Why Locale Doesn’t Use Seed Oils — And What the Science Says
At Locale, every ingredient we use is chosen with intention. Our mission is to help you reach your health goals with meals that are not only delicious and high in protein, but also optimized for long-term well-being. One ingredient group you won’t find in our meals? Industrial seed oils.
You may have heard about seed oils being controversial — often dismissed as just another wellness trend. But the truth is more nuanced. There’s growing evidence that how seed oils are processed and consumed in modern diets can contribute to inflammation and metabolic dysfunction. Here's a deeper look into the science behind our choice.
What Are Seed Oils?
Seed oils include soybean, corn, canola (rapeseed), sunflower, cottonseed, and safflower oils. They’re typically extracted using high heat and chemical solvents like hexane, then refined, bleached, and deodorized — a process that damages the fatty acids and creates potentially harmful byproducts like oxidized lipids and trans fats.
The Omega-6 to Omega-3 Imbalance
One of the biggest concerns with seed oils is their high content of omega-6 polyunsaturated fatty acids (PUFAs), particularly linoleic acid. While omega-6s are essential in moderation, our modern diets have pushed intake to historically unprecedented levels.
Ancestrally, humans evolved on a dietary omega-6 to omega-3 ratio of roughly 1:1 to 4:1. Today, estimates suggest most Western diets sit between 15:1 to 20:1, heavily skewed toward omega-6s due in large part to seed oil consumption.
This imbalance matters because excess omega-6 — especially without sufficient omega-3 — can promote
chronic low-grade inflammation, a key factor in conditions like cardiovascular disease, insulin resistance, and even mood disorders.
📚 Simopoulos, 2002 – The Importance of the Omega-6/Omega-3 Ratio
Linoleic Acid, Oxidative Stress, and Metabolic Health
Recent research has examined linoleic acid, the primary omega-6 in seed oils, and its role in metabolic dysfunction. Unlike saturated fats, linoleic acid is highly prone to oxidation. When oxidized (either during processing, high-heat cooking, or in the body), it produces oxidized linoleic acid metabolites (OXLAMs) — compounds linked to oxidative stress, mitochondrial dysfunction, and inflammation.
Some studies even link high linoleic acid intake to increased risk of obesity and insulin resistance, especially when consumed in the context of a hypercaloric, processed diet.
But Aren’t Seed Oils “Heart-Healthy”?
Seed oils have long been marketed as “heart healthy” due to their cholesterol-lowering effects. And yes, replacing saturated fat with PUFAs can reduce LDL cholesterol — but lowering LDL isn’t the only measure of cardiovascular risk, and the full picture is far more complex.
In fact, some clinical trials that replaced saturated fats with omega-6-rich oils showed no mortality benefit or even increased mortality.
📚 Ramsden et al., 2016 – Recovered Data from the Minnesota Coronary Experiment
Why Locale Chooses Better Fats
Instead of seed oils, we cook with high polyphenol extra virgin olive oil and avocado oil, depending on the dish. These fats are:
- More stable at high heat, meaning they resist oxidation
- Lower in omega-6 PUFAs
- Rich in beneficial compounds, like oleic acid, conjugated linoleic acid (CLA), and fat-soluble vitamins
This isn’t about demonizing all fats — it’s about using the right ones for your body, especially in a world where most ultra-processed food is loaded with oxidized oils you didn’t choose.
Final Thoughts
We believe nutrition should be both evidence-based and easy to enjoy. Cutting out seed oils isn’t a silver bullet — but it’s one lever you can pull to reduce inflammation, improve metabolic health, and support your long-term goals.
At Locale, we do the hard work for you. You get meals cooked in clean, whole-food fats — no industrial oils, no compromise on taste.
1 comment
This is super interesting