Let’s talk seed oils. They are the dietary boogieman of the 2020s if you didn’t know. And if you didn’t that probably means you’re not on social media. I’ll cut to the chase for you. Most seed oils have a fat profile that contains high amounts of Omega 6 fatty acids, and the concern is that there may be a link between Omega 6 and ‘inflammation’ in the body. That’s it in a nutshell if you can pardon the pun. If you are here wondering what that means for BjornQorn, you can rest easy because we use high oleic (and expeller pressed) sunflower oil, which is extremely low in omega 6. It is a monounsaturated fat closer in profile to olive oil which is rich in omega 9 fatty acids.
| Oil | Omega-9 (Monounsaturated) levels | Omega-6 (linoleic) levels | Omega-3 (ALA, unstable) levels | Saturated Levels |
| BQ High Oleic Sunflower Oil | 83% | 4% | 0% | 10% |
| Olive oil | 73% | 11% | 1% | 14% |
| Avocado oil | 70% | 12% | 1% | 16% |
| Linoleic sunflower oil | 20% | 65% | 0% | 11% |
| Soybean oil | 23% | 51% | 7% | 16% |
| Corn oil | 28% | 54% | 1% | 13% |
| Source: USDA FoodData Central |
That might be enough for you to move on with your day and I’m sure you have a bunch of other things to do, but I will continue. The reason high oleic oil exists to begin with has nothing to do with inflammation, however. That decision was made long before this debate existed. It’s all about cooking stability at high heat. High oleic seed oils are extremely high quality, neutral flavor, and perfect for frying and popping popcorn. They resist rancidity and increase shelf life. But it is not processing that makes them high oleic, its the seed itself! So why would anyone use linoleic sunflower oil? Well, its cheaper. And on a large scale in a competitive marketplace that can make all the difference to the success of a food business. Plus if you’re just making a baked good and don’t need to reach 400 degrees a less stable oil will do the trick!
So why aren’t more companies highlighting the use of high oleic oils in the face of all this seed oil media frenzy? This may go back to some marketing advice I was told some years ago when I was starting BjornQorn, “Don’t attempt to educate your consumer.” Its not that the consumers are ignorant people, they are just not in the mood to be educated when their focus is on buying a snack. They know what they want and what they don’t want already – you’re job is to give or to not give. And so most companies just ignore the issue because ultimately most people aren’t thinking too hard in those moments. Some companies highlight something they think will land positively from different views points, like ‘made with avocado oil’! This doesn’t call out the seed oil debate but provides those ‘in the know’ what they want, and those less in the know just like avocadoes. Then there are those that attack it head on ‘NO SEED OILS’ or ‘SEED OIL FREE.’ Amazingly that’s a certification you can get. But explaining that everything is going to be ok because we actually use a specific kind of seed oil then renders your concerns moot is a bit hard to illustrate. Ultimately, its hard to argue for a solution to a problem that doesn’t exist.
If you take a step back and look at the cohort of influencers fueling the seed oil debate in comparison with major medical journals and news organizations cutting them down, you’ll see a stark divide. Joe Rogan, RFK and all of TicTok, vs NY Times and the Mayo Clinic for example. Institutional skepticism is at the root of all this fear but it is concerning to me that people would run away from stable vetted institutions into the arms of used car dealers and other random unaccountable individuals. But that’s another story.
If you want to get the actual truth behind omegas and inflammation, there’s no better place to start than the Mayo clinic, and they have a great podcast that’s essential to clearing out all the noise. It’s a conversation between their instructor of nutrition, Tara Schmidt, M. Ed., RDN, and Dr. Jessie Burns who did her entire dissertation on the connection between fatty acids in seed oils and inflammation. It’s a great perspective because Dr. Burns was convinced she would see a correlation between omega 6s and inflammation because on paper it seemed like it should. But to her surprise the connection didn’t materialize. Interestingly, she goes on to tell us how we need to eat more fish or algae because omega 3s are what we really need. She spends very little time on high oleic oil because, like I said, it doesn’t solve a ‘dietary’ problem so why waste time on it? Once distilled to the basics, these debates end similarly. The oil you are using is fine, it’s what you are eating that matters.
Still, for what it’s worth, we’ve been using high oleic oil since day one, not because of any debate, but because it’s simply the best oil for popping BjornQorn.
Transcript here > https://mcpress.mayoclinic.org/nutrition-fitness/seed-oils-know-the-facts/
