You’ve likely heard of grapeseed oil and how good it is for you but this one is going to be a big shocker for a lot of people, especially since it is hailed as such a healthy cooking oil.
Top Reasons to Avoid Grapeseed Oil
High in Omega-6
Grapeseed oil is high in polyunsaturated fatty acids. It is about 70% omega-6 fatty acid, similar to soybean oil. While required in small amounts, Omega-6 PUFAs can lead to inflammation and other health issues when consumed in excess [study]. As we know now, inflammation is the true cause of heart disease. Inflammation has also been found to cause cancer and autoimmune disorders.
Due to a very high content of omega-6 polyunsaturated fats, grapeseed oil is very fragile and therefore prone to oxidation. When this type of oil oxidizes it forms free radicals which lead to thyroid issues, cancer, inflammation, hormonal imbalance and more. Even cold pressed grapeseed oil is still very high in omega-6s.
In a series of studies, when researchers fed groups of mice oxidized linoleic acid byproducts, [*study], they observed increased oxidative stress (cellular damage) and larger cardiovascular lesions in most of the mice given these byproducts.
Processed with hexane
Most grapeseed oil is industrially processed. This process usually involves various chemicals, including the toxic solvent hexane. According to the government studies, exposure can cause headache, nausea, vomiting, dizziness, lightheadedness and passing out. Higher levels can cause coma and death. (source)
Many in vitro cell studies, animal studies, human clinical trials, and observational studies have observed the toxic effects of seed oils and their byproducts created during heating.