Food and Beverage
Seed oils are toxic, says Robert F. Kennedy Jr. – but it’s not so simple
Mary J. Scourboutakos, University of Toronto
Robert F. Kennedy Jr., who is expected to clear the final hurdles in his confirmation as President Donald Trump’s health secretary, and a host of health influencers have proclaimed that widely used cooking oils such as canola oil and soybean oil are toxic.
T-shirts sold by his “Make America Healthy Again” campaign now include the slogan, “make frying oil tallow again” – a reference to the traditional use of rendered beef fat for cooking.
Seed oils have become a mainstay of the American diet because unlike beef tallow, which is comprised of saturated fats that increase cholesterol levels, seed oils contain unsaturated fats that can decrease cholesterol levels. In theory, that means they should reduce the risk of heart disease.
But research shows that different seed oils have varying effects on risk for heart disease. Furthermore, seed oils have also been shown to increase risk for migraines. This is likely due to their high levels of omega-6 fatty acids. These fats can increase inflammation, a heightened and potentially harmful state of immune system activation.
As a family physician with a Ph.D. in nutrition, I translate the latest nutrition science into dietary recommendations for my patients. When it comes to seed oils, the research shows that their health effects are more nuanced than headlines and social media posts suggest.
How seed oils infiltrated the American diet
Seed oils — often confusingly referred to as “vegetable oils” — are, as the name implies, oils extracted from the seeds of plants. This is unlike olive oil and coconut oil, which are derived from fruits. People decrying their widespread use often refer to the “hateful eight” top seed oil offenders: canola, corn, soybean, cottonseed, grapeseed, sunflower, safflower and rice bran oil.
These oils entered the human diet at unprecedented levels after the invention of the mechanical screw press in 1888 enabled the extraction of oil from seeds in quantities that were never before possible.
Between 1909 and 1999, U.S. consumption of soybean oil increased 1,000 times. This shift fundamentally changed our biological makeup. Due to increased seed oil intake, in the past 50 years the concentration of omega-6 fatty acids that Americans carry around in their fatty tissue has increased by 136%
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Evaluating the omega-6 to omega-3 fatty acid ratio
Omega-6 and omega-3 fatty acids are essential nutrients that control inflammation. While omega-6s tend to produce molecules that boost it, omega-3s tend to produce molecules that tone it down. Until recently, people generally ate equal amounts of omega-6 and omega-3 fatty acids. However, over the past century, this ratio has changed. Today, people consume 15 times more omega-6s than omega-3s, partly due to increased consumption of seed oils.
In theory, seed oils can cause health problems because they contain a high absolute amount of omega-6 fatty acids, as well as a high omega-6 to omega-3 ratio. Studies have linked an increased omega-6 to omega-3 ratio to a wide range of conditions, including mood disorders, knee pain, back pain, menstrual pain and even preterm birth. Omega-6 fatty acids have also been implicated in the processes that drive colon cancer.
However, the absolute omega-6 level and the omega-6 to omega-3 ratio in different seed oils vary tremendously. For example, safflower oil and sunflower oil have ratios of 125:1 and 91:1. Corn oil’s ratio is 50:1. Meanwhile, soybean oil and canola oil have lower ratios, at 8:1 and 2:1, respectively.
Scientists have used genetic modification to create seed oils like high oleic acid canola oil that have a lower omega-6 to 3 ratio. However, the health benefit of these bioengineered oils is still being studied.
The upshot on inflammation and health risks
Part of the controversy surrounding seed oils is that studies investigating their inflammatory effect have yielded mixed results. One meta-analysis synthesizing the effects of seed oils on 11 inflammatory markers largely showed no effects – with the exception of one inflammatory signal, which was significantly elevated in people with the highest omega-6 intakes.
To complicate things further, genetics also plays a role in seed oils’ inflammatory potential. People of African, Indigenous and Latino descent tend to metabolize omega-6 fatty acids faster, which can increase the inflammatory effect of consuming seed oils. Scientists still don’t fully understand how genetics and other factors may influence the health effects of these oils.
The effect of different seed oils on cardiovascular risk
A review of seven randomized controlled trials showed that the effect of seed oils on risk of heart attacks varies depending on the type of seed oil.
This was corroborated by data resurrected from tapes dug up in the basement of a researcher who in the 1970s conducted the largest and most rigorously executed dietary trial to date investigating the replacement of saturated fat with seed oils. In that work, replacing saturated fats such as beef tallow with seed oils always lowers cholesterol, but it does not always lower risk of death from heart disease.
Taken together, these studies show that when saturated fats such as beef tallow are replaced with seed oils that have lower omega-6 to omega-3 ratios, such as soybean oil, the risk of heart attacks and death from heart disease falls. However, when saturated fats are replaced with seed oils with a higher omega-6 to omega-3 ratio, such as corn oil, risk of death from heart disease rises.
Interestingly, the most highly purchased seed oil in the United States is soybean oil, which has a more favorable omega-6 to 3 ratio of 8:1 – and studies show that it does lower the risk of heart disease.
However, seed oils with less favorable ratios, such as corn oil and safflower oil, can be found in countless processed foods, including potato chips, frozen dinners and packaged desserts. Nevertheless, other aspects of these foods, in addition to their seed oil content, also make them unhealthy.
The case for migraines – and beyond
A rigorous randomized controlled trial – the gold standard for clinical evidence – showed that diets high in omega-3 fatty acids and low in omega-6 fatty acids, hence low in seed oils, significantly reduced the risk of migraines
In the study, people who stepped up their consumption of omega-3 fatty acids by eating fatty fish such as salmon experienced an average of two fewer migraines per month than usual, even if they did not change their omega-6 consumption. However, if they reduced their omega-6 intake by switching out corn oil for olive oil, while simultaneously increasing their omega-3 intake, they experienced four fewer migraines per month.
That’s a noteworthy difference, considering that the latest migraine medications reduce migraine frequency by approximately two days per month, compared to a placebo. Thus, for migraine sufferers — 1 in 6 Americans — decreasing seed oils, along with increasing omega-3 intake, may be even more effective than currently available medications.
Overall, the drastic way in which omega-6 fatty acids have entered the food supply and fundamentally changed our biological composition makes this an important area of study. But the question of whether seed oils are good or bad is not black and white. There is no basis to conclude that Americans would be healthier if we started frying everything in beef tallow again, but there is an argument for a more careful consideration of the nuance surrounding these oils and their potential effects.
Mary J. Scourboutakos, Adjunct Lecturer in Family and Community Medicine, University of Toronto
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Food
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
Even frequent steak diners may not know exactly what separates one cut from another. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
(Feature Impact) Even frequent steak diners may not know exactly what separates one cut from another. The cut is simply the section of beef the steak comes from, and it helps shape tenderness, marbling and flavor. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Watch this to find out more:
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“When you’re looking for a great steak, it’s really all about the details,” said chef Efrem Cutler, chief steak officer for Outback Steakhouse. “It starts with quality beef and our longstanding sourcing standards. We’ve built on what we already do well across our steak lineup, from center-cut sirloin to ribeye, with even more focus on hand-trimming, seasoning, preparation and training. When you bring all of that together, you get a steak that’s tender, juicy and packed with flavor.”
Still, many diners aren’t sure which cut is right for them. Just 41% of Americans said they’re confident in their knowledge of different steak cuts, according to Outback Steakhouse’s Modern Steakhouse Survey.
If you want big, bold flavor, Cutler recommends a ribeye. For something incredibly tender, opt for the filet mignon. For a balance of flavor and tenderness, try a New York strip.
“Understanding the differences between cuts can make ordering easier,” Cutler said. “We want guests to feel confident choosing the steak that fits their taste.”
With its Best Steaks Ever lineup of hand-selected, hand-trimmed, perfectly seasoned and expertly seared steaks, including the new Down Under Delmonico Ribeye and New York strip, alongside Victoria’s barrel-cut filet mignon, center-cut sirloin and Rockhampton ribeye, guests can find the cut and flavor profile they crave.
Visit outback.com/steak to learn more and find a location near you.
SOURCE:
Outback Steakhouse
Last Updated on November 11, 2026 by Daily News Staff
Fifty volunteers joined Diana Gregory Outreach Services and community partners on November 5, with support from AARP, State Farm, and BHHS Legacy Foundation.
PHOENIX — Fresh produce and community support came together Thursday morning, November 5, 2026, as Veggies for Veterans distributed 700 grocery bags during an event hosted by the Phoenix VA Health Care System.
The Diana Gregory Outreach Services (DGOS) program brought together 50 volunteers to help provide veterans with nutritious food. Each bag contained a variety of 13 fruits and vegetables, according to the event results supplied by organizers.
The effort also received a contribution from Peddler’s Son, which donated a five-pound bag of Idaho potatoes and a bag of grapes for each veteran.
AARP, State Farm, and BHHS Legacy Foundation Lead Financial Support
AARP, State Farm, and BHHS Legacy Foundation were the event’s three largest financial sponsors, helping make the distribution possible.
Volunteers represented all three organizations, along with the Archer Ragsdale Arizona Chapter Tuskegee Airmen, Inc. Arizona Community Foundation and Santander also contributed volunteer support.
AARP Arizona State Director Dana Marie Kennedy attended the event. AARP’s participation included volunteers and an outreach table featuring candy and AARP-branded giveaway items for attendees and veterans.
Together, the financial contributions, donated food, and volunteer service supported an event centered on veterans and their access to fresh produce.
A Special Guest With a Remarkable Service History
Among those attending was 106-year-old Major Fannie Griffin McClendon, whose military career connects the gathering to an extraordinary chapter in American history.
McClendon served during World War II with the 6888th Central Postal Directory Battalion, widely known as the “Six Triple Eight.” The historic unit of Black women soldiers helped process a massive backlog of military mail in Europe.
Her service continued beyond World War II. The Library of Congress documents her later career in the Air Force, including service as a squadron commander.
Her attendance offered an opportunity to recognize a veteran whose career helped break barriers for Black women in the military.
More Than a Bag of Groceries
Veggies for Veterans’ purpose extends beyond the food distributed at an individual event. The program focuses on helping veterans access fresh produce while creating opportunities for connection and community support.
Grocery costs, transportation, and mobility can make obtaining nutritious food difficult. Bringing produce directly to veterans through VA and community settings is one way the program works to address those barriers.
The November 5 distribution also reflected the collective work behind that support: an organization coordinating the effort, a VA host, financial sponsors, a food donor, and volunteers contributing their time.
With 700 bags distributed and 50 volunteers participating, the event demonstrated how community partnerships can translate into practical support for veterans.
Readers interested in learning more about the program, volunteering, or exploring ways to support its work can visit Diana Gregory Outreach Services.
Reporting note: Event results, sponsor recognition, donations, volunteer participation, and attendee information were supplied for this recap. Historical background on Major McClendon is supported by the Library of Congress.
Sources and Further Information
- Diana Gregory Outreach Services — Veggies for Veterans
- Phoenix VA — November 5 Veggies for Veterans event listing
- Library of Congress — Fannie Griffin McClendon
Food
Campbell’s 2026 State of the Sides Report Puts Holiday Favorites Center Stage
Campbell’s 2026 State of the Sides Report finds Americans are serving more Thanksgiving sides, with green bean casserole and mac & cheese leading the table.
Thanksgiving may be known for turkey, but Campbell’s latest research suggests the real stars of the holiday table are the dishes around it.
Campbell’s has released its fifth annual State of the Sides Report, finding that Americans are placing even more importance on the casseroles, potatoes, pasta and stuffing that define a holiday meal. Based on a survey of 5,017 U.S. adults who celebrate Thanksgiving, the 2026 report paints a familiar picture: tradition still matters, but home cooks are also looking for convenience and flexibility.
Sides Take the Spotlight
The appetite for side dishes is clear. Campbell’s reports that 80% of Americans enjoy cooking the sides more than the turkey, an 11-point increase from 2023. Meanwhile, 86% expect to serve at least four side dishes this Thanksgiving, with a median of five per table.
That enthusiasm is particularly strong among younger generations. Nearly two-thirds of Gen Z respondents, along with 56% of Millennials, said they would be happy eating an all-sides meal.
The nation’s top five Thanksgiving sides have remained consistent for the past three years, though their order has shifted slightly:
- Green bean casserole
- Macaroni and cheese
- Yams or sweet potatoes
- Mashed potatoes
- Stuffing or dressing
Campbell’s estimates those holiday menus will add up to roughly 749 million side dishes served nationwide.
Green Bean Casserole Holds Its Ground
Green bean casserole continues to stand out as one of the most emotionally connected dishes on the table. Sixty-seven percent of those surveyed said it reminds them of Thanksgivings past, and only 19% said they would alter its recipe—the lowest share among the top five sides.
The dish, developed more than 75 years ago in Campbell’s Test Kitchen by Dorcas Reilly, has stayed close to its original five-ingredient formula. Campbell’s says 69% of Americans believe it is best prepared with cream of mushroom or cream of celery soup, while 87% name Campbell’s Soup as their preferred option for making it.
The seasonal demand is substantial: Campbell’s sells nearly 40 million cans of Cream of Mushroom soup during the holiday period. Over the last five holiday seasons, the company says it has sold more than 308 million cans.
Mac and Cheese Brings Everyone Together
If green bean casserole is rooted in nostalgia, macaroni and cheese is positioned as the crowd-pleaser. Fifty-seven percent of respondents described it as the side dish everyone can agree on, and it remains Gen Z’s top side for the second consecutive year.
It is also a dish that rarely lingers. Forty-two percent said there are never leftovers when mac and cheese is served. For many cooks, simplicity is part of its appeal: 46% cited easy preparation as a reason for choosing it for a holiday meal.
Tradition, With Space for New Ideas
The report points to a holiday table that is both traditional and adaptable. Americans are holding onto family and cultural recipes while making room for new flavors, shortcuts and sources of inspiration—including AI-assisted meal planning.
For Campbell’s, the findings reinforce a simple conclusion: while holiday menus may evolve, sides remain the dishes that make the gathering feel complete.
Campbell’s commissioned the survey in August and September 2026 through independent research organization Reputation Leaders. National results carry a margin of error of plus or minus 1.4 percentage points.
For more information and holiday recipe ideas, visit Campbell’s Sides Season.
