Seed oils are often considered "bad" primarily due to concerns about their high omega-6 fatty acid content and the extensive processing they undergo. These oils contain linoleic acid, an omega-6 fatty acid that the body converts into molecules that can promote inflammation, which is linked to chronic diseases such as heart disease. However, research shows that increasing linoleic acid intake does not necessarily raise inflammation markers in the blood. Critics also highlight that seed oils are typically extracted using chemical solvents like hexane and refined with heat, which can strip away nutrients and may introduce minor residues. Additionally, seed oils are commonly used in processed and fast foods, where repeated heating creates harmful substances like trans fats, contributing to health risks. Still, the negative effects may often stem more from the types of foods in which seed oils appear (e.g., fried and ultra-processed foods) rather than the oils themselves. Health experts emphasize that omega-6 fatty acids are essential nutrients needed by the body, and that seed oils can be part of a healthy diet when consumed in moderation and not primarily through unhealthy processed foods. Overall, the evidence suggests that fears about seed oils being inherently toxic or inflammatory are exaggerated and that overall diet quality is more important.