Let’s Talk Fat: Why It’s Time to Ditch Seed Oils and Embrace GOOD FAT!

For years, fat was cast as the villain of the food world. But the truth? Good fats are essential. Your body needs them; to think, to move, to function. And at Undivided Food Co., we believe in using fats that support your health, not compromise it. That’s why our GOOD FAT MAYO is made with 100% olive oil and absolutely no seed oils.

Here’s why that matters.

Fat Is Your Friend

Fat is vital—plain and simple. Your brain is 60% fat. Your cells need fat. Your hormones rely on fat. Fat helps you absorb vitamins like A, D, E and K, and keeps you full and energised.

So let’s stop fearing fat—and start questioning where that fat comes from.

What’s the Deal With Seed Oils?

Seed oils - often called vegetable oils - include canola, soybean, sunflower, and rice bran oil. They're technically known as industrial seed oils (ISOs), and they’ve become the cheap, go-to option in ultra-processed foods.

Why are they bad for you?

If "highly processed" didn’t already raise a red flag, here’s what you should know:

All oils contain a mix of fatty acids, mainly Omega-6 and Omega-3s. Your body thrives on a balance between the two. But industrial seed oils? They’re overloaded with Omega-6, and not the good kind.

While small amounts are fine, excess Omega-6 (especially when processed) is a major driver of inflammation—linked to obesity, diabetes, heart disease, and a long list of chronic health issues (affecting nearly 47% of Australians).

Even worse, Omega-6 fats are highly unstable. They oxidise when exposed to light, heat or oxygen—something that happens during their harsh manufacturing process, which includes chemical extraction, high heat, bleaching and deodorising. When consumed, these oxidised oils can create ALEs (advanced lipid oxidation end products) that trigger a destructive inflammatory response in the body.

So that mayo on your sandwich? It matters what’s in it.

Why We Use Olive Oil (and Nothing Else)

Olive oil is pressed from fruit, not chemically extracted from seeds. It’s packed with monounsaturated fats and powerful antioxidants that actively reduce inflammation and support brain and heart health. It also has a much healthier Omega-3 to Omega-6 ratio compared to industrial seed oils.

We use 100% olive oil in our GOOD FAT MAYO because it’s naturally stable, anti-inflammatory, and—let’s be honest—it tastes amazing.

Let’s Be Real About Moderation

Here’s the thing: not all fats are created equal. And when it comes to the foods you eat every day, like mayo, the ingredients really add up. A standard 20g serve contains around 15g of fat, so if it’s the wrong kind, that’s a lot. Choosing a cleaner, better fat might seem like a small change, but those daily habits add up and they shape your long-term health.

So go ahead. Slather your sandwich. Dip your (olive oil baked) chips. Add a dollop to your salad.

Just make sure it’s the good stuff.

Real food. No nasties. It’s all good.