Is "Seed Oil" a Thing?

 Four years ago I stopped eating bread and cereal. My blood sugar was out of control, my A1C was up to 11 and my doctor was threatening to put me on insulin. I had tried switching to whole grains. I had tried increasing veggies (I'm not a great meat eater). I had ditched sugar years before. 

One slice of healthy grain seed bread sent me crashing on the couch. I had been doing that for awhile. Cereal....sleep, bread....sleep. I already knew that beans and potatoes raised my glucose too high, but I never tested after cereal or bread. So I pried my sleepy eyes open and tested, after white bread, after healthy bread, after cereal. Same results, in the 300's. I was literally "passing out" from high blood sugar.

A friend pointed me to a facebook group that practices a way of eating to control blood sugar. No bread, no cereal, no potatoes or beans, no corn, (no starchy vegetables), no grains of any type, no sugar, no hidden sugar (milk, fruit, many processed foods), and no seed oil.

Seed oil....what? Is this a "thing?" What is it and why is it supposed to be different than other oils? The short answer is that the "bad" oils are manufactured in a way that cause inflammation in the body. The "good oils" don't cause inflammation. Inflammation in the body is a huge driver of disease. There is a long-winded explanation for this that I would need to look up and create a whole post to explain it. Here is a picture of the list.

I use olive oil and butter, and should add tallow. I am certain that fast food is not fried in expensive "good" fats.  

From the Internet:

"Commercially, the most common oils used for deep-frying are canola oil, soybean oil, and refined peanut oil 

due to their high smoke points and neutral taste."

$>{400}^{\circ }\text{F}$, neutral flavors, and cost-effectiveness. These refined vegetable oils are chosen for their stability at high temperatures, allowing for consistent, high-volume cooking without ruining the food's taste."

Cheese curds, more specifically, Kwik Trip cheese curds are OH SO YUMMY. My hubby would buy them and offer some to me. I would eat one. Then two. Eventually he would buy two packs, one for him, one for me. Life was good, or so it seemed.

Do you see where I'm going with this? My labs are now out of whack. My cholesterol as a whole, and my Triglycerides.

Triglycerides 298 (up from 251 in November 2025)

HDL (good cholesterol) 51 (down from 53 in November 2025)

CHOL/HDL Ratio 5.5 (up from 5.1) Should be below 4.5 

I gave up cheese curds the day my labs came back and my Triglycerides were even higher. Not from the cheese, from the coating and the seed oil. 

Anyway, my doctor put me on a statin. I usually have bad reactions to statins. The last one I took for any length of time was Rosuvastatin. I stopped when I was in so much pain I could hardly walk. This time I'm taking Pravastatin. I started on Friday. By Tuesday night my stomach hurt and I felt like I needed to throw up, almost. I hate throwing up, so I didn't. I skipped my pill last night. I feel better today. I will try again, even though I don't agree with statin therapy, I do agree that my numbers are off far enough that I need to take it, for now.

That's enough ramblings about food for tonight. I have more to write about later.