🎧 ▶️ Press the play button below to listen. Introduction Walk down the cooking oil aisle of any supermarket, and you will be confronted with a dizzying array of choices. Among them, seed oils—soybean, corn, canola, sunflower, and safflower—dominate the shelves. They are cheap, neutral-tasting, and have been promoted for decades as heart-healthy alternatives to…
The Seed Oil Paradox: What the Chemistry vs. Epidemiology Really Shows
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