What go-to oil do you typically reach for in the kitchen? If you’re regularly cooking with seed oils like soybean, corn, and canola oil, you may be harming your brain, hormones, and gut without even realizing it. It’s a topic that Tomo Marjanovic, Florida-based entrepreneur and founder of Aspire Rejuvenation Clinic, is especially passionate about.
“Most people don’t think twice about the oils they cook with, but some of them can seriously mess with your health and brain,” he says. “Canola oil, soybean oil, and corn oil are probably the worst offenders, but there are more.”
“Seed oils as a whole are super processed, loaded with omega-6 fatty acids, and when you’re constantly using them, it throws your body into a state of what I call ‘chronic inflammation,’” Marjanovic explains. “That kind of inflammation affects your joints and your gut. It can impact brain function, memory, and even mood over time.”
The intensive processing involved in the creation of many seed oils often strips them of beneficial nutrients. For example, some seed oils would be great sources of vitamin E if the vitamin weren’t removed during processing.
Certain seed oils appear to be worse for health than others. “A lot of folks don’t realize that soybean oil, in particular, has been linked to some pretty scary changes in the brain in animal studies,” says Marjanovic.
One of those studies, a 2020 experiment using mice, indicated that both modified and unmodified soybean oil triggered changes in the hypothalamus. These included reducing the release of the so-called “love” hormone oxytocin. It also impacted roughly 100 other genes.
Because soybean oil alters both hypothalamic function and gene expression, the study’s authors believe it may play a role in neurological conditions like autism and Alzheimer’s disease. The study has alarming implications, but more research is needed to determine exactly how soybean oil impacts the brain.
All this begs an important question: What kinds of cooking oils does Tomo Marjanovic suggest in lieu of seed oils?
“I always recommend going with oils that are closer to their natural form,” he says. “Extra-virgin olive oil is one of the best because it’s packed with antioxidants and works great for low-heat cooking or as a finishing touch on meals.”
“Avocado oil is another solid option, especially if you’re cooking with higher heat. Coconut oil can be good too, in moderation. The MCTs in it are actually great for brain energy.”
“MCT” stands for “medium-chain triglyceride.” Because of their structure, MCTs are easy for the body to convert into energy, so they’re a great non-carbohydrate source of energy.
At Aspire Rejuvenation Clinic, Marjanovic sees how metabolic damage from inflammatory and over-processed foods can harm a person’s overall well-being. He encourages anyone interested in protecting their health to start moving away from ultra-processed oils and other foods.
“It’s really about going back to basics and using real, clean fats instead of the overly processed stuff that’s absolutely everywhere,” he says.
Achieving true wellness is a complex venture, but for Marjanovic, it starts with what’s on your plate.
