Common perception is that terms like “non-GMO,” “organic,” and “grass-fed,” indicate a food is nutritionally superior to alternatives. However, it’s a bit more nuanced than that. In this article, I take a deep dive into the available science to determine if these foods confer a significant health advantage over conventionally produced options.
Over the past hundred years, an array of changes have taken place in the food environment. Correspondingly, rates of obesity and noncommunicable diseases have incrementally increased. To explain this widespread regression in health, many have tried to point the finger at a specific food or food group. A theory that has recently gained traction blames vegetable oils. It’s commonly put forth that vegetable oils are healthy due to their low saturated fat and high polyunsaturated fat content, but is there more to the story? Could this common household staple be the offender we’ve been searching for?