248: Seed Oils: Controversy, Claims & Culinary Uses – Dr. Wendy Bazilian

Seed oils are often attributed to negative health effects due to their prominence in ultraprocessed foods and misunderstood science. Seed oils are a primary source of essential polyunsaturated fats (PUFAs: omega-6s and omega-3s) and are encouraged in most dietary patterns. However, the typical American diet is higher in omega-6s than is recommended, and while adults are generally meeting the recommendation for omega-3 intake, new evidence indicates we may benefit from a higher amount.  Different cooking oils have different nutrient profiles and culinary capabilities. While cooking oils have beneficial unsaturated fats, many are lacking in essential omega-3. Some oils are suited for a variety of cooking techniques - heat and no heat - whereas others are better for low heat or no heat techniques. Tune into this episode with guest Dr. Wendy Bazilian to learn about: ·       What are seed oils and what claims have been made about them ·       Why we are hearing so much about seed oils in the media and on social media ·       Are seed oils are different from vegetable oils ·       What the research shows about the safety of seed oils ·       Recommended intakes compared with typical intakes ·       Factors to consider including nutrient profile, flavor, culinary uses ·       Fun and tasty ways to use different culinary oils ·       Resources and recipes Full shownotes, transcript and resources at: https://soundbitesrd.com/248