Seed oils include: Canola (Rapeseed) oil, Corn oil, Cottonseed oil, Soybean oil, Sunflower oil, Safflower oil, Rice bran oil, and Peanut oil.  

In order to get these seeds into the form of an oil that is able to be used in food production/cooking, they have to go through a tremendous amount of chemical refining!  For example, these oils are heated up above 400 degrees, this causes them to become rancid and ultimately to require bleaching and deodorizing to make them “presentable.”  What does the heating, bleaching and deodorizing process do…it completely denatures any health benefit that oil would have had otherwise + adds tons of chemicals to the food, which combine to make these oils have a horrific inflammatory effect in the human body.  To add insult to injury, these oils are very commonly used in processed foods like crackers, chips, packaged snacks, fast foods, and deep fried foods because they’re much cheaper than whole-foods and have very little to no nutritional value what-so-ever.  

Best thing to do?  

Get rid of as many processed & fast foods as you can…and stick with real butter from grass-fed cows, extra virgin olive oil that’s been stored properly (dark glass bottles in cool temps) otherwise it’s rancid and lacks health benefits, coconut oil, avocado oil, ghee (clarified butter, if you’re sensitive to dairy).