're not from the Pacific islands.

We're not of Asian descent. So coconut oil makes less sense. for us, biologically, than olive oil would, or whatever, lard even. Lard would be closer to something our ancestors saw than coconut oil.

[00:27:15] Leah: Yeah, my grandmother cooked with a lot of lard.

that's

how you make, that's how you make a good tamale.

[00:27:23] Tina: yeah, I hear that's how you make good refried beans too. That's, I have heard that. 

[00:27:27] Leah: And cookies, she used to make cookies with it too. Yeah, so I, I would say because I you know, I'm a potato chip fan. I'm a French fry fan. And so incorporating more foods with antioxidants while having a French fry, or, you know, eating foods that are high in fiber. So I'm not saying completely eliminate those because you only live once. And so if there's a food that you enjoy, that's ultra processed, eat it in moderation, and make sure the rest of your diet. has those healthy fats, the healthy fibers, the, you know, bright, diverse colors, 

[00:28:04] Tina: Yeah, 

yes, if we've proven anything, we've proven that the human body can take a lot of poor nutrition for a very long time With our modern diets with our ultra processed food diet. So what I'm saying is there's a lot more resilience built in So if you want to go off the map and eat ultra processed food here and there and have treats and do whatever that's fine The problem is when it's the majority of your diet and majority of your meals that becomes a problem because Can't make up your cells properly and you can't have the proper components in your body, you know, right? So if you think of the macronutrients, that's carbohydrates fat and protein You're probably not even getting those properly if you only process food, let alone all the other nutrients the vitamins the minerals Antioxidants so you can get away a little bit some of the time but just don't do a lot a bit all of the time 

That's how I think of it.

[00:28:52] Leah: Okay. So in, yeah, in 

summary, the study didn't look at what the news reported 

it as.

[00:28:59] Tina: Oh the whole demonizing seed oils. It's it's it's good a little bit of the baby in the bathwater. I don't think seed oils, the oil contained inside a seed is bad for you if you eat the seed or nut. I do think that the extraction process and the chemicals could be bad. And certainly the volume and the amount of intake of some of these omega 6 fatty acids far outweighs anything our ancestors saw.

And probably, you leaves us leaning more towards a pro inflammatory state rather than anti inflammatory, which is what we would like, a balance. Because inflammation is good. This is how we get rid of infections and such, right? Inflammation is not inherently a bad thing. We have to mount inflammatory responses all the time.

Any cut or wound that you've healed from was inflamed for a while and then it heals. That's very, very important to the process or else we wouldn't be here. So it's kind of the, an oversimplification. From a, from, I guess they were counting on people not understanding the actual study that was done. I think people just ran with it expecting people to just believe them because they're influencers or something.

I don't know. Not my thing.

[00:30:02] Leah: So on that note, I'm Dr. Leah Sherman,

[00:30:04] Tina: And I'm Dr. Tina Kaczor.

[00:30:05] Leah: and this is the Cancer Pod.

[00:30:06] Tina: Until next time.