How Seed Oils Poisoned The Planet

What you’re getting yourself into

The history of how seed oils turned from toxic waste into ‘heart healthy fats’, and the biblical price we’ve paid for the upgrade.

You’re standing in the cotton fields of 19th-century America, watching mountains of cottonseed pile up beside the gin. Two pounds of seed extracted for every pound of cotton lint. Millions upon millions of pounds with nowhere to go. The seed was considered worthless rubbish: worse than worthless, actually, since it gave off a foul odour as it decomposed and couldn’t even be burned properly. Rain-soaked piles would smoulder for days, like some botanical zombie that refused to stay dead.

Cotton gins simply dumped the seed into nearby rivers, which was technically illegal but widely practiced because nobody had figured out what else to do with the stuff. By the 1860s, enterprising souls had started using some of it as fertiliser or animal feed, but the majority remained an expensive nuisance, piling up faster than it could be disposed of. In 1894, a writer described cottonseed as having once been “thrown aside as a nuisance”, relegated to waste status before anyone discovered commercial value in the oil trapped inside.

Fast forward 150 years, and that same toxic waste now dominates the global food supply. Seed oils, extracted from cottonseed, soybeans, corn, canola, safflower, and sunflower, constitute roughly 20% of the average person’s daily calories. They’re in everything: salad dressings, mayonnaise, bread, crackers, fried foods, frozen meals, energy bars, infant formula. Even foods marketed as “healthy” swim in these oils. Restaurants deep-fry in them. Industrial bakeries couldn’t function without them. We’ve gone from dumping cottonseed oil into rivers to injecting it into virtually every packaged food in existence.

How did toxic industrial waste become the “heart-healthy” fat that doctors recommend? The answer involves corporate lobbying, cherry-picked science, economic incentives too lucrative to ignore, and one of the most successful propaganda campaigns in history. Buckle up, this is the story of how seed oils conquered the world.

The Birth of an Industry: When Soap Needed Cheaper Fat

The tale begins in 1837 Cincinnati, where two brothers-in-law, William Procter, a candlemaker who’d emigrated from England, and James Gamble, an Irish soapmaker, decided to merge their businesses during the Panic of 1837. Both relied heavily on animal fats, particularly pork fat rendered from Cincinnati’s booming slaughterhouse industry. The city earned the nickname “Porkopolis” for good reason: by the mid-1800s, it was processing hundreds of thousands of pigs annually.

But animal fats were expensive and subject to price fluctuations. Procter & Gamble needed a cheaper alternative. Enter cottonseed oil, available in massive quantities and dirt cheap precisely because nobody else wanted it. The oil had been used sporadically for oil lamps and occasionally adulterating other oils (Italy banned American olive oil in 1883 after discovering it was being cut with cottonseed oil), but its primary status remained “waste product desperately seeking a purpose.”

P&G began using cottonseed oil to manufacture soap, replacing expensive animal tallow with this abundant, cheap industrial byproduct. The company literally described cottonseed oil as “toxic waste” before realising its commercial potential. This was a masterstroke of cost reduction: cottonseed oil cost a fraction of what animal fats commanded.

Then electricity arrived, and the candle business collapsed overnight. P&G needed a new market for all that cottonseed oil they’d been buying. Someone at the company had a brilliant, if somewhat audacious idea: what if we could convince people to eat it?

Crisco: Marketing an Industrial Byproduct as Food

In 1909, P&G patented a process for hydrogenating cottonseed oil, transforming the liquid into a solid white substance that resembled lard. They called it Crisco, short for “crystallised cottonseed oil.” The name evoked cleanliness and modernity: two qualities lard apparently lacked in the public imagination.

The company launched one of the most aggressive marketing campaigns history had ever seen. They distributed free cookbooks across America featuring recipes designed specifically for Crisco. They took out full-page newspaper advertisements promoting Crisco as cleaner, healthier, more digestible, and more economical than animal fats. They positioned it as a modern scientific advancement over primitive animal products. The timing was impeccable: Upton Sinclair’s “The Jungle” had just exposed horrific conditions in meatpacking plants, making consumers suspicious of anything associated with the meat industry.

When Crisco launched in 1911, cottonseed was known to be toxic. The toxicity was attributed to gossypol, a compound first isolated in 1899 and confirmed in 1929 to cause male infertility among other deleterious effects. But P&G’s marketing machine rolled over these inconvenient facts. The company positioned Crisco as the future of cooking, and remarkably, it worked.

By the time World War II arrived, cottonseed oil had become too expensive for P&G’s tastes, so they switched Crisco’s formulation to soybean oil instead. Today’s Crisco is a blend of soybean oil, partially hydrogenated palm oil, and regular palm oil. The product that started the seed oil revolution has itself evolved, but the damage was done: the precedent established. Industrial waste could be rebranded as food if the marketing was clever enough.

The Science That Sold the Lie: Enter Ancel Keys

The real transformation from “acceptable industrial product” to “heart-healthy miracle fat” required something Crisco’s marketing campaign couldn’t provide: scientific legitimacy. Enter Ancel Keys, the physiologist who would reshape dietary policy for generations.

In the 1950s, Keys observed what appeared to be an epidemic of heart disease among American men. He developed the “diet-heart hypothesis,” proposing that saturated fat and cholesterol caused heart disease, while polyunsaturated fats from vegetable oils protected against it. In 1958, Keys launched the Seven Countries Study, examining 12,763 men across the US, Europe, and Japan.

The study appeared to show a strong correlation between saturated fat intake and heart disease. Keys concluded that saturated fats found in milk and meat had adverse effects, while unsaturated fats in vegetable oils had beneficial effects. This became gospel. The American Heart Association endorsed it. Dietary guidelines followed. Butter became the enemy. Margarine became the hero.

There was just one rather spectacular problem: the science was rubbish.

Critics pointed out that Keys had cherry-picked his seven countries from a larger dataset of 22 countries. When you included all 22 countries, the correlation between fat intake and heart disease evaporated. France, with its high saturated fat intake and low heart disease rates, the notorious “French Paradox”, was conveniently excluded. So were other countries that didn’t fit the narrative.

Even more damning, the Framingham Heart Study, one of the most comprehensive cardiovascular studies ever conducted, found no correlation between dietary fat intake and heart disease. William Castelli, who directed Framingham from 1979 to 1995, admitted in 1992 that “the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol.” Exactly the opposite of what Keys predicted.

The Keys equation that predicted cholesterol levels from dietary fat intake had a fatal flaw: it conflated natural saturated fat with industrial trans fats into a single parameter. It also only considered linoleic acid as the polyunsaturated fat, ignoring omega-3s entirely. This wasn’t just incomplete science, it was fundamentally misleading science that would shape public health policy for seven decades.

But by the time these problems became apparent, the seed oil industry had already secured its position. The 1980 Dietary Guidelines for Americans warned against saturated fat. The Food Pyramid followed. Entire generations grew up believing butter would kill them and vegetable oil would save them. The greatest nutritional swindle in history was complete.

Manufacturing Madness: How to Turn Seeds Into Toxic Sludge

Here’s a fun thought experiment: how many sunflower seeds do you think it takes to make five tablespoons of sunflower oil? Take a guess. The answer is 2,800 seeds. For corn oil, you need 98 ears of corn. For grapeseed oil, 625 grapes.

These numbers should immediately raise a question: how did our ancestors, who somehow survived without industrial extraction equipment, ever get enough oil from these sources? The answer is simple: they didn’t. Seed oils in quantities sufficient to constitute 20% of daily calories are an entirely modern phenomenon, made possible only through industrial processing that would make a petroleum refinery look gentle by comparison.

Let’s walk through the delightful process of manufacturing seed oil, shall we?

Step 1: Chemical Extraction with Hexane

First, seeds are heated to extremely high temperatures, causing the polyunsaturated fatty acids to oxidize immediately. The seeds are then ground into a slurry and mixed with hexane: a petroleum-derived solvent also used in gasoline, paint thinners, rubber cement, and industrial degreasers. Lovely.

Hexane is highly effective at extracting every last drop of oil from the seeds, which is precisely why it’s used. The process creates a mixture called miscella containing 25-35% oil and 65-75% hexane. While most hexane is recovered and reused, trace amounts inevitably remain in the final product. The industry assures us these amounts are “too low to have any toxic effect,” which is the sort of reassurance that inspires tremendous confidence.

Step 2: Degumming and Acid Washing

The crude oil still contains phospholipids, gums, proteins, and other compounds. These are removed through chemical treatment, often involving phosphoric acid. This process occurs at temperatures of 80°C (176°F). More heat means more oxidation of those fragile polyunsaturated fats.

Step 3: Neutralization

Next, the oil is treated with caustic soda (sodium hydroxide) at 95°C (203°F) to neutralize free fatty acids. The resulting soap is separated mechanically. At this point, the oil has been subjected to high heat twice and bathed in petroleum solvents and caustic chemicals. We’re just getting started.

Step 4: Bleaching

The oil at this stage has a colour and appearance best described as “industrial nightmare.” To fix this, it’s mixed with bleaching clays and heated to 110°C (230°F) under vacuum. This removes colour compounds like carotenoids and chlorophyll, which happen to be beneficial antioxidants, along with oxidized lipids, trace metals, and other impurities. The bleaching process also strips away tocopherols (vitamin E) and polyphenols, removing the natural antioxidants that might have prevented some of the oxidative damage.

Step 5: Deodorization

By this point, the oil has been so thoroughly abused that it smells absolutely foul. The deodorization process involves heating the oil to 260°C (500°F) under vacuum while steam-stripping volatile compounds. This is the final insult to any remaining unsaturated fats. At these temperatures, trans fats form. Toxic aldehydes proliferate. The polyunsaturated fatty acids that survived the previous steps are now thoroughly oxidized. The end result? A clear, odorless, tasteless oil stripped of all beneficial compounds and loaded with oxidation products. In the refining process, all beneficial compounds are stripped away, leaving you with basically toxic sludge. This is what gets bottled and sold as “heart-healthy” cooking oil.

Rancid on Arrival: The Oxidation Problem

Here’s the thing about polyunsaturated fatty acids: they’re biochemically fragile. Each double bond in the fatty acid chain is a point of vulnerability, susceptible to reacting with oxygen. This is why butter can sit at room temperature for days without going rancid, but seed oils need to be refrigerated and consumed quickly once opened. The more unsaturated a fat, the more unstable it becomes.

Linoleic acid, the primary fatty acid in most seed oils, is particularly susceptible to oxidation. When polyunsaturated fats oxidize, they produce toxic aldehydes and other oxidation byproducts. Light, oxygen, and especially heat accelerate this process. Remember all those heating steps in the manufacturing process? By the time seed oil reaches your kitchen, it’s already partially oxidized.

But here’s where things get truly horrifying: seed oils continue to oxidize inside your body. Human body temperature is 37°C (98.6°F): more than warm enough to drive oxidation reactions. When you consume seed oils, you’re incorporating highly oxidation-prone fats into your cell membranes, mitochondrial membranes, and fat stores, where they proceed to generate free radicals and toxic byproducts for months or years.

The most studied of these toxic byproducts is 4-hydroxynonenal (4-HNE), an aldehyde produced when linoleic acid oxidizes. 4-HNE is described as “the most toxic aldehyde” and has been linked to aging, heart disease, diabetes, and Alzheimer’s. It damages proteins, DNA, and cell membranes. It impairs mitochondrial function. It triggers inflammatory cascades.

Studies show that cooking with seed oils generates 100-200 times more aldehydes than the daily WHO safety limit. A 2002 study found that soybean oil heated at frying temperature for just 2 hours contained significant levels of HNE, with concentrations increasing further at 4 and 6 hours.

Research on sunflower oil showed HNE concentrations increasing from essentially zero to 40 micrograms per gram after 5 hours of heating at 185°C.These aren’t theoretical concerns. Toxic aldehydes are found in commercially available fried foods. They’re in restaurant meals cooked in repeatedly heated oils. They’re absorbed through the diet and accumulate in tissues. And because linoleic acid incorporates into adipose tissue and cell membranes, the oxidation continues long after the meal is finished.

The Perfect Storm: Seed Oils and Chronic Disease

Between 1959 and 2008, something remarkable happened to the American body. Linoleic acid in adipose tissue increased 136%, from 9.1% to 21.5%. This increase tracked almost perfectly with rising dietary intake of seed oils as Americans replaced butter, lard, and tallow with “heart-healthy” vegetable oils.

This same period witnessed an explosion of chronic diseases: obesity, type 2 diabetes, heart disease, cancer, Alzheimer’s, autoimmune conditions. The synchrony is difficult to ignore. While correlation doesn’t prove causation, the mechanistic pathways connecting seed oil consumption to disease are well-established:

Chronic Inflammation: Linoleic acid metabolizes into arachidonic acid, which then produces pro-inflammatory eicosanoids like prostaglandin E2 and leukotriene B4. A 2025 study from Weill Cornell Medicine found that linoleic acid directly activates cancer growth pathways in triple-negative breast cancer by binding to a specific protein that regulates cell metabolism and proliferation.

Oxidative Stress: The oxidation of linoleic acid generates 4-HNE and other toxic aldehydes that damage mitochondria, enzymes, hormone receptors, and DNA. Scientists are finding that mitochondrial dysfunction plays a central role in heart disease, Alzheimer’s, and numerous other conditions.

Disrupted Omega-3/Omega-6 Balance: The optimal omega-6 to omega-3 ratio hovers around 1:1 to 2:1. The modern Western diet provides ratios between 15:1 and 20:1. This imbalance suppresses the production of anti-inflammatory compounds from omega-3 fats while promoting inflammatory pathways.

Metabolic Dysfunction: High linoleic acid intake has been shown to lower metabolic rate and increase tissue oxidative damage. A 2022 meta-analysis found that each 1g per day increase in dietary linoleic acid associated with 15% increased colorectal cancer risk.

Cardiovascular Disease: Despite the “heart-healthy” marketing, linoleic acid and its oxidation byproducts are found in atherosclerotic plaques, and the degree of oxidation correlates with atherosclerosis severity. Linoleic acid is the most abundant fat in arterial plaques.The evidence keeps accumulating. A 2022 study feeding mice with lung cancer either a balanced diet or omega-6 rich diet found the omega-6 group developed tumors with 2.8 times higher proliferation rates, decreased cell death, enhanced blood vessel formation, and elevated inflammatory markers.

Why Most Studies Haven’t Incriminated Seed Oils: The Control Group Problem

If seed oils are so harmful, why do mainstream health organizations still recommend them? The answer lies in how dietary studies are designed, or more accurately, how they’re not designed.

The fundamental problem: there’s essentially no seed-oil-free control group in modern Western populations. When a 2014 meta-analysis concluded that consuming more linoleic acid reduces cardiovascular disease risk, it was based on observational studies comparing people eating high amounts of seed oils to people eating slightly less high amounts. Nobody was comparing seed oil consumption to actual ancestral fat intake.

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Observational studies suffer from confounding variables. People who eat more “heart-healthy” vegetable oils might also exercise more, smoke less, eat more vegetables, and have better healthcare access. These studies can’t establish causation, they can only suggest associations, which may or may not be meaningful.

The few randomized controlled trials that do exist typically run for weeks or months, not years. But linoleic acid has a half-life in adipose tissue of approximately 680 days-nearly two years. It takes roughly six years to remove 95% of stored linoleic acid from the body. Short-term studies simply cannot capture the long-term effects of seed oil accumulation in tissues.

Additionally, many studies focus on blood cholesterol as a surrogate marker for cardiovascular disease. They show that replacing saturated fat with polyunsaturated fat lowers cholesterol, then assume this translates to reduced heart disease. But as the Framingham study demonstrated, this assumption doesn’t hold up.

The Study That Changed Everything (Then Got Buried)

One randomized controlled trial had the potential to settle the question: the Minnesota Coronary Experiment, conducted from 1968 to 1973. The study involved 9,423 institutionalized patients who ate all their meals in controlled settings. Half received the standard diet high in animal fats. The other half got a diet where vegetable oils and corn oil margarine replaced about half the saturated fats.

This was the gold standard: large, randomized, controlled, with objective dietary records. The co-leader was none other than Ancel Keys himself. If the diet-heart hypothesis was correct, this study would prove it definitively.

The vegetable oil group’s cholesterol dropped, exactly as predicted. But here’s what happened next: they didn’t live longer. In fact, for every 30-point reduction in cholesterol, there was a 22% increase in mortality. The lower the cholesterol dropped, the higher the death rate climbed.

These results should have ended the diet-heart hypothesis. Instead, they were buried. The study’s principal investigator, Ivan Frantz, never published the complete results during his lifetime. The data sat in his son’s basement for decades.

When researchers finally unearthed and analyzed the complete dataset in 2016, they discovered something remarkable. The Minnesota Coronary Experiment had been deliberately suppressed. Bob Frantz, Ivan’s son, suggested his father’s team was “discouraged by the failure to find a heart benefit from replacing saturated fats with vegetable oils”. The idea that lowering cholesterol with vegetable oils might be harmful “was really antithetical to the dogma of the day.”

The researchers who finally published the analysis in 2016 reviewed all five randomized controlled trials of substituting polyunsaturated fats for saturated fats. Bottom line: they reduce cholesterol but not deaths from coronary heart disease or other causes.

The Two-Year Time Bomb: Why Recovery Takes So Long

Here’s perhaps the most insidious aspect of seed oil consumption: linoleic acid doesn’t just pass through your system-it gets incorporated into your adipose tissue and cell membranes with a half-life of approximately 680 days.

Think about what this means. If you’ve been consuming a standard Western diet rich in seed oils, your body fat is currently 20-22% linoleic acid. Your cell membranes are loaded with it. Your mitochondrial membranes contain it. All of these polyunsaturated fats are slowly oxidizing, generating inflammatory compounds and toxic aldehydes, contributing to chronic disease processes.

When you finally eliminate seed oils from your diet, you don’t immediately revert to healthier tissue composition. The linoleic acid remains, continuing its oxidative mischief. It takes two years for half of it to be replaced. It takes roughly six years to remove 95% of stored linoleic acid.

This has profound implications. Studies showing benefits from reducing seed oil intake need to run for years, not weeks, to capture meaningful health improvements. Short-term trials miss the picture entirely. The damage accumulated over decades of seed oil consumption requires years of strict avoidance to reverse.

Research shows that reducing linoleic acid intake from 6.7% to 2.4% of calories significantly reduces harmful oxidation byproducts in plasma within 12 weeks, but this represents only the beginning of recovery. The adipose tissue composition takes far longer to shift. This extended timeline partly explains why some people don’t notice immediate dramatic improvements when switching from seed oils to traditional fats. The benefits accrue gradually as tissues slowly replace oxidation-prone polyunsaturated fats with more stable saturated and monounsaturated fats. But the benefits do accrue. Studies tracking adipose tissue fatty acid composition over 5-6 years show strong correlations between dietary changes and tissue composition.

Why Seed Oils Aren’t Going Anywhere

If the evidence against seed oils is so compelling, why do they still dominate the food supply? Three words: economics, economics, economics.

Seed oils are spectacularly profitable. Soybeans, corn, cottonseed, and other oil crops are grown at massive industrial scale with heavy government subsidies. The oils are extracted using cheap, efficient processes. They’re shelf-stable for extended periods due to processing and added preservatives. They’re flavourless, making them versatile for countless food applications.

Traditional fats can’t compete economically. Butter requires dairy cows. Tallow requires cattle. Lard requires pigs. All of these are expensive relative to growing soybeans and running them through hexane extraction. Animal fats also have distinctive flavours that limit their versatility in processed foods.

The processed food industry is built on seed oils. Reformulating thousands of products to use traditional fats would be enormously expensive. Many products simply couldn’t exist without seed oils: they depend on specific textural properties that only hydrogenated or highly processed vegetable oils provide.

Then there’s institutional inertia. Dietary guidelines have recommended seed oils for four decades. Changing these recommendations requires admitting decades of advice were wrong, never an easy sell for public health bureaucracies. Professional reputations are staked on the diet-heart hypothesis. Research funding flows toward confirming established paradigms, not overturning them.

The seed oil industry has deep pockets for lobbying and public relations. The American Heart Association partners with food companies to put “heart-healthy” checkmarks on products made with vegetable oils. Medical organizations continue recommending seed oils despite mounting contrary evidence.

There’s also no obvious champion for change. You can’t patent “eat butter instead of margarine.” No pharmaceutical company stands to profit from people avoiding seed oils. The beef and dairy industries could theoretically benefit, but they lack the resources and organizational capacity to counter decades of anti-saturated-fat propaganda.

Until consumer demand shifts dramatically, expect seed oils to remain entrenched in the food supply. The forces maintaining the status quo are simply too powerful.

The Path Forward: Reclaiming Traditional Fats

The good news? Eliminating seed oils from your diet is entirely feasible, and the health benefits are substantial.

Step 1: Clear your pantry. Dispose of any bottles of canola, soybean, corn, cottonseed, sunflower, safflower, grapeseed, or rice bran oil. Check ingredient labels on everything: seed oils hide under names like “vegetable oil” or within processed foods.

Step 2: Stop eating processed foods. This is non-negotiable. Seed oils are in virtually every packaged food: crackers, cookies, bread, frozen meals, salad dressings, mayonnaise, energy bars, non-dairy creamers. If it comes in a box or bag, it probably contains seed oils.

Step 3: Limit restaurant eating. Restaurants almost universally cook with seed oils because they’re cheap and have high smoke points. Fast food is particularly egregious: everything is fried in repeatedly heated seed oils loaded with toxic oxidation products.

Step 4: Cook with traditional fats. Use butter, ghee, tallow, lard, duck fat, or coconut oil. Extra virgin olive oil works for low-heat applications. These fats are stable, nutrient-dense, and won’t generate toxic aldehydes during cooking.

Step 5: Choose properly raised animal products. Conventional grain-fed livestock accumulate linoleic acid in their fat from corn and soy-based feed. Grass-fed beef, pasture-raised pork, and wild-caught fish have better fatty acid profiles.

Step 6: Be patient. Remember that two-year half-life. Tissue composition shifts slowly. Some people notice improvements within weeks: better energy, clearer skin, reduced inflammation. Others require months or years to see dramatic changes. Trust the process.

The benefits extend beyond avoiding oxidative damage. Traditional fats provide fat-soluble vitamins A, D, E, and K2. They support hormone production. They satisfy appetite more effectively than seed oils, potentially reducing overconsumption. They taste better: a point that shouldn’t be dismissed lightly.

Ancestral populations thrived on animal fats for hundreds of thousands of years. The idea that humans suddenly require industrial seed oils for cardiovascular health is absurd on its face. Our biochemistry evolved around saturated and monounsaturated fats, not omega-6 linoleic acid constituting 20% of calories.

Final Thoughts: The Greatest Lie Ever Sold

The seed oil story is a masterclass in how corporate interests, flawed science, institutional inertia, and clever marketing can reshape public health to the detriment of millions. We took a toxic industrial waste product, subjected it to chemical processes that would horrify anyone who witnessed them, loaded it with oxidation products and toxic aldehydes, incorporated it into every imaginable food product, then convinced three generations of people it would save them from heart disease.

The consequences are written in rising rates of obesity, diabetes, heart disease, cancer, and neurodegenerative disorders. The synchrony between seed oil consumption and chronic disease isn’t coincidental: it’s causal, mediated through well-established inflammatory and oxidative pathways.

Meanwhile, the traditional fats that nourished our ancestors for millennia were demonized based on cherry-picked data and corporate-funded research. Butter, tallow, and lard became dietary villains while Crisco became the hero. It’s difficult to imagine a more complete inversion of nutritional truth.

The science supporting seed oil consumption has always been weak. The best randomized controlled trials show no benefit and possible harm. The mechanistic evidence: the oxidative stress, the toxic aldehydes, the inflammatory cascades, clearly indicates these oils are harmful. The historical evidence shows chronic diseases exploded precisely when seed oil consumption increased.

Yet the myth persists because too many powerful interests benefit from maintaining it. The processed food industry needs cheap oils. Industrial agriculture needs markets for soybean and corn crops. Health organizations need to avoid admitting catastrophic errors in dietary guidance.

But you don’t need to wait for institutional consensus. You can eliminate seed oils from your diet today. Cook with butter and tallow. Avoid processed foods. Ignore the “heart-healthy” marketing. Embrace the fats your great-grandparents ate without a second thought.

Your mitochondria will thank you. Your cell membranes will thank you. Your cardiovascular system will thank you. And in two years, when half the linoleic acid has been purged from your adipose tissue, you might just notice that chronic inflammation, brain fog, or mysterious health complaints have quietly improved.

The greatest dietary swindle in history doesn’t have to be your personal tragedy. Sometimes the most powerful medicine isn’t found in a laboratory or pharmaceutical formulation. Sometimes it’s found in a stick of grass-fed butter, a jar of beef tallow, or simply refusing to let toxic industrial waste masquerade as food.

The choice, as always, is yours. Choose wisely.

Read My Previous Article – How Seed Oils Cause Sunburn

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