Safflower, Sunflower, Corn, Soybean, Cottonseed and Peanut are all particularly bad. Canola (rapeseed) is about 2:1, so it’s not too bad if you need to use cheap stuff. Then there’s a bunch that have hardly any at all, so those should be fine...coconut and olive are my favorites to cook with since they withstand high temperatures better, but I’m also starting to love avocado oil in a lot of dishes, particularly ones where the oil doesn’t get cooked. And, of course, flaxseed oil has the opposite imbalance, so it should be a staple in everyone’s pantry to help us correct for oils used in restaurants and other food we don’t cook ourselves.
And it probably should be said that palm oil is killing us for a completely separate reason, so even though it’s relatively healthy to ingest, it’s a good one to stay away from.