This edition takes a closer look at the ongoing debate around linoleic acid (LA) and seed oils. We break down a new study challenging the idea that LA is inherently harmful, explore why the real issue is imbalance rather than the nutrient itself, and provide practical context through our Knowledge Hub. You’ll also find our “Everyday Nourishment” recipe of the week — simple, seed oil–free inspiration you can put into practice today.
🌱 Study challenges seed oil stigma
For years, seed oils — and especially linoleic acid (LA) — have been painted as villains of modern health. Too much LA, we’re told, drives inflammation, obesity, and chronic disease. But now, a new study is shaking up that narrative.
Researchers found that higher levels of LA in the blood were actually linked with lower inflammation and a reduced risk of type 2 diabetes. The message? Context matters. LA in its natural form may play a protective role — but when it’s stripped, refined, and heated in industrial oils, the story changes.
This is where the confusion lies: are we blaming the nutrient itself, or the way modern food processing has hijacked it?
🎥 Clip of the Week: “The Knowledge of the Movement”
This week, we highlight our latest Instagram post introducing the Knowledge Hub — a growing resource to gather science, expert voices, and practical guides in one place.
Why LA matters: the balance problem
Linoleic acid (LA) isn’t the enemy — in fact, it’s essential. Our bodies can’t make it, and in the right amounts, it supports growth, repair, and immune function. But the story doesn’t end there.
The real issue is balance. For most of human history, we consumed LA in modest amounts, usually paired with protective omega-3 fats from fish, game, and pasture-raised animals. That balance kept inflammation in check.
🔹 In 1909, Americans got just 0.006% of their calories from soybean oil — a trace amount.
🔹 By the year 2000, that number had skyrocketed to over 7%.
This explosion of industrial seed oils in our food supply disrupted a delicate equilibrium. Suddenly, LA wasn’t a helpful nutrient in balance — it became a dominant fuel, crowding out omega-3s and driving oxidative stress, chronic inflammation, and higher disease risk.
This is the nuance that often gets lost in the “good vs. bad fat” debate. LA isn’t toxic by itself — the dose and the context are what matter.
That’s why we’re building the Knowledge Hub: a place to unpack these complexities, show the science, and give you practical steps to restore balance in your own diet.
Carnivore Breakfast Bowl
A simple, nutrient-dense swap for a seed oil–laden breakfast sandwich.
Ingredients:
2 pasture-raised eggs
100g grass-fed ground beef
½ avocado
Salt, pepper, spices to taste
Steps:
Cook beef in a skillet (no seed oils, use tallow or ghee).
Fry eggs in the same pan.
Slice avocado and serve on the side.
Macros (approx):
Protein 32g • Fat 35g • Carbs 5g
Variation: add sautéed spinach or mushrooms cooked in butter.
We’re shaping a living hub of research, resources, and real stories — built by the community, for the community.
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Thanks for showing up early. The food system won’t fix itself — but together, we might.
— The SeedOil.com Team