The demonisation of seed oils has become a common theme in nutritional discussions, but Professor Brian Peskin says this oversimplified view misses crucial distinctions that could impact our health. In a revealing interview, Peskin challenges popular misconceptions about seed oils while highlighting the critical importance of processing methods and sourcing.
“The whole problem is they’re all saying seed oils are toxic,” Peskin explains. “That statement is partly true. Processed, adulterated oils are toxic. They will kill you.” This distinction between processed and unprocessed oils forms the cornerstone of his research, which suggests that adequately sourced and prepared seed oils might be essential for optimal health.
Perhaps most striking is Peskin’s revelation about arterial blockages: “87% of arterial clots are composed of processed omega-6 fatty acids, not saturated fat.” This finding directly contradicts standard dietary advice that focuses primarily on reducing saturated fat intake while promoting the consumption of processed vegetable oils.
The key to understanding seed oils’ role in health lies in their processing methods. Organic, cold-pressed oils maintain their beneficial properties, while conventional processing methods can transform these same oils into harmful substances. Peskin emphasises three critical factors for healthy seed oils:
- It must be organic.
- It must be cold-pressed.
- It must be unprocessed and free from chemical additives.
The implications for cardiovascular health are significant. While many heart health organisations continue to recommend processed vegetable oils while warning against saturated fats, scientific evidence suggests this advice might contribute to the problems it aims to prevent.
Peskin’s research also highlights the importance of “parent essential oils” (PEOs), the basic forms of omega-6 and omega-3 fatty acids that our bodies require. These oils play a crucial role in cellular health, forming part of every cell membrane. The ratio and quality of these oils can significantly impact cellular function and overall health.
This information presents a clear action plan for consumers: focus on quality over quantity, choose organic and minimally processed oils, and be wary of mainstream nutritional advice that doesn’t distinguish between processed and unprocessed seed oils. Understanding these distinctions could be key to making better dietary choices and supporting long-term health.
This perspective offers a more nuanced understanding of dietary fats. It moves beyond simple “good” versus “bad” categorisations to recognise the crucial role of food processing and quality in determining health outcomes. It suggests that while some seed oils might be harmful, others could be vital for optimal health when adequately sourced and processed.
