Not All Seed Oils Are Created Equal

Why Ahiflower Oil Is a Different Kind of Seed Oil

Seed oils have become a topic of controversy in recent years, especially within the wellness and nutrition space. They’re often blamed for everything from chronic inflammation to heart disease. But painting all seed oils with the same brush ignores a more nuanced and scientifically informed reality. Not all seed oils are created equal—and one in particular, Ahiflower oil, is challenging the narrative.

What Exactly Is a Seed Oil?

The term “seed oil” covers a wide variety of plant-derived oils, including soybean, canola, sunflower, flax, chia—and less commonly known options like Ahiflower (from Buglossoides arvensis). While they all come from seeds, their nutritional profiles, environmental footprints, and health impacts differ dramatically.

Unfortunately, social media and popular wellness influencers have lumped them all together, often criticising their omega-6 content and industrial processing. But as with many things in nutrition, context is everything.

Why Do Seed Oils Get a Bad Rap?

The main concerns around typical seed oils are:

• High levels of omega-6 fatty acids, especially linoleic acid (LA), which some claim is
  inflammatory
• Use in heavily processed foods linked to poor health outcomes
• Industrial processing methods involving solvents and heat
• Farming practices that harm biodiversity

While these criticisms may be valid for some oils (like corn or soybean oil used in fast food), they simply don’t apply across the board.

Meet Ahiflower Oil: The Exception That Breaks the Rule

Ahiflower oil stands apart in both its production and health benefits. Here’s why:

• Regeneratively grown in the UK, without GMOs
• Light refining process, meaning no chemical solvents are used
• Contains a rare blend of fatty acids: ALA, SDA, and GLA
• Its omega-3 to omega-6 ratio (around 4:1) is far more balanced towards omega-3 than conventional seed oils like soybean that lean towards omega-6 instead (1:7) or corn oil (1:46)

This unique profile allows Ahiflower to do something other seed oils can’t: naturally raise EPA levels in the body at a rate comparable to fish oil, without impacting the body’s own ability to produce other omega-3 fats.

Ultra-Processed Foods and the Bigger Picture

Many of the negative health outcomes linked to seed oils come from their inclusion in ultra-processed foods—think crisps, biscuits, fried snacks. These foods are designed to be addictive, nutrient-poor, and calorie-dense.

It’s not just the oil. It’s the context. When people consume seed oils as part of whole, minimally processed foods, the story changes.

What the Research Actually Says

A massive 2025 study involving over 220,000 adults found that replacing just 10g of butter with the same amount of plant-based oils led to a 17% lower risk of death, and risk of cancer death. *

This isn’t new—decades of research support the idea that plant-based fats, particularly polyunsaturated fats, are protective when used to replace saturated animal fats.

The Omega-6 Question

It’s often said that omega-6 fatty acids, especially linoleic acid (LA), are inflammatory. But multiple human studies contradict this idea. In fact, increasing LA intake doesn’t appear to raise levels of the truly inflammatory omega-6—arachidonic acid (ARA)—in the body. And LA can even help produce anti-inflammatory molecules.

In other words, it’s not about whether a fat is omega-6 or omega-3, but about the balance and quality of the overall diet.

Ahiflower Oil: Clinically Backed, Nutritionally Unique

Clinical trials have shown that Ahiflower oil:

• Significantly increases EPA levels – up to 4x more efficiently than flax
• Reduces key inflammatory markers like TNF-α, IL-6, and CRP
• Improves insulin sensitivity and lipid profiles
• Supports liver health and beneficial gut microbes
• Does not interfere with your body’s own omega-3 synthesis unlike DHA oils

Its stand-out omega-3, SDA (stearidonic acid), converts to EPA vastly more efficiently than ALA (the omega-3 in flax and chia). It also contains omega-6 GLA (gamma-linolenic acid), which has been shown to support hormonal balance, skin health, and inflammation resolution.

The Takeaway

Dismissing all seed oils because of the problems with a few is like avoiding all fruit because soft drinks contain “fruit flavouring.” It’s an oversimplification that misses the richness of nutritional science.

Ahiflower oil is a powerful example of how innovation, sustainability, and nutrition can come together. It’s a plant-based, environmentally friendly oil that doesn’t just avoid the pitfalls of industrial seed oils—it offers something genuinely beneficial in its own right. If you’re rethinking your oils, consider not just what you’re avoiding—but what you’re choosing instead. With Ahiflower, the choice becomes healthy, natural and sustainable.

*Zhang Y, Chadaideh KS, Li Y, Li Y, Gu X, Liu Y, et al. Butter and Plant-Based Oils Intake and Mortality. JAMA Internal Medicine. 2025.

Photo by Max Avans