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Concerns Raised Over Seed Oils and Potential Health Risks
During a recent podcast episode, Joe Rogan appeared visibly unsettled as a wellness advocate asserted that commonly used cooking oils could be a silent contributor to cancer and cognitive decline.
In a recent installment of The Joe Rogan Experience, Gary Brecka, a biohacker and health consultant to celebrities, strongly criticized seed oils such as sunflower, canola, corn, and grapeseed oil. He described them as ‘chemically altered toxins’ unsuitable for human consumption.
Brecka cautioned, “These are not natural oils; they are industrial byproducts. They are laden with neurotoxins, which are harmful to the brain, and carcinogens, which are linked to cancer. We are essentially preparing our meals in poison.”
Rogan, exhibiting obvious revulsion, responded, “That process is truly disgusting.”
Claims of Link Between Seed Oils and Diseases
Brecka, whose clientele includes Kendall Jenner and UFC president Dana White, posited that these oils might be contributing to the increasing prevalence of Alzheimer’s disease and other neurodegenerative conditions. He attributed this to their inflammation-inducing properties affecting the brain.
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He characterized the production method as a ‘chemical nightmare,’ citing high-temperature extraction and the use of solvents like hexane, which he alleged leave behind residues potentially causing long-term harm within the body.
Expert Scrutiny and Counterarguments
Independent specialists have noted that while preliminary research suggests a potential connection between seed oils and cancer, the evidence remains inconclusive. They argue Brecka’s claims linking these oils to chronic illnesses represent a significant oversimplification.
Brecka mentioned he is compiling research on seed oils to present to Health Secretary Robert F. Kennedy Jr., who has voiced concerns that Americans are being ‘unknowingly poisoned’ by seed oils.
Proposed Alternatives and Industry Shifts
Both Brecka and Kennedy have advocated for businesses and fast-food chains to utilize beef tallow, or animal fat, as a substitute for seed oils.
Steak ‘n Shake has already transitioned to a different frying oil recipe across its 400 locations.
However, cardiac and oncology organizations maintain that there is no substantiated evidence indicating seed oils trigger conditions like heart disease when consumed in appropriate quantities.
Controversies Surrounding Brecka’s Claims
Brecka has previously faced criticism from medical professionals who accused him of promoting unproven cancer treatments, costing as much as $134,000, with limited scientific backing.
These treatments include amino acid supplements, tablets purported to ‘enhance oxygen flow,’ and hydrogen supplements.
Expert Opinions on Seed Oils and Health
Health bodies often recommend seed oils over butter to decrease saturated fat intake, which has been directly associated with heart disease.
For instance, a recent Harvard University study indicated that replacing less than a tablespoon of butter with an equivalent amount of oil reduced the overall mortality risk by 17 percent.
According to some estimations, the average American consumes nearly 100 pounds of seed oils annually, a roughly 1,000-fold increase compared to the 1950s. Their popularity in the U.S. surged after World War II due to advancements in agriculture.
Brecka clarified that the vegetables used to produce seed oils are not inherently detrimental.
He stated to Rogan, “Often, the issue is not the food itself but the journey from farm to table. It’s not necessarily the plant but the processes we employ to prepare these plants for consumption.”
He explained that canola oil, for example, undergoes mechanical pressing followed by extraction using hexane, a chemical solvent.
Massachusetts General Hospital reports that most hexane dissipates naturally, although trace amounts may remain.
Limited research has investigated hexane’s toxicity in humans or animals.
However, Stuart Tomc, a nutritional health specialist in omega fatty acids and former advisor to the World Health Organization, estimated residual hexane levels in seed oils to be between 0.01 and 0.1 micrograms per kilogram.
“This is significantly below the one milligram per kilogram limit established by the European Union,” he informed this publication.
Further Concerns: Sodium Hydroxide and Processing
Brecka also highlighted sodium hydroxide, used to neutralize the strong odor of seed oils, referring to it as a carcinogen.
However, the EPA and the International Agency for Research on Cancer (IARC) do not classify sodium hydroxide as carcinogenic to humans.
Some reports have linked it to esophageal cancer, but this was in cases of high exposure levels causing esophageal irritation, typically in industrial settings.
Tomc further pointed out that the levels of sodium hydroxide present in these oils are likely far below those required to induce adverse health effects, such as cancer.
Tomc suggested that attributing hexane and sodium hydroxide as ‘the missing links’ may be considered a ‘gross oversimplification.’
Inflammation and Cholesterol Debate
Brecka argued that the ‘chemically controlled process’ of seed oil production is ‘pro-inflammatory,’ causing ‘inflammation of our arterial walls,’ which then signals cholesterol production.
He likened cholesterol to a firefighter responding to a fire, not the cause of it.
He contended that cholesterol is frequently wrongly blamed for inflammation associated with conditions like heart disease, while seed oils should be the actual focus of concern.
Brecka elaborated, “So, the idea that reducing cholesterol, which is summoned to the site of inflammation for repair, rather than addressing the source of inflammation, is a notion that I believe is about to be disproven by extensive data.”
Omega-6 Fatty Acids and Inflammation
Seed oils have been implicated in inflammation due to their omega-6 fatty acid content.
High quantities of omega-6 fatty acids in plant oils like safflower and sunflower oil can convert into molecules called prostaglandins, which can trigger inflammation.
However, the American Heart Association and the American Cancer Society both assert that there is no evidence that moderate consumption of seed oils leads to chronic conditions or elevates mortality risk.
Furthermore, the American Heart Association indicates no evidence suggesting that seed oils, in moderate amounts, cause inflammation.
Expert Recommendations and Dietary Balance
Brecka maintained that “there is no doubt we have the ability to produce foods” without seed oils, proposing beef tallow as a better option.
Dr. David Rizik, an interventional cardiologist and medical director at HonorHealth Heart Group in Arizona, told DailyMail.com, “While beef tallow is indeed less processed and lower in omega-6s, recommending saturated fats as a universal substitute is too simplistic.”
“My recommendation would be whole-food sources of healthy fats like olive oil, avocados, fatty fish, and reducing overall consumption of ultra-processed foods, where seed oils are commonly found,” Dr. Rizik added.
Tomc also emphasized that omega-6s “have their role” in health, noting their contribution to healthy cell function and metabolism.
Similar to Dr. Riznik, he stressed the importance of maintaining a higher ratio of omega-3s, found in foods like avocados, olive oil, and fatty fish such as salmon.
Additionally, Tomc suggested obtaining omega-6 fatty acids from sources like nuts, avocados, seeds, and animal products like eggs and poultry.
Dr. Michael Ednie, founder and CEO of Food is Health MD, told DailyMail.com, “Instead of completely avoiding or embracing seed oils, a balanced strategy is most sensible. Use a variety of cooking oils, prioritize minimally processed foods, and remember that no single food component determines your overall health.”
“By making informed decisions about your complete dietary pattern, you can support your cardiovascular health and lower the risk of chronic disease while still enjoying flavorful meals,” Dr. Ednie concluded.