3/ Summary 1. The ill reputation of plant seed oils is unfounded. There is no credible evidence of increased risk of aging/mortality rate, cardiovascular disease incidence, inflammation, diabetes risk, or cancer incidence in humans due to these oils, in of themselves. 2. Modern cooking practices are to blame for much of the damage attributed to plant seed and vegetable oils, including; consumption of deep fried foods, overheating and reheating cooking oils. 3. Heat leads to the oxidation of Omega6 lipids in the oil, including Linoleic acid, which erodes its quality and health benefits, and gives rise to toxic byproducts that are associated with increased risk of cardiovascular disease, metabolic disruption, and multiple cancers. 4. Plant seed (cooking) oils are rich in Omega6, these are essential (making up to 20% of fats in our cellular membranes) but should be balanced with Omega3, also essential for health. It is recommended to have an Omega 6/3 ratio of 2-3/1 in the diet. 5. The suspicion of palm oil as a carcinogen has unfairly reflected on all seed oils, regardless of how harmful palm oil might be (no solid human evidence) it is very different from cooking seed oils (Palmitic acid is a saturated fatty acid).