In this episode, Tracy and Eden tackle one of the latest nutrition hot topics: seed oils. Are they truly harmful, or just the newest victim of diet culture’s cycle of ingredient “villains”? From omega-3 to omega-6 ratios, extraction methods, and the hype around alternatives like beef tallow, the conversation dives into what the science actually says and how to keep perspective in the kitchen. Along the way, Tracy and Eden share practical cooking tips, balanced swaps, and a reminder that context matters far more than a single ingredient. And before you keep reading, subscribe to our all-new Substack! You will get extra tidbits of plant-based goodness, recipes, resources, and exclusive insights delivered straight to your inbox every week. Key highlights: The difference between saturated, monounsaturated, and polyunsaturated fats and where seed oils fit in What research says about replacing animal fats with plant oils and its impact on mortality Omega-3 vs. omega-6 fatty acids and why the “ideal ratio” is more complicated than it seems The truth about seed oil processing, from cold-pressing to chemical extraction Why swapping seed oils for animal fats like beef tallow or lard is not a health upgrade Cooking tips for when to use olive oil, avocado oil, or seed oils and how to minimize overall oil use The bigger picture and how processed foods muddy the seed oil debate Resources: Fats and Cholesterol (Harvard T.H. Chan School of Public Health) Dietary Fat: Know Which to Choose (Mayo Clinic) Omega-3 Fatty Acids (National Institutes of Health Office of Dietary Supplements)   More to Explore: The 30 Minute Vegan by Mark Reinfeld Healthy Plant-Based Baking Swaps (Forks Over Knives) Yes, Avocado Oil is Good for You (Cleveland Clinic)   💬 Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them here or reach out via our Instagram.