18/09/2025
Lately, many people are concerned about seed oils like canola, sunflower, corn, soybean, or even palm oil. Social media and news headlines make it sound scary. But let’s look at this in a practical way.
It’s true that these are refined oils, and some are processed using chemicals. But as nutritionists, we always remind that our body needs some fats and oils. In fact, about 20–30% of our daily calories should come from fat.
If you are eating a variety of wholesome foods (like sesame seeds, peanuts, beans, fish, and other natural foods), you’re already getting good fats and other important nutrients. Cooking oil is simply an addition to help us cook and make food tastier.
Different oils serve different purposes — some are better for stir-frying, some for deep-frying, some for salad dressings. That’s why we always encourage healthy cooking methods plus choosing the right oil for the right type of cooking.
Instead of stressing only about seed oils, ask yourself:
👉Am I eating too much ultra-processed food with hydrogenated fats?
👉Am I consuming a lot of foods high in saturated fat (like pastries, cookies, fried fast food, processed or fatty meat, creamy desserts)?
These are the real culprits proven to increase the risk of heart disease.
Remember, food science keeps evolving. What we thought years ago may change as more research comes out. That’s why the safest rule is still to eat a variety of foods, practice moderation, and avoid extremes.
✨ Balance is key, always.
