The arguments in this short podcast sounded pretty convincing to me. That said, I don’t have the proper background in chemistry to back what is said, so I thought of sharing it, hoping to get some input. So please, let me know what you think about it!
I was deep in the anti veg oil crowd for a little while. They believe that the veg oil is higher in omega 6 which is necessary but can be harmful if you have too much.
I think it’s just another scapegoat. People aren’t getting since because they have seed oils in their diet, it’s because they eat too much highly palatable, calorie dense non nutritive foods.
If getting healthy is the goal you’re better off just focusing on eating mostly whole foods and minimizing your intake of those highly palatable, calorically dense foods.
I really am out of the loop now. I had no idea that “influencers” 🙄 are pushing vibe based health advice regarding cooking oil. That just seems so oddly specific? Why is this a thing?
I think a part of the push is from the various oil producers. It happens with food all the time. “Beef it’s what’s for dinner”, “a glass of wine a day is healthy”, “egg cholesterol is good cholesterol”, “pork the other white meat”. All ways to get rid of oversupply and raise profits.
Those were obvious examples of advertising but ever since social media and influencers, I don’t trust these broad statements anymore.
You trusted advertisements before influencers? It was always the same lies, just a different avenue.
It is not exclusive to, but a part of, extreme right brain rot.
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However, on the other side, there’s an oxidation that occurs in oils, and when those oils oxidize they start to decompose into a whole variety of compounds, some of which, in animal studies, have shown to have some toxicity.
you have to make sure that you maintain the oil in the freshest state possible.
This is the issue, most fast food places don’t replace their rape oil anywhere near enough, because oil costs money.
I’d also question the statement “omega-6, has not been shown to increase inflammation.”, “not been shown to” is a bit of a scientific weasel phrase that’s used when there’s conflicting information. We do know that omega-6 oil is broken down to arachidonic acid, that does play a role inflammation.
I have never been big on macronutrient things overall. I was raised on margarine and prefered the flavor but as an adult I have a bigger appreciation of butter but my wife and I for some reason love brummel and brown. Neither of us can explain why we are aware it does not have active cultures or anything that would give it a health advantage. Its literally the taste. Love avocado oil for its taste and high smoke point and coconut for taste. olive is fine and sorta neutral to me (which is funny because i have read avocado is the neutral one). I take fish oil pills because it has a noticable positive effect on my dry eye and now that I have been on them I really notice if I forget to take one. I like to add collagen to anything I can as its cheap and there is this whole thing from studies around cron with glycin to methionine ratios and im to lazy to keep real bone broth going. I do think its good to limit simpler carbs and fats. I view it as an arc that goes from sugars to simple carbs to fiber to protein to fats where fiber is the top and most healthy).
