What’s the Deal with Seed Oils — and Why We’re Seed-Oil-Free

 “Seed oils” (often called vegetable oils) are fats extracted from seeds such as soybeans, corn, sunflower, safflower, cottonseed, grapeseed, and others. They’re widespread in modern food processing, frying, baking, dressings, and more.  

Why some people are concerned: You might have been seeing more discussion lately about seed oils. The concerns generally revolve around:

• High levels of omega-6 fatty acids (especially linoleic acid)

• The way these oils are processed: heat, chemicals, refining

• The potential for oxidative damage and harmful compounds forming when oils are heated

• The idea that an overabundance of omega-6 relative to omega-3 may promote inflammation, and contribute to chronic disease 

  Here’s what we believe and what we do differently — because for us, less is more:

• We use beef tallow in fryers: stable at high heat, less prone to oxidation, clean fat profile.

• All dressings are made in house: we control the ingredients, the fat used, avoid seed oils.

• Clean ingredients overall: no industrially refined seed oils, no unnecessary additives.

• Bread made with organic, unenriched, unbleached flour: simpler, less processed, better quality.  

We believe that by using fewer processed ingredients and avoiding seed oils, especially in high-heat applications, we reduce exposure to potential harmful by-products, improve the flavor and stability of what we cook, and align with clean-eating values. 

• Inflammation

• Increased risk for heart disease / CVD

• Potential negative metabolic effects (insulin resistance, etc.)

• Oxidative damage when used improperly (high heat, reuse)

• Imbalance of omega-6 to omega-3 fatty acids .