The main issue is oxidative stress caused by Omega-6 fatty acids. Omega-3 are anti-oxidants and reduce stress. The ratio of o3/o6 is helpful in seeing how it can impact your body.
There is a small, but growing, body of research linking consumption of seed oils with metabolic problems (diabetes)
For people who are concerned about oxidative stress, they tend to cook food in fats, and avoid seed oil issues all together. Olive oil is a good seed oil, but getting a unadulterated pure source is problematic.
A EXTREMELY helpful article, with scientific references covering the entire issue much better then I did below: https://www.dietdoctor.com/low-carb/vegetable-oils
Original reply follows - - -
The main issue is oxidative stress caused by Omega-6 fatty acids. Omega-3 are anti-oxidants and reduce stress. The ratio of o3/o6 is helpful in seeing how it can impact your body.
There is a small, but growing, body of research linking consumption of seed oils with metabolic problems (diabetes)
https://www.youtube.com/watch?v=7kGnfXXIKZM
I recommend this whole playlist
For people who are concerned about oxidative stress, they tend to cook food in fats, and avoid seed oil issues all together. Olive oil is a good seed oil, but getting a unadulterated pure source is problematic.
Here is an alternative Piped link(s):
https://www.youtube.com/watch?v=7kGnfXXIKZM
playlist
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