Episode Summary
Seed oils have become one of the most polarizing topics in nutrition, with claims ranging from “heart healthy” to harmful. In this episode, we unpack what seed oils are, how they are produced, why their fatty-acid composition and susceptibility to oxidation matter, and where popular claims align—or fail to align—with the evidence. We also discuss the historical rise of these oils, practical choices for cooking and packaged foods, and realistic steps for people who want to reduce highly processed fats without becoming fearful of food. Joining us is Cherie Calbom, MS, widely known as “The Juice Lady,” a nutrition author and educator who has written 36 books, including the bestseller Juicing for Life. Her latest book, The Truth About Seed Oils, makes her case for reexamining common cooking oils and choosing less-processed dietary fats.
Key Takeaways To Tune In For:
(00:00) – Meet Cherie Calbom, “The Juice Lady”
(03:14) – Seed Oils: Which Ones Does Cherie Avoid?
(09:22) – Avocado & Olive Oil: What to Look For
(19:16) – Smoke Points & Cooking Oils
(27:01) – What Should a Healthy Plate Look Like?
Resources talked about in this episode
Websites: JuiceLadyInfo.com
Social media handles:
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