Is Industrial Processing the Real Problem With Seed Oils? | Layne Norton, Ph.D.
Layne Norton joins Peter Attia to look at whether industrial processing or the actual composition of seed oils is the bigger dietary concern.
The gist
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Hexane residue in seed oils is only 0.05 to 0.5 parts per million, far too low to cause harm or build up in the body.
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Significant oxidation requires sustained heat above 200°C, so the brief low heat used to remove hexane during processing causes little damage.
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Mechanical extraction is cleaner than chemical extraction but costs more and yields less oil, making it impractical at scale.
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Linoleic acid has grown from under 3% to around 10% of total food availability over the past century, a big shift regardless of how oils are processed.
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0:05
Corn oil
· "for me to get a bottle of corn oil or any of the other seed oils on your table, I have to do a lot of..."
1:00
Hexane
· "I'm not going to be able to get all the hexane off this molecule, and I needed to use hexane to extract it,..."
1:53
Safflower oil
· "Can you go into a grocery store and choose to have safflower oil that was mechanically extracted versus..."
3:22
Soybean oil
· "I think I read like soybean oil, if you heat it at like 240 degrees Celsius for like 3 hours, you will..."
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