The Seed Oil Problem with Cherie Calbom

Seed oils don’t just show up in your frying pan, they show up in the “healthy” stuff too. Host Joe Grumbine sits down with nutritionist and author Cherie Calbom (The Truth About Seed Oils) to trace how industrial cooking oils became a staple of the modern diet and why so many people now suspect they’re driving inflammation, cravings, and chronic health issues.

We walk through the origin story: cottonseed oil and wartime industry, the rise of “vegetable oil” branding, and the moment heart disease surged and saturated fat took the blame. Sherry explains why the cholesterol narrative stuck for decades, how low-fat food culture helped fuel more sugar intake and rising obesity, and why it’s so easy to confuse correlation with causation when you’re looking at health headlines.

Then we get practical. Sherry breaks down which oils are considered seed oils (soy, corn, canola, sunflower, safflower, grapeseed, cottonseed, rice bran, peanut), why processing methods matter (high heat and chemical extraction), and what to use instead based on smoke point and flavor. We also talk omega-6 vs omega-3 balance, simple grocery-store label checks, and easy swaps like choosing olive oil or avocado oil based dressings and snacks, plus cooking more at home so you control the ingredients.

If you want a clear, doable plan for healthier fats without perfectionism, hit play. Subscribe, share this with a friend who loves reading labels, and leave a review so more people can find the show.

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Welcome And The Seed Oil Question

SPEAKER_00 0:12

Well, hello, and welcome to the Healthy Living Podcast. I'm your host, Joe Grumbine, and today we've got a very special guest. Her name is Sherry Kalbaum, and Sherry wrote a book called The Truth About Seed Oils. And you know, this really goes along with our conversation about nutrition and processed foods and all of that. And I'm really interested in hearing all about seed oils. So, Sherry, without further ado, welcome to the show. So great to have you.

SPEAKER_01 0:43

Well, thank you. Thank you very much, Joe, for the invitation. I'm really excited to talk about this very hot topic right now. Lots of people have lots of questions about seed oils.

SPEAKER_00 0:53

Yeah, it's interesting. Over the last, you know, it's probably been about 10 years now that I've been really focusing on nutrition. I lost like 50 pounds about 10 years ago. Oh well, eight years ago, I guess. And the nutrition was a big part of it. But I think going through cancer, I focused on a whole nother level of nutrition. But seed oils came up as a red flag back 10 years ago when I was researching it, but nobody was really talking about it. Canola oils and everything, and and vegetable oil and Crisco. I mean, I'm a I'm a child of the 70s, so I remember, you know, my mom slathering Crisco oil on everything, and you know, all the things that that we've done. There's a whole history to these seed oils and where they came from, what they used to be and what they are now. I before we get into that, I'm just curious, like what caused you to be so motivated about this to write a book about it.

SPEAKER_01 1:58

Well, I've been looking at oils for a long time. Okay. I I started in the early 2000s investigating coconut oil when you could hardly find jars of coconut oil in the U.S. But I met an importer who was just touting the wonderful health benefits of it. And I something just kind of rang in my soul, though, that there could be some truth here because he was bringing up this is traditional oil. It's been used for centuries, Southeast Asian plantations, farms, they've grown it. So and so I started looking into it. And um, Dr. Mary Enig wrote professor, she was a professor, wrote a book, Fats and Oils, very scientific. It all made sense. I found some research papers that made sense, and I thought, okay, we've been sold a bill of goods on coconut, you know, and I wrote the coconut diet, and lo and behold, Vogue magazine picked up a cover, not a cover story, a feature story on my book, and several other big publications, and it just set it out there to be a bestseller. And that's then I didn't leave that journey. I wanted to know more. And when this whole controversy, I'll call it, of seed oils came up big time in the last couple of years, big on social media. I then I wanted to really do a dive into it. And I was on for a while a seed oils committee, a national committee, and then that kind of dissolved. But that caused me to realize there aren't practical guides. I mean, there needs to be something with smoke point and charts and what's healthy and what isn't, and the history and all of the science linking seed oils to different illnesses. And so, and then a shopping guide. I'm about, I'm a nutritionist, I'm very practical. I want shopping guides and meal plans and and uh recipes. So we've got it all in the truth about seed oils, but I've been studying this for a long time. But I started off even before the early 2000s with George Foreman. I was the co-spokesperson for the George Foreman Girls. Yes. So we were talking about knocking out the fat then. And so I've been looking at fat for a long time.

SPEAKER_00 4:12

Okay, all right. And so your background in nutrition, uh, where how does that tie into all this?

SPEAKER_01 4:21

I have a Master of Science degree in nutrition from Basker University, it's naturopathic university. So I am very oriented at looking at food as medicine. And you were very uh spot on to look at food as medicine for yourself. Yes, spot on. And I truly believe that if we get out the toxic thing products, refined foods and industrial foods, and we bring in the whole foods and the clean nutrition, we set ourselves up for healing and health.

SPEAKER_00 4:54

Yeah, absolutely. My orchard and vegetable garden gets bigger every year. I I go out and pick more foods and and you know, buy less things from the store. I don't buy anything from fast food, I haven't for years and years anymore. It doesn't even seem appealing anymore. You know, it used to be like you'd crave it. I haven't craved fast food in years. You know, it doesn't even like you look at it and you see somebody eating it, you're like, uh, that doesn't look that good anymore. So hopefully there's some sort of a mental shift once you start eating good things. I know I start started craving vegetables a lot more after I primarily eat them as my you know my primary nutrition is you know, plant-based. So tell me about I know there's a sordid history to the introduction of seed oils into our diet. You know, back

Sherry’s Path From Coconut Oil

SPEAKER_00 5:57

I guess it was in the fifties or so when when this all kind of started. Even before then.

SPEAKER_01 6:08

But it it really picked up momentum in the 50s, the early 50s. But the seed oil processing, industrial seed oil processing started at the turn of the century before last. So late 1800s, when cotton was a big crop and seeds were mounding up and rotting, and what do we do with them kind of era? And they started making oil with them, but it was dark and smelly and used to lubricate machinery, right? Yeah, and that's where it should be for that. Yeah, it should have stayed there, you know.

SPEAKER_00 6:37

Exactly.

SPEAKER_01 6:38

You can still use it, put it on your chainsaw, you know, it's all good. Exactly. And during during World War II, it was used on the planes and the ships, should have stayed there, right? But they still had more seeds, and so the idea was let's refine them even more and make a cooking oil for quote unquote the modern cook. Who doesn't want to be the modern cook? And then they had cute little jingles calling it vegetable oil. There's no vegetables in there. Oh, so and that we kind of limped along with that market though through the 20s and 30s, but then came World War II when the ships couldn't make it through the waters carrying coconut oil, and so the seed oil industry saw a perfect opportunity to pick up production and advertising and roll this out even bigger. You know, for the modern cook, it's very shelf stable. You don't have to refrigerate it and uh create cookbooks, hire people to food food, but but who cares? Right. And Chris Go came out with, of course, the it's crystallized cottonseed oil, is what Chris Chris go. Yeah, that's what it stands for. And they were saying, well, we're proctoring proctoring gambling. You don't have to know what's in there, just trust the ladle. Yeah, we got you covered.

SPEAKER_00 7:57

Trust the ladle. Didn't they used to say what was that?

SPEAKER_01 8:01

Better living through chemistry was oh my goodness, I don't remember that, but that makes sense because they were saying we're the experts, you don't need to worry about it. But you know, they had a hard sell in the beginning because the American people knew what this oil was, they knew it was machine lubrication oil, and and it was a hard sell, but they kept at it. And after the war, a perfect opportunity for them popped up because heart disease, heart attacks popped up much higher than they'd ever been. In fact, from 1930s to 1950s, heart disease increased by 130 some percent. Wow. That says a lot. Well, what came on the scene big time early 40s was the seed oils for the American cook. And so then we are paying the price for it. But when they did the autopsies at the time when everybody's scared because lots of people are getting heart attacks, they found plaque uh in the arteries, of course. And inside the plaque, they found fat and cholesterol, of course, because it's in scabs and it's in plaque. Well, they not enough people were asking why is the plaque collecting there? There were wounds underneath the plaque, irritation of the arteries. What was causing that? Seed oil, sugar, and smoking, also, all big time in the plates. Do you remember? Did you see the ads? More doctors smoke camels than any other cigarette, and it calms your nerves and helps your digestion. Yikes.

SPEAKER_00 9:30

Even in the 70s, my dad was a doctor, and he smoked a pipe in the house with all those kids, and it was all just no big deal, you know?

SPEAKER_01 9:38

Yeah, everybody bought into it. It was all fine. Well, it wasn't fine. Heart disease was on the rise, but they blamed the saturated fats. So butter, cheese, eggs, red meat, beef, tallow, lard, all out the window. A few common sense voices on the side said, wait a minute, we've been eating these foods for centuries and nobody. Exactly.

SPEAKER_00 10:02

Thousands of years, yeah. It's interesting that you say that because for whatever reason, the the consumer seems to fall prey to an implication of causality that happens to just be a correlation. So, for example, like what you pointed out, okay. Well, we see we did an autopsy, guy had a heart attack. We see plaque and cholesterol, so therefore, foods that have cholesterol in them must be bad. And people are like, okay. But the truth is that has nothing necessarily to do with it. And at the time they didn't know there was good and bad cholesterol, they didn't know even what cholesterol did for that matter.

SPEAKER_01 11:35

No, and they didn't even know that our bodies make cholesterol no matter what you do. It is going to keep making it, and your brain is 60% fat, and the largest percent of cholesterol is in your brain. It's like you know, you were spot on when you were talking about dietary cholesterol and being a myth or uh, you know, one of these crazy hypotheses. In 2015, they rolled out huge population studies that had gone on for several decades on dietary cholesterol. And the findings were that there's no connection between dietary cholesterol and blood cholesterol. So at that point, they did away with the you must eat below 300 milligrams of cholesterol, and you don't have to throw your egg yolks away anymore that are high in cholesterol. 2026, this year, they proved two studies, Loma Linda University and Seventh-day Adventist Study, proved that people who eat the most eggs, like one a day for five days at least a week, had the least Alzheimer's, 27% reduction in Alzheimer's by eating eggs with the yolk. Those that ate no eggs at all that had Alzheimer's, 32% of them ate no eggs at all. It's like but you know what? That

How Seed Oils Entered The Kitchen

SPEAKER_01 12:57

was never reported on the evening news. Nobody knows about those 2015 studies. Nobody hears that they did away with the 300 milligram and below cholesterol on dietary cholesterol. It's like what? And then all the studies that say there's no correlation between blood cholesterol and cardiovascular because they've they've looked at populations again, and as many people die with low cholesterol as with high of cardiovascular disease.

SPEAKER_00 13:26

And you brought up a really interesting point because that study about eggs done in Loma Linda, Loma Linda happens to be one of the blue zones. And the Seventh-day Adventists is a group of people that are a blue zone group. And so this religious group that has these particular dietary practices are some of the longest-lived people on the planet. I don't know, maybe it would be interesting to think about what they have to say, and yet nobody got it, right? I mean, it just blew, went right over everybody.

SPEAKER_01 13:59

Went right over their heads. We're reporting on it, you and I. Exactly. A few lone voices out there are reporting on it, but that's about it. Yeah, it that should be shouted from the housetops on the evening news. Are you kidding? Is that ever gonna happen? Maybe not in our lifetime, maybe it will. I don't know.

SPEAKER_00 14:17

I don't know. That's why we keep going, though. You never I believe, you know, in the quantum things where everything's connected. And I believe that, you know, when you make a shift and you put your mind to something, you make a difference. And maybe we'll reach 10 people, a thousand people, who knows? But I think we're making a difference and getting the word out. So this notion that all of a sudden all the things that, you know, like you said, it was this great opportunity for big industry to sell off a bunch of stuff. Because as soon as they said, you know, fats and and and butter and dairy and all this stuff was bad for you, they came up with low-fat everything and margarine and and and you know, not butter and all of these substitutes. And uh the truth is margarine was invented back in France during the famine because there was no butter, and they had to come up with something to feed the people, and they've whipped up this stuff that kept people alive, but it wasn't good for them. And but now all of a sudden, and but it's cheap and easy to make, and it's literally taking leftover sludge from a process that is using waste material, turning it into gold for these people, and we were buying it like crazy. I mean, I can remember again in the 70s, early 80s, everything was you know, low fat, no fat. Everything was all about, you know, keep that fat out of your system. You're gonna you're gonna be nice and lean and and and healthy.

SPEAKER_01 15:55

Didn't go so well, did it? Oh, because that's when obesity took off like a rocket. People were substituting sugar for fat because you've got to have something for flavor, and fat adds satiety, that feeling of fullness, like I've had enough to eat. Yeah, and so now people were never feeling like full, they weren't feeling satisfied, and so they were always hungry and they were eating sweets, so they were eating more sugar than they'd ever eaten, and America blew up. I call it sugar and bread, yeah.

SPEAKER_00 16:22

All the carbs and all the sugar together, just a lethal combination. You know, your body takes and stores it away and turns that into fat. Well, there's nothing about sugar that says fat. Oh, yeah, your body takes care of that for you now, doesn't it?

SPEAKER_01 16:36

It does. Oh, yes. And it it loves to store that right in fat cells and make more fat cells for storage units. And so people got fatter and fatter, and now obesity and overweight is 70% of our nation where we keep going. We don't seem to be going back the other way. We're going off the cliff almost. And did heart disease, did all these vegetable oils? There's no vegetables in them, they're all seed oils, but did they cure anything? No. Heart disease is still the number one killer. But I better mention what are the seed oils because people are probably wondering what are those?

SPEAKER_00 17:12

Yeah, yeah, yeah.

SPEAKER_01 17:14

Soy, corn, canola, which is rapeseed, grape seed oil, safflower, sunflower, peanut, rice bran, and cottonseed oil. Those are your seed oils. And why are they bad? It's how they're processed and the fact that we're getting too many of them, so it's too pronged, creating inflammation. The processing is really horrible. They start with these fragile little seeds in big vats and heat them to very high temperatures, like 500 degrees. They're very fragile. They have polyunsaturated fatty acids in them that break down easily and turn to toxic byproducts that damage our cells. But then they pour in hexane, a very toxic chemical, to extract the last bit of oil, and then deodorizers, neutralizers, bleach agents, all those chemicals. And then they say, don't worry about them. They just evaporate. Do I believe that for one heartbeat of a minute? No, uh, I don't believe that. And so then they roll it out into plastic bottles, microplastics, and uh sell it to the American cook as heart healthy. Does that make any sense if we really think about it?

Cholesterol Myths And Low-Fat Backfire

SPEAKER_01 18:22

When uh the animal fats all along were fine until we introduced these industrial seed oils.

SPEAKER_00 18:30

And olive oil. People have been eating olive oil for thousands, tens of hundreds of thousands of years. It's just a beautiful oil that expresses easily from the fruit of a tree.

SPEAKER_01 18:41

Right. And it's cold pressed. Yeah. Um, and first press is the best, the extra virgin, and then avocado oil and coconut oil. Those are your three really good oils. Also, ghee, some people call the oil of butter. That's another good.

SPEAKER_00 19:01

I mean, the fat part of it, uh, ghee just has the fat cleared out of it. But if it's good quality animals making the butter, you're gonna have good quality butter. But if it's commercial, you know, they they give those animals hormones and and vaccines and and antibiotics and every kind of preservative, and it's just not good. And so, yeah, butter is kind of an iffy one, but I I definitely am a big fan of butter if it's good quality butter.

SPEAKER_01 19:37

Oh, I am too. And you you just nailed it grass-fed, organic, and I am so encouraged because there are more new brands coming out all the time with that configuration, that advertisement on the label. I was at our Sprouts Farmers Market, I live in Scottsdale, and I just thought I'm gonna look on the shelf and see if there's any regular butter here because I saw so many options for the pastured. There wasn't one. I mean, they they don't care. Well, I guess they know their clientele is all health minded. Yeah, that's a demographic.

SPEAKER_00 20:12

They didn't have any, they didn't have any. They will whenever we want, but if we don't ask for it, they're not gonna make it. So, this is again another reason for us talking about this. People that and just try it. The taste of good quality butter against crap butter, it's night and day, it's like eggs. Oh, yes, castard eggs, and uh I take my chicken eggs, and and then you go to a restaurant, you get eggs, and you're just like, oh, what the heck is this, you know? Yeah, totally different, yeah.

SPEAKER_01 20:59

Totally well. Um speaking of butter and all of that, we also I just wanted to throw in two nut oils, almond oil and macadamia nut oil. So people ask me about that a lot. But in our book, we've got smoke point. That's another important thing to consider. How high a heat can you use on these different fats and oils? And beef tallow and avocado oil have a very high smoke point. The others, like olive oil and coconut oil, should be used at medium to low temperatures. And so we have the smoke point chart in case you're wanting to know how to incorporate these fats and oils. And then we have a whole section on flavors and which oils to choose for which kind of baking or cooking that you're doing, sauteing, making eggs, whatever you're doing. So that is going to be very helpful for you as well. And then we have a lot of recipes, over 50 of them, of how to incorporate different fats and oils into different recipes and how to make your own food. And that's something that maybe is novel for a lot of people. They're used to just tearing open packages. And speaking of that, make your own popcorn. Don't get any more of this microwave stuff in the bag with all the chemicals. Oh, it's the worst. What I love to do, I've got an air popper and they're cheap. Just get yourself a cheap air popper. I melt half butter, of course, grass-fed, and half coconut oil and drizzle that over with some sea salt. Oh Maya, is that good? It is delicious.

SPEAKER_00 22:29

Yeah, and you don't even need an air popper. Air poppers are great because they don't burn the kernels, but you can choose a saucepan. Yeah. Just keep shaking it so it doesn't burn them up too much. But yeah, same, same deal. You're you're spot on. And there's nothing wrong with popcorn if you get good good kernels and just do it yourself. It's all the

What Seed Oils Are And Why

SPEAKER_00 22:47

yeah, I don't know what they do to make it microwave, but it's not good for you.

SPEAKER_01 22:52

It's no, it's loaded with chemicals, it comes out bright yellow, so they've got some kind of dye in there. Add seed oils. I know. That's in there. And probably some other chemicals for flavor or preservatives. I don't know what. But I I remember the last time I ate some theater popcorn. It was a little bit more terrible. Oh, I was so sick the next morning. I had a food hangover. My head hurt. I I was fogged in. I felt like I'd been out drinking all night. And I just eaten some theater popcorn. So never again, we smuggle in our own.

SPEAKER_00 23:27

I remember as a kid, we used to go to the drive-in, and my mom would pop up a big old, you know, grocery bag full of popcorn. And all of us kids would hop in the back there, and you know, we'd eat fresh, fresh-made popcorn. But nowadays, like you're saying, they'll sell you a giant tub of popcorn, and you look at it and they say it's got like, I don't know, 1300 calories or something like that. Like, where the hell does calories come from? Oh yeah, it's it's in the gunk they put on it. It it's just, you know, popcorn itself is very light, doesn't have much much to it. But so I love that you took a book, talked about a problem, came back with solutions, and then presented, you know, a cookbook that people can try it out for themselves. We didn't really talk much about tallow, but I'm really kind of tickled that tallow has made a comeback. When we were kids, again, you know, even lard. I mean, it's just it's it's not bad if you're not eating a ton of it. It's it's just you know, animal fat. And tallow is basically just rendered lard. And they're using it in all kinds of cosmetics and all kinds of things, but just cooking with it is like I don't know. I I can remember you know cooking things in bacon grease, even you know. I mean, it's just yeah, you cook the bacon, you got grease left over, cook your eggs, your pancakes, whatever, just cook it all in there, everything was fine. Yes, that was our family.

SPEAKER_01 24:57

Yeah, they always my grandmother always saved her bacon grease, and my dad, he was the cook, he always saved it as well. Yes, and there was no heart disease in our family ever at all. In fact, not much problem with health.

SPEAKER_00 25:13

You mentioned something, and I think it's important that people realize that you know, I've I've done a lot of different diet plans. I went into a keto world for a while, and then I realized the cancer didn't like that. And so now I'm I'm really mostly plant-based, but to get full is a trick when you're eating a lot of plants. And the key is you get yourself some olive oil or some avocado oil or an avocado or some macadamia nuts, and you add it to the things you're eating, and the next thing you know, you feel full. And it's those fats that when they hit your stomach, they trigger hormones that say, Oh, we got a lot to work on here, so we're good. We don't need anything more for a while. Yes, it's it's a big deal, actually, because you know, when you try to lose weight or you try to diet and you're hungry all the time, it's problematic, you know. It's very it's just not a good way to live.

SPEAKER_01 26:15

Well, one of the slimming oils I should mention this is coconut oil because it's rich in medium-chain triglycerides, MCTs, a lot of people know them as. And the liver likes to burn those. So it is known as a slimming oil. And when my book, The Coconut Diet, came out, lots of people were losing weight by adding in coconut oil. And so I highly recommend that if somebody's wanting to lose a few pounds, and 30% of your diet should be fats and oils.

SPEAKER_00 26:45

Absolutely. I agree. And and I I guess the key is if you're not eating a whole bunch of breads and carbs with it, then you're good. If you do, then you start to get a problem of taking on too many calories and your body starts sucking them away. But if you're eating fats and oils as kind of your primary fuel, and you're getting all your vegetables and fruits will also give you fuel, but get all your fiber and your vitamins and minerals and all that for it. Next thing you know, you're healthy.

SPEAKER_01 27:15

I know, and you feel good and you've got energy and no more brain fog. So I should talk for a moment about omega-3 fatty acids. Yes, because the seed oils cause a great imbalance between omega-3s and omega-6s. This is the other side of the argument, of the seed oil argument that's going on right now. And they the other side is saying, oh, but you need the seed oils because we need linolaic acid, and it's an essential fatty acid. It's an omega-6, it's very important for our health. All of that is true. But we are getting way too much, and we're getting toxic forms of it. So, two reasons that we don't want seed oils, but because it's cheap, manufacturers love it. They can pour it in everything that they're making, all the commercial products. So anything in a bag, a sack, packaged up, baked goods. You go to a restaurant, they're using it because, again, it's shelf stable and it's cheap. You go to a fast food restaurant, they're frying everything in it. They're painting it on everything, brushing it on to make it look juicy and you know, scrumptious. Well, we're getting for many people seed oils, breakfast, lunch, and dinner. You know, even from the plant-based milks like oat milk or almond milk, a lot of those brands have seed oils in them. So, what is that doing? It's creating a big imbalance of too much omega-6 and not enough omega-3s. We should be at a balance of about four to one, four omega-6 to one omega-3. Most people are like 15, 20. I even heard of some people coming in with scores of 30 to 1. That is very inflammatory. It creates a lot of inflammation in the body. Inflammation is connected to every disease there is.

SPEAKER_00 29:02

Every problem. Yeah, we talk about that a lot here. And it's interesting because you're bringing up a point that I talk about, and some of our guests do, that just because something's good for you doesn't mean you should take a huge amount of it. And and so, you know, they're doing the same thing with protein, you know. They say, Oh, well, you got to have protein, so much protein. And every time you turn around, it's protein, protein, protein. Well, it turns out you don't need nearly as much protein as as we're getting, even as you get older, you don't need to maintain a certain amount. But people eat 10, 15, 20 times the amount of protein they need to, and they're not lifting heavy weights. You know, if you're a bodybuilder and you're lifting giant weights all day long, yeah, of course you eat a bunch of protein because you're tearing your muscles apart. Most of us are not doing that, and we don't need that kind. So when you look and you see all the health uh products, when you go to the to the market, you go and you, you know, even the health food store, you see just row after row after row of these, you know, the latest thing. And the truth is, even if it's good for you, usually a pretty small amount is gonna take care of. And most of the time you can get what you eat in your diet, you don't need to take a supplement.

SPEAKER_01 30:19

No, and you certainly don't need seed oils for linoleic acid. Eat your seeds and nuts, eat them whole. You'll be getting plenty of linoleic acid, but up your omega-3s. And this is where people kind of fall down on the job because they don't think about omega-3s. Besides, we hear about the fatty cold water fish all the time. Most people know, oh, yeah, salmon or trout

Better Fats Smoke Points Easy Swaps

SPEAKER_01 30:42

or sardines, that that's a good one. But not everybody wants to eat that. Well, where else can you get your omega-3s? Walnuts are great stores. Put some on your salad or on your top of your smoothie. Walnut oil is very good, but it always should be cold. You can't ever heat it. So you can drizzle it on your salad. You can put some in your way of that.

SPEAKER_00 31:02

Interesting.

SPEAKER_01 31:03

So don't heat your walnut oil, but it's going to give you a lot of omega-3s. You can make walnut milk. It's so delicious. I've made my own uh nut milks and I've used walnut a lot because it's a great source of omega-3s. You can also do black seed oil.

SPEAKER_00 31:19

Well, that's not an omega-3, but it's great for the brain and it's black seed oil in some of my uh formulations for lotions and creams and stuff. It's wonderful stuff.

SPEAKER_01 31:28

Oh, yes, it's it's wonderful. Well, I've got a whole list in the truth about seed oils of the different oils that you want for different things that are going to improve your brain function, your skin, your hair, your heart health. On it goes. These oils are just essential for good health from head to toe.

SPEAKER_00 31:50

I love it. So your book, it sounds like it's taken off, doing pretty well.

SPEAKER_01 31:54

Yeah, doing pretty well. And I'm out there just talking about it every business day of the week. I don't do uh shows on the weekend, but I've been trying to wake up America to the truth that we can change our health and vote with your wallet. You know, if you if you don't choose these products that have seed oils in them, get chips that are cooked with olive oil or avocado oil. And if you're gonna buy bag popcorn, get it with olive oil or avocado oil. How about salad dressings? If you're not making your own, get it made with avocado oil and sauces. Check the label. Don't get it with seed oil. Anything packaged or boxed, like if you're getting a dinner pre-made, make sure it doesn't have like vegetable oil, it would say that's a seed oil, or any of the seed oils I've named, like corn or soy.

SPEAKER_00 32:45

I love it. Well, Sherry, if you had just one thought to leave our listeners with, I know you just dumped a huge bucket of them, but if there was just one thing that you could say to sum up your whole way of thinking about these seed oils, what do you think that would look like?

SPEAKER_01 33:04

So I say it oftentimes. You'll never know how good you can feel until you actually give this a try, change your diet, change things up. And that's not something that a lot of Americans think about because most doctors tell their patients, conventional doctors, that your diet had nothing to do with the condition you have, how you feel, or prevention even. They just say diet isn't involved. But that is the farthest thing from the truth. Think about your car. Would you say that fuel has nothing to do with how your car runs? Absolutely not. Would you put in the wrong fuel in your car, like diesel and a regular tank? No way. But our bodies are more important than our cars, and the fuel is extremely important. So I do encourage you to give this a try. And I want to tell you a story quickly. All right. We had a lady that came to our retreat. My husband and I do health and wellness retreats, and this was early on, about 15 years ago. She had cardiovascular disease and she came hoping for some help. We had a five-day retreat. We did two days of that retreat, vegetable juice fasting. The rest was all plant-based and raw, and of course, no seed oils in anything. And at the end of the week, she felt pretty good. She went back in to see her cardiologist, and he said, Wow, what have you been doing? You're my model patient. And I just heard from her recently. She's now 83, no heart disease, and she's still following the program.

SPEAKER_00 34:31

I love it. I love it. I love it. That's so fantastic. You know, it's it's wild, and again, we're getting a little away from time, but it's all right. People have a problem and then they solve it. And whether it's obesity, diabetes, cancer, whatever it is that that's your issue, you get it under control, and then people go right back to the thing that was that they were doing before. And the truth is you can't. You have to change your life forever and and and walk the walk, and you'll go on and be healthy for a good long time. I I plan to live to be 120, you know. I just hit 60, and I'm like, all right, I'm halfway there. I got and and I can't think of a good reason why not, you know. I just exactly well, Sherry, how do people find your book or find you for your retreats or any any other thing that you'd like to?

SPEAKER_01 35:26

So come to my website, JuiceLadyinfo, INFO.com. That's my main site. You can also go to the landing page, the truthaboutseedoils.com. So it's there. You can order it, it's on Amazon, Barnes Noble. It's everywhere. But I really want you to get a copy of this book and start putting into practice recipes and charts and shopping guides and all of those good things to make a big change in your life. Because here's something that many of the natural, uh, like naturopathic doctors and holistic doctors have said they've had patients doing everything they told them, the the supplements, the diet, the exercise, and they still weren't getting where they wanted to be. And then they went after seed oils. Boom. That was the culprit, got them out, and then they really took off. So you've got to give it a try and incorporate this into your lifestyle. Come follow me on Instagram at Juice Lady Sherry, C-A-G-R-I-E.

Retreat Results And Where To Learn More

SPEAKER_01 36:19

Instagram, TikTok, Facebook, X, all the same handle.

SPEAKER_00 36:23

I love it. I love it. Well, Sherry, this has been a treat, and I agree with your whole way of thinking, and I I'm walking the walk myself.

SPEAKER_01 36:32

I can tell. Congratulations.

SPEAKER_00 36:35

Well, thank you so much. Well, thank you for joining us today. And this will I I would like to have you come back in the future sometime and talk a little bit about your retreats and some of the other stuff that you're doing. I have a a garden out here in Southern California called Gardens of Hope, and we we do retreats and we have it, it's we call it therapeutic horticulture. So people come out here and and we do all kinds of things, but it's all about you know being out in nature and and wellness.

SPEAKER_01 37:05

So oh, I love that.

SPEAKER_00 37:06

Yeah, yeah, excellent. Well, I look forward to talking to you again, and this has been another episode of the Healthy Living Podcast. I'm your host, Joe Grumbine, and I want to thank all of our listeners for making the show possible, and we will see you next time.