
Highly processed and inflammatory: The myth of healthy vegetable oil
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Vegetable oils (and especially seed oils) have long since become an integral part of the modern diet. Whether in ready meals, spreads, or as frying oil – they seem to be present everywhere. For decades, they were considered a healthy alternative to animal fats, but a very different picture is increasingly emerging: The spread of seed oils such as rapeseed, sunflower, and soybean oil coincides with a dramatic Increase in obesity, cardiovascular disease and chronic inflammationA worrying trend that deserves closer examination.
For thousands of years, animal fats such as butter, ghee, and tallow were essential components of the diet. They not only provided a stable source of energy but also supplied important nutrients. Only with industrialization did the tide begin to turn: High-quality, natural fats were systematically replaced by cheap, industrially produced seed oils. not because of health benefits, but purely for economic reasons.
The transition from butter to margarine was particularly influential. This change was not motivated by sound scientific evidence, but by massive advertising campaigns funded by the industry. For decades, the image was created that saturated fats were harmful, while polyunsaturated seed oils were considered beneficial to health. It is now clear: This narrative was not only exaggerated but based on a series of fallacies and economic influences.
But what exactly makes seed oils so problematic? What role do they play in inflammatory processes in the body? And why did they become an integral part of our diet? This article provides a deep insight into the origins of the seed oil industry, shows the health risks of their consumption and explains why it is worth returning to traditional animal fat sources.
table of contents
- The role of animal fats in early human nutrition - A historical overview
- The industrialization of fats: From cottonseed oil to canola
- Production processes of seed oils vs. traditional fats
- Health effects of consuming seed oils
- Comparison with butter, ghee and tallow - why animal fats are the better choice
- Influence of industry and advertising on eating habits
- Conclusion
1. The role of animal fats in early human nutrition

Fats have shaped the human diet since ancient times. Even early hunters and gatherers used all usable parts of their prey – from muscle meat to Organs up to bone marrow and fat reserves. In particular animal fats were an essential source of energy, which not only covered the high calorie requirement, but also crucial nutrients including fat-soluble vitamins and essential fatty acids, which were essential for brain development and cell functions [1].
Animal fats have been a central component of the human diet for thousands of years. In ancient times, they were valued not only as food but also for lamp oil and medicinal purposes [2]. Egyptians valued butter and ghee as long-lasting fat sources, while Romans used lard both in cooking and for skin care [3]. In many Asian regions, tallow was a staple ingredient in traditional dishes and played a central role in the preparation of nutritious foods [4].
With the further development of livestock farming and dairy farming, Butter gained importance and was regarded as a valuable source of fat, especially in EuropeFor centuries, butter was considered a symbol of prosperity and health [5]. While European households preferred butter and lard, nomadic peoples and inhabitants of hot climates relied on ghee, which, due to its long shelf life, was ideal for warm regions [6].
However, this long tradition experienced a drastic change in the 19th century: Industrialization led to the mass production of refined seed oils – a change that fundamentally altered the Western diet [7]. With new pressing and extraction methods, large quantities of oil could be extracted from seeds and fruits for the first time. These oils initially served technical purposes, such as Lubricants for machines or as fuel for lamps [8]. However, the food industry quickly recognized the economic potential of these new fat sources. Low production costs, long shelf life, aggressive marketing, and simultaneous industry influence on health authorities made seed oils a lucrative business [9].
2. The industrialization of fats: From cottonseed oil to rapeseed oil
“The greatest threat to the truth is not the lie – but the oft-repeated half-truth.”
(Daniel Kahneman, Nobel Prize winner and bestselling author)
With industrialization, food production underwent a profound change. The increasing demand for affordable, long-lasting fats led the food industry to look for alternatives to traditional animal fats. Instead of relying on naturally derived butter, lard, or tallow, companies found a solution in industrial by-products – Fats that were originally were not intended for consumption.
The prime example of this is cottonseed oil. Cotton was already being processed in huge quantities in the 19th century, but the resulting seeds posed a problem: They contained the toxic gossypol, making consumption impossible. Only through complex chemical refining processes was it possible to remove the toxin and make the oil usable as a cooking fat [15]. In the USA, cottonseed oil was quickly marketed as a cost-effective alternative to animal fats and eventually found its way into margarine and industrial baked goods [16].
The introduction of cottonseed oil, however, was not a nutritional advancement, but a purely economically motivated decision. Chemical processing made the originally toxic oil technically edible, but led to the formation of trans fats and oxidized lipids, which today associated with chronic diseases and are generally considered harmful to health [17].
But also in the 20th century, with the introduction of the Canola oil (rapeseed oil) a similar industrial "success story." Rapeseed oil was originally problematic due to its high erucic acid content, which is associated with health risks such as heart muscle damage. In the 1970s, Canada developed a modified version with a low erucic acid content and named it "canola" – an abbreviation for Canadian Oil, Low Acid [18]. However, like cottonseed oil, canola oil was only subsequently deemed safe. It was not until 1985 that the US Food and Drug Administration (FDA) officially approved canola oil as “fit for human consumption” – without long-term studies on health effects [19]. Nevertheless, canola oil became popular worldwide, mainly thanks to multi-million dollar advertising campaigns promoting it as “heart-healthy” [20].
The real turning point, however, came with the displacement of butter by margarine. During World War II, butter became scarce, and margarine was introduced as a cheaper alternative. But its success was not based solely on economic factors – targeted advertising strategies and industrial influence played a decisive role. The food industry financially supported organizations such as the American Heart Association (AHA), which began to publicly criticize animal fats in the 1960s [21]. This led to margarine being considered the healthier choice for decades, even though it high amounts of trans fats which demonstrably contained the Increase the risk of cardiovascular disease [22] It was not until the late 1990s that extensive studies demonstrated the link between trans fatty acids and arteriosclerosis, leading to stricter regulations. Nevertheless, margarine remained an integral part of the diet for a long time – aided by decades of misinformation and economic interests that were often driven solely by greed for profit.
3. Production processes of seed oils compared to traditional fats
A key difference between animal fats and seed oils lies in their production. While butter, ghee, and tallow are extracted from natural sources with minimal effort, the production of seed oils requires extensive industrial processing. These complex processes not only lead to a loss of valuable nutrients but also leave Residues of chemical solvents and promote the formation of harmful by-productsthat pose potential health risks.
The extraction of seed oils involves several industrial steps. Rapeseed, sunflower, or soybean seeds contain only small amounts of oil, which is why aggressive processes are necessary to achieve maximum yield. The process begins with mechanical crushing and heating of the seeds to break down the cell structures and facilitate oil extraction. This is followed by solvent extraction, which usually uses hexane—a byproduct of the petroleum industry—to extract the remaining oil [25]. Hexane is considered toxic and must be removed, but traces may remain in the final product.
The crude oil obtained also contains undesirable contaminants such as mucilage, waxes and free fatty acids, which are eliminated by chemical neutralization with alkalis. The oil is then bleachedto remove unwanted color pigments. However, this process also destroys natural antioxidantswhich would stabilize the oil [26]. To eliminate the strong odor, the oil is finally heated to over 200 °C – a process that leads to the formation of harmful trans fats and oxidized lipids [27]. The result is a highly processed end product that bears little resemblance to its original, natural form.
In addition to the complex chemical processing, the sheer amount of raw material required to produce seed oils is also remarkable. While animal fats are readily available, the production of vegetable oils requires a vast amount of seeds. A single tablespoon of sunflower oil (15 ml) contains the oil equivalent of approximately 580 sunflower seeds, while the same amount of rapeseed oil requires approximately 8,100 rapeseed seeds.
In a natural environment, it would be almost impossible to collect these quantities of seeds, let alone extracting fat from them in significant quantities. No human in the wild would ever think of picking hundreds or thousands of seeds every day, grinding them, and extracting the oil to access their source of fat.
In contrast, animal fats such as butter, ghee and tallow are minimally processed and do not require aggressive refining methods or chemical additives. Butter is obtained by simply churning cream, separating the fat from the buttermilk—a process that requires no industrial processing at all. Ghee is produced by slowly heating butter, removing water and milk proteins, leaving a pure, heat-stable fat. Tallow (beef fat) and lard (pork fat) are rendered by simply heating and can be used directly. without the need for chemical intervention.
These traditional fats contain natural antioxidants such as vitamin E, conjugated linoleic acid (CLA), and saturated fatty acids, which ensure their stability at high temperatures. Unlike polyunsaturated seed oils, they are less prone to oxidation, thus preventing the formation of harmful free radicals [29]. While animal fats have been a natural and nutrient-rich source of energy for thousands of years, many modern Seed oils are a product of industrial mass processing – with significant consequences for health.
4. Health effects of consuming seed oils
"100 years ago we cooked with butter and lard, and heart disease was rare. Today we use margarine and seed oils, and heart disease is the leading cause of death. But we're supposed to believe that saturated fats are the problem?" (Dr. Dwight Lundell, former heart surgeon and author of The Great Cholesterol Lie)
For decades, seed oils have been promoted as a healthy alternative to animal fats. But a closer look at their composition and their effects on the human organism reveals a different picture. A central problem is the high proportion of omega-6 fatty acids, in particular Linoleic acid, which in high amounts can disrupt the body's natural fatty acid balance. While omega-6 fatty acids are essential, a consistently high ratio of omega-6 to omega-3 promotes proven inflammatory processeswhich can increase the risk of cardiovascular diseases, metabolic disorders and autoimmune diseases [30].
Another problem is the low stability of seed oils. Due to their chemical structure, polyunsaturated fatty acids are particularly susceptible to oxidation – a process that leads to the formation of reactive oxygen species (ROS) and other harmful byproducts. Oxidized fats are directly linked to cell damage, accelerated aging and an increased likelihood of chronic diseases [31]. In addition, they can impair the structure and function of cell membranes, which in turn promotes systemic inflammation and can promote degenerative diseases [32].
Brain health is also affected. The human brain is largely made up of fatty acids, and the ratio between omega-3 and omega-6 fatty acids plays a crucial role in cognitive functions. Studies suggest that Diets high in omega-6 can increase neuroinflammatory processes, which has been linked to an increased risk of Alzheimer's disease and other neurodegenerative diseases [33]. Furthermore, high levels of omega-6 fatty acids can impair the production of important neurotransmitters necessary for mental clarity, mood, and emotional stability [34].
Another health risk is trans fats, which are produced during the industrial processing of seed oils. These artificially modified fatty acids increase LDL cholesterol ("bad cholesterol") and lower HDL cholesterol ("good cholesterol") – a dangerous combination that dramatically increases the risk of cardiovascular disease [35]. Although the use of trans fats has been regulated in many countries, they are still present in numerous industrially processed foods.
Vegetable oils also influence fat metabolism and play a role in the global increase in obesityStudies show that omega-6 fatty acids promote fat storage while reducing the body's ability to burn fat. They affect hormonal processes by increasing inflammatory responses and promoting insulin resistance—a major cause of type 2 diabetes [36]. Especially linoleic acid, the main omega-6 fatty acid in seed oils, has been associated with impaired fat burning and increased body fat percentage [37].
The endocrine system is also affected by excessive seed oil consumption The fatty acid composition of the diet plays a central role in the production of prostaglandins, which act as hormone-like messengers and regulate inflammatory processes. An unbalanced intake of omega-6 fatty acids can therefore promote hormonal imbalances that affect fertility, the immune system, and metabolism [38]. Studies show that high consumption of omega-6 fatty acids can reduce testosterone production in men and promote hormonal disorders that are linked to a variety of health problems [39].
The idea that seed oils are a healthier choice has been perpetuated for decades by clever marketing and economic interests. However, a growing body of scientific evidence suggests that a return to traditional, stable Fat sources such as butter, ghee and tallow have long-term positive effects onf can have health [40].
5. Comparison with butter, ghee and tallow – why animal fats are the better choice
The human body is designed to efficiently utilize natural fats, which have been an essential part of the diet for millennia. While butter, ghee, and tallow are produced through simple, traditional methods, the production of seed oils requires industrial processing that involves chemical changes [41].
Butter provides an optimal combination of saturated and unsaturated fatty acidsthat the body can easily absorb and utilize. It also contains fat-soluble vitamins (A, D, E, and K), which are essential for numerous physiological processes [42]. Ghee, the clarified form of butter, is particularly digestible, as milk proteins and lactose have been removed. Ghee also contains high amounts of butyrate, a short-chain fatty acid with proven anti-inflammatory and gut-health-promoting properties [43]. Tallow (beef fat) is characterized by extremely high heat stability and is free from harmful additives or chemical processing [44].
In contrast, seed oils are rich in omega-6 fatty acids, which can have a pro-inflammatory effect in high amounts. Particularly problematic is the disturbed omega-6 to omega-3 ratio, which is further shifted by industrial food processing [45]. Studies show that high consumption of omega-6 fatty acids is associated with an increased risk of chronic inflammation, cardiovascular disease, and metabolic disorders [46].
Contrary to the long-held belief that saturated fats are harmful to health, numerous recent meta-analyses show that saturated fats are not associated with an increased risk of cardiovascular disease. A large meta-analysis with over 600,000 participants found no significant association between saturated fats and heart disease [47].
Another key problem with many vegetable fats is their instability. Due to industrial processing, storage and heating, oxidized fatty acids are formed, which cause cell damage and are associated with an increased risk of neurodegenerative diseases such as Alzheimer’s and Parkinson’s [48].
There's also a historical factor: Industrially processed seed oils are an extremely recent invention. They were only chemically extracted, refined, and processed to the point of being edible around 100 to 150 years ago. For over 99.995% of human history, we have consumed animal fats – seed oils have only been added in the last 0.005%. And it's precisely in this short period that the incidence of obesity, chronic diseases, and metabolic disorders has risen rapidly.
The decision between animal fats and industrial seed oils is therefore not only a question of taste, but also a decision for a long-term healthy dietWhile butter, ghee, and tallow provide essential nutrients and remain stable, seed oils contribute to the development of numerous health problems due to their industrial processing and omega-6 dominance [49].
6. Influence of industry and advertising on eating habits
“Whoever controls the food controls the people.”
(Henry Kissinger)
The prevalence of seed oils in the modern diet is no coincidence, but the result of targeted marketing strategies and economic influence. For decades, systematic campaigns have shaped the image that animal fats are harmful to health, while vegetable oils have been marketed as "heart-healthy." This development was the result of a complex interplay between the food industry, scientific institutions, and government dietary recommendations [50].
Already in the 1950s, a targeted influence on public perception of fats. Studies that allegedly linked saturated fats to cardiovascular disease were given priority, while critical voices were suppressed or ignored. The food industry quickly recognized the economic potential of these narratives and specifically supported research that portrayed their products in a positive light. A famous example is the Influence of the sugar industry, which in the 1960s deliberately funded scientists to portray saturated fats as the main cause of heart disease – while systematically downplaying the harmful effects of sugar [51].
At the same time, large food companies launched massive advertising campaigns. Margarine, in particular, was positioned as a modern, healthy alternative to butter. Slogans such as "cholesterol-free" or "plant-based and healthy" shaped public awareness and ensured that vegetable oils became a long-term part of dietary habits [52]. This manipulation was reflected in government nutritional recommendations, which from the 1970s onwards promoted a low-fat diet with a high proportion of seed oils. The famous Food pyramid of 1992 reinforced this message even further by placing fats at the top of the list, regardless of their quality, with the advice to consume them sparingly [53].
A particularly effective tool used by the industry was the targeted design of packaging and labels. Terms such as "rich in omega-3," "heart-friendly," or "easy to digest" suggested health benefits, even when scientific evidence was lacking. Often, half-truths were used: For example, manufacturers emphasized the cholesterol-lowering effects of certain seed oils, without pointing out that their high omega-6 content can also have an inflammatory effect [54].
Diet trends and government campaigns also contributed significantly to the spread of seed oils. The "low-fat" movement of the 1980s and 1990s led to low-fat, highly processed products being promoted as healthy. Butter was banned from school cafeterias and public institutions, while margarine and vegetable cooking oils were given priority. Food manufacturers adapted to this development by Flood of low-fat products on the market brought – the often enriched with sugar and artificial additives This was a significant factor in the rising rates of obesity and diabetes, which continue to increase worldwide [55].
With digitalization and the rise of social media, the food industry's strategy has evolved. Today, it's no longer just traditional commercials or print ads, but influencers, nutritionists and even doctorswho consciously or unconsciously promote vegetable oils on social networks. This modern form of influence is particularly effective because it builds trust and appears to be an independent expert opinion—although it is often funded by the industry [56].
Ultimately, the history of seed oils shows that their success is not based on health benefits, but on clever marketing strategies and manipulation. Targeted influence on science, advertising, and government nutritional recommendations has shaped the eating habits of entire generations for decades – with far-reaching consequences for healthThe rediscovery of traditional animal fats such as butter, ghee and tallow is therefore not only a return to a more natural diet, but also an act of self-determination against economically motivated nutritional dogmas [57].
Back to real fat
For decades, we have been told that vegetable oils are healthier than animal fats. This idea has penetrated so deeply into our collective consciousness that many people avoid butter or tallow – while consuming refined seed oils without a second thought. But if you take a step back and look at the history of these fats, you quickly realize: never primarily about health, but about profit, industrial efficiency and economic interests.
For thousands of years, our ancestors used animal fats as their primary source of energy and essential nutrients. They were stable, nutrient-rich, and adapted to human physiology. Only with industrialization were these gradually replaced by highly processed seed oils – Oils that had to be made edible through chemical refiningAt the same time, rates of obesity, diabetes, and cardiovascular disease rose dramatically.
Science is gradually beginning to catch up with what nature has always shown us: Natural fats such as butter, ghee and tallow provide the body with essential nutrients, are heat-stable and promote health, while seed oils, due to their instability, industrial processing, and unbalanced fatty acid profile, do more harm than good. It's time to put the fear of animal fats behind us and return to what the human body has always utilized – without artificial additives, without industrial intervention.
The key to real, sustainable health does not lie in highly processed substitute products or cleverly marketed “healthy alternatives”, but in real, original foodsIf you want to stay healthy in the long term, butter, ghee, and tallow are not only safe – they are also making the exact choice that was intended for us since the beginning of our evolution.
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