Seed Oils – What’s the Big Deal Anyway?

The anti-seed oil crusade has gained momentum in recent years and I am delighted to see awareness of their toxicity spreading. I am particularly passionate about this topic and it sparks a lot of controversy in the wellness and natural health circles. I wrote this article to serve as education and ammunition for those wishing to get the fullest possible picture as to why I am vehemently opposed to the inclusion of seed oils in one's diet, if you are in the pursuit of optimal health & longevity. 

My own wake-up call came years ago, during a season of intense personal healing. With a long-standing history of gut and thyroid issues, I was no stranger to cutting out harmful ingredients. In an effort to pull myself out of a deep dark hole of low energy, bloating, heartburn, brain fog, anxiety, eczema, histamine flares—and honestly too many symptoms to even list—I had already eliminated the usual culprits: gluten, dairy, grains, processed sugar, and at the time, even animal proteins and fats.

This was the height of the plant-based diet craze, and I went in full force. No saturated fat, not even coconut oil, in my effort to lower cholesterol. Everything I ate was organic and home-cooked. I used what I thought were healthful oils—olive, avocado, grapeseed for high heat—and loaded up on fruits, veggies, and whole foods. No processed foods, no junk, not even “vegan” junk food.

And yes, I did see improvements. Whole foods were a major upgrade from where I started. But the brain fog never totally lifted. The bloating improved only slightly. I ran out of steam quickly, especially after workouts—which, as a fit and active person, I was doing often. My energy wasn’t consistent. I needed more rest than I wanted to admit. Heavier meals, especially in restaurants, left me feeling sluggish and weighed down. Even when I chose the “healthier” options, the difference from home-cooked meals was night and day.

Sometimes I gave in to fries—after all, potatoes are gluten-free!—and I had swapped dairy milk for oat milk in my morning coffee, since I’d been lactose intolerant since childhood. I truly believed I was on the right path. But something still wasn’t clicking.

I kept researching. I knew I was missing a piece of the puzzle. That’s when I began reading about the harms of vegetable and seed oils. I decided to eliminate them completely—even from restaurant meals—and see what happened. Within weeks, the shift was undeniable. My mental clarity returned. My stamina came back. My energy felt stable and strong again.

That experience, although anecdotal, was powerful enough to make me dig deeper. Why would these so-called “heart-healthy” oils make me feel so depleted? My curiosity pushed me into the research, and what I found shocked me. I also tested it: every time I let them creep back in, mainly through restaurant food, the fatigue, stiffness, and joint pain returned. It felt like having a hangover, despite the fact that I didn’t drink alcohol. And this is exactly what so many of my clients have reported to me as well.

That lived experience made me start asking better questions. Why would something sold to us as “heart-healthy” leave me feeling so depleted? Why were my clients echoing the same pattern? The answers weren’t easy to find, but once I started digging into the history and the research, the truth became impossible to ignore.

To fully understand how these oils rose in popularity, we need to understand the history of how cholesterol and saturated fat came to be demonized and associated with heart disease, which is patently false. 

For decades, cholesterol has been scapegoated as the root cause of heart disease. We were told to fear saturated fat, swap butter for margarine, and eliminate eggs from our breakfast plates. But what if the entire narrative was built on a faulty foundation?

This isn't just a fringe theory. It's a growing body of evidence backed by cardiologists, lipidologists, and researchers who’ve dared to ask better questions and look at the full picture. Spoiler: the science was never settled. It was selectively framed.

The biggest issue that I see here is that seed oils have become ubiquitous in our diets. We are eating millions of tons of these oils a year. They are in everything - nearly all packaged and processed foods, as well as restaurant food, from the cheapest to the fanciest of restaurants. 

You can go out for the most high quality steak and have it soaked in these toxic oils. I dare you to tell your waiter you are allergic to seed oils next time you’re out to eat; you will be SHOCKED at how many dishes include these oils. All fried food is fried in these oils. Even butter is often cut with these oils to lower overhead. It is like one giant science experiment on the general public, and no one is even aware of the true dangers of these oils. To make matters worse, it is also added to nearly all packaged foods, making it so that convenience comes at the cost of our health. If you look at the nutrition label for some seemingly “healthy” foods, like oat milk, as a neutral fat, to improve texture and mouthfeel. Have you ever tried making your own oat milk? I have. It tastes like slimy dirty dish water. No wonder they add so many chemicals and oils to it, it’s gross. 

Another issue is that given the lack of transparency in the oil industry, many other more expensive oils, like olive oil, are cut with seed oils to lower costs. This is not put on the label of course. This is why it’s so important to spend on good quality, single origin, extra virgin olive oil. Never opt for a blend. And ideally check your sourcing. You really do get what you pay for, there is a reason good olive oil is not cheap! Many oils from Italy are adulterated with seed oils, unbeknownst to the general public. 

How the Cholesterol Myth Took Hold

In the 1950s, a researcher named Ancel Keys cherry-picked data to support a hypothesis: that saturated fat and cholesterol were the primary culprits behind heart disease. His now-infamous Seven Countries Study deliberately omitted data from countries that didn’t fit the narrative—such as France and Germany, where people consumed high amounts of saturated fat yet had relatively low rates of heart disease. These omissions weren’t minor oversights—they fundamentally altered the trajectory of nutritional science and public health policy.

The American Heart Association adopted Keys’ flawed hypothesis and began promoting low-fat diets rich in vegetable oils. The USDA dietary guidelines followed suit. Saturated fat became the villain. Butter, eggs, and red meat were shunned. And in their place? Refined grains, sugars, and industrial seed oils. The irony is painful: these were the very foods now known to drive inflammation, insulin resistance, and metabolic disease.

Decades later, we are still living in the shadow of this flawed foundation—one that never rested on sound science but instead on selective storytelling.: that saturated fat and cholesterol caused heart disease. His Seven Countries Study ignored nations that didn’t fit the narrative. Despite the weak evidence, Keys’ hypothesis became dogma, institutionalized by the AHA and eventually the USDA dietary guidelines.

The result? A massive public health experiment that vilified traditional fats and embraced low-fat, high-carb processed foods. And heart disease? It didn’t go away. It got worse.

What Cholesterol Actually Does in the Body

Cholesterol is not a toxin. It’s one of the most misunderstood molecules in human biology. Far from being something to fear, cholesterol plays a foundational role in your health. It serves as a structural component of every single cell membrane, maintains fluidity and communication between cells, and is the raw material your body uses to make steroid hormones like estrogen, progesterone, testosterone, and cortisol.

Cholesterol is also required for the synthesis of bile acids (which help you digest and absorb fats), and it’s a precursor to vitamin D—an essential hormone-like nutrient involved in immune regulation, calcium metabolism, and inflammation resolution.

Your brain, specifically, is extremely cholesterol-dense. Although it makes up only about 2% of your body weight, the brain contains roughly 25% of your total cholesterol. It’s vital for myelin formation (the protective sheath around nerves), neurotransmitter signaling, and the stability of synapses—the junctions between neurons.

So where did the fear come from? It all stems from the idea that LDL cholesterol (low-density lipoprotein), which is commonly referred to as “bad” cholesterol, is a direct cause of plaque buildup in arteries. But this is a surface-level understanding. LDL itself is not inherently dangerous. It’s simply a lipoprotein—a carrier molecule that transports fats, including cholesterol, through your bloodstream to cells that need it.

Problems arise when LDL becomes oxidized—usually due to a combination of chronic inflammation, free radical damage, and a high burden of unstable fats (like linoleic acid from seed oils). Once oxidized, LDL particles become more likely to get trapped in the endothelial lining of arteries. From there, they trigger an immune response. White blood cells engulf the damaged particles, turning into foam cells and initiating the development of atherosclerotic plaque.

So, the root cause isn’t LDL itself—it’s what’s happening to the LDL in a pro-inflammatory environment. And dietary cholesterol? It plays a relatively minor role in blood cholesterol levels for most people, as your liver tightly regulates production based on need. In fact, when dietary cholesterol intake goes down, the liver simply ramps up its own production to maintain balance.

This is why simply lowering total cholesterol or LDL without addressing oxidative stress, poor nutrition, or inflammation misses the point entirely. It’s not about suppressing cholesterol—it’s about protecting it from becoming damaged in the first place.

Saturated Fat: A Misunderstood Nutrient

Meta-analyses and large-scale reviews now show that saturated fat has no consistent link to heart disease. A comprehensive review published in the American Journal of Clinical Nutrition in 2010 analyzed 21 studies involving over 340,000 participants and found no significant evidence that saturated fat intake is associated with an increased risk of coronary heart disease or cardiovascular disease (PMID: 20071648).

Another systematic review published in 2020 in the Journal of the American College of Cardiology challenged the idea that reducing saturated fat improves heart health, emphasizing instead the importance of overall dietary patterns and food quality (PMID: 32763178).

Saturated fats found in whole foods like beef, butter, coconut oil, and eggs are chemically stable and less prone to oxidation compared to polyunsaturated fats. When consumed in the context of a nutrient-dense, anti-inflammatory diet, they do not pose the threat we’ve been led to believe. The real danger arises from ultra-processed foods, chronic stress, blood sugar imbalances, and exposure to unstable fats—especially seed oils.. The real threat isn’t butter or red meat—it’s the chronic inflammation caused by sugar, processed food, and unstable seed oils.

Why Seed Oils Are a Bigger Concern

A 2022 observational study of over 15,000 Chinese adults aged 65 and older, published in the journal Atherosclerosis, found a stark contrast in heart disease outcomes based on cooking fat. Those who primarily used lard or other animal fats had a significantly lower prevalence of atherosclerotic cardiovascular disease (17.5%) compared to those who cooked with vegetable oils (31.7%) (DOI: 10.1016/j.atherosclerosis.2022.08.013).

Importantly, researchers controlled for variables like age, sex, smoking, alcohol use, physical activity, BMI, and socioeconomic status—strengthening the association. While this doesn’t prove causation, it raises critical questions about the assumed heart-protective nature of seed oils. If these oils were truly protective, why the opposite trend?

This study adds to a growing body of real-world evidence that challenges the entrenched narrative. Cooking with traditional fats, long maligned by mainstream health authorities, may in fact be protective—not harmful. found something shocking: those who cooked with lard or animal fats had a significantly lower incidence of atherosclerotic cardiovascular disease (ASCVD) than those who cooked with seed oils (17.5% vs 31.7%).

This flies in the face of everything we’ve been told. If seed oils were truly "heart-healthy," why would they correlate with nearly double the rate of cardiovascular disease?

The answer lies in biochemistry. Polyunsaturated fats (PUFAs) found in seed oils are highly unstable. When heated, they oxidize easily, creating harmful compounds that damage arterial walls and contribute to oxidized LDL—the real problem. These oils should not be heated. But they are heated during factory refining and many toxins form. Some of these toxins can be removed, but not all. A final step, called deodorizing, creates toxic compounds which cannot be removed. What’s more, most of these oils will be used for cooking, and this generates more toxins. PUFA should not represent more than 10% of our diet because of this instability, and probably 2-3% would be better since that’s more consistent with what our consumption was historically.

Seed Oils, Inflammation, and Oxidative Stress

Seed oils like soybean, canola, corn, sunflower, and safflower are all high in linoleic acid, a polyunsaturated omega-6 fatty acid that is uniquely susceptible to oxidative degradation. Unlike saturated fats, which are chemically stable, linoleic acid contains multiple double bonds that are prone to attack by free radicals—especially during high-heat cooking, storage, and industrial processing. 

When these oils oxidize, they form dangerous compounds like 4-hydroxynonenal (4-HNE), malondialdehyde (MDA), and acrolein—each of which has been implicated in cellular toxicity, mitochondrial dysfunction, and vascular inflammation. These byproducts disrupt the integrity of endothelial cells, impair nitric oxide signaling, and promote atherosclerotic plaque development.

One study published in Cardiovascular Research confirmed that 4-HNE can induce apoptosis (cell death) in endothelial cells, contributing to the deterioration of arterial walls (PMID: 12591973). Another study found that even small amounts of oxidized linoleic acid metabolites in LDL particles could trigger an inflammatory cascade inside artery walls, accelerating the formation of foam cells and arterial blockage (PMID: 30222063).

This isn’t fringe science—it’s well-documented in the literature. Yet it remains curiously absent from dietary policy.—a type of omega-6 PUFA that is extremely prone to oxidation. When these oils are extracted, refined, and exposed to high heat during cooking, they produce toxic oxidation byproducts like aldehydes, 4-HNE, and acrolein.

These compounds wreak havoc on the body. They trigger inflammation, damage the endothelium (the inner lining of blood vessels), and contribute to the oxidation of LDL particles. Once oxidized, LDL becomes sticky, inflammatory, and capable of embedding itself in artery walls—setting the stage for plaque development and heart disease.

In other words, seed oils don’t just raise cholesterol—they damage it. They turn cholesterol from a necessary nutrient into a dangerous one by transforming it into oxidized, inflammatory debris.

The term “The Hateful Eight” was coined by Dr. Cate Shanahan, MD, in early 2022 to describe eight specific seed oils that are uniquely toxic due to their processing, refining, fatty acid profile, and stability. Dr. Shanahan’s work is based on extensive scientific research and is supported by experts in the field, including Martin Grooteld, PhD , Eric Decker, PhD, Joseph Hibbeln, MD, and Mark Matlock, Former Senior Vice President of Research at Archer Daniels Midland Company (ADM). Her book Dark Calories, is one of the most comprehensive resources on this topic, and includes more than 500 cited sources, for those eager to dive into the available literature on this topic. 

The Medical Establishment’s Convenient Silence

Despite mounting evidence, many leading health organizations continue to promote industrial seed oils as heart-healthy staples. The American Heart Association still recommends replacing saturated fat with polyunsaturated fat—specifically from vegetable oils—citing older observational data and selectively chosen trials. However, these recommendations often fail to account for the instability of linoleic acid and the inflammatory nature of its oxidation products.

For example, a review published in BMJ Evidence-Based Medicine in 2020 challenged the long-standing recommendation to replace saturated fats with seed oils, stating that the evidence supporting this swap is weak and largely outdated (PMID: 31941798).

Many of the “beneficial” outcomes associated with polyunsaturated fats come from controlled settings or raw food contexts—not the real-world conditions in which most people consume seed oils (i.e., fried, reused, and rancid).

The reluctance to update these guidelines may have more to do with protecting reputations and financial interests than with advancing public health. as heart-healthy. This guidance has remained largely unchanged for decades, even as heart disease rates have skyrocketed alongside increased consumption of refined vegetable oils.

It’s worth asking—who benefits from this narrative staying intact? Because it certainly isn’t the public.

The Biochemistry Behind the Damage

Let’s zoom in at the molecular level. The reason seed oils are so problematic isn’t just because of how they’re made—it’s because of what happens to them inside your body.

Seed oils are rich in linoleic acid, a polyunsaturated omega-6 fat. Because of its multiple double bonds, linoleic acid is highly unstable. When exposed to heat, light, or even oxygen, it breaks down into toxic oxidation byproducts—things like 4-HNE (4-hydroxynonenal), MDA (malondialdehyde), and acrolein. These compounds have been shown in animal and cellular studies to directly damage DNA, proteins, mitochondria, and arterial walls.

One paper published in Cardiovascular Research demonstrated that 4-HNE induces apoptosis (programmed cell death) in vascular endothelial cells (PMID: 12591973). Another study revealed that oxidized linoleic acid metabolites (OXLAMs) like 9-HODE and 13-HODE are highly elevated in human atherosclerotic plaques (PMID: 30222063).

Oxidized LDL is not just sticky—it’s inflammatory. It activates the immune system, recruits white blood cells to the artery wall, and transforms them into foam cells—the building blocks of plaque.

Rethinking the Epidemiology

You’ve probably heard the argument that populations with higher linoleic acid intake tend to have lower rates of cardiovascular disease. Sounds convincing—until you realize the fine print.

Most of these studies are observational. They rely on food frequency questionnaires and self-reported dietary data. Worse, they often group all polyunsaturated fats together—failing to distinguish between whole-food sources (like walnuts or wild salmon) and industrial seed oils (like soybean or corn oil used in deep frying).

Even more misleading is the “healthy user bias.” People who follow dietary guidelines are often healthier for reasons that have nothing to do with seed oils. They may exercise more, smoke less, or eat more vegetables and fiber.

A 2020 critique published in BMJ Evidence-Based Medicine argued that the recommendation to replace saturated fat with seed oils is based on outdated, weak, and selective evidence (PMID: 31941798). In short: epidemiology alone cannot justify the continued promotion of seed oils as heart-healthy.

What Animal and Feeding Trials Tell Us

Controlled animal studies eliminate many of the variables that cloud observational data. And when you look at the controlled data, the message is clear: seed oils drive inflammation and disease.

In mouse models of atherosclerosis, diets rich in linoleic acid lead to greater oxidative stress, more oxidized LDL, and more arterial plaque. One study in Free Radical Biology and Medicine showed that feeding mice high-linoleic acid diets resulted in significantly higher levels of lipid peroxidation compared to saturated-fat-fed controls (PMID: 19646934).

In humans, feeding trials are more difficult to conduct—but the few that do exist are telling. When people consume high-linoleic acid oils, their blood levels of oxidized lipids increase. In one study published in Prostaglandins, Leukotrienes, and Essential Fatty Acids, even short-term consumption of corn oil led to measurable increases in 9-HODE and 13-HODE in plasma (PMID: 16879938).

These aren’t just lab anomalies. These are markers of disease progression.

The Metabolic Dysfunction Link

Seed oils don’t just harm your arteries—they interfere with nearly every aspect of your metabolism.

High levels of omega-6 linoleic acid have been associated with:

• Increased visceral fat

• Mitochondrial dysfunction

• Insulin resistance

• Decreased metabolic rate

One reason for this is that linoleic acid integrates into mitochondrial membranes, making them more fragile and susceptible to oxidative stress. This impairs your cells’ ability to produce energy efficiently.

Additionally, excess linoleic acid promotes adipogenesis (fat cell formation) and inhibits fat oxidation. It’s not just about calories in, calories out—seed oils skew your metabolic machinery to favor fat storage.

In rodent models, high-linoleic acid diets result in greater weight gain—even when total calories are matched. These findings suggest a unique obesogenic role of linoleic acid beyond its caloric value (PMID: 22223449).

How to Detox from Seed Oils (Without Losing Your Mind)

This isn’t about living in fear—it’s about informed choices. Here’s how to reduce your seed oil load:

1. Ditch the industrial oils: Remove soybean, canola, corn, sunflower, safflower, grapeseed, and cottonseed oil from your kitchen. Watch for them in sauces, salad dressings, and snacks. Processed foods are one of the biggest sources of seed oils.

2. Cook with stable fats: Choose saturated and monounsaturated fats like butter, tallow, ghee, butter, coconut oil, or extra virgin olive oil for cooking. Cook on low to med heat wherever possible and be mindful of what fats you use for high-heat cooking. 

3. Eat more whole foods and eat at home: Seed oils hide in processed foods + restaurants. By default, eating fresh, unprocessed meals cuts your exposure dramatically. Choosing to cook and eat at home gives you the most control over ingredients and food quality. 

4. Support your detox pathways: Increase water intake with minerals. Care for your lymph with daily movement, dry brushing and rebounding or bouncing movement. Get in the sauna regularly. Consider high dose vitamin c, burdock root, dandelion, NAC, milk thistle, and glutathione to support liver detoxification.

5. Be patient: Seed oils can linger in body fat for months, even years. It takes about 2 years for every 40 lbs of PUFA-laden body fat to clear the toxic load from your fat. Be patient and be vigilant about staying seed oil free!Lowering exposure and increasing mitochondrial resilience is a long game—but the payoff is worth it.

Seed oils are often described in recipes as “neutral oils”. This drives me crazy!! There is nothing neutral about them! They're not harmless; they’re TOXIC. And they’re certainly not heart-healthy.

If you want to increase your energy, improve your metabolism, and cellular integrity—this is where you start. This is vitally important especially for anyone dealing with persistent or chronic symptoms. You MUST put out the inflammatory fire in order for your body to heal itself. 

For those who love eating out, don’t worry—it is possible to avoid seed oils at restaurants. It just takes a little intention. I started using the Seed Oil Scout app to check menus ahead of time, and it’s honestly been a game-changer. I’ve discovered hidden spots I never would have found otherwise—places that actually cook with butter, ghee, or olive oil.

I also started carrying a simple allergy-style card that says “no seed oils.” At first I was nervous to hand it over, but the response surprised me. Most kitchens were more than willing to work with me once they understood it was non-negotiable. I still remember the first time I gave one to a server—they came back smiling and said the chef was happy to cook my meal in butter instead. That little moment gave me so much peace of mind.

With just a bit of prep, you really can eat out and enjoy yourself without sacrificing your health.

Your Brain on Seed Oils

Your brain is nearly 60% fat by dry weight—and what you feed it matters. While omega-3 fats like DHA are critical for neuronal health, excessive omega-6 linoleic acid from seed oils creates an imbalanced, pro-inflammatory environment in the brain.

Studies have shown that high levels of oxidized omega-6 metabolites are linked to neuroinflammation, impaired neurotransmission, and even the progression of neurodegenerative diseases like Alzheimer’s and Parkinson’s. One paper found that 4-HNE, a toxic breakdown product of linoleic acid, accumulates in the brains of Alzheimer’s patients and interferes with mitochondrial function and synaptic integrity (PMID: 10512973).

Excess linoleic acid also crowds out the conversion of ALA (alpha-linolenic acid) to DHA, reducing the brain’s access to anti-inflammatory omega-3s. The result? Brain fog, poor memory, mood instability, and increased risk of cognitive decline over time.

The Fertility Connection

Seed oils may be playing a quiet but powerful role in the modern fertility crisis. High intake of omega-6 PUFAs has been associated with increased oxidative stress in reproductive tissues, hormone disruption, and poor egg and sperm quality.

In women, linoleic acid-induced oxidative stress can impair oocyte (egg) maturation and damage ovarian tissue. In men, excess linoleic acid intake correlates with lower testosterone levels and reduced sperm motility.

One 2021 study in Nutrients found that men with higher omega-6 to omega-3 ratios had significantly poorer sperm parameters and higher markers of inflammation in seminal fluid (PMID: 34441738).

Additionally, seed oils may interfere with progesterone signaling—critical not only for conception but for maintaining a healthy pregnancy.

As women we must be aware of this if we want to preserve fertility and be able to carry a healthy pregnancy. 

What Seed Oils Do to Your Skin

Many people believe seed oils are good for the skin because they contain vitamin E or essential fatty acids. But here’s the twist: eating them can actually make your skin age faster.

Linoleic acid — the primary fat in seed oils — makes your skin more sensitive to UV damage. Once it gets stored in your skin cell membranes, sunlight hits it like a match to gasoline. It oxidizes quickly, sparking inflammation that breaks down collagen, deepens wrinkles, and leaves behind pigmentation. This isn’t just theory — one study in Photochemical & Photobiological Sciences found that UV-induced damage in skin lipids was directly tied to polyunsaturated fats, especially linoleic acid (PMID: 14760995).

This could explain why some people feel like they “burn easier” or develop sunspots despite wearing sunscreen. It’s not just the sun — it’s what’s in your skin when the sun hits it.

Topical use is another story. Some cold-pressed, unrefined seed oils may have therapeutic value for barrier repair. But ingesting the highly refined, heat-processed stuff on a daily basis? That’s like marinating your skin from the inside in flammable oil and then stepping out into the sun.

I know that this is A LOT (and also…it’s just the tip of the iceberg really!) But I hope that at this point I have begun to get the point across that these oils are a serious concern, and that we most definitely should not be fearing butter. 

We have been seriously misled. We’ve been told these oils are healthy. But when you zoom in—at the cellular, hormonal, and neurological levels—they tell a very different story.

Seed oils are not just a dietary choice. They’re a metabolic disruptor, a hidden toxin, and a silent saboteur of longevity.

If you care about your brain, your fertility, your skin—or simply your ability to thrive in your own body, to live a long and healthy life—it’s time to look twice at what oils you’re using.

Health is built at the molecular level. And the molecules in seed oils are working against you. 

Have you removed seed oils yet? Did you notice a difference? Please feel free to send me feedback via a DM on Instagram or via my website, and share your experience with me. I love to hear from my readers and I am cheering you on in your continued quest for your best health. 

Still stuck with bloating, brain fog, stubborn weight or low energy? Join Davida on October 21st for a free LIVE gut health masterclass and learn how to get rid of bloating, brain fog, fatigue and reclaim clarity, energy, and confidence in your body again. Click this link to register. 

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About the author:

Davida Syne is a naturopath specializing in gut and hormonal health for women. She helps women get to the root of their symptoms so they can regain their energy, get rid of bloating, constipation/diarrhea, brain fog, and more.  She believes that true healing begins with understanding the body’s innate wisdom and working in coherence with it. Through her work, Davida inspires others to reconnect with themselves, embrace nourishing practices, and reclaim their health as a pathway to liberation and personal sovereignty.

You can connect with her on Instagram @davida.light or via website www.vidahealingarts.com