[hourislate]

That's a great start but sadly most of those seed oils can still find a way into your body through through much of the food people eat. It's insane how much cotton seed, canola, rapeseed, corn, sunflower, Safflower, soy, rice bran oils are found in all processed and prepared food like breads, sauces, salad dressings, snack foods, and basically any every other packaged or processed food. Unless you are eating extremely clean, you're ingesting seed oils. Most pork and chicken that is bought is raised on seed oils but from what I understand ruminant animals are able to filter it out through their urine. One has to be extremely diligent in their food choices to eliminate seed oils from their diet and it takes years to get it out of your body. Ray Peat has some interesting stuff and has basically preaching long before it was popular to get PUFA's out of your diet. If you eat out, all restaurants and fast food is either cooked in it or it's in the food they are serving.

Check your pantry and read the ingredients on everything. I basically use Costco Organic EVOO and the big tub of Coconut oil you can buy there for everything and never go out to eat anymore for at least the last 4-5 years. My diet is so simple that I lost 100 pounds and kept it off just eating clean and doing some fasting.

[teslabox]

> If you eat out, all restaurants and fast food is either cooked in it or it's in the food they are serving.

Was recently searching for information about the restaurant industry’s switch from classic fryer oils to seed oils. I ran across something about Buffalo Wild Wings (BWW) getting sued by a vegetarian because they’d assumed BWW used ‘vegetable’ oil in their fryers. BWW’s attorneys got the suit thrown out.

On learning this, I added BWW to my list of restaurants to patronize.

Had a friend buy me lunch last Thursday. She ordered fried shrimp from the appetizer menu. They were very greasy - I pulled off the breading to hopefully avoid the oil. The next day I cautioned her about eating foods fried in vegetable oil. We went to BWW that night. I ordered wings and French fries. Would order again.

[0] BWW lawsuit report: https://www.reuters.com/article/us-buffalo-wild-lawsuit-idUS...

[DoingIsLearning]

> about the restaurant industry’s switch from classic fryer oils to seed oils

What is classic fryer oil made of for you? Perhaps a country/region difference but for me fryer oil is sunflower oil?

[amanaplanacanal]

I think it depends on how long ago you need to go to be “classic”. I bet they were originally lard and tallow.

[teslabox]

"Vegetable" oils weren't commonly used as food until it was figured out how to deodorize them. Mostly they were used to preserve wood (as paints and stains), then the paint industry figured out how to use petroleum distillates. The moniker 'vegetable oil' is a marketing term to trick people into thinking these products are edible.

McDonald's formerly used a blend of tallow, lard and coconut oil, iirc. The Tipping Point guy... .. . Malcolm Gladwell, had a podcast about this, McDonald's Broke My Heart: https://www.pushkin.fm/episode/mcdonalds-broke-my-heart/

[loudtieblahblah]

BWW uses seed oils in all the sauces.

And in all the dry rubs.(no shit.. I have some aging shakers of it here in the house and soybean oil is an ingredient on all 3)

So they fry in tallow but then slather it in seed oils anyways

[porknubbins]

Ok thats good to know but the amount of oil absorbed in breading would be more of a concern for me. At some point I just admit fried chicken is probably never going to be perfect and enjoy it sparingly.

[loudtieblahblah]

their wings arent breaded.

Also, bc of what we feed chickens has changed radically over the years, chickens are themsleves particularly high in omega6s. .

And they store most of it in their skin. A skinless breast isn't so bad.

Wings? Even without sauce or being fried, you might as well be taking a shot of canola oil

[teslabox]

Good point, thanks. The fried shrimp I had was soaked in oil. My understanding is that unsaturated oils are somewhat stabilized by saturated fats. Maybe I'll take some coconut oil chasers if I go to BWW again.

[mrslave]

My 2 oils of choice are EVOO - fresh, for salad - and rice bran oil for frying. When researching smoke points and other oil related health issues I found bran and grapeseed to be the best for high heat cooking, with bran winning the tie break by affordability. What did I miss?

[hourislate]

I would replace the Rice Bran with Coconut oil or EVOO. EVOO is fine to fry in 90% of the time. For that 10%, I use Organic unrefined coconut oil.

Here is some info on EVOO

https://fat.gold/guide/

Extra virgin olive oil (EVOO) and other common cooking oils were heated up to [460 degrees F] and exposed to [350 degrees F] for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. EVOO yielded low levels of polar compounds and oxidative byproducts, in contrast to the high levels of byproducts generated for oils such as canola oil.

[dragonwriter]

Was this actual (tested to be) EVOO or stuff in a bottle labelled EVOO? Apparently, much of the latter isn’t extra virgin and quite a bit isn't even olive oil, so it's important to distinguish...

[porknubbins]

Yeah it really is in almost everything. I cook from scratch all but a few times a month so I’m hoping to reduce exposure, but going to any restaurant or fast food place it is pretty much a given that they will use cheap oils.