Expert Answer
Are seed oils bad for you?
Quick Answer
The experts genuinely split. Hyman is the outlier, calling industrial seed oils inflammatory "mitochondrial toxins" to avoid. Attia's evidence review finds them not uniquely harmful, even beneficial versus saturated fat. Huberman and Patrick focus on the omega-6-to-omega-3 balance and oxidized, processed forms, not "poison." The one practical point most share: cook with olive or avocado oil.
What Researchers Say
In his dedicated debate episode he concludes seed oils are not uniquely harmful: replacing saturated fat with polyunsaturated fat is beneficial, and caloric excess drives far more disease than your cooking oil.
Frames it as the omega-6-to-omega-3 balance and inflammation rather than "toxin," and platforms guests who push back on the seed-oil scare.
The issue is oxidized, ultra-processed forms and the omega-ratio obsession, not linoleic acid itself, which is harmless in whole foods. Her view is largely delivered through the guests she platforms.
Uses strong "toxic" language only about deep-fried, repeatedly heated fast-food oils; he does not extend that to home cooking.
The clear outlier: across dedicated videos he argues refined omega-6 oils oxidize and drive inflammation, and lists damaged vegetable oils as a mitochondrial toxin alongside mercury and pesticides.
Detailed Answer
"Are seed oils bad?" is one of the rare questions where the five experts don't line up. The honest answer is that they contradict each other, and which expert you follow determines the answer you hear.
Mark Hyman is the strongest critic. Across dedicated videos he argues refined omega-6 oils are chemically unstable, oxidize, and drive inflammation, and in his functional-medicine framing he lists damaged vegetable oils as a mitochondrial toxin alongside mercury and pesticides. Bryan Johnson echoes a narrower version: in his fast-food breakdowns he calls deep-fried, repeatedly heated seed oils a source of toxic, aging-accelerating compounds, but he never extends that to home cooking.
Peter Attia ran a full evidence-graded debate on exactly this question and concluded seed oils are not uniquely harmful: replacing saturated fat with polyunsaturated fat is beneficial for inflammation and cardiovascular risk, and higher linoleic acid actually tracks with lower heart-disease and diabetes risk. His bigger point is that caloric excess and inactivity drive far more disease than your choice of cooking oil.
Huberman and Patrick sit in between, and notably platform the debunkers. Their framing isn't "toxin," it's balance and processing: the real issues are the omega-6-to-omega-3 ratio and the oxidized, ultra-processed forms seed oils usually arrive in, not linoleic acid itself, which is harmless in whole foods. The one practical point most of them converge on isn't that seed oils are poison; it's to upgrade your cooking fat to extra-virgin olive oil or avocado oil, and if you cut seed oils, replace the saturated fat with monounsaturated, not more butter or tallow.
Related Questions
Are seed oils inflammatory?
Disputed. Hyman says refined omega-6 oils oxidize and drive inflammation; Attia's review and Patrick's guests counter that higher linoleic acid is associated with lower cardiovascular risk and the inflammation claim isn't well supported.
Which experts actually say seed oils are toxic?
Mainly Hyman, who frames them as inflammatory mitochondrial toxins. Johnson uses "toxic" language only about deep-fried fast-food oils. Attia, Huberman, and Patrick do not.
What does Peter Attia say about seed oils?
That they are not uniquely harmful: replacing saturated fat with polyunsaturated fat is beneficial, and energy excess matters far more than cooking oil.
Is it the omega-6 or the processing that's the problem?
Huberman and Patrick frame it as the omega-6-to-omega-3 balance plus oxidized, ultra-processed forms. Whole-food linoleic acid from nuts and seeds comes packaged with vitamin E and is fine.
What oil should I cook with instead?
Most point to extra-virgin olive oil or avocado oil. If you choose to avoid seed oils, swap to monounsaturated fats rather than butter or tallow.
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