Seed Oils: Toxic or Not?

The Washington Post Article

Industrial seed and vegetable oils represent the single greatest change to humanity’s diet in history. There is still a lot that we don't know about oils in general, but I can tell you from my time in France that freshly pressed olive oil is better tasting and have no preservatives.

Most seed oils are rancid when pressed and must be chemically changed for human consumption. First, let’s define “vegetable oils.” These are the oils of soybean, corn, canola, cottonseed, rapeseed, grapeseed, sunflower, safflower, rice bran, sesame, groundnut (peanut), palm, and palm kernel. The fruit oils include coconut, olive, and avocado, with trivial amounts of other oils. The enormous bulk of the consumed oil is made up of “industrial seed oils,” which, for the sake of this discussion, includes the oils of soybean, corn, canola, rapeseed, grapeseed, sunflower, safflower, and rice bran. Most of the oil consumed in restaurants and fast-food restaurants in the U.S. is derived from soybean and canola oil…