How Seed Oils Took Over Our Food Supply

A Cautionary Tale Of Innovation And Marketing

If you’ve ever wondered how seed oils became staples in our diets, the story begins with ingenuity but ends with dire consequences. The rise of seed oils like soybean, canola, corn, and sunflower oil is a tale of industrialization, clever (even sneaky) marketing, and a shift in public perception about fats after a public propaganda campaign against animal fats.

The Birth of Seed Oils: Necessity Meets Opportunity

The journey began in the late 19th century with the advent of industrial agriculture and technological advancements. Before this period, traditional fats like butter, lard, and tallow dominated kitchens. But with the rise of the industrial revolution, a new challenge emerged: how to make use of by-products from the booming grain and cotton industries.

Cottonseed, for example, was initially considered a waste product—literally cattle feed or landfill material. Enter the inventors. Using solvent extraction and heat, manufacturers discovered they could process the oil from these seeds and refine it to be palatable for human consumption. In the 1860s, the first commercially available cottonseed oil hit the market.

A Star is Born: Crisco’s Big Break

Fast forward to 1911, when Procter & Gamble launched Crisco, the first hydrogenated vegetable oil made from cottonseed. Marketed as a cleaner, more modern alternative to animal fats, Crisco transformed seed oils into a household staple. Early advertisements touted it as “digestible,” “economical,” and—most importantly—”scientific,” tapping into the era’s fascination with technological progress.

While seed oils offered long shelf lives and affordability, what wasn’t immediately clear was their impact on health. But hey, who had time to worry when Crisco cookies were the talk of the town

World Wars and the Fat Supply Crisis

World Wars I and II accelerated the adoption of seed oils. Animal fats were diverted to support the war effort, creating shortages in the civilian food supply. Enter seed oils, which could be produced in large quantities domestically. Post-war, this infrastructure didn’t vanish—it only expanded.

At the same time, industrial agriculture began to scale up production of soybeans and corn. What better way to make use of their surplus than to process them into oils, health be damned?

The Demonization of Saturated Fats

The mid-20th century brought another pivotal moment: the rise of dietary guidelines that vilified saturated fats. Spurred by the lipid hypothesis, which linked saturated fat to heart disease, seed oils were promoted as “heart-healthy” alternatives due to their high levels of polyunsaturated fats.

Governments and health organizations jumped on board, and seed oils became synonymous with “better choices.” By the 1970s, margarine and vegetable oil were reigning supreme, while butter and lard were pushed into the culinary shadows.

What They Didn’t Tell You About Seed Oils

Here’s where the story takes a darker turn. Seed oils are extracted using high heat and chemical solvents like hexane. This process creates by-products such as trans fats and oxidized lipids, which are now linked to inflammation, heart disease, and other chronic illnesses.

Polyunsaturated fats in seed oils are highly unstable, prone to oxidation, and capable of producing harmful compounds when heated. Yet, the low cost and long shelf life of seed oils made them irresistible to food manufacturers, who now shamelessly use them in everything from salad dressings to snack foods.

The Takeaway: From By-Product to Main Course

Seed oils entered our diets not because they were healthier or tastier, but because they were cheap, convenient, and well-marketed. Over a century later, their pervasive presence in ultra-processed foods is contributing to rising rates of obesity, heart disease, and metabolic disorders.

A Call to Action: Bring Back the Real Fats

The good news? We have the power to rewrite this story. By opting for traditional fats like butter, tallow, coconut oil, and olive oil, we can return to time-tested sources of nutrition. The first step is awareness: understanding how seed oils became so ubiquitous and questioning whether they deserve a place in our diets.

So the next time you reach for that bottle of vegetable oil, remember: you’re holding history—and maybe reconsider. Let’s flip the script and reclaim our health, one delicious meal at a time.

Check those labels and..

DOWN WITH SEED OILS!