Certain vegetable oils, often extracted from seeds, are discouraged within a dietary approach centered around animal products. This avoidance stems primarily from their high concentration of polyunsaturated fatty acids (PUFAs), specifically omega-6 fatty acids, and the potential inflammatory effects they may exert on the body. Examples of such oils include soybean, corn, sunflower, and canola oil. These are contrasted with fats primarily found in animal sources, such as tallow, lard, and butter.
The emphasis on excluding these oils arises from the belief that an excessive intake of omega-6 fatty acids, without a corresponding balance of omega-3 fatty acids, can contribute to chronic inflammation. Proponents of this dietary approach argue that inflammation is a key driver of many modern diseases. Historically, human diets are believed to have contained a more balanced ratio of omega-6 to omega-3 fatty acids, a ratio that is purported to be more conducive to overall health. By prioritizing animal fats, adherents aim to reduce omega-6 intake and potentially mitigate inflammatory processes.
