The cleanest butcher in Texas is live on Uber Eats for dinner 🥩
Our collab bowl with @eatradius is now available, a French onion soup swimming with local grassfed wagyu, what more could you ask for?

Radius is Seed Oil Safe, going above and beyond with sourcing, plastics testing and more. Support them any way you can, and dine FEARLESSLY.

@stellaandmilos makes kettle-cooked potato chips in grass-fed beef tallow—crunchy, clean, and seed-oil-free. Real ingredients and savory flavor. 🥔🔥 Find + shop @stellaandmilos inside of the @seedoilscout app and get a 10% discount. or use the link in their bio.

Are stores becoming healthier? 👇

Did you know about this? 👇

At the start of the 1900s, heart disease was uncommon and the food system was built around traditional animal fats like butter, lard, and tallow. Saturated fats dominated daily intake because they were the natural fats in a whole food diet, and industrial seed oils were barely present. Cottonseed oil was originally an industrial byproduct and had been used in machinery before it was refined, hydrogenated, and marketed for human consumption. In 1911, Procter and Gamble introduced Crisco, a vegetable shortening made from cottonseed oil, positioning it as a modern alternative to animal fats. It was cheaper, shelf stable, and ideal for large scale food manufacturing. By the mid 1900s, saturated fats were increasingly blamed for heart disease and polyunsaturated vegetable oils were promoted instead. Butter and lard were replaced with soybean, corn, and other seed oils across homes, restaurants, and packaged foods. As production expanded, so did their share of the diet. Over the following decades, linoleic acid intake rose several fold. Today, seed oils account for roughly 20 percent of total calorie intake in the modern Western diet, compared to near zero in 1900. Across that same period, heart disease rose sharply and became the leading cause of death globally. 💡 Want to find seed oil free restaurants in your area? 📲 Comment “SOS” and we’ll send you access to our app.

@floridaroomftl is seed oil free, scratch made, and run by James Beard-nominated Top Chef alumni. And they’re right in Fort Lauderdale 🌴 Every sauce, aioli, and dressing is made from scratch in-house. Fryers run on beef tallow. And the chefs behind this spot have cooked at some of the most respected restaurants in the country... Now they’re bringing that same energy to a 200-seat restaurant overlooking an eight-acre lake with a full bar, outdoor patio, and beach area 🥩🔥 You don’t need to be a member at @playthefort to dine here (home of the world’s first pickleball stadium right next door)... Just stop by, grab a table, and eat clean without thinking twice. Find Florida Room on Seed Oil Scout and dine fearlessly 📲

What are your thoughts on RFK’s response 👇

🚬 In the 1940s, cigarette companies used doctors in advertisements because medical authority sold product. At the time, lung cancer rates were rising, but the link wasn’t yet politically or commercially convenient to acknowledge. By 1964, after years of accumulating epidemiological data, the Surgeon General was forced to publicly confirm what industry had spent decades casting doubt on. 💊 In the 1990s, pharmaceutical companies aggressively promoted opioids as low-risk for addiction. That messaging was based on thin, selectively cited evidence and amplified through medical education and sales incentives. Between 1999 and 2019, hundreds of thousands of deaths later, the narrative collapsed under the weight of addiction data and litigation. 🍼 In 1999, BPA was widely used in baby bottles and food linings because it was cheap, durable, and profitable. Regulatory agencies initially deemed exposure levels acceptable. A decade later, mounting research on endocrine disruption and developmental risk pushed countries to restrict its use in infant products. 🧈 In the 1980s, trans fats were embraced as a “healthier” alternative to saturated fat because they improved shelf life and aligned with prevailing dietary guidelines. Only after long-term outcome data accumulated did the cardiovascular risk become undeniable, leading to bans in the 2000s. 🌾 In 2008, glyphosate was marketed as safe when used as directed. Over time, internal documents, legal discovery, and conflicting cancer assessments fueled public scrutiny. Now tens of thousands of lawsuits are testing those safety claims in court. The pattern here is not that science is useless or that every innovation is malicious. It is that early safety narratives are often formed in environments shaped by commercial incentives, incomplete long-term data, and institutional momentum. History shows that widespread adoption tends to precede full understanding, which is why blind trust is never as wise as informed skepticism. If you want access to our app that tests and approved your favourite grocery store products comment “SCAN” and we’ll send you our app.

@isleofus is serving some of the cleanest brunch in NYC. Created by Lisle and Chef Matt Aita, Isle Of Us believes that food should benefit both the environment and human health. They’re serving seasonal favorites, homemade pantry items, and international cuisines to those who want to eat healthily and responsibly. Best of all? They provide eco-friendly household products to assist you in making better choices every day. Give them a visit and find them on Seed Oil Scout 🫡

tag someone you know who drinks this👇

What should MAHA tackle next👇

Canola out of the womb.

Is this why so many people have gluten issues👇

What do you think of these results👇 Comment “EGG” and we’ll send you the full report.

Did you know about this? 😱

Is this the reason gluten intolerance has skyrocketed👇

What do you think of this?👇

A classic dip, but seed-oil free! Our spinach & artichoke dip features Alexandre Family Farm sour cream and simple, wholesome ingredients. Perfectly paired with @masa_chips and proudly @seedoilscout approved, this collaboration is all about transparency, quality, and delicious flavor you can feel good about serving… Just in time for the Super Bowl! Ingredients: 1 tablespoon salted grass-fed butter 2 cloves garlic, minced 4 cups fresh organic spinach, coarsely chopped 1 (14 oz.) can artichoke hearts, drained and chopped ½ teaspoon sea salt ¼ teaspoon black pepper ¼ teaspoon red pepper flakes (optional) 1 cup Alexandre Family Farm Sour Cream 8 oz cream cheese, softened 1 cup organic mozzarella cheese, freshly shredded ½ cup freshly grated Parmesan cheese Method: Preheat oven to 350°F. Heat butter in a oven-safe cast iron skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted. Add in the artichoke hearts and season with the salt, pepper, and red pepper flakes. Sauté until all the liquid is evaporated. Remove from heat. In the same skillet, add Alexandre sour cream, softened cream cheese, mozzarella, and parmesan. Mix until all is gooey and combined. Transfer to the oven and bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top. Enjoy with friends and MASA tortilla chips! #seedoilsafe #eatseedoilfree #masa #seedoilscout

Did you know about this egg project 👇

Tobacco companies weren’t normal consumer businesses. They were some of the earliest organizations to deeply study human behavior, reward systems, habit formation, and how to create products that people would continue to consume even when they were fully aware of the negative consequences. Their survival depended on understanding how craving works at a neurological level, how cues trigger desire, and how to keep that loop running without the consumer consciously noticing it. When pressure around smoking began to mount, that expertise didn’t disappear. It simply moved into food, which operates on the same reward pathways but with far less stigma and far fewer regulations. Sugar, refined carbohydrates, added fats, and artificial flavors offered a perfect medium because they could be combined in ways that stimulated dopamine while delaying satiety, meaning people would keep eating not because they were hungry, but because their brains were being subtly encouraged to continue. That’s the real mechanism here. Hyper-palatable foods aren’t just enjoyable, they are engineered to reduce the natural stopping point that whole foods normally provide. Over time, this shifts how people experience hunger, fullness, and craving, which explains why so many feel out of control around certain foods while having no issue with others. When these products become the majority of someone’s diet, the relationship with food quietly changes. Eating becomes less about nourishment or energy and more about managing cravings that were designed into the system in the first place. Framed this way, the modern struggle with ultra-processed foods looks much less like a personal failure and much more like a predictable outcome of applying addiction science to something people consume multiple times a day. Most people never realize this is happening, because from the outside it just looks like “normal food.” But the psychology underneath it is anything but normal. If you want our tested and approved grocery store products comment “SCAN” and we’ll send you our app.