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Seed oils are generally rich in unsaturated fats, particularly polyunsaturated and monounsaturated fats. These fats can promote heart health.
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Many seed oils, such as sunflower and corn oil, contain high levels of omega-6 fatty acids. While these fats are essential, an imbalance may contribute to inflammation.
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Most seed oils have high smoke points, making them suitable for high-heat cooking methods like frying and roasting.
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Seed oils like canola and sunflower oil have a neutral flavour, making them versatile for a variety of dishes.
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Some seed oils undergo heavy processing, including refining, bleaching, and deodorising. This can strip them of some nutrients.
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The polyunsaturated fats in seed oils are prone to oxidation when exposed to heat, light, and air. Storing oils in cool, dark places can help reduce oxidation.
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There is debate about the long-term health effects of seed oils, especially those high in omega-6 fatty acids. While some studies suggest they are heart-healthy, others caution against excessive consumption.
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For lower-heat cooking or as a dressing, oils like extra virgin olive oil or avocado oil, which are rich in monounsaturated fats and antioxidants, may be better alternatives.
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Seed oils can be part of a balanced diet, but it’s essential to use them wisely and in moderation.