Here, Graeme explores the truth behind seed oils and whether you should cut them out completely.
As you know we are constantly looking for new small stockists. Family businesses or one man bands producing fantastic produce, often way under the normal radars. I came across Eden Yard recently that produce cold pressed rapeseed oils on their farm in Cumbria and sell from their beautiful new farm shop in Plumpton.
But – wait a minute, aren’t seed oils bad for you? I am a regular reader of nutritional benefits of foods and a big fan of the facts! Harder than you think to find sometimes! Butchers Quarter is and always has been about getting the very best produce – that have consequential wellbeing benefits. We have, as you know a dedicated webpage on Health and Wellbeing. So I thought I would do a bit of digging into the seed oil debate and came across some interesting stuff!
Cold pressed rapeseed oil—often called “Britain’s olive oil”—is the perfect counter-narrative to the online “seed oil debate.” Online discourse paints all seed oils with a single, aggressive brush, but the actual health impact depends almost entirely on how the seed is processed.
Ah the ultra-processed debate again!
The extraction method changes everything. Most online criticism targets industrial seed oils (like standard vegetable, soybean, or ultra- refined canola oil). Cold pressed rapeseed oil uses a completely different extraction process that preserves natural nutrients and avoids chemical solvents.
| Feature | Industrial Refined Oils | Cold Pressed Rapeseed Oil |
| Extraction Method | Chemical solvents (e.g., Hexane) | Gentle mechanical pressing |
| Processing Heat | Extreme heat (up to 200°C+) | Low temperatures (below 40°C) |
| Refinement | Bleached, deodorised, neutralised | Unfiltered or simple gravity filtration |
| Nutrient Profile | Stripped of antioxidants & vitamin E | Retains naturally occurring Vitamin E & Omega-3s |
| Trans Fats/Byproducts | Potential trace oxidation from heavy processing | Zero chemical residues or heat- damaged fats |
Please – take a minute to digest that table! Chemical solvents, extreme heat, bleached, deodorised, stripped of antioxidants…. My god – it’s actually incredible that stuff like this not only reaches the food chain, but it is actually produced for human consumption.
It sounds wild, but it is standard industry practice for the vast majority of supermarket vegetable oils. When mass-producing refined oils (like standard soybean, corn, sunflower, or commercial canola), manufacturers prioritise yield over preservation. Squeezing seeds mechanically leaves 8–15% of the oil trapped inside. To extract that remaining oil, the industrial process
switches from physics to industrial chemistry! I have included more on this solvent extraction chemical process below.
Myth vs. Reality
Not All Oils Are Created Equal: The Truth About Seed Oils
If you’ve spent any time reading about nutrition online, you’ve likely seen seed oils villainised. But bundling extra virgin, cold pressed rapeseed oil in with ultra-processed vegetable oils is like comparing freshly squeezed orchard juice to soda. Processing is
everything.
Myth: “All seed oils are chemically processed.”
The Reality: Industrial seed oils rely on petroleum-derived chemical solvents like hexane to extract every last drop of oil, followed by intense high-heat refining, bleaching, and deodorisation.
The Alternative: Cold pressing is a purely mechanical process, gently squeezing the seeds at temperatures below 40°C, extracting pure, golden oil naturally—no chemicals, no extreme heat, and no heavy refining.
Myth: “Seed oils cause inflammation due to bad omega ratios.”
The Reality: Highly refined oils often contain skewed omega-6 to omega-3 ratios or oxidised fats caused by high-heat manufacturing.
The Alternative: Cold pressed rapeseed oil naturally contains an ideal 2:1 ratio of Omega-6 to Omega-3—even lower in saturated fat than olive oil (roughly half the amount) while providing a rich natural source of Vitamin E and healthy monounsaturated fats.
Myth: “Seed oils degrade instantly when heated.”
The Reality: Because cold pressed rapeseed oil is unbleached and unrefined, it maintains its natural antioxidant profile. With a high smoke point (approx. 220°C), it handles high-heat roasting, frying, and baking without breaking down or producing harsh, oxidized off-flavours.
The key takeaway from all of this is that you don’t need to eliminate seed oils—you just need to choose traditional, single-ingredient cold pressed oils over industrially extracted, ultraprocessed varieties.