In this episode, Tracy and Eden tackle one of the latest nutrition hot topics: seed oils. Are they truly harmful, or just the newest victim of diet culture’s cycle of ingredient “villains”? From omega-3 to omega-6 ratios, extraction methods, and the hype around alternatives like beef tallow, the conversation dives into what the science actually says and how to keep perspective in the kitchen. Along the way, Tracy and Eden share practical cooking tips, balanced swaps, and a reminder that context matters far more than a single ingredient.
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Key highlights:


The difference between saturated, monounsaturated, and polyunsaturated fats and where seed oils fit in


What research says about replacing animal fats with plant oils and its impact on mortality


Omega-3 vs. omega-6 fatty acids and why the “ideal ratio” is more complicated than it seems


The truth about seed oil processing, from cold-pressing to chemical extraction


Why swapping seed oils for animal fats like beef tallow or lard is not a health upgrade


Cooking tips for when to use olive oil, avocado oil, or seed oils and how to minimize overall oil use


The bigger picture and how processed foods muddy the seed oil debate


Resources:


Fats and Cholesterol (Harvard T.H. Chan School of Public Health)


Dietary Fat: Know Which to Choose (Mayo Clinic)


Healthy Plant-Based Baking Swaps (Forks Over Knives)


Yes, Avocado Oil is Good for You (Cleveland Clinic)


 
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