Global innovation is accelerating.

But how are businesses staying in the fast lane?

AWS AI is how.

Like Formula One, turning race action into real-time insights.

And the AI momentum doesn't stop there.

From energy companies using smart grids to prevent surges,

to educators personalizing lessons to move at every student speed.

Across industries worldwide,

AWS AI is how industry leaders stay ahead. For Scientific American Science Quickly, I'm Kendra Pierre-Lewis, in for Rachel Feldman.

What are ready to bake cinnamon rolls? Most french fries, and many pre-made salad dressings have in common?

They're all made with seed oils.

Until fairly recently, many of us might have been concerned about how much oil those foods contained, rather than what kind.

But these days, a lot of people seem to have a problem with seed

oils. Everyone from so-called wellness influencers on social media to Robert F. Kennedy Jr.,

the Secretary of Health and Human Services, wants us to believe that seed oils are uniquely bad for us.

The Health Secretary has gone so far as to say, without evidence, that seed oils are toxic.

And some restaurants, including the salad chain sweet green, are increasingly boasting of seed

oil-free options. So today, we dig into seed oils. What are they? And are they secretly killing

us? To answer these questions, we reached out to Eric Decker. He's a professor at the

Center for Agriculture of Food and the Environment at the University of Massachusetts Amherst.

Hi, thanks for taking the time to speak with us today. No problem. It's my pleasure.

So one of the reasons we wanted to speak with you is you're something of an expert on seed oils, which have in recent years

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