Believe it or not, seed oils were only recently introduced into the human diet. Prior to this, some of the most common sources of natural fats were: olive oil, coconut oil, butter and ghee (cows), lard (pigs), and suet (beef or mutton).
So where did the major shift from healthy, properly sourced natural fats to ‘industrial’ seed oils happen?
This shift can be attributed to a mixture of scandalous donations to medical organizations, sketchy scientific research, and unsubstantiated marketing claims.
In 1961, the American Heart Association (AHA) recommended polyunsaturated fatty acids (PUFAs) to replace saturated fats. Saturated fats were condemned as a cause of heart disease. The decline in the health of President Eisenhower was also attributed to saturated fats, further spurring public opinion.
Many medical organizations began echoing the AHA’s advice that people should avoid animal fats and instead consume PUFAs such as those present in vegetable oil brands like Crisco.
Events like these led to the sweeping replacement of natural fats like butter and lard with the numerous industrial seed oils on the market today.