Are seed oils displacing the fats your brain needs?
Your brain is made up of almost 60% fat , and the type of fat matters . For most of human history, seed oils were not part of our diets . We cooked with natural fats like extra virgin olive oil.
But in just the last century, highly processed seed oils (canola, soybean, corn, sunflower) have taken over our diets. Today, the average American consumes more than 700 calories a day from these oils.
The problem? An excess of omega-6 from seed oils can displace the healthy fats your brain actually needs to function properly.
Omega -6 fatty acids (seed oils) and omega-3 fatty acids (DHA and EPA) utilize the same pathways in the body. An excess of omega-6 fatty acids reduces the benefits of omega-3 fatty acids, which are beneficial for the brain, as confirmed by studies conducted in 2010, 2015, and 2016.
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The rise of seed oils
In 1865, people consumed zero grams of seed oils. Today, they consume about 80 grams a day, or more than half a kilo a week. They're not just found in bottles of cooking oil; now they're in salad dressings, snacks, baked goods, and on nearly every supermarket shelf, driving this dramatic increase.
Pregnancy studies have found that women who consume a lot of seed oils tend to have lower levels of DHA . Conversely, higher DHA intake is consistently linked to healthier brain development in children.
International patterns
Countries that consume more extra virgin olive oil and seafood (such as Japan and the Mediterranean) and less seed oil consistently show better brain health and a higher IQ.
One of the simplest changes you can make is to reduce your consumption of seed oils by replacing them with fresh extra virgin olive oil whenever possible. It's natural, rich in antioxidants, and part of the Mediterranean diet, long recognized for its benefits to cardiovascular and brain health.
Cooking oil may seem like a small choice. But over time, it can make a big difference to your energy, focus, and long-term brain health. Why not choose the oil that has been a part of healthy diets for centuries?
What are the real risks of hexane in seed oils?
On January 28, 2026, the French National Assembly presented a "flash" report that has shaken the agri-food industry. Deputies Richard Ramos and Julien Gabarron, authors of the document, describe hexane—a solvent derived from petroleum distillation—as a "highly dangerous substance" and denounce the lack of transparency regarding its presence in commonly consumed seed oils.
What is hexane and why is it used?
Hexane is a hydrocarbon that has been used for decades due to its cost-effectiveness. In the production of seed oils ( sunflower , rapeseed, soybean ), it is used to maximize extraction . While traditional mechanical pressing allows for the recovery of approximately 80% of the oil from the seed, the use of hexane raises this figure to 97% . Although the industry claims that the solvent is 99,9% removed during refining, the parliamentary report warns that it is impossible to completely eliminate chemical residues in the final product that reaches consumers.
Health risks: Neurotoxicity and degenerative diseases
The central focus of parliamentary concern lies in the inherent danger of the substance. According to the report, the European Chemicals Agency (ECHA) already classifies hexane as a neurotoxin for humans.
The identified risks include:
- Damage to the nervous system: Its inhalation and chronic ingestion are linked to neuropathies.
- Links to serious illnesses: The report mentions scientific suspicions linking hexane exposure to the development of neurodegenerative diseases such as Parkinson's disease.
- Reproductive toxicity: It is considered a suspected endocrine disruptor and reproductive toxicant, which exacerbates concerns about its presence in basic products.
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The legal vacuum and the lack of information
One of the most critical points raised by the members of parliament is that hexane is "invisible" to the public. Currently, it is not considered an ingredient, but rather a "technological aid ," which exempts manufacturers from including it on the label.
The report denounces European regulations as "inadequate and outdated." Maximum residue limits (MRLs) were set in 1996 and have not been updated in three decades. Furthermore, the risk is not only direct: hexane is used to create seed cakes (the solid residue after extraction) that serve as animal feed. The report warns that there are no regulatory limits for hexane residues in products of animal origin, such as meat or milk , suggesting silent contamination throughout the food chain.
Towards stricter regulation
In light of these risks, the parliamentary mission makes urgent recommendations:
- Mandatory labeling: Impose transparency immediately so that consumers know if hexane has been used in the production of their oil.
- Replacement and investment: The report highlights that alternatives exist, such as plant-based solvents. 2-methyloxolane (EcoXtract), which is biodegradable and non-toxic. Members of Parliament are proposing an investment plan to help the industry move away from petroleum. According to the calculations presented, switching to safer methods would only increase the price of oil by 10 to 12 euro cents per bottle.
In conclusion, the parliamentary report marks a turning point by defining hexane not as a simple, harmless industrial waste product, but as a threat to public health that demands an immediate legislative response to protect consumers from the interests of large agribusiness groups. Therefore, it is always recommended to consume high-quality extra virgin olive oil , both raw and for cooking.
