508-Avoiding Seed Oils Is A Challenge, But Rewarding.

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Peach Cobbler-simple yet excellent dessert featuring fresh, local peaches
Blueberry cream top yogurt
Tortilla chips cooked in coconut oil

FOOD INDUSTRY AND HARVEST NEWS:

Startup to use fruit and vegetable fibers, minerals, etc. to create “useful coatings” for perishable foods.

TODAY’S MAIN TOPIC:

Intentional effort to avoid seed oils is a challenge, but rewarding.

Avoiding seed oils can be a considerable challenge given their pervasive presence in the majority of processed and packaged foods. These oils, derived from seeds like soybean, sunflower, and corn, have become widely used due to their economic advantages and long shelf life. However, these convenient and inexpensive ingredients often come at the cost of our health. Seed oils are highly processed and typically contain high levels of omega-6 fatty acids, which, when consumed in excess, can cause inflammation and increase the risk of chronic diseases such as acne, eczema, skin cancer, macular degeneration, heart disease, and obesity. While steering clear of these oils may be difficult, doing so is crucial for maintaining optimal health and preventing an array of potential health issues. A conscious effort to read ingredient labels, and opt for food made with healthier cooking oils such as olive or avocado oil, butter, tallow and cooking from scratch using whole ingredients can significantly contribute to reducing the ingestion of harmful seed oils.