The Deception of Seed Oils and GMOs

Seed oils, also known colloquially as "vegetable oils," are widely used. Canola (rapeseed), cottonseed, sunflower, corn, safflower, soybean, peanut, and generic vegetable oil, which is typically a blend of canola, soybean, sunflower, and safflower oils, line store shelves.

Margarine and shortening, while not oils, can be classified as seed oils because they are made from vegetable oil. Globally, these oils are promoted as "heart-healthy" due to their low saturated fat content.

Industrial advances have made vegetable oils easy and cheap to produce on a large scale.

When the oil is pressed or extracted from seeds, it is not initially the clear, free-flowing liquid found in the bottles on the store shelves. Instead, what is produced is a thick, gray, odorous sludge.

To be made into cooking oil, this sludge must be processed to decrease viscosity, clarify, and remove odors. This process includes bleaching, heating, and deodorizing. In the case of some seed oils, such as corn oil, the process includes chemical extraction through the use of a solvent, typically hexane, which is then removed from the resulting oil through evaporation.

Preservatives are added to increase shelf life as these oils are prone to going rancid quickly and, even in their final state, are highly susceptible to oxidation through heat, air, and light.

Seed oils and health

Seed oils contain high levels of omega-6 fatty acids (n-6). They are called essential fatty acids because the body does not produce them and must obtain them through food. While the human body requires omega-6 fatty acids, omega-6 and omega-3 fatty acids must be kept in proper proportion to one another.

A 2:1 ratio of omega 6:3 fats is often considered to be optimal. However, the omega-6 to omega-3 ratio in modern diets is more than 20:1, with some estimates as high as 30:1. An imbalance between n-6 and n-3 may be associated with more inflammation and ensuing health issues.

Cardiovascular disease High levels of omega-6, specifically linoleic acid, are problematic as they may have a negative impact on the cardiovascular system. A 2018 study published in the Open Heart journal suggests a link between omega-6 seed oils and coronary heart disease.

The paper cites a meta-analysis that concluded that “when saturated fat was replaced with omega-6, high-linoleic fatty acids, there was an increase in all-cause mortality, ischaemic heart disease mortality, and cardiovascular mortality.” Additionally, the study states that linoleic acid is the “most abundant fat found in atherosclerotic plaques.”

Inflammation Omega-6 fatty acids have been linked to inflammation. Migraines may also be a result of inflammation, potentially due to a high intake of omega-6 fatty acids.

A study published in a 2020 issue of Headache found that migraine patients who reduced their intake of omega-6 fatty acids and increased their intake of omega-3 fatty acids saw a decrease in the severity and frequency of migraine episodes.

Inflammation is also implicated in promoting coronary heart disease, stroke, renal failure, inflammatory bowel disease, metabolic syndrome, bone and joint disorders, and even certain types of cancer, such as colon and rectal cancer.

Seed Oils and the Low-Carbohydrate Diet

Individuals adopting the low-carb diet are advised to avoid seed oils, both for cooking and in food products, due to their high levels of omega-6 fatty acids and the potential negative health impact associated with such levels.

While the human body does require some omega-6 fatty acids, these can be obtained through meat and animal products such as beef, butter, and eggs. Meat and other animal products contain the correct ratio of n-6 to n-3.

Additionally, the omega-6 fatty acid found in meat and animal products is conjugated linoleic acid (CLA), which may be anti-inflammatory in nature. While researchers state that more studies are needed, the anti-inflammatory properties of CLA may be a potential “preventative intervention” for inflammatory diseases such as inflammatory bowel disease.

GMOs: Friend or Foe?

GMOs, or genetically modified organisms, are defined as animals, plants, and microbes whose DNA has been altered using genetic engineering or gene-splicing techniques. GMOs have been hailed as a solution to world hunger by producing plants that have higher yields and are more resistant to insects, herbicides, fungi, and bacteria.

With GMOs, genes are inserted into the DNA of a single cell. According to Purdue University’s College of Agriculture, this genetically modified cell is treated with hormones to stimulate growth and development. As the cell divides and grows, it becomes a new organism, taking on the genetic traits of the inserted cell.

GMOs were first introduced to the market in 1994, with the first commercially produced genetically modified food (GMF) being the Flavr Savr tomato, which was genetically engineered to have a longer shelf life.

GMOs and potential health impacts

While GMOs and GMFs have been deemed safe for human consumption by the FDA, both consumers and researchers have concerns over the potential negative effects of consuming genetically modified foods, with several studies showing these foods may not be as safe as they’re proclaimed to be.

Allergens One of the concerns about the transfer of genes from one organism to the cell of another might increase the risk of developing food allergies, with all of the health risks that result. There are already documented cases where transgenic GMO foods have triggered allergic reactions in vulnerable individuals.

Nut allergens in genetically modified foods, for example, soybeans genetically modified with methionine, an amino acid found in Brazil nuts, could cause life-threatening issues for those with nut allergies. While these soybeans are meant for animal fodder only and not general human consumption, if they made their way into human foods, they could cause severe allergic reactions.

Cancer While there have been no human trials regarding a possible link between GMFs and cancer, some animal trials suggest a connection. A 2008 review of animal trials, published in Critical Reviews in Food Science and Nutrition, concludes that more studies need to be conducted due to the number of recent studies indicating that GMOs “may cause some common toxic effects such as hepatic, pancreatic, renal, or reproductive effects” and may lead to cancer.

In another 2009 study published in the International Journal of Biological Sciences, rats were fed genetically modified corn. These rats subsequently suffered serious damage to the liver and kidneys and developed tumors.

Additionally, 50% of the male rats and 70% of the female rats died prematurely. These researchers also recommend additional, extensive trials on the potential connection between GMOs and cancer.

GMOs and the Revero Low-Carbohydrate Diet

Due to a lack of conclusive evidence concerning the safety of consuming genetically modified foods, individuals might consider avoiding GMOs.

When you shop for ingredients on your Revero low-carb diet, read the labels and be aware of which foods may have seed oils or genetically modified ingredients.