Joe Rogan Stunned By Health Expert’s Cooking Oil Claims of Dementia and Cancer [WATCH]

A recent episode of The Joe Rogan Experience took a sharp turn when biohacker and health consultant Gary Brecka issued a stark warning about the health risks he claims are tied to common seed oils. During a wide-ranging conversation, Brecka told Rogan that oils such as canola, corn, sunflower, and grapeseed are “chemically altered toxins” that may be contributing to rising rates of cancer and neurodegenerative diseases.

“These aren’t natural oils — they’re industrial byproducts,” Brecka said.

“They’re full of neurotoxins that damage your brain and carcinogens that contribute to cancer. We’re literally cooking our food in poison.”

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Rogan appeared disturbed by the information, replying, “That process is so vile.”

Brecka, whose clients include Kendall Jenner and UFC President Dana White, said the process used to manufacture seed oils involves high-heat extraction and the use of solvents like hexane.

He described the method as a “chemical nightmare” and claimed it leaves behind residues that could cause long-term health issues.

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He also cited the pro-inflammatory effects of seed oils, which he linked to diseases such as Alzheimer’s.

Though some health experts agree that there is a need for more research on seed oil safety, several have criticized Brecka’s conclusions.

Independent researchers noted that the connection between seed oils and chronic disease is not definitive, with some calling Brecka’s claims a “gross oversimplification.”

Brecka also said he is working on compiling research to present to Health Secretary Robert F. Kennedy Jr., who has previously claimed Americans are being “unknowingly poisoned” by seed oils.

Both Kennedy and Brecka have called on companies and fast food restaurants to replace seed oils with beef tallow or other animal fats.

Steak ‘n Shake has already made that change across its 400 locations.

Mainstream health organizations, including the American Heart Association and the American Cancer Society, continue to recommend seed oils in moderation as healthier alternatives to saturated fats.

A Harvard University study found that replacing a small amount of butter with oil could reduce overall mortality risk by 17 percent.

Critics have raised additional concerns about Brecka, who holds degrees in biology but is not a licensed medical doctor.

He has been accused of offering unproven cancer treatments costing up to $134,000, including amino acid supplements and products intended to “boost oxygen flow.”

Addressing the use of hexane in seed oil production, Brecka said the chemical is used to extract oil from seeds.

According to Massachusetts General Hospital, most hexane evaporates during the process, though trace amounts may remain.

Stuart Tomc, a nutritional health consultant and former World Health Organization advisor, said leftover levels are typically between 0.01 to 0.1 micrograms per kilogram, far below the European Union’s one milligram per kilogram safety limit.

Brecka also raised concerns about sodium hydroxide, a chemical used to neutralize the smell of seed oils.

While he referred to it as a carcinogen, U.S. and international health agencies do not classify sodium hydroxide as cancer-causing.

Experts say its industrial use has been linked to esophageal irritation in extreme exposures, but the trace amounts used in food production are considered safe.

Brecka argued that seed oils promote arterial inflammation, which leads to cholesterol buildup. He compared cholesterol to firefighters, saying it responds to inflammation rather than causing it.

“So the theory that if we push down the firemen that were called to the site of inflammation … that notion is about to be, I think, blown out of the water by Big Data,” he told Rogan.

While omega-6 fatty acids in seed oils can contribute to inflammation in excess, experts say they also play a role in healthy cell function.

Tomc and cardiologist Dr. David Rizik advised against eliminating seed oils entirely, suggesting a focus on whole foods and healthier fat sources like olive oil, avocado, and fatty fish.

Dr. Michael Ednie, CEO of Food is Health MD, added that a balanced approach to cooking oils is the most sustainable.

“Use a variety of cooking oils, focus on minimally processed foods, and remember that no single food component determines your overall health,” he said.

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