This week, as the world celebrated World Food Day, we decided to ask a question that too few people still ask:
What if “feeding the world” no longer means nourishing it?
While headlines celebrated innovation and abundance, our focus was on what those words have come to hide. Behind every “heart-healthy” label and “sustainable” oil lies a story that began decades ago — one of marketing, misunderstanding, and metabolic confusion.
That’s why this week’s spotlight belongs to Tom & Lauren, two UK-based nutritionists whose clarity cuts through the noise.
This Week’s Focus — The Fat Shift
When seed oils entered our diet in the 1960s, everything changed.
What looked like progress (cheap, scalable oils replacing traditional animal fats) was in fact a quiet nutritional revolution. One that replaced resilience with fragility, balance with inflammation.
Tom & Lauren remind us that this wasn’t a scientific breakthrough, it was an industrial one.
Butter, tallow, and ghee became villains overnight, while canola, sunflower, and soy oil were paraded as health foods. The marketing worked; the metabolism didn’t.
Their message resonates deeply with what we’ve been building inside our Knowledge Hub — especially through our Core Science and Disease Links sections, where the science finally explains what intuition already knew:
The human body thrives on stability, not volatility.
When our fat sources shifted, so did our biology — from energy and hormonal balance to immune regulation and mitochondrial function. What we call “modern diseases” are, in many ways, the body’s long echo of that change.
🎥 Clip of the Week: “Why We Forgot What Real Food Means”
Yesterday’s World Food Day reel revisited exactly this turning point — how “progress” redefined food and how we’re reclaiming it.
The clip mirrors the story we’ve explored throughout the month — from the molecular science of oxidation to the cultural myth of convenience. It’s not just a reminder; it’s a reconstruction of memory.
Inside the Message of Tom & Lauren
Here’s the full excerpt they sent us — a message that sums up why this movement exists:
“People need to understand that they've been misled by the Food Industry. Real fats like animal fats are simply not as profitable as ultra-processed seed oils, and so they get demonised and labelled ‘unhealthy’, while seed oils are glorified.
When seed oils gained popularity in the 1960s, that's when everything went downhill. Of course it's not just the seed oils, many other changes were made, but switching from traditional animal fats to these processed oils was a significant driver behind our current disease epidemic.
These oils are heavily processed, rancid, and oxidised — and so they create inflammation within our cells. They also do not provide us with the fat-soluble vitamins (A, D3, E, and K2) that traditional animal fats do, and that so many people are now deficient in, simply because they've been brainwashed to fear animal fat.”
This quote touches nearly every layer of truth we’re working to expose:
The economics: real fats disappeared not because they failed — but because they weren’t profitable.
The metabolism: oxidation from seed oils distorts cellular communication, mitochondria, and immune function.
The culture: entire generations grew up fearing the very foods that once built human health.
For decades, we’ve been told this shift was progress. But the data, and the diseases, tell another story.
Key takeaways from the science:
Industrial seed oils (rich in omega-6 linoleic acid) oxidize easily, producing inflammatory aldehydes.
These compounds integrate into cell membranes, altering energy metabolism and immune signaling.
In contrast, saturated and monounsaturated fats (like butter, tallow, ghee, olive oil, coconut oil) remain stable under heat and oxidation — they protect rather than provoke.
Deficiencies in vitamins A, D3, E, and K2 follow when we abandon nutrient-dense animal fats.
This is why the shift matters. And this is why The Real Nourishment Guide exists — to make the science understandable, and the solution actionable.
If you want to see how this connects across heart disease, metabolism, and inflammation — explore the Knowledge Hub and the new Community Insights page, where each voice tells part of the same story.
Recipe of the Week — Ancestral Simplicity
Butter-Braised Vegetables with Olive Oil Drizzle
2 tbsp butter (or ghee)
1 tbsp extra virgin olive oil
Seasonal vegetables (carrots, leeks, cauliflower)
Sea salt, thyme, and lemon zest
🥄 Sauté vegetables slowly in butter until lightly golden.
Finish with olive oil before serving — the perfect pairing of stability and vitality.
Simple. Honest. The kind of food your cells still recognize.
📣 Share or Follow
If this story resonated, start here:
📖 The Real Nourishment Guide — your shortcut to understanding what changed in our food, and how to reclaim real nourishment today.
And if you haven’t yet, visit our Community Insights page to read and share messages from voices across the movement — from doctors to creators, chefs, and families rediscovering what food can be.
Together, we’re rebuilding the meaning of nourishment — one truth at a time.
With gratitude,
— The SeedOil.com Team