patrick.net

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.

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.

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.

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.

Patrick says

Which oils to avoid?

diesel and coal

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.

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.

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.

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

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.

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.

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.

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.

https://babylonbee.com/news/democrats-rush-to-chug-as-much-seed-oil-as-possible-before-rfk-jr-takes-over

This good? Seems so. I use it for cooking.

I don't trust any seed oils at all, first because plants generally evolved to poison animals that crush their seeds. Fruit is the bait to get you to swallow the seed whole. If the seed doesn't make it through you, then the plant loses.

Secondly, the extraction process is usually very toxic itself.

https://www.zeroacre.com/blog/are-seed-oils-toxic

Canola (rapeseed) oil, corn oil, cottonseed oil, grapeseed oil, rice bran oil, soybean oil, safflower oil, and sunflower oil are the eight worst seed oils you may want to avoid. Average consumption has increased 20 times in the past hundred years, which correlates to increased rates of obesity, cancer, and heart disease

Patrick says

I don't trust any seed oils at all

I presume that olive oil comes from the olive itself and not the pit?

Correct. Olive oil is pressed from the flesh of the olive.

https://babylonbee.com/news/locals-in-galilee-rejoice-as-jesus-turns-seed-oil-into-beef-tallow

Locals in Mumbai have a hissy screaming fit as the cow worshippers go on a rampage.

Have you seen Food and Drug report on cinnamon? Consumer Reports did a test on about 40 brands and found that all but about 6 had unacceptable levels of lead. About 11 were too high in lead content to be safe at all, while 18 would be dangerous above 1/4 teaspoon per day. The Whole Foods 365 Organic brand was the best, and it was safe up to 16 teaspoons per day. How does lead get into cinnamon anyway? I want cinnamon to be like my gasoline - lead free.

Ginger and turmeric are also sometimes contaminated with lead, sometimes from the soil in which they are grown.

There are home tests for lead. I wonder what they would show for these spices.

Everyone is allergic to gluten because there's 100X more gluten in factory bread.

5000 years killed enough children via the "failure to thrive" route. It's an established fact (Oh, so sorry, let me get my references in order) that peoples in regions where grains were historically the primary nourishment are more tolerant of gluten. Northern Europeans, on the other hand, are more prone to gluten intolerance.

It all depends on how many generations of infants needed to die to "cull the herd" so that gluten was largely tolerated in the population at large.

Gluten intolerance is real, and it is exacerbated by industrial baking processes.

Gluten content has mostly remained steady, but the composition shifted towards glutenin. You can always eat rye and sourdough if you think you're intolerant, both very healthy.

HeadSet says

up to 16 teaspoons per day. How does lead get into cinnamon anyway? I want cinnamon to be like my gasoline - lead free.

I have this Wagu roast going in the slow cooker right now with some beef stock I made over a year ago I had in the deep freeze. This is gonna be some beefy fatty shiite!

The stock I made for Ramen so no vegis or anything, pure beef stuff. Lots of gelatin. I didn't thin it out much at all. Perhaps after it's done cooking in an about an hour and a half. Ten hours total. I was busy in the morning but at least had time after lunch to give it a good all around sear before the cook:



That was a text message to a pal or I would have framed it better for Patnet.

edit: I don't know why my quotes are usually wrong, perhaps the brave browser doesn't work with patnet very well. But I was quoting Pat's bab-bee post with this link:

https://babylonbee.com/news/locals-in-galilee-rejoice-as-jesus-turns-seed-oil-into-beef-tallow

Not headset...

stereotomy says

5000 years killed enough children via the "failure to thrive" route. It's an established fact (Oh, so sorry, let me get my references in order) that peoples in regions where grains were historically the primary nourishment are more tolerant of gluten. Northern Europeans, on the other hand, are more prone to gluten intolerance.

It all depends on how many generations of infants needed to die to "cull the herd" so that gluten was largely tolerated in the population at large.

Gluten intolerance is real, and it is exacerbated by industrial baking processes.

The switch to cereals is thought to have a correlation to European's skin whitening to combat lack of vitamin-D. Lots of people apparently died in that bottleneck as well. (also kids I think?)

Michael Jackson figured out how to do it by other means but I really don't know much about that.

Maga_Chaos_Monkey says

The switch to cereals is thought to have a correlation to European's skin whitening to combat lack of vitamin-D.

That's interesting. The Irish have the whitest skin of any ethnic group, and the highest rate of gluten intolerance.

Irish soda bread is so crumbly because Irish wheat has so little gluten to hold it together, because of the weak sun up there.