You might not think twice about the oil in your frying pan, but after hearing what Joe Rogan was told on his podcast, you just might.
During a recent episode of The Joe Rogan Experience, health coach and biohacker Gary Brecka shared some unsettling claims about everyday seed oils — the kind most people use without a second thought.
“We’re Cooking with Toxins,” Says Wellness Coach Gary Brecka
According to Brecka, oils like canola, sunflower, corn, and grapeseed aren’t just unhealthy — they’re downright toxic.
He described them as industrial byproducts, not real food, and warned that they’re loaded with neurotoxins and carcinogens.
“They’re chemically altered and never meant to be in the human body,” he said.
Rogan, clearly disturbed, replied, “That process is so vile.”
Brecka claimed these oils could be silently contributing to the rise in brain-related issues like Alzheimer’s and dementia due to their inflammatory effects on the brain.
What’s Really in These Oils?
To drive his point home, Brecka explained how these oils are made.
He described the manufacturing process as a “chemical nightmare” involving high-heat extraction and solvents like hexane, which is used to extract the oil from plants.
Even though most of the hexane evaporates during processing, trace amounts may remain.
But experts say these levels are far below any harmful threshold.
The European Union, for instance, sets a safety limit at one milligram per kilogram, and typical seed oils fall well under that.
Brecka also raised concerns about sodium hydroxide, which is added to remove strong odors in the oil.
Although it has been linked to esophageal issues in industrial settings, it’s not classified as a cancer-causing agent when used in food-level amounts.
Are Seed Oils Really That Bad?
While Brecka paints a scary picture, not everyone agrees.
Independent scientists and health authorities argue that his claims are oversimplified.
There’s limited evidence linking seed oils directly to cancer or chronic illnesses, especially when they’re consumed in moderate amounts.
The American Heart Association (AHA) and American Cancer Society both support the use of seed oils as healthier alternatives to saturated fats like butter.
In fact, a Harvard study found that swapping even a small amount of butter for oil could reduce your risk of death by up to 17%.
A Push for Animal Fats Instead?
Despite the controversy, Brecka and figures like Robert F. Kennedy Jr. are pushing for a return to traditional fats like beef tallow.
They argue that fast food restaurants and food manufacturers should ditch seed oils entirely.
One brand — Steak ‘n Shake — has already made the switch in all 400 of its locations.
But not all experts are on board.
Dr. David Rizik, a cardiologist, says while beef tallow might be less processed, promoting it as a one-size-fits-all solution is shortsighted.
He instead recommends healthy fats from whole foods like olive oil, fatty fish, and avocados.
The Bigger Picture: Inflammation, Omega-6s, and Balance
One of Brecka’s main arguments is that seed oils cause inflammation, especially because they’re high in omega-6 fatty acids.
When consumed in large amounts, these fats can convert into compounds that fuel inflammation — a known trigger for many chronic conditions.
However, experts like Stuart Tomc, a former WHO consultant, caution against demonizing omega-6s entirely.
He explains that they play important roles in cellular health and metabolism.
The key, he says, is balance — ideally getting more omega-3s from foods like salmon, walnuts, or flaxseed to offset any excess omega-6s.
It’s Not the Food, It’s How We Process It
Brecka clarified that the raw plants used to make oils — like corn or sunflower — aren’t the enemy.
Instead, it’s the ultra-processing that transforms them into something harmful.
“It’s not necessarily the plant,” he told Rogan, “but what we’re doing to process these plants to get them on the table.”
This idea of “distance from farm to table” echoes the larger conversation around ultra-processed foods.
And it’s not just seed oils — it’s how modern food systems handle many everyday ingredients.
Experts Agree: Moderation and Variety Matter Most
So where does that leave the average person standing in the grocery aisle trying to make the best choice?
According to Dr. Michael Ednie, founder of Food is Health MD, you don’t need to swear off seed oils completely.
He recommends a balanced approach: use a variety of cooking oils, lean toward minimally processed foods, and focus on your overall eating habits instead of singling out one ingredient.
Tomc also encourages getting omega-6s from natural sources like eggs, poultry, seeds, and nuts rather than industrial oils.
And both he and Dr. Rizik stress the importance of increasing omega-3 intake — not just cutting things out.
What’s the Takeaway?
Despite Gary Brecka’s strong words and Joe Rogan’s reaction, the jury’s still out on whether seed oils deserve their bad reputation.
Yes, there’s reason to be cautious — especially with how heavily they’re used in processed foods — but calling them outright poisonous may be going too far.
At the end of the day, it’s less about any single ingredient and more about the bigger dietary picture.
Whole foods, healthy fats, and informed choices? Those are the real secrets to better health.