What science says about using seed oils in our diets

Some Restaurants Are Ditching Seed Oils. It Could Cost Them.

Stuart Brioza, a chef and an owner of the acclaimed San Francisco restaurants State Bird Provisions, the Progress and the Anchovy Bar, never imagined that switching kitchen oils could be so political. Two years ago, he stopped using grapeseed oil in favor of sugar-cane oil, which he thought was less processed and more flavorful, adding a buttery note to vinaigrettes and aiolis. Mr. Brioza only recently realized that the decision to stop using se…

What science says about using seed oils in our diets

An anti-seed oil movement has proliferated on social media platforms and has continued to grow as well-known public figures and influencers have attributed common health problems like heart disease, diabetes and cancer to consuming seed oils. Seed oils are cooking and salad oils pressed from seeds like canola, corn, cottonseed, sunflower, safflower, grapeseed and soy. However, a substantial body of peer-reviewed scientific evidence doesn’t suppo…

They are rich in antioxidants, fats, fiber and minerals and, however, are not as consumed as you might think. Seeds are very good allies for health in general and also for muscle recovery and the assimilation of exercise in those people who do physical activity on a daily basis. Being foods of high nutritional value, seeds should be included in the daily diet, either in their natural and direct form to the stomach, or in water, infusions and eve…

Pantry Picks – The Voice of Lakewood

Oil is an essential component of our daily lives, playing a vital role in cooking, skin care, and health. There’s a diverse range of options like canola oil, olive oil, and avocado oil, and each boasts unique properties, benefits, and fascinating facts. In this exploration of oil, we’ll delve into the various types, uses, health benefits, and interesting facts, uncovering the complexities and importance of this versatile product. To understand t…

Imported seeds or imported sickness?

Let us face it, when our ancestors talked about “you are what you eat,” they probably did not mean you should turn into a bag of nutrient-deficient, chemically-enhanced starch. But here we are, munching away at crops that look hearty on the outside but are about as nutritious as cardboard dipped in glitter. And science has now confirmed what grandma suspected all along: our modern crops are, well, nutritionally challenged. Here, a recent report …