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Which oils to avoid?


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2023 Jan 21, 7:13pm   32,263 views  259 comments

by Patrick   ➕follow (60)   💰tip   ignore  

I'm increasingly frustrated at the rapeseed oil (euphemistically called "Canola" oil by Canadian producers) and palm kernel oil that seems to be in almost all food. Pretty much everything at Trader Joe's seems to have one or the other. I was even at a Russian shop in Palo Alto today (Samovar, fun place) and found the poppyseed cake my grandmother used to make - except it was with margarine instead of butter, ugh.

Which of them are worth avoiding entirely?

Here are the fats and oils I think are bad:

- margarine (which is just canola and other crap oils hardened to make them stick in your arteries better)
- canola oil
- cottonseed oil (especially bad)
- palm kernel oil

I'm undecided about these:

- soybean oil
- sunflower seed oil
- avocado oil
- coconut oil
- peanut oil

I'm sure these are pretty good for you:

- olive oil
- butter
- lard (yes, I think lard is OK to eat)


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237   HeadSet   2024 Dec 24, 7:37am  

The_Deplorable says





The "eats vegetables" includes gorillas, every horse at the Kentucky Derby, deer, gazelle, and numerous other fast sleek muscular animals. By the way, hogs are omnivores.
238   Al_Sharpton_for_President   2024 Dec 29, 5:16am  

Seed oils + Toxic COVID-19 transfection products = Cancer

A study conducted by the University of South Florida and Tampa General Hospital Cancer Institute analyzed over 100 tumor samples from patients with colorectal cancer. The findings revealed elevated levels of bioactive lipids—molecules that can promote inflammation—in the tumors. These lipids are believed to originate from the metabolism of seed oils such as sunflower, canola, corn, and grapeseed.

Bioactive lipids play a dual role in cancer progression. Firstly, they promote inflammation, creating an environment conducive to tumor growth. Secondly, they suppress the body’s immune response, hindering its ability to combat cancer cells effectively. This combination facilitates the development and progression of tumors in the colon.

The study’s lead author, Dr. Timothy Yeatman, emphasized the impact of diet on inflammation and cancer development: “It is well known that patients with unhealthy diets have increased inflammation in their bodies.” He further noted, “We now see this inflammation in the colon tumors themselves, and cancer is like a chronic wound that won’t heal.”

https://themindunleashed.com/2024/12/doctors-warn-cooking-oil-used-by-millions-may-be-fueling-explosion-of-colon-cancers-in-young-people.html
239   Al_Sharpton_for_President   2024 Dec 29, 6:40am  


https://www.fediol.eu/data/FEDIOL%20Manifesto%202024-2029.pdf
241   Patrick   2025 Jan 5, 4:56pm  

https://sfstandard.com/2025/01/05/beef-tallow-superpower/


The latest headache for restaurants? Health-obsessed seed-oil refusers

Canola oil is out. Beef tallow is in — and some diners are even bringing their own to the table.

Beef tallow is in; canola oil is out. The great cooking-oil debate isn’t new but is just now cracking the consciousness of the mainstream media. Whether it’s because of the seed-oil-as-poison views of RFK Jr., likely our next secretary of Health and Human Services, or a recent study about colon cancer’s link to ultraprocessed foods that utilize seed oil, the handwringing has made it as far as the “Today” show.

Not surprisingly, there is no consensus about the dangers of these oils that are pressed from the seeds of plants and then chemically bleached, refined, and heated. It does seem safe to say that too much of the omega-6 fatty acids found in processed seed oils can cause inflammation. There is also talk of seed oils being especially toxic after reaching the high temperatures needed for deep-frying, and in the dangers of restaurants frying in the same oil over and over.
242   HeadSet   2025 Jan 5, 6:57pm  

Patrick says

Beef tallow is in; canola oil is out.

One does not have to go the beef tallow extreme as the light taste olive oil will do the job without adulterating the flavor.
245   Patrick   2025 Jan 17, 2:00pm  

https://petermcculloughmd.substack.com/p/getting-trans-fats-out-of-the-food


Trans fats, also known as trans fatty acids (TFAs), are a type of unsaturated fat found in mainly found in processed foods. Chemically modified trans fats are created through a process called hydrogenation, where hydrogen gas is added to liquid seed and vegetable oils to make them more solid and stable at room temperature.

Trans fats have been linked to numerous health risks, including increased risk of heart disease. ...

You can find trans fats on food labels by looking for the term “partially hydrogenated.” For example, partially hydrogenated soybean, palm kernel, corn, canola, pumpkin seed, and rapeseed oils are all trans fats. Even if a food label lists “Zero Trans Fat” understand that the FDA allows this if the trans fat content <0.5 g per serving. A few servings for example of Cheetos could easily take one into the danger zone.
246   HeadSet   2025 Jan 18, 7:59am  

Patrick says

A few servings for example of Cheetos could easily take one into the danger zone.

Um, munching Cheetos already takes you out of the healthy eating zone, trans fats or not. Food like that should be taken in moderation anyway.
247   mell   2025 Jan 18, 8:56am  

HeadSet says


Patrick says


A few servings for example of Cheetos could easily take one into the danger zone.

Um, munching Cheetos already takes you out of the healthy eating zone, trans fats or not. Food like that should be taken in moderation anyway.


Agreed. Also I don't think the trans fat content below 0.5 does any significant damage compared to the crap food it already is. I'd avoid anything partially hydrogenated (fractioned is ok) on the labels, but otherwise I disagree with McCollough here. Trans fats have been banned for quite a while and the residual left is not an issue unless you munch 10 packs of cheetos per day in which case you will likely have problems anyways. And you cannot avoid them when cooking, bbqing etc unless you eat raw food exclusively. In small amounts they likely don't matter compared to the benefits you get form the prepared food.
249   komputodo   2025 Jan 21, 8:38pm  

Patrick says

Which oils to avoid?

diesel and coal
251   mell   2025 Feb 6, 8:31am  

Let's come back to Canola. We don't cook with it since it has a low smoke point at around 400. We have a bottle from TJs, labeled expelled pressed and solvent free. Say you bake a banana bread or similar with it at 350. What exactly is harmful about Canola.

Yes it has some omega 6 (linoleic) fatty acid (which is esssential for life but also can be inflammatory in excess), but by far not as much as some other oils (or walnuts which are very healthy), it also has omega 3 fatty acids to balance, I read not readily well absorbed though I couldn't find any evidence to back up this claim.

In summary I don't think there's anything wrong with it in moderation as long as you don't heat it past its (lowish) smoke point and avoid solvents.
252   Patrick   2025 Feb 6, 9:46am  

https://empoweredsustenance.com/canola-oil-excuses/

We could go on about the details, but my problem with it is that it's utterly unnatural. People did not evolve to eat rapeseed oil, and the only way it's made sort of non-toxic is through an extremely toxic refining process. It's also genetically modified up the wazoo.

It's essentially plastic as food. Very cheap for manufacturers, kind of like the margarine scam. I was thoroughly creeped out when I noticed it's in pretty much every food now, like Google spyware is on pretty much every website.

Canola oil is often at the bottom of the list of ingredients in simple products like bread because it is a preservative.

I was just reading somewhere that there is an inverse to the French Paradox, where the French live longer than predicted in spite of a diet very high in butter and lard. In Israel, the primary oil seems to be Canola, and they have a higher than predicted rate of heart disease.
253   mell   2025 Feb 6, 10:07am  

Thanks I'm aware of its history, and I'm not a fan of it. However I don't think there is any evidence whatsoever that moderate intake of canola oil, e.g. occasionally on baked or fried goods, is unhealthy.

If somebody can show any study proving the health scare claims, I'd like to see it. After all we have linked plenty of studies about the covid toxxine jab, so why can't we find any about Canola?

I totally believe it's in everywhere because it's among the cheapest, but doesn't make it the worst, just suboptimal.
254   mell   2025 Feb 6, 10:10am  

Also I wouldn't cook with it, maybe low heat sauteeing is fine, due to its low smoke point, but that is the same issue for other oils and why avocado and coconut oil or fats such as lard are superior to olive oil for high heat cooking
255   Patrick   2025 Feb 6, 10:42am  

mell says

If somebody can show any study proving the health scare claims, I'd like to see it.


Here's one:

https://www.nature.com/articles/s41598-017-17373-3


At this time point we found that chronic exposure to the canola-rich diet resulted in a significant increase in body weight and impairments in their working memory together with decrease levels of post-synaptic density protein-95, a marker of synaptic integrity, and an increase in the ratio of insoluble Aβ 42/40.
256   mell   2025 Feb 6, 11:56am  

Patrick says

mell says


If somebody can show any study proving the health scare claims, I'd like to see it.


Here's one:

https://www.nature.com/articles/s41598-017-17373-3



At this time point we found that chronic exposure to the canola-rich diet resulted in a significant increase in body weight and impairments in their working memory together with decrease levels of post-synaptic density protein-95, a marker of synaptic integrity, and an increase in the ratio of insoluble Aβ 42/40.


Ok thanks this is a mouse model and they were fed a canola rich diet. Hence cooking canola oil free is prob a good idea, not just because of the low smoke point. Israel does have one of the lower incidences of Alzheimers though for example, at the bottom of per 100k capita incidence, suggesting other factors being more important.
258   HeadSet   2025 Feb 11, 8:08am  

The_Deplorable says





Don't all serious cooks already have cast iron cookware? Every cook has their own method of seasoning a cast iron skillet and many a husband gas a knot on his head because he ignorantly deep cleaned a skillet his wife spent years perfecting the surface.
259   Patrick   2025 Feb 11, 10:03am  

We have a cast iron skillet but don't use it much because it does not distribute heat well. We use an anodized aluminum one which is much better that way.

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