Unmasking the Hidden Dangers: Industrial Seed Oils Lurking in Your Kitchen

Christina cleaning out our home pantry of all almonds and seed oils.

Thankfully, there’s been a growing awareness about the types of fats restaurants use in their cooking. Health-conscious diners are starting to ask the right questions—“What kind of fats do you cook with?” and “Do you use seed oils?”—before ordering a meal. While this is a positive shift, it’s only part of the solution.

The bigger threat might be lurking right at home. Industrial seed oils like canola, soybean, sunflower, and corn oil have quietly taken over the modern food system, finding their way into everyday items in your kitchen—many of which you might not expect. Even if you never cook with seed oils yourself, chances are you’re still consuming them regularly through processed and packaged foods.

The Stealthy Intruders in Your Pantry

Even if you avoid seed oils when cooking, they may still be hiding in plain sight in packaged and processed foods. Seed oils are cheap, neutral-flavored, and have a long shelf life, which is why food manufacturers love them. Here’s where they often sneak in:

Salad Dressings and Mayonnaise

• Most store-bought dressings and mayo are made with soybean, canola, or sunflower oil as the first ingredient—even in "healthy" or "organic" versions.

• Be especially careful with products boasting "olive oil" on the front label. Many mayonnaise and salad dressings list olive oil as an ingredient, but a quick look at the back often reveals that it’s blended with soybean, canola, or sunflower oil.

Packaged Snacks

• Chips, crackers, popcorn, and granola bars frequently contain sunflower, safflower, or corn oil to preserve freshness and enhance texture.

• Even some trail mixes are roasted with seed oils rather than dry-roasted or roasted with coconut oil.

Baked Goods

• Commercial breads, pastries, and cookies often use soybean or cottonseed oil to extend shelf life and create a soft texture.

• Tortillas, bagels, and pita bread are also commonly made with seed oils.

Frozen and Fried Foods

• Pre-packaged frozen french fries, chicken nuggets, and other fried items are typically pre-fried in seed oils before being frozen.

• Restaurants often use seed oils for deep frying because they’re cheap and have a high smoke point—but that doesn’t mean they’re stable or healthy.

Sauces, Dips, and Condiments

• Ketchup, mustard, BBQ sauce, and hummus are common culprits for seed oils.

• Nut butters—especially "natural" ones—often contain added sunflower or other oils to improve texture.

Non-Dairy Substitutes

• Margarine, "vegan butters," and most plant-based creamers are made with industrial seed oils like soybean or palm oil.

• Processed non-dairy milks (like oat and almond milk) often contain sunflower oil or rapeseed oil for creaminess.

Be Careful with Olive Oil

Not all olive oils are created equal. Extra virgin olive oil is cold-pressed and minimally processed, retaining its natural nutrients and antioxidant content. In contrast, "olive oil" is highly refined and stripped of its beneficial properties, making it no better than a seed oil.

Many packaged foods will boast "made with olive oil" on the label, but a quick look at the ingredients will often reveal that it’s blended with canola or soybean oil. If it’s not labeled "extra virgin," assume it’s refined and mixed with other oils.

Pick up a bottle of Donika Olive Oil from the MSAK (or have it shipped) - they were just named wor'ld’s best!

A Legacy of Nourishment: Traditional Fats Through the Ages

The truth is, humans have been thriving on high-quality animal fats for millions of years:

• Bone Marrow – Anthropological evidence shows early humans were harvesting marrow from bones over 3.4 million years ago. Marrow provided an easily accessible source of nutrients and fat.

• Animal Fats – Animal fats—both rendered and unrendered—have been dietary staples for millennia, valued for their stability in cooking and their rich nutritional profile. Whether rendered for frying or used in their natural state, these fats provided a reliable and nourishing source of calories.

• Butter – Humans have been making butter for thousands of years. Butter provides fat-soluble vitamins like A, D, and K2 and delivers deep flavor and satiety.
  
  
  

The widespread introduction of industrial seed oils is a modern development. Seed oils are products of industrial processing—high heat, chemical solvents, and heavy refinement—something humans never evolved to consume.

You Don’t Have to Compromise

Here’s the good news: You don’t have to trade flavor for health. Traditional fats are not only better for your body—they taste better, too.

• Butter, ghee, tallow, and lard – Stable at high temperatures, which makes them ideal for cooking and frying.

• Extra virgin olive oil – Perfect for cold applications like dressings.

• Coconut oil – Rich in medium-chain triglycerides (MCTs) that provide quick energy and support metabolism.

• Beef tallow and duck fat – High in saturated fat, stable for frying, and add incredible flavor to roasted vegetables and potatoes.

• Avoid margarine and seed oil-based spreads – Opt for real butter or ghee instead.

Traditional fats are more nutrient-dense, provide essential fat-soluble vitamins, and enhance the flavor and satiety of meals.

Making the Switch: Practical Steps to Eliminate Industrial Seed Oils

1. Read Labels Diligently – Seed oils are often hidden under labels like “vegetable oil,” “canola oil,” and “rapeseed oil.” If you see these listed in the ingredients, put the product back.

2. Cook at Home – Preparing meals at home gives you control over the ingredients and allows you to cook with healthier fats.

3. Swap Out Condiments – Make your own salad dressings, mayonnaise, and dips with extra virgin olive oil or avocado oil.

4. Choose Whole Foods – Processed foods almost always contain seed oils. Sticking to whole, unprocessed foods naturally eliminates them from your diet.

5. Ask Questions at Restaurants – Don’t be afraid to ask what kind of oil is used for cooking. Many restaurants will accommodate requests for butter or olive oil instead of seed oils.
   
   
   
   

Take-Aways (and take home)

It’s empowering to see people waking up to the dangers of seed oils in restaurants—but don’t stop there. The real challenge lies in recognizing and removing seed oils from your home kitchen. By switching to traditional fats like butter, tallow, and olive oil, you’re not only reclaiming flavor—you’re reconnecting with the types of fats that have nourished humans for millennia.

Your body (and your taste buds) will thank you.

Grab some high quality fats at the MSAK!

Donika Olive Oil

$50.00

Fermented Butter

$6.00

Animal Fats

from $6.00