Seed oils are a hotly debated topic on social media. Some content creators claim that the cooking oils are toxic and cause a host of chronic conditions, from obesity to diabetes. Nutritional research tells a more nuanced story about these often-villainized, refined plant-based vegetable oils, including canola, corn, sunflower and grapeseed. Do we need to rid our pantries of these oils, or just use caution while cooking? In this episode, a registered dietitian shares the truth about seed oils to help you make healthy decisions for your home cooking.  Expert: Amanda Beaver, Senior Registered DietitianNotable topics covered:Which oils are considered seed oils? The truths that get lost in the seed oil debate How do omega-6s and omega-3s affect inflammation in the body? Smoke point and oxidation: Why you should throw out cooking oil when it smokesThe terms you need to know when purchasing cooking oilWhere butter falls in the cooking fat debateBeef tallow: Is it a good choice for cooking or skincare?The more important questions to ask than “Does it have seed oils in it?”If you enjoy these kinds of conversations, be sure to subscribe. And for more topics like this, visit our blog at houstonmethodist.org/blog.

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