Biohacker warns about common ‘micropoisons’ in our food — are they really that unhealthy?

Seedy oil — or seedy advice?

On a recent episode of “The Joe Rogan Experience,” wellness guru and biohacker Gary Brecka didn’t mince words in a rant against seed oils, warning that every time you cook with one, you’re dosing yourself with a “micropoison.”

He slammed seed oils as a “chemical nightmare” that trigger an inflammatory cascade that wreaks havoc on the body. 

But are seed oils really as dangerous as Brecka claims? The Post spoke to three registered dietitians and nutritionists to find out.

What are seed oils?

Seed oils are derived from the seeds of plants, as opposed to fruit-based oils like olive oil.

First used in the early 1900s as a cheaper alternative to animal fats, seed oils have since become a staple in the Western diet — with Americans consuming about three cups per week on average.

Critics argue that oils made from canola, corn, cottonseed, grapeseed, soy, sunflower, safflower and rice bran are “toxic.” However, not all experts agree. 

“Seed oils in and of themselves are not unhealthy,” Maya Feller, a registered dietitian and nutritionist, told The Post. “They are a source of monounsaturated and polyunsaturated fatty acids and contain both omega-6 fatty acids as well as omega-3 fatty acids to varying degrees.” 

Why does Brecka think seed oils are dangerous?

Brecka told Rogan that the plants used to make seed oils aren’t inherently dangerous. “It’s what we’re doing to process these plants to get them on the table,” he said.

Take canola oil, for example. To make it, canola seeds are pressed and then extracted using hexane, a chemical solvent Brecka called a “neurotoxin.”

Brecka also zeroed in on sodium hydroxide, which is used to remove the harsh smell from seed oils, referring to it as a “very powerful carcinogen.”

Rogan, visibly disgusted, called the process “so vile.”

Brecka told Rogan that he’s drafting research on seed oils to present to Health Secretary Robert F. Kennedy Jr., who has claimed that Americans are being “unknowingly poisoned” by the popular cooking ingredient.

What the experts say

“Many seed oils are refined using high heat and chemical processing, which can lead to oxidation that forms harmful compounds that may increase disease risk,” Amy Shapiro, a registered dietitian and nutritionist, told The Post. 

However, there are some issues with Brecka’s argument. 

While hexane is hazardous in gas form, it’s used as a liquid solvent to extract oil, and most of it evaporates during processing, with only trace amounts left behind, according to the Massachusetts General Hospital. 

Stuart Tomc, a former consultant to the World Health Organization, estimates that 0.01 to 0.1 micrograms per kilogram of hexane is leftover in seed oils.

“This is significantly lower than the one milligram per kilogram limit set by the European Union,” Tomc told the Daily Mail. 

Brecka’s claim that sodium hydroxide can cause cancer is also debatable. It’s not classified as a carcinogen by the National Toxicology Program or the International Agency for Research on Cancer.

While some reports suggest that esophageal cancer may develop years after exposure to sodium hydroxide at levels high enough to cause tissue damage, the Centers for Disease Control and Prevention said this doesn’t mean the chemical solvent itself is a cancer agent.

Instead, the cancer may have developed during the repair of the damaged tissue, according to the agency.

The Omega-6 debate

Processing aside, another major concern with seed oils is their high omega-6 content, especially in comparison to their lower omega-3 levels.

Both omega-6s and omega-3s are essential fats, but the balance has shifted drastically in the Western diet from a 1:1 ratio to as high as 20:1 in recent years.

“The problem seems to be in the proportions of the two fats that we take in,” Stephanie Schiff, a registered dietitian nutritionist at Northwell Huntington Hospital, said. 

“We tend to get a higher than healthy ratio of omega-6s to omega-3s and that can lead to problems with inflammation in the body,” she added. 

Critics argue we should cut back on omega-6s to reduce inflammation, but research is mixed.

A 2017 review of trials found no link between higher omega-6 intake and inflammation. In fact, omega-6s may benefit heart health and reduce stroke risk, with the American Heart Association supporting their inclusion in a balanced diet.

Moderation is key

Schiff, Feller and Shapiro agree: There’s no need to completely avoid seed oils, but they should be used in moderation.

The real issue, they said, is cutting back on ultra-processed foods, which are packed with seed oils.

“Highly processed foods are already unhealthy because they’re often high in sugar, saturated fat, salt and chemicals,” Schiff said. “You’re better off limiting them.”

Schiff recommends choosing foods as close to their natural state as possible, like fruits and vegetables, which are packed with antioxidants, vitamins, minerals and fiber.

“If you prioritize this type of food, you should be able to use some seed oils in your diet,” she said. 

When cooking at home, Schiff and Shapiro suggest swapping refined seed oils for healthier fats like extra virgin olive oil or avocado oil.

To balance your omega-6 to omega-3 intake, Shapiro recommends incorporating more fatty fish, flaxseeds, chia seeds and walnuts into your diet.