Here’s the uncomfortable truth:

If you’re still cooking with seed oils, you’ve already lost the first battle. These oils weren’t made for humans. They were made for machines, for war… and eventually, for corporate profit.

And now they’re quietly destroying your body from the inside out.

The Origin Story They Don’t Want You To Know

Seed oils didn’t come from nature. They came from desperation—and war.

During World War II, Canada had a massive surplus of rapeseed oil. It was used to lubricate battleships and machinery. But when the war ended, that market collapsed overnight. And the Canadian government had a problem:

How do you get rid of millions of gallons of industrial oil… without wasting it?

Simple. You rebrand it as food.

With the help of clever marketing, government-backed subsidies, and a few cherry-picked “studies,” rapeseed was transformed into what you now know as canola oil—a name literally invented to make it sound more appealing (short for “Canadian oil, low acid”).

This wasn’t isolated. The same thing happened in the U.S. with soybean oil, cottonseed oil, corn oil—all once considered toxic byproducts of industrial processes or animal feed.

But once Big Ag and Big Food realized there was money to be made, they pumped these Frankenstein fats into everything. Cereal. Chips. Dressings. Protein bars. Even your so-called “healthy” oat milk.

It was never about health. It was about shelf life, profit margins, and control.

How They Replaced Real Food With Industrial Sludge

Before seed oils took over, we cooked with tallow, lard, butter, ghee—fats humans have thrived on for generations. These are stable at high heat, loaded with fat-soluble vitamins, and compatible with the body’s cellular structure.

But these traditional fats? They didn’t scale. They didn’t have 3-year shelf lives. They couldn’t be pumped into vending machines.

So the food industry did what it always does when profits are on the line:

It lied.

They painted saturated fats as the villain. They blamed butter for heart disease. They ran PR campaigns funded by seed oil giants and cereal companies. They weaponized science to manipulate public policy.

And it worked.

By the 1970s, Crisco was a household name. McDonald’s replaced beef tallow with vegetable oil. The FDA gave a free pass to hydrogenated oils loaded with trans fats. And the American Heart Association—flush with seed oil industry donations—told us these manmade oils were “heart healthy.”

It was a masterclass in manipulation. And we paid the price with our bodies.

What These Oils Actually Do to You

Seed oils are rich in omega-6 polyunsaturated fats (PUFAs)—which are highly unstable. When exposed to heat, light, or oxygen (AKA: every time you cook with them or eat processed food), they oxidize and create:

• Free radicals that damage DNA and accelerate aging
• Aldehydes that are toxic to cells
• Lipid peroxides that fuel chronic inflammation

The downstream effects?

• Brain fog and early cognitive decline
• Joint pain and slowed recovery
• Weight gain and metabolic dysfunction
• Hormonal disruption and lower testosterone
• Mood swings, anxiety, and energy crashes

Your body wasn’t built to process these. They hijack your metabolism at the mitochondrial level. They replace the very structure of your cell membranes. And worst of all? They stick around. The half-life of omega-6 in your fat cells can be up to 680 days.

That means one meal fried in seed oil could be messing with your system for years.

The Worst Offenders (Avoid These Like Poison)

These are the seed oils you need to blacklist today:

• Canola (rapeseed) – industrial origins, easily oxidized
• Soybean – loaded with omega-6, processed with hexane
• Corn – pesticide-contaminated, highly inflammatory
• Cottonseed – a byproduct of textile manufacturing
• Sunflower & Safflower – high PUFA content, chemically refined
• Grapeseed – ultra-processed wine industry waste
• Rice Bran Oil – chemically extracted, marketed as “clean”

If it says “vegetable oil” and you don’t know where it’s from—treat it like it came from a lab, not a farm.

What Should You Eat Instead? (Go Back to Basics)

The body runs better on saturated fat and monounsaturated fat. These are stable, natural, and supportive of hormonal health, energy production, and cell integrity.

Cook With:

• Tallow – rendered beef fat, stable, rich in CLA and fat-soluble vitamins
• Butter or Ghee – especially from grass-fed cows
• Coconut Oil – antiviral, antifungal, highly stable
• Avocado Oil (cold only) – great for salads
• Olive Oil (cold only) – rich in polyphenols, anti-inflammatory

Avoid:

• Anything fried at a restaurant
• Anything with a long shelf life
• Any “heart-healthy” claims on packaged food

This Wasn’t a Nutritional Mistake. It Was a War on Human Health.

This wasn’t an accident. This was a playbook. A top-down shift in how the Western world eats, justified by false science and greed.

And the consequences have been brutal:

• Obesity rates tripled
• Heart disease exploded
• Testosterone levels plummeted
• Mental illness and anxiety soared

And still, seed oils are everywhere. Why? Because they’re profitable. Cheap to make. Easy to hide. Hard to trace. And your health? That’s just collateral damage.

The Assignment: Reclaim Your Biology

You want to feel better? Get leaner? Think sharper?

It starts by ripping these oils out of your life.

Do this now:

1. Audit your pantry. Throw out every bottle of vegetable, canola, soybean, corn, sunflower, or “blended” oil.
   
2. Stop trusting restaurants. Unless they cook in butter or tallow, assume every meal is fried in poison.
3. Replace your fats. Buy tallow, ghee, coconut oil. Don’t look back.
4. Educate one person this week. Send them this article. Wake them up.

Final Word: Don’t Be a Victim

You weren’t designed to be weak, bloated, and foggy. That’s not your default. That’s what happens when you feed a high-performance machine engine sludge.

Your body is capable of greatness—but you’ve got to clear the poison out first.

The lie ends with you.

🔥 Cut the seed oils. Reclaim your mind. Take back your power.