When Technology Goes Too Far: The Rise and Fall of Nut and Seed Oils

When Technology Goes Too Far: The Rise and Fall of Nut and Seed Oils

Fat is one of the most hotly debated topics in modern dietary conversations. It’s surrounded by controversy, misunderstandings, and even political agendas. The medical literature is riddled with conflicting and often misleading information, leaving many of us confused about what’s truly best for our health. But understanding fat is crucial—because it’s in almost everything we eat, from potato chips to steaks.

To make informed dietary decisions, it’s essential to understand the role of fat in human history and how it has evolved—or devolved—over time. By looking at fat through the lens of our ancestral diets, we can separate fact from fiction and gain a clearer understanding of what nourishes us best.

Animal-Based Fats Came First

Archaeological evidence from Ethiopia’s Dikika region reveals a transformative moment 3.4 million years ago: an ancestor, likely Australopithecus afarensis, used a simple stone tool to crack open a bone and access nutrient-rich marrow. This innovation marked the beginning of our reliance on animal fats, the most bioavailable and nutrient-dense sources of nourishment for early humans.

As our ancestors evolved into hunter-gatherers, animal fats like marrow, offal, and other high-quality sources became essential for fueling the rapid growth of our brains and bodies. These fats were so vital that they shaped the trajectory of human evolution, ultimately giving rise to Homo sapiens.

Fatty Fruits: An Early Plant-Based Milestone

The first plant-based fats didn’t appear in our diets until much later. Archaeological evidence from Kfar Samir, off the coast of Israel, dates olive oil production to approximately 10,000 years ago. Similarly, palm oil emerged in Egypt around 5,000 years ago, and coconut oil’s use is referenced in Ayurvedic texts from 4,000 years ago. These oils, derived from fruits, required minimal processing—no intense heat, pressure, or chemicals—and were regionally specific.

Despite these introductions, animal fats continued to dominate diets globally. Olive, palm, and coconut oils were supplemental rather than primary sources of fat for our ancestors on a species-wide scale.

When Technology Took It Too Far

The industrial extraction of nut and seed oils is a relatively recent phenomenon, beginning just 150 years ago. Cottonseed oil, one of the earliest examples, was introduced into the food system in the late 19th century as an adulterant for lard. By the 1880s, companies like Armour & Co. were blending cottonseed oil into lard, sparking public outrage and prompting Congressional investigations. Unlike minimally processed fruit-based oils, nut and seed oils undergo extensive processing. This involves cleaning, pressing, heating, centrifuging, and often chemical treatments to mask their flavor, odor, and appearance.

The Problem with Nut and Seed Oils

Throughout our evolutionary history, dietary fats from animal sources have been a cornerstone of human nutrition. By contrast, nut and seed oils are a recent addition, introduced through industrial processing that masks their inherent unsuitability for human consumption. Our senses, honed by millions of years of evolution, are designed to detect the quality and safety of food. The need to refine, deodorize, and chemically alter these oils should raise red flags.

Key Takeaways

• Animal Fats Are Foundational: High-quality fats like marrow, tallow, lard, schmaltz, butter (especially fermented), and derivatives like ghee have sustained humans for millions of years and should remain dietary staples.
• Fruit-Based Oils Are Acceptable: Oils from olives, coconuts, palm fruits, and avocados are minimally processed and have a longer history of human use. However, they are better used cold in recipes for dressings and mayonnaise than in applications that require high heat.
• Avoid Nut and Seed Oils: These industrially produced oils are not food. Their introduction into the human diet coincides with the rise of chronic health issues.
• Source Matters: Prioritize animal fats from well-raised animals and minimally processed, high-quality fruit oils. Be cautious of adulteration, especially with olive and avocado oils.

Final Thoughts

From cracking open bones with simple tools to the industrial production of seed oils, technological advances in food preparation have profoundly impacted our diets. While early innovations aligned with our evolutionary needs, modern processing has led us astray. To nourish ourselves as our ancestors did, prioritize animal fats and minimally processed fruit oils—and discard nut and seed oils altogether.

At the Modern Stone Age Kitchen, we are dedicated to this approach. We exclusively use high-quality animal fats and fruit oils in our cooking, taking a strong stance against industrial nut and seed oils. Additionally, we produce a range of nourishing animal-based fats for sale, including lard, tallow, schmaltz, asiento, bacon grease, and fermented butter, along with some of the finest extra virgin olive oil available.

Help for when you are dining out

We also want to empower you to make better choices when dining out. The Seed Oil Scout app is a fantastic resource for identifying the fats restaurants use, and we are proud to be one of the few restaurants with a blue check mark, signifying that we meet all their rigorous criteria. Together, we can reclaim nourishing, traditional fats and support a healthier future for ourselves and our families.

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