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How Seed Oils Contribute to Aging and Disease · To Your Good Health

0:00
David Friedman, BS: Hello, this is Dr.
0:00
David Friedman, host of To Your Good Health Radio.
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Walk down any grocery aisle and you'll find them hiding in almost everything.
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Salad dressing, crackers, even baby formula, many with heart
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healthy stamped on the label.
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For 60 years, we were told vegetable and seed oils were the smart swap,
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the cholesterol-friendly hero that would rescue us from butter and lard.
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Some experts claim seed oils are poison, but there's others
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that swear they're essential.
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The confusion is thick, the marketing is slick, and the truth has been
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buried under a $600 billion industry.
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Sherry Kalbaum
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joins us next to cut through all the grease and share what's really
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frying our health Don't go anywhere.
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Oils Well that Ends Well, and it all starts now
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Our next guest is a trailblazer in whole food nutrition and the juicing revolution.
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With a Master of Science degree in nutrition, she has authored thirty-six
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books that have collectively sold over three point five million copies.
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Her global bestseller, Juicing for Life, alone has empowered two million
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readers to reclaim their vitality.
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Her latest book, The Truth About Seed Oils, exposes how the
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heart-healthy myth made us sick, and how to heal with real fats.
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From serving as George Foreman's nutritionist to advising the royal
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family of the UAE, her influence spans continents and cultures.
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She's been featured on Fox News, NBC, CBS, ABC, CNN, and TBN, inspiring
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millions with her message that health is not just a goal, it's a lifestyle.
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Shari, thanks for joining us.
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Share with us first, what exactly are seed oils and how are they made?
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Cherie Calbom: Seed oils, let's name them first.
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Corn, soy, safflower, sunflower, canola, which is rapeseed, rice
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bran, cottonseed, peanut oil.
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And the reason that they are considered toxic is the processing.
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They undergo very high heat, like 500 degrees or more, and then they pour in,
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hexane, other chemicals like neutralizers, deodorizers, bleaching agents.
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By the time they're done, lots of chemicals and high heat have been applied
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to very fragile seeds, which are composed primarily of polyunsaturated fatty acids,
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meaning they have more than one set of double bonds which break easily and create
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free radicals, and that is what is so harmful right down to the cellular level
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David Friedman, BS: Yeah.
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It can get so confusing 'cause for decades we were told butter and
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lard were killing us and vegetable oil was the healthy choice.
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And how did seed oils pull off what might be the greatest marketing
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scam in the history of food?
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Cherie Calbom: Oh, I love how you termed that because I agree it
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is the greatest marketing scam.
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So what happened at the turn of the century before last, cotton was a big crop
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and the seeds were piling up and rotting and no one knew what to do with them.
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They decided to make oil, and the oil was dark and smelly and it
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was used to lubricate machinery.
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But they still had lots of seeds and so they refined it even
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more and made a cooking oil.
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And people knew what that oil was, so they had to come up with a new marketing, plan,
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and that was to call it vegetable oil.
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There are no vegetables in these oils, and they had nothing to do with heart health.
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It was all about convenience and, money and, marketing.
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this continued on through the '20s and '30s.
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It was a small market.
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they refined it, even more and it was rolled out to the modern cook.
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But then came World War II and coconut oil, which was considered the healthiest
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oil on Earth, it was marketed as that in America, and it is a very healthy oil.
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But it couldn't make it through the waters.
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The ships couldn't get through.
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So the seed oil, companies saw a great opportunity to step up production
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David Friedman, BS: It gets so confusing because, seed oils are from plants,
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and we're told to eat plants, and seeds are considered healthy for us
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as seeds, and people don't understand, "Well, why is the oil pressed from
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a sunflower or sesame seed worse than the whole food it came from?
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But olives are good for us, and we, we understand olive oil's good for us, too."
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So you see what I'm saying?
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The people confuse with that.
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It's like, why is one bad as an oil and olive oil's okay as an oil from an olive?
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Cherie Calbom: Well, olive oil is still pretty much cold pressed or expeller
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pressed, which is very low heat.
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It's a pressing process.
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so it is a good oil and very, very healthy.
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But these seed oils are not cold pressed.
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It's very high heat, as I just mentioned, and very toxic chemicals to
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get the last bit of oil out of them.
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But there's something else going on.
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They're very cheap and manufacturers love them.
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They're shelf stable and they save a lot of money by using these seed
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oils, like canola or corn or soy are three of the big ones they use.
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Well, people are getting way too much of these oils.
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Not only are they getting toxic oil, they're getting high omega-6, content.
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Linoleic acid is an essential fatty acid.
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It comprises omega-6 fats.
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We do need it, but not in the big quantities people are getting it in.
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So the ratio is way out of balance.
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We're getting about 20 to one, and we should be getting
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about four to one omega-3 fats
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David Friedman, BS: Yeah.
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You know, there's a big talk about inflammation is the cause of illness.
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I hear that pretty much every expert agrees.
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And when it comes to soybean, and sunflower, you link them to
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inflammation, weight gain, and fatigue.
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What's actually happening inside the body when we consume these oils day after day?
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Cherie Calbom: Yes.
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So these oils, are two-pronged in how they create inflammation.
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First of all, it's the toxicity from the very process of making them, but secondly,
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it's toxicity from the great imbalance of omega-6 to omega-3 fatty acids.
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And so it's a double whammy of inflammation.
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Inflammation is at the root of any disease you could name
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David Friedman, BS: Yeah.
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I know your book calls it great, wording, the, decades of dietary deception.
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I like that.
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Now, who's behind that messaging?
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And was it deliberate deception, honest scientific error, or something in between?
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Cherie Calbom: I think we've got something in between.
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We've got some faulty research and sometimes even fraudulent research.
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We've got marketing and money.
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It's a big, big business.
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Seed oil business is projected to be a $600 billion business
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by 2031, so there's a lot of impetus to keep seed oil in favor.
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So we have a lot of things going on.
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But when it started, was about the 1950s, early '50s, when people were getting heart
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disease, heart attacks in large numbers.
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That was new.
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That had never happened before.
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But between 1930s and 1950s, heart disease, heart attack increased over 130%.
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And so people were scared.
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They wanted to know what was going on.
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Researchers and, and MDs and sci- other scientists got involved, and
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they did autopsies and they looked at plaque and said, "Oh, there's
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cholesterol and fat in that plaque."
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They didn't ask what had caused that plaque to suddenly
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start forming like it was.
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It was irritation to the arteries.
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What was irritating the arteries?
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Seed oil, sugar, and smoking were all big in the 1950s, late '40s, early 1950s
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David Friedman, BS: Yeah, I know for 60 years saturated fat has been public enemy
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number one, but your book flips that script arguing that fats like butter,
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coconut oil actually protect the heart.
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Walk us through how the science got saturated fat so wrong
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Cherie Calbom: Yes.
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So they were looking at the plaque again, that I just mentioned in the
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arteries and finding that it contained fat and cholesterol and other things.
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They never asked the common sense question, why would this
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plaque suddenly start forming?
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Well, some people did, but they were ignored.
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And so they picked on fat and cholesterol and looked at what foods contained
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a lot of that, and of course it was butter and cheese and eggs and red meat
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and, beef tallow and lard, and coconut oil does have saturated fats too.
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They're good saturated fats.
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But they picked on all of that.
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There were some common sense voices that said, "Wait a minute, we
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have always eaten, these animal products that you're demonizing."
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But nobody listened to them.
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They were pushed to the side because the big money was
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behind the seed oil production
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David Friedman, BS: Yeah, let's talk about that movement.
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It's very popular now to swap seed oils for beef tallow in fast food fryers.
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Everyone's cheering this as a return to real food, but most of that
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tallow comes from conventionally raised cattle, and these contain,
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antibiotics, hormones, and other toxins.
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And tallow, of course, is loaded with saturated fat, which may not
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be the issue, but is tallow really a healthier swap, or are we just
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trading one problem for the other?
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Cherie Calbom: Well, it depends on where the tallow is coming from.
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If you get pastured, organically grown, you're getting a much better product.
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The reason they're switching over is that tallow has a very high smoke
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point, and smoke point is really important when it comes to high heat.
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If you've got a fragile oil in there that i- like what they're using, almost
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all of the fast food restaurants are using corn or soy, or maybe canola.
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It's very fragile and it's breaking down even more.
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It starts toxic and it's breaking down even more to toxic byproducts
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like aldehydes and lipid peroxides.
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Where tallow is a durable fat, it doesn't break down like that.
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And so it is a good choice for high heat cooking for those deep fat fryers.
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Back in the early or late, excuse me, 1940s, like 1949, I believe it was,
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McDonald's, started using beef tallow.
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That was all they used, and I believe, in what I've read, they
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were using that until the early 80s.
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But, it was a much better choice than these fragile,
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seed oils that they're using
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David Friedman, BS: Right.
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But I think you mentioned, you said, is organic rules out all the
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antibiotics and growth hormones.
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I don't think McDonald's is using organic cattle.
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I'm just saying.
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Cherie Calbom: No, I don't think so.
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And I don't even think they're using tallow right now.
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Steak 'n Shake is and Popeyes, but I don't think a McDonald's is.
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And
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David Friedman, BS: I
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heard-- I thought some of them, they announced they were, but even
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if they were, I don't, I don't know that-- I don't trust them.
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Cherie Calbom: I know.
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Well, if some McDonald's switch over, I don't either, 'cause I'm sure it's
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not organic and pasture raised cattle.
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David Friedman, BS: Exactly.
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Exactly.
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Talk to us about cooking.
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That's where people get confused, and I'm glad you're on here 'cause I really
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wanna find out, like the consensus is ghee, olive oil, coconut oil, and
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avocado oil are the healthy choices.
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What are the best options for like high heat cooking versus like frying versus
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maybe something like a salad dressing?
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Where do we allocate those oils?
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Cherie Calbom: I'm so glad you brought that up because smoke
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point is extremely important.
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And in our book, The Truth About Seed Oils, we have a smoke point chart.
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So avocado oil has a high smoke point, and it would be really your best choice
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of the oils for high heat cooking.
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And then olive oil and coconut oil are more of a medium smoke point to low.
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So for your salad dressing, sautéing, drizzling over your food, and so forth.
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Those are great choices.
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Ghee is, not a high smoke point either.
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So it would be a medium, and it is a great choice as well.
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Some people call it oil of butter.
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The other one, the one seed oil that I still recommend is sesame seed oil.
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They haven't wrecked it yet.
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People use it usually in small quantities, and you can find it
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cold pressed or expeller pressed
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David Friedman, BS: Yeah.
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What about olive oil?
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There's a lot of research out there showing that it's adulterated,
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it's counterfeit, it's rancid.
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Is there a way you-- people can reach for that olive oil jar or
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bottle and say that's healthy?
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What's, the key of finding a healthier version?
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Cherie Calbom: Okay.
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So that's where Googling comes in, and I have to trust and
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hope that I'm hearing correctly.
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But, there are some companies that don't cut their oil with seed oil.
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So I would say if you're looking at a cheaper olive oil, it's
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probably cut with some seed oil.
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It's a big, they call it bootleg market, where they're adding in
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seed oils to bring the cost down.
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So the true cold pressed or expeller pressed olive oil
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is going to be more money.
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Bragg's is one label that I believe in, and I believe it's good, but you
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do pay more to get a quality olive oil, but it's so worth it to do that.
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people talk to me about, "Oh, I'm spending extra money here,
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you know, with my grocery bill.
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I'm getting organic, or I'm getting a better oil, and I, I don't know.
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I don't know if I should spend the extra money."
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I always say, "Look at spending it at the front end rather at the back
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end where you pay more money when you're sick, and then you've lost work
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days, and you've had to spend it on doctors and prescription drugs maybe.
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So you don't want to go there."
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David Friedman, BS: Yeah.
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So I don't know, it's like certifications or should it be a glass bottle versus
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plastic, we hear that, or is there certain areas of the country that have better
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oils than other, or should we go overseas?
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What's, your go-to when you reach for oil at the store?
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Cherie Calbom: Oh, so many things you brought up.
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definitely get it in a glass bottle that is dark because light, destroys the good
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properties of your oil, so that's why they're putting it in glass dark bottles.
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And also glass because you don't want those microplastics in your oil.
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where should we get it from?
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The common consensus right now, the best oils are coming from the US.
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look for oils from California, as I said.
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The ones coming from overseas, not so much.
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I've been reading that those are more of the bootleg oil market, so I'm tending
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myself to purchase more oils that are coming from California or from the US
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David Friedman, BS: Right.
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I'm curious, why does the American Heart Association still tell us
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that seed oils are heart healthy?
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What's that about?
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Cherie Calbom: Oh my goodness.
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Well, maybe, we should follow the money, but old paradigms don't die easily.
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And they have stated this since the '50s, that, we don't want the animal fats, we
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don't want coconut oil, and the seed oils are great, calling them vegetable oils.
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I think for a big organization like that to have to go back
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and say, "Hey, we weren't right.
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we didn't get it right."
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Even the father of the lipid hypothesis, Ancel Keys, had a change
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of thought toward the end of his life, and no one listened to him.
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So I think we're stuck with kind of, old paradigms don't die easily, you know?
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David Friedman, BS: Yeah.
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Plus follow the money.
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I remember Froot Loops got the American Heart Association seal on the label.
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I'm like, "What?"
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Come to find out they're paying.
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they pay them money to get the seal.
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So it-- we gotta take what they say with a grain of salt because, it's called
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bias, B-U-Y-A-S, biased, thumbs up there.
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So,
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Cherie Calbom: I love that.
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David Friedman, BS: let me ask you this.
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Seed oils, they're hidden everywhere.
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So you s- they're in crackers, dressings, restaurant food, even baby formula.
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How does someone avoid them without going crazy trying to
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decipher every single label?
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Is there a little secret to what we should do?
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Cherie Calbom: Well, there's several things you can do.
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I do shop with a magnifying glass or my phone where I can take a picture and
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blow up the label, but I do read labels.
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It's harder to read labels these days than ever 'cause the print
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is getting smaller and smaller.
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They're getting smarter.
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but read labels as much as you can.
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And when you're purchasing snack foods, like a big bag of popcorn or chips, get
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it made with avocado oil or olive oil, or maybe beef tallow for some of the
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chips if it's made with the, like we were saying, organic pastured beef tallow.
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other than that, read labels and choose products that don't have seed oils
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in them as much as you possibly can.
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For example, plant-based milks, like oat milk or almond milk, many of
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the brands have seed oil in them, but there are brands that don't.
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So again, reading labels is really important.
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You can get Seed Oil Scout app.
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You can get a free trial.
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You can go to my landing page, thetruthaboutseedoils.com
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and get that, and that will help you shop.
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And it's so easy.
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You just point your phone at the barcode, and it'll tell you what's in there.
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It'll tell you if there's seed oils.
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Yeah.
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And it has a little map of restaurants that are seed oil free.
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So all around where you live, you'll see little green bubbles, and that will be
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restaurants that you can feel good about eating at 'cause they don't use seed oils
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David Friedman, BS: Oh, that's a good resource.
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I know your book includes a 30-day reset plan.
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What can someone expect to feel after a month, and how quickly does the body
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bounce back once the seed oils are gone?
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Cherie Calbom: I've had several reports from people, getting good results
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and feeling better, like, right away.
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Like one young woman that suffered from migraine headaches and nothing
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was helping, and finally she
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Speaker: decided, she
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Cherie Calbom: was gonna work on the seed oil issue, and her migraine
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headaches went away and never came back.
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I've had numerous health practitioners tell me that they've worked and worked
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and worked with patients, and they were doing everything right, the supplements,
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changing their diet, doing all of the recommendations, and they still weren't
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getting to the goal of where they wanted to be, and then started looking at
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seed oils and getting them out of the diet as much as they could, and that
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was a turning point for many of them
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David Friedman, BS: Wow.
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talk to me about my favorite.
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I don't know if you like it, but I'm a fan of black seed oil.
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what's your view on that?
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Cherie Calbom: I love black seed oil.
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That is a cold oil, so you never wanna heat it.
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You don't wanna cook with it, but it is a great supplement in your diet, and it
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is good for the brain, and energy, and skin, and heart, and on and on it goes.
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And you can drizzle it over a salad, put some in your smoothie, or just take a
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teaspoon or two in the evening before bed
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David Friedman, BS: Oh, I'm glad you like it.
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Yeah, you has-- see, it has-- see the word seed oil like,
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"Wait a minute, that shouldn't be categorized in these negative."
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I love it.
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It's like it does everything.
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It's one of my favorites.
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So I'm glad that's on your thumbs up list.
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briefly about the coconut oil.
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Again, we gotta get back.
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It got dragged through the mud for so many years, but it's stable, it's traditional,
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and our grandparents cook with it.
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What's really behind the campaign to demonize it?
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Why is it the redheaded stepchild?
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What happened?
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Cherie Calbom: Okay, follow the money once again because prior to World
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War II, coconut oil was advertised in America as the healthiest oil on
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Earth, and I would agree it's among the oils that are the healthiest on Earth.
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And then when the seed oil companies took the market during World War II,
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because the ships couldn't get here with the tropical oils, they were
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not about to let go of that market.
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Well, it was convenient for them that the lipid hypothesis, the saturated
18:42
fat, idea had permeated America in the early '50s, and they really
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jumped on that and said, "Hey, look coconut oil has saturated fat in it.
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You don't want that in your diet.
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Keep that out.
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Keep it out of our country."
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And the oils were coming from the smaller islands of the South Pacific.
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They didn't have the money to fight that in any way.
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So those marketing campaigns just swept America and became mainstream thought
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everywhere you look from the American Heart Association on down, a- and the
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government even were saying, "Just get all saturated fat out of your diet."
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And that was totally false.
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Coconut oil has fabulous, fats in it.
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Medium-chain triglycerides are excellent, the MCTs that dominate coconut oil.
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The liver likes to burn them, so I call it a slimming fat.
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My first book, The Coconut Diet, that came out in the early 2000s, really
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delved into that and helped to -- my book and several others helped to
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bring coconut oil back to America.
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And now it's everywhere.
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You can find it at the big box stores, in your regular grocery stores.
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David Friedman, BS: Yeah, I love it.
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I think it accentuates flavor of so many things.
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I'm a big coconut oil fan.
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Let me ask you this before we close.
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Juicing's like your life's work.
19:58
I'm curious, how does fresh juicing fit into this picture of reducing
20:01
inflammation and healing the body from decades of these unhealthy fats?
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Cherie Calbom: That is such a great question.
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Juice is just loaded with antioxidants, vitamins, minerals, enzymes, bio photons.
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It's just like the best supplement in a glass that you
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could find, and it's delicious.
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I recommend juicing vegetables mostly.
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Do an 80/20 rule, mostly vegetables 80%, 20% or less of fruit.
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And that is a really great blend.
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And these are anti-inflammatory, so many of them.
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And I always, so many of the vegetables that you would choose.
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But I wanna point out something you can add to every juice you make, and
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that's some ginger, fresh ginger.
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It adds some spice.
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I think it adds great flavor, but it is proven in scientific
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studies to be anti-inflammatory.
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It's also rich in zinc, which is great for your immune system.
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And I just recommend that with your good oils, everybody include juicing.
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One glass of juice a day could change your life, is my slogan
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David Friedman, BS: Fantastic.
21:01
Well, thanks so much for joining us.
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Time flew by.
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Hopefully, the seed oil lovers that are listening, hearing this today, we're
21:06
gonna-- they're gonna shout, "I concede."
21:09
Pun intended there.
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Cherie Calbom: I love that.
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David Friedman, BS: Feel free to use that.
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The book is called The Truth About Seed Oils.
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You can get your copy at thetruthaboutseedoils.com.
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And to learn more about Cherie, go to visit to juiceladyinfo.com
21:25
and check out her informative articles, recipes, and programs available to
21:29
help you reach your optimal health.
21:30
And you can follow her on all the social media platforms, @juiceladycherie.
21:36
You can follow me on Facebook and X, @drdavidfriedman.
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On Instagram, I'm @drdfriedman.
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If you heard something today that somebody you know needs to hear,
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send them a link to this podcast at toyourgethealthradio.com.
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And while there, peruse our podcast library and share segments of
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You can also subscribe to our podcast on Apple, Spotify, and iHeartRadio.
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More to come.
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Stay tuned and stay well