Seed Oils: Technically “Fine”… In the Same Way Owning a Pet Tiger Is Technically Fine

Alright, you've got me.
Seed oils are absolutely fine — under one extremely reasonable condition:

You consume one tablespoon a week of a cold-pressed, never-heated, perfectly raw oil… and you never, ever cook with it.

And who on earth is doing that?
Nobody. Not even the guy who owns a dehydrator, grows sprouts on his windowsill, and talks about his chakras at dinner.

Let’s talk biology — BBHC style.

Your Body Literally Becomes the Fat You Eat

This isn’t philosophy. It’s anatomy.

Your fat cells — and even the membranes of every single cell you have — are built from the fats you consume. They don’t ask your opinion; they just grab whatever shows up on your fork and turn it into biology.

Eat a lot of stable fats like tallow, ghee, butter, avocado, or olive oil?
Your cells become sturdy, calm, resilient little champions.

Eat a lot of seed oils?
Your cells become delicate, unstable, easily-oxidized little drama queens.
And yes, BBHC students… drama inside the body always leads to one thing:

👉 inflammation — the slow, quiet chaos that ages your organs, slows your metabolism, and turns weight loss into a wrestling match with yourself.

Polyunsaturated Seed Oils: The Most Fragile Fats Ever Invented

Now, seed oils start delicate. Even cold-pressed, they are fragile little snowflakes in a world full of heat lamps.

But the seed oils we actually eat?
Oh, those have been:

• Heated

• Chemically stripped

• Bleached

• Deodorized

• Solvent-extracted

• Stabilized

• Bottled

• Heated again

That’s not “food.”
That’s industrial lubricant with a nutrition label.

And the moment you heat a seed oil — frying, sautéing, roasting, or even just warming it in a pan — you create toxic aldehydes, the very same class of compounds found in cigarette smoke.

Let’s pause and appreciate that:
We are willingly cooking our food in cigarette chemistry.

“Just Use a Little!” They Say. Sure… That’s Still 600 Sunflower Seeds

One tablespoon of sunflower oil =
600 sunflower seeds worth of extracted fat.

One tablespoon of grapeseed oil =
8,500 grapes worth of pressed seeds.

If you ever ate 600 sunflower seeds in one sitting, someone would restrain you for your own safety.
But put it in a bottle, slap the word “HEALTHY” on the label, and suddenly it’s normal.

Your biology was not designed to deal with this kind of concentrated, delicate fat load. And that’s why the body stores it for years.

Yes. Years.

Your fat cells don’t forget. They hoard seed oil the same way your grandmother hoards plastic bags inside other plastic bags.

And This Is Why at BBHC We Don’t Touch Seed Oils

BBHC principles are simple:

✔ Eat real food
✔ Eat food the human body recognizes
✔ Avoid anything industrial, processed, or pretending to be something it isn’t
✔ Choose fats that are stable, ancestral, anti-inflammatory, and metabolically supportive

Seed oils break all four rules before breakfast.

A BBHC-friendly kitchen uses:

• Grass-fed butter or ghee

• Tallow or lard

• Coconut oil

• Olive oil (for cold use)

• Avocado oil (also for cold use)

These are the fats your ancestors used for thousands of years — without obesity, diabetes, fatty liver, Alzheimer’s, or the modern buffet of metabolic disasters.

If you’re trying to lose weight, support your hormones, reduce inflammation, or reclaim your energy, seed oils are the silent sabotage you skip at your own risk.

The Bottom Line: Seed Oils Are “Fine” if You Follow the One Rule…

Keep them raw. Keep them cold. Keep them to a teaspoon per decade.

But since no one lives like that, BBHC lives by this instead:

👉 If it comes from a factory, avoid it.
If it comes from a cow, a coconut, or an avocado, enjoy it.

Your cells will thank you.
Your metabolism will thank you.
Your mood will thank you.
And yes — your long-term health will absolutely thank you.