The toxic oil hiding in your food

Good morning friends,

Every time you eat out, you might be unknowingly flooding your body with toxic compounds.

Why? Because most restaurants cook with seed oils—and they don’t want you to ask questions about it.

Let’s break it down.

Why seed oils are so dangerous
Canola, soybean, sunflower—these are the cheap, industrial oils used in nearly every restaurant.

They’re highly processed, and when heated (especially in deep fryers), they break down into harmful compounds linked to:

• Chronic inflammation
• Heart disease
• Oxidative stress
• Gut damage

Studies show that repeated frying makes these oils even more toxic.
And improper storage leads to rancidity and toxin formation—before the food even hits your plate.

How to protect yourself when eating out

1. Act like it’s an allergy
   Let your server or chef know you can’t consume seed oils—and ask for alternatives like olive oil, avocado oil, or butter.

2. Use a seed oil card
   It sounds silly, but it works. A printed card listing safe vs harmful oils helps clearly communicate your needs—especially if the restaurant staff aren’t well-informed.

3. Be persistent
   Always ask what oil is being used to cook your food. If you’re unsure, ask them to show you the bottle. You’re paying for the meal—your health is not negotiable.

Because here’s the truth:

It’s not just about one meal. It’s about long-term inflammation that adds up silently.

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Struggling with brain fog, fatigue, or chronic bloating?
Book a call with my team and let’s find out if hidden toxins—like seed oils—are standing in the way of your healing.

To your health,