Why Seed Oils Are in Everything — And Why We Don’t Use Them
Take a stroll through your local grocery store and grab almost any packaged food off the shelf. Flip it over. Odds are, somewhere in that ingredient list you’ll find soybean oil, corn oil, sunflower oil, canola oil, or cottonseed oil lurking inside. These oils are everywhere — even in products you’d never expect, from so-called "healthy" granola bars to salad dressings to (sadly) snack cakes.
But why are seed oils used so much? And more importantly, why are brands like ours proudly waving the seed oil free flag?
Let's break it down in a way that's easy to understand — and even easier to remember next time you're choosing your next high protein treat.
Why Are Seed Oils in Everything?
1. They're Dirt Cheap
Seed oils are cheap to produce. Giant agribusinesses grow massive amounts of soy, corn, and cotton, then extract the oils using chemical solvents like hexane. It's a highly industrialized, low-cost process. For big food companies, cutting costs while extending shelf life sounds like a win-win.
But for your health? Not so much.
2. They Extend Shelf Life
Highly processed seed oils resist oxidation better than fresh, natural oils like olive oil or coconut oil. That means products made with them can sit on shelves for months (or years) without going rancid.
That’s great for inventory — but when you're craving a clean dessert or a protein snack without artificial sweeteners and junk ingredients, it's a problem.
3. They've Been Marketed as "Heart-Healthy"
In the mid-20th century, saturated fats were wrongly demonized, and seed oils were promoted as the new "healthy" alternative. Decades of marketing cemented them into everyday products, from crackers to cakes.
However, modern science paints a very different picture.
What Seed Oils Are Doing to Your Body
1. Omega-6 Overload
Seed oils are extremely high in omega-6 fatty acids. While we need a little omega-6, the typical modern diet gives us way too much compared to omega-3s.
A study published in Nutrients (2016) shows that a high omega-6 to omega-3 ratio promotes chronic inflammation, a key driver of heart disease, diabetes, and obesity.
2. Oxidative Stress
When seed oils are exposed to heat (like when you bake or fry with them), they produce harmful compounds called aldehydes. Research from The Journal of Lipid Research indicates that these compounds contribute to oxidative stress in the body, damaging cells and accelerating aging.
3. Potential Link to Chronic Diseases
Emerging studies, such as one published in Prostaglandins, Leukotrienes and Essential Fatty Acids, suggest that chronic high intake of omega-6-rich oils could be linked to higher rates of inflammatory diseases, including certain cancers.
Bottom line: what we once thought was a "healthy" alternative has some serious red flags.
Why We Said "No Thanks" to Seed Oils
At Phat Snax, we’re obsessed with crafting better for you snacks that nourish your body, not bog it down.
Here’s why you'll never find seed oils in our soft baked protein snacks, high protein cakes, or healthy snack cakes:
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We believe real ingredients matter. Our goal is to make all natural protein snacks that feel good and taste even better.
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We want you energized, not inflamed. Whether you’re grabbing a ready to go protein snack post-workout or sneaking a macro friendly cake into your kid’s lunchbox, we want you feeling your best.
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We’re building snacks for real life. We know moms, athletes, busy professionals (and yes, kids too) deserve low sugar, seed oil free snack cakes that actually support their goals.
You deserve more than a quick sugar rush followed by a crash and inflammation storm.
But Wait, What Fats Do We Use?
We favor clean, stable fats like:
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Coconut oil
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Grass-fed butter
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Cocoa butter (especially in our double chocolate protein cakes)
These fats are more heat-stable, have naturally occurring nutrients, and fit perfectly into creating the perfect protein dessert texture you crave.
Plus, they taste amazing.
How to Spot Seed Oils in the Wild
Want to avoid seed oils when shopping for healthy snacks for kids, snacks for weight loss, or your next protein chocolate cake treat?
Flip the package and scan the ingredients list. Look out for:
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Soybean oil
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Corn oil
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Cottonseed oil
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Sunflower oil
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Safflower oil
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Canola oil
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Grapeseed oil
(Pro tip: if the ingredient list reads like a chemistry textbook, move on.)
Final Thoughts: Better Snacking Is Possible
We know it's tempting to grab whatever's easy — but easy shouldn't mean sacrificing your health.
Choosing whey protein snacks, macro friendly desserts, and seed oil free snacks doesn't mean you have to give up on flavor or fun.
It just means choosing brands that are as serious about your well-being as you are.
And if you happen to stumble upon a low calorie chocolate cake that's ridiculously good and crafted without seed oils? Well… let's just say you might have found your new favorite protein cake.
Sources:
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"Omega-6 Fatty Acids: Too Much of a Good Thing?" Nutrients (2016). Link
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"Lipid peroxidation and oxidative stress." The Journal of Lipid Research (2000). Link
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"Dietary fatty acids and cancer: Animal and human studies." Prostaglandins, Leukotrienes and Essential Fatty Acids (1997). Link