Hosts Emma Sullivan and David Park explore why seed oils—now ubiquitous in processed foods—may drive chronic inflammation more effectively than sugar, examining the science behind omega-6 to omega-3 ratios and how modern diets have shifted far from what our bodies evolved to handle. You'll learn which oils are actually in your kitchen, how the inflammatory cascade works mechanically, and practical swaps (like adding fatty fish and using olive oil) that don't require overhauling everything at once. The episode cuts through both the hype and the dismissal to land on what the peer-reviewed research actually supports.
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