HERE'S TO YOUR HEALTH. . .Guess What Kind of Cooking Oil Is Tariff-Proof?

 Seed oils are about to get their revenge.

 

 By Rachel Sugar

In the never-ending quest to figure out what we are supposed to eat, a new boogeyman has emerged: seed oils.

Health and Human Services Secretary Robert F. Kennedy Jr. has pointed to seed oils—a category that includes common varieties such as canola, soybean, and corn—as a major culprit behind America’s chronic-disease problem. 

 

Kennedy is far from the only prominent seed-oil critic: 

• On his podcast, Joe Rogan has declared that “seed oils are some of the worst fucking things your body can consume.” 
• These claims about the dangers of seed oils are not based in science; 
• Nutritionists believe that they are not only safe but also good for you in moderation. 
• But that hasn’t stopped the charge against them from going mainstream. 

You can now find products labeled Seed oil safe at Whole Foods and Costco; 

• According to one poll, 28% of Americans are actively avoiding seed oils.

So what are people eating instead? 

1. Kennedy’s preferred alternative is beef tallow, a nutritionally dubious choice. 
2. But most grocery stores don’t have family-size tubs of rendered beef fat sitting next to the extra-virgin olive oil. The obvious seed-oil replacement, then—similarly vegetal, broadly familiar, delicious—is olive oil.

Scientists and seed-oil skeptics can agree on this: olive oil, what an oil! 

Earlier this year, the fast-salad chain Sweetgreen launched a limited-time-only seed-oil-free menu featuring dressings made with olive and avocado oils, chosen for their flavor but also for “their health benefits and alignment with our values.”