Safflower oil is considered bad for health primarily due to its very high content of omega-6 fatty acids, specifically linoleic acid, which may promote inflammation when consumed in excess relative to omega-3 fatty acids. This imbalance can contribute to systemic inflammation linked to cardiovascular disease, metabolic disorders like obesity and diabetes, autoimmune conditions, neurodegenerative diseases, and cancer. Additionally, unrefined safflower oil has a low smoke point leading to oxidation and formation of harmful free radicals when heated, increasing oxidative stress and inflammation in the body. It also lacks significant micronutrients and omega-3s, making it nutritionally inferior to oils like olive or avocado oil. Safflower oil might increase blood sugar levels and slow blood clotting, posing risks for people with diabetes, bleeding disorders, or undergoing surgery. Its processing and instability when heated can further exacerbate these negative effects. Overall, the high omega-6 content and potential for oxidative damage are key reasons safflower oil is generally regarded as unhealthy when used heavily or inappropriately.