It probably would if it means oils with less chemicals, but might not affect diabetes much which is as I understand it, caused by glucose/insulin spikes.
I did the math once and Americans ingest a lot of hexane just from seed oils every year on average.
Peanut oil is a seed oil though and it's refined the same way as others using hexane.
I don't know how much it's the fact of them being seed oils vs the toxic stuff added to them in the refining process.
I stand corrected. Then the question becomes are certain seed oils healthier than others? Soybean oil seems to be the default in most dressings, condiments now.
Maybe, but all of the ones commonly called "seed" oils do as far as I know use a similar refining process with toxic hexane and probably other toxic stuff if I were to guess.
There may also be a difference in the polyunsaturated fats being worse as humans haven't been eating them in quantity for as long historically and maybe aren't well adapted, but I don't know as much about that.
I only use olive oil or algal oil, and noticed a significant improvement after the switch.
I deliberately tried my best to isolate that variable, but obviously some other changes are downstream from that decision.
I don't think I could ever go back - I feel more clear headed, have begun losing the last stubborn 10-15 lbs which I have always found to be a challenge, and my skin has improved.
I did the math once and Americans ingest a lot of hexane just from seed oils every year on average.
Peanut oil is a seed oil though and it's refined the same way as others using hexane.
I don't know how much it's the fact of them being seed oils vs the toxic stuff added to them in the refining process.