Seed oils may be quietly driving the modern obesity epidemic, according to metabolic-health writer Georgi Dinkov — and the culprit isn’t sugar, he says, but the industrial cooking oils that replaced butter and animal fats over the past century.
The conversation challenges the long-standing cholesterol hypothesis, pointing to a 2015 federal guideline change that removed dietary cholesterol limits, and questions why saturated fat continues to be villainized despite the shift.
The discussion also examines high-carbohydrate populations like the Tsimané tribe of the Amazon, who show remarkably low rates of heart disease and diabetes despite a diet almost entirely free of seed oils, and traces how these oils entered the food supply through 20th-century industrial agriculture.
Dinkov, whose background is in computer science rather than medicine, brings an outsider’s lens shaped by years working alongside biochemists early in his career and acquiring an informal biochemistry education at Georgetown University.
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