Seed oils have played a major role in the American diet for over a century. Originally introduced as industrial byproducts, they gradually became an essential part of processed foods, restaurant cooking, and household kitchens. Their rise was driven by industrial advancements, government dietary policies, and economic factors that made them an attractive alternative to traditional fats like butter and lard.
In the late 1800s, cottonseed oil was one of the first seed oils to be widely used in the U.S. Originally considered a waste product of the cotton industry, it was refined and marketed as a cooking fat. In 1911, Procter & Gamble introduced Crisco, a hydrogenated cottonseed oil product that promised a longer shelf life and was advertised as a cleaner alternative to lard. This marked the beginning of a shift away from animal-based fats toward plant-derived oils.
By the mid-20th century, soybean oil had taken over as the most commonly used vegetable oil in the U.S. Its rise coincided with increased soybean farming and government support for domestic agriculture. During World War II, the demand for edible oils grew, and soybean oil provided a readily available and affordable option. By the 1950s and 60s, canola and corn oils also entered the market, further diversifying the vegetable oil industry and making seed oils even more prevalent in processed foods.
The shift toward seed oils accelerated in the 1970s when health authorities began promoting low-fat diets. The lipid hypothesis, which linked saturated fat to heart disease, led to dietary guidelines that discouraged the consumption of butter, lard, and other animal fats in favor of polyunsaturated fats found in vegetable oils. As a result, food manufacturers reformulated products to replace traditional fats with seed oils, and restaurants increasingly adopted them for frying and cooking due to their lower cost and longer shelf life.
Despite their widespread adoption, concerns about the health effects of seed oils have grown in recent years. Many seed oils are high in omega-6 fatty acids, which, when consumed in excess, may contribute to chronic inflammation and other metabolic issues. Additionally, the industrial refining process used to produce these oils often involves high heat and chemical solvents, which can lead to oxidation and the formation of harmful byproducts. Some researchers have linked the increased consumption of seed oils to rising rates of obesity, diabetes, and other chronic diseases.
As awareness of these issues has grown, many consumers have begun seeking alternatives to industrial seed oils. Traditional fats like butter, ghee, tallow, and extra virgin olive oil are making a comeback, with many people choosing to prioritize minimally processed and nutrient-dense options. While seed oils remain a staple in the food industry, the movement toward whole, unprocessed foods has sparked renewed interest in ancestral dietary patterns that favor natural fats over industrially produced oils.
At Vaca Chips, we take these concerns seriously, which is why we use tallow instead of seed oils to create a healthier and more natural snacking option. Try the difference today and taste what real, traditional fat can do!
