Ever wondered if something as mundane as cooking oil could be influencing your brain health? Hold onto your popcorn (cooked in butter, ideally), because there’s a heated debate over a food ingredient that might be doing just that.
Over the past few decades, the consumption of seed oils—such as soybean, canola, and sunflower oil—has skyrocketed. Valued at over $212 billion, these oils have become a cornerstone of the food industry, finding their way into everything from salad dressings to processed snacks.
Seed oils are rich in omega-6 fatty acids, particularly linoleic acid. While our bodies do need some omega-6, the problem arises when the balance between omega-6 and omega-3 fatty acids tilts too far in one direction.
Inflammation is like a low-grade fire that burns slowly within the body. Over time, it can contribute to various health conditions, including cognitive decline. Scientists have started to connect the dots between the overconsumption of seed oils and issues like memory loss and decreased cognitive function.
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