Seed oils — canola, corn, cottonseed, soybean, sunflower, safflower, grapeseed and rice bran — have come under fire, with the Secretary of Health and Human Services, Robert F. Kennedy, Jr., saying that Americans are being “unknowingly poisoned.” While the oils can cause inflammation, Julia Zumpano, a registered dietitian with the Center for Human Nutrition at the Cleveland Clinic, says the bigger problem is that they’re used in ultra-processed food. The issue is really less about the seed oils themselves and more about the foods they’re in. She goes on to point out that sauces, dressings, baked goods, potato chips, candy bars, and even coffee creamers are loaded with seed oils. “They’re in highly processed food because they’re more cost-effective to make,” said Zumpano. It’s cheaper, quicker and easier to process foods with chemicals and solvents. "If you’re frying an egg at home using canola oil, there’s nothing to worry about," said Zumpano, who recommends focusing on eliminating highly-processed foods and going back to basics. “I don’t think anyone needs to be fearful if their grandma made muffins with canola oil. They’re gonna be okay if they eat that,” she said.
