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%
https://datawrapper.dwcdn.net/rFwW9/1
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 and Beverage
Treat Guests to ‘Grape’ Fall Get-Togethers
‘Grape’ Fall Get-Togethers: Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Last Updated on September 10, 2026 by Daily News Staff
(Feature Impact) Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Whether you’re serving a showstopping main course, sharing small plates or playing bartender (or all three), an option like California grapes can be the versatile ingredient that elevates both dishes and drinks alike. Their juicy burst of flavor and pop of color bring fall recipes to life, such as roasted chicken, lettuce wraps or cocktails.
You can also try freezing them to replace ice cubes in drinks, serving as a topping for crostini or simply placing in glasses or bowls to enjoy as a healthy, fresh snack while breaking the ice and waiting for the meal to be served.
To find more fall entertaining tips, tricks and recipes, visit GrapesFromCalifornia.com.
California Grape Shallot and Thyme Roasted Chicken
Servings: 6
- 1 whole chicken (about 4 pounds)
- 1 tablespoon butter, at room temperature
- 1 teaspoon sea salt
- 3/4 teaspoon dried thyme
- freshly ground pepper, to taste
- 2 cups red and black Grapes from California
- 1/3 cup finely chopped shallots
- 1/3 cup dry white wine
- fresh thyme leaves, for garnish (optional)
- Heat oven to 375 F.
- Rinse chicken and pat dry; place in 13-by-9-inch baking dish. Spread butter over surface of chicken and sprinkle with salt, thyme and pepper, to taste. Roast 45 minutes.
- Add grapes, shallots and wine to pan and roast 30-40 minutes, or until grapes are softening and thighs reach internal temperature of 165 F on meat thermometer.
- Remove from oven and tent with foil; let stand 15 minutes before carving. Place grapes, shallots and cooking juices in bowl and serve over slices of chicken. Garnish with fresh thyme leaves, if desired.
Nutritional information per serving: 260 calories; 29 g protein; 11 g carbohydrates; 9 g fat (31% calories from fat); 3 g saturated fat (3% calories from saturated fat); 90 mg cholesterol; 480 mg sodium; 1 g fiber.
California Grape Beef Bulgogi Lettuce Wraps
Servings: 6
Pickled Grapes:
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups Grapes from California, halved
- 2 tablespoons minced red onion
Beef Bulgogi:
- 1/2 pound beef round or sirloin steak
- 1/3 cup bulgogi sauce, plus additional for serving (optional)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon vegetable oil
- 12 larger hearts of romaine leaves, clean and dry
- snipped green onion tops
- To make pickled grapes: In small saucepan, stir vinegar, sugar, coriander seeds, mustard seeds and pepper flakes; bring to simmer. Remove from heat and stir to dissolve sugar; let cool to warm.
- Stir in grapes and onion and set aside to cool. Let stand 1 hour, stirring occasionally.
- To make beef bulgogi: Cut beef into small, bite-size strips.
- In medium bowl, stir 1/3 cup bulgogi sauce, vinegar and sesame oil then add beef. Let marinate 1 hour, stirring occasionally.
- In large skillet over medium heat, heat vegetable oil. Using slotted spoon or tongs, remove beef from marinade and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.
To serve: Place equal amounts beef and pickled grapes in romaine leaves and sprinkle with green onions. Serve immediately with additional bulgogi sauce, if desired.
Nutritional information per serving: 150 calories; 11 g protein; 20 g carbohydrates; 3.5 g fat (21% calories from fat); 1 g saturated fat (6% calories from saturated fat); 25 mg cholesterol; 65 mg sodium; 1 g fiber.
California Grape and Tamarind Whiskey Smash
Servings: 2
- 3/4 cup halved green Grapes from California
- ice
- 6 tablespoons (3 ounces) whiskey
- 1 tablespoon fresh lemon juice
- 1 teaspoon tamarind paste
- bitters, to taste
- In medium bowl, muddle grapes until mashed and in small pieces. Transfer to two lowball glasses and add ice almost to top of glasses.
- In shaker or small bowl, combine whiskey, lemon juice and tamarind paste; shake or stir. Season with a few drops of bitters, to taste. Pour into glasses over grapes and stir briskly to chill and dilute slightly.
Nutritional information per serving: 140 calories; 0 g protein; 11 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 0 mg sodium; 1 g fiber.
SOURCE:
California Table Grape Commission
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Community
The Marco’s Pizza Foundation Donates $1 Million to Junior Achievement USA, Surpasses $1.5 Million in Total Giving
The Marco’s Pizza Foundation has surpassed $1 million donated to Junior Achievement USA, marking a major milestone for the pizza brand’s charitable organization. With the latest contribution, the Foundation says it has now delivered more than $1.5 million in total charitable giving across its partners, reinforcing a focus on education, opportunity, and community impact.
National initiative with local impact
Junior Achievement USA is one of the nation’s leading youth organizations, preparing young people for future success through hands-on learning focused on financial literacy, entrepreneurship, and career readiness. Marco’s says its partnership with JA has been powered by register-based fundraising, allowing stores across the country to raise donations at checkout that support local JA chapters near each participating location.
Giving totals to date
The Foundation shared additional milestones tied to its charitable efforts:
- More than $1 million donated to Junior Achievement USA
- $475,000 donated to No Kid Hungry
- More than $1.5 million in total charitable giving across partners
Brandon Hudson, a multi-unit franchisee and newly appointed president of The Marco’s Pizza Foundation, credited guests, franchisees, and store teams for driving the results through round-up and register donation efforts.
A personal connection to Junior Achievement
Hudson said his connection to Junior Achievement is personal: as a student in the Chicago area, he participated in JA programs from his sophomore through senior years of high school, where he developed early business plans and explored entrepreneurship. Hudson now owns and operates 13 Marco’s Pizza stores, with five more in development, and was appointed Foundation president in March 2026.
What the Foundation focuses on
Guided by its mission to help individuals be fed, educated, and equipped, the Foundation says its work centers on four pillars:
- Hunger Prevention
- School & Education
- Workforce Development
- Entrepreneurship
For more information, visit https://www.marcos.com/foundation/
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Food
Add 2 Key Nutrients You Might Be Overlooking with an Easy Avocado Recipe
While everyone is talking about protein these days whether watching their weight or managing type 2 diabetes, fiber and healthy fats are nutrients many people are overlooking. One food that makes it easier to invest in your health, according to nutrition experts: avocados. Try this recipe for Avocado and Blueberry Chia Pudding for your next breakfast or snack.
Add 2 Key Nutrients You Might Be Overlooking with an Easy Avocado Recipe
(Feature Impact) While everyone is talking about protein these days whether watching their weight or managing type 2 diabetes, fiber and healthy fats are nutrients many people are overlooking.
The latest reports show most Americans already meet or exceed recommendations for protein while nearly all (about 95%) do not eat enough fiber, and many people consume too much saturated fat versus unsaturated fat, according to the 2025 Dietary Guidelines Advisory Committee. Prioritizing ways to get more fiber and healthy fats on your plate could be key to managing weight and type 2 diabetes goals this summer.
One food that makes it easier to invest in your health, according to nutrition experts: avocados.
A growing body of research and materials from Avocados – Love One Today, a science-based resource, suggests fresh avocados offer weight management benefits, help with type 2 diabetes management and are good for blood sugar management. Avocados uniquely contain fiber and healthy fats in each nutrient-dense bite, which slows digestion, helping you feel satisfied and fuller longer.
To explore evidence-based avocado nutrition information, along with practical tips and easy recipes, visit Avocados – Love One Today, a leading resource for avocado nutrition information. Try this recipe for Avocado and Blueberry Chia Pudding for your next breakfast or snack.
Watch video to see how to make this recipe!
Avocado and Blueberry Chia Pudding
- 1 1/2 cups plain, unsweetened soy milk (or milk of choice)
- 1 ripe, fresh avocado, halved, pitted and peeled
- 3/4 cup frozen blueberries
- 1/2 cup unsweetened vanilla Greek yogurt
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
To Serve:
- 1/3 cup granola
- 1/3 cup fresh blueberries
- 1 kiwi, chopped
- 1/2 fresh, ripe avocado, halved, pitted, peeled and chopped
- In blender, puree soy milk, avocado, blueberries, yogurt and maple syrup until smooth. Pour mixture into storage container or bowl and add chia seeds. Whisk well to combine. Cover with lid or plastic wrap and refrigerate 4 hours or overnight, until thickened.
- To serve, divide into bowls and top with granola, fresh blueberries, kiwi and avocado.
Notes: Use any milk (dairy or non-dairy) that you prefer in pudding. Use fresh blueberries or conventional frozen blueberries. Other topping options include: nuts, seeds, hemp hearts, sliced banana or strawberries, or nut butter.
SOURCE:
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