The article explores the rising controversy surrounding seed oils, such as canola and soybean oil, which are commonly used in American kitchens. Critics dubbed 'the hateful eight' claim these oils contribute to inflammation and chronic diseases, leading to calls for their removal from food products. Health professionals and nutrition scientists, however, contest these claims, citing extensive research affirming the benefits of seed oils in diets. This tension reflects a growing consumer awareness and skepticism fueled by influential figures, prompting some food brands and restaurants to eliminate these oils from their offerings for perceived health improvements.
Until recently, most Americans had never heard the term seed oils, even though they've likely cooked with and consumed them for decades.
Critics of seed oils refer to them as the hateful eight, claiming they fuel inflammation and chronic diseases like obesity and diabetes.
I don't know where it came from that seed oils are bad, said Martha Belury, indicating a long-standing acceptance of these oils among nutrition scientists.
Dr. Marty Makary called for a closer review of seed oils, highlighting the potential benefits of consolidating scientific evidence around these products.
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