Most restaurants are using salad dressings and dips where seed oils like soybean oil or canola oil are the first ingredient. They also use seed oils to cook and fry their foods, because they are cheap and deodorized, so have hardly any flavor if their own. These oils are very high in omega-6 linoleic acid and are easily oxidized at high temperatures.
Before the invention and chemical production of seed oils our consumption of omega-6 linoleic acid was around 2%. Today it is 30% or more. We are not meant to consume theses quantities.
Omega-6 linoleic acid is not easily used for fuel, but rather stored in our fat cells where its breakdown products are toxic compounds that can negatively affect cell function and health.

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