Why I Ditched Seed Oils: My Switch to Stable Fats for Better Health

Growing up, I never gave much thought to the oil in the pan. Sunflower and vegetable oils were the "standard," and I assumed they were fine. But as I transitioned into my late 30s—balancing a demanding 9–5, fatherhood, and a goal of maintaining an aesthetic physique—I realized that "standard" wasn't cutting it anymore.

I was feeling achy, bloated, and my recovery wasn't where I wanted it to be. After doing some digging into the science of cooking fats, I made a major change. Today, my kitchen is strictly powered by Avocado Oil, Ghee, and Coconut Oil.Here is why I made the switch and how it transformed how I feel.

The Science That Convinced Me: Stability & Oxidation

When I started researching, I learned about the concept of Stability and Oxidation. It is a biochemical fact that polyunsaturated fats—which make up the bulk of sunflower and vegetable oils—have "weak" chemical bonds.

When these fragile oils are exposed to the heat of your stove, those bonds break. The oil oxidizes, essentially becoming "damaged" before it even reaches your plate. When I read that consuming these oxidized lipids can create internal stress and inflammation, I knew I had to move away from them. I wanted my fuel to be as stable as my training plan.

Balancing the Omega Ratio

There is a massive debate about Omega-6 and Inflammation, but for me, it came down to simple math. I realized that the modern diet is drowning in Omega-6 (found in processed seed oils) while being very low in Omega-3.

I knew I was consuming far more Omega-6 than my body needed to stay balanced. Instead of waiting for a "final word" from every scientific study, I decided to take control and balance that ratio myself by removing the biggest offenders from my pantry.

The "Real World" Results

I didn’t just make this change for the science; I made it for the results. Since switching to stable fats, I’ve noticed:

• Reduced Back Pain: As a dad with a desk job and a heavy lifting routine, I used to struggle with persistent lower back tightness. After cleaning up my cooking fats, that "achy" feeling subsided significantly.

• Better Digestion: The heavy "bloat" I used to feel after meals has disappeared. I feel lighter and more energized, even after a large dinner.

• Improved Recovery: My body feels less "noisy" with inflammation, allowing me to bounce back faster from my 3-hour weekly workouts.

My "Big Three" Stable Fats

Here is how I use them to keep my cooking efficient and healthy:

1. Avocado Oil: My high-heat specialist. With a smoke point of 270°C (520°F), it is incredibly stable and neutral in flavor.

2. Ghee (Clarified Butter): A staple in my Indian heritage that I’ve rediscovered. It’s pure, stable fat with a high smoke point of 250°C (485°F) and contains butyrate, which supports gut health.

3. Coconut Oil: My energy booster. It’s packed with MCTs that go straight to the liver for energy—perfect for a pre-work breakfast.

The Bottom Line

I’m not here to tell you that certain oils are "evil." I’m here to tell you that for my body and my goals, switching to stable fats was a game-changer. If you want to reduce the "background noise" of inflammation and feel better in your daily life, try ditching the seed oils for two weeks.

Your joints, your gut, and your progress will thank you.