CMV: I feel like discussions about seed oils are way too polarized, which makes it hard to have a balanced conversation.

Conversations regarding seeds oils, and nutrition in general, have become very polarised in the sense that on one side, you have people claiming they are a 'poison' and the source of almost every modern health issue, while on the other hand, you have people insisting that they are ALWAYS a healthier alternative to other fat sources, are ultra-stable, etc... often citing studies while ignoring real life complexities.

For instance, while seed oils have pretty well-documented benefits for cardiovascular health (such as lowering LDL cholesterol through reduced hepatic cholesterol synthesis and thus increases upregulation of LDL receptors --> lowers risk of aetherosclerosis) they are typically quite high in polunsaturated fatty acids, which are thermodynamically more susceptible to oxidation under heat, potentially forming lipid peroxides and other generally harmful molecules.

I won't go into much detail about the chemistry behind the peroxidation of lipids (open to discussing it in the comments), though it can contribute to oxidative stress and oxidation of LDL cholesterol (forming oxLDL), which contributes to the formation of aetherosclerosis.

While unsaturated fats are generally healthier for the cardiovascular system in the context of raw or lightly cooked foods, cooking practices and oil handling can shift the risk (and so oftentimes it may be more appropriate to use one oil over another).

Therefore, blanket statements either demonizing or glorifying seed oils often oversimplify a highly context-dependent issue.

Studies and controlled trials give us important insights about long-term trends, but they are often insufficient to fully predict the effects of oils in everyday cooking or the cumulative impact of oxidative byproducts that may form during high-heat frying.

And so my overall point is that understanding both the biology/ chemistry and practical consumption patterns is essential for a more balanced, evidence-informed perspective on seed oils and dietary fats.

P.S. it's also important to know that the term 'seed oil' is incredibly broad, and refers to a wide selection of oils with varying fatty acid profile, though in mentioning it I am referring primarily to oils which have high polyunsaturated acid levels.

P.P.S sorry if my argument is incoherent at points, or if i didnt cover anything, I wanted to keep the post relatively short and I am severely sleep deprived.