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Vegetable oils used in the kitchen every day pose a health risk few are aware of. Consuming too much can disturb the balance between omega-3 and omega-6 fatty acids, causing chronic inflammation. The oil is created from vegetables’ seeds. Olive, coconut and avocado oil are better choices, made from the fruit, not the seed. As always, moderation of unhealthy foods, and education, are the best choices.

Vegetable oils can pose significant health risks, despite being a staple item in most kitchens. Unhealthy foods are all around, and we have to be more conscious about what we put into our bodies.

Consuming too much vegetable oil is likely to disturb the balance between omega-3 and omega-6 fatty acids. This disturbance is thought to lead to chronic inflammation, which is an underlying factor in diabetes, heart disease, arthritis, and cancer.”


Vegetables are, of course, an important part of a well-rounded diet, but vegetables oils can be problematic, partially because they’re made from seeds.

Canola oil can theoretically cause hexane poisoning.

Olive, coconut, and avocado oil, for example, come from the fruit, not the seed. It’s still not true vegetable oil, but it’s closer to the real deal.”


Cold pressed vegetable oils are generally safer because they aren’t heated. It’s very easy to replace unhealthy foods with healthy ones with a little careful planning and effort!

Edible Future takes a deeper dive on what to look for.

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