Why Seed Oils Can Create Harmful By-Products When Heated (And Why We Don’t Use Them)
Seed oils — like canola, soybean, corn, cottonseed, and sunflower oil — are found in almost every packaged snack on store shelves. They’re cheap, highly processed, and widely used in mass manufacturing.
But here’s what many families don’t know:
Seed oils can create harmful compounds when they’re exposed to high heat.
If you’re baking, frying, or even eating packaged treats made with seed oils, there’s a real chance you’re consuming toxic by-products created during processing.
Let’s break down why Protein Snack Shop refuses to use seed oils in any of our products.
The Problem Starts With How Seed Oils Are Made
Seed oils aren’t pressed naturally like olive oil or coconut oil.
They’re produced through a harsh, industrial process involving:
• High heat
• Chemical solvents (often hexane)
• Deodorizing
• Bleaching
• Refining
This already makes them ultra-processed.
But the real issue doesn’t stop there…
What Happens When Seed Oils Are Heated?
Seed oils are high in polyunsaturated fatty acids (PUFAs). These are very unstable when heated, making them prone to oxidation.
When oxidized, seed oils can produce:
• Aldehydes
Linked to inflammation and cellular damage.
• Lipid peroxides
Compounds that can damage DNA, proteins, and cell membranes.
• Trans fats (yes, really)
Refining and heating seed oils can create trans-fat-like structures not listed on the label.
• Carcinogenic by-products
Some aldehydes and oxidized lipids have been studied for potential carcinogenic behavior in long-term exposure.
And this is happening not only during cooking — but during the manufacturing of processed snacks.
Why This Matters for Families
Children and adults are consuming seed-oil-based snacks every single day:
• granola bars
• protein bars
• cookies
• chips
• muffins
• pastries
• frozen treats
• baked goods
Most of these products are produced at high temperatures, which means the seed oils inside them have already formed harmful by-products before you even open the wrapper.
At Protein Snack Shop, we believe you shouldn’t need a chemistry degree to understand what’s in your food. And you definitely shouldn’t have to worry about toxic compounds hiding in your snacks.
Why We Choose Better Fats
We use fats that stay stable under heat and support real health:
✔ Butter
More stable under heat, naturally flavorful.
✔ Coconut oil (in certain flavors)
High in stable saturated fats, clean, and heat-resistant.
✔ Almond butter / peanut butter (in blondies & brownies)
Whole-food fats with natural stability.
These are real ingredients your body recognizes.
The Big Difference: Whole Foods vs Industrial Oils
Whole-food fats support:
• better hormone balance
• better energy levels
• stable metabolism
• lower inflammation
• improved brain function
Industrial seed oils do the opposite — especially when heated.
Your family deserves snacks made with real ingredients, not industrial by-products.
A Snack Shouldn’t Be a Chemistry Experiment
We take pride in crafting treats that are:
✔ free from seed oils
✔ free from preservatives
✔ free from artificial dyes
✔ free from artificial sweeteners
✔ high in protein
✔ handcrafted in small batches
✔ made in the USA
Clean ingredients. Clean conscience. Great taste.
That’s the Protein Snack Shop promise.