I am sitting at a diner with my father on 53rd and 1st in New York City. Scanning the laminated menu, I recognize there is almost nothing that I’d have been willing to eat a year ago. Phosphorescent eggs fried on the griddle with some neutral oil? No thanks. A bowl of yogurt? Maybe — until I remember the preservatives and the mystery stabilizers with names too difficult to pronounce. I first heard the term “seed oils” in the summer of 2021 on a popular contrarian podcast that gained traction