[majkinetor]

It's not recent at all, it's there for decades.

Polyfats are unstable by definition, so when you cook with them, they go rancid pretty fast. That is all very well known.

Besides, seed oils usually produce imbalance of w-3 vs w-6 fatty acids which is also deemed to lead to pro-inflamation effects.

This is all very well known and not a hype. Here is a review from 20 years ago:

https://www.sciencedirect.com/science/article/abs/pii/S09523...

[throwaway2037]

    > they go rancid pretty fast

How fast is "pretty fast"? I assume that most restaurants change their fryer oil at a max once per week. And after cooking, the (underlying) food is more likely to spoil before the oil on the food going rancid.

[majkinetor]

You should assume the worst. Even if oils are not smelly, they can be spoiled and nobody will give a damn at the restaurant.

Fast like you use it once or twice, it goes rancid.

I witnessed restaurants in the Meditterian that keep oils on the tables for salads, and they are rancid due to hot temperatures.

Cook on coconut oil or palm oil, they are the most stable ones. If you go with plant oils, use olive oil as it seets in between poly and saturated oils.

[comice]

it's definitely increased recently. despite it being at best inconslusive and at worse, false.

https://www.bbc.co.uk/future/article/20250530-are-seed-oils-...

[rsynnott]

Huh, I actually thought this particular piece of woo had mostly died out at this point; haven't heard much about it for a few years.

I'd vaguely assumed that it was bored anti vaxers looking for a new Big Bad, but apparently it was Joe Rogan in 2020. Per Google Trends, it seems to have peaked early 2025, which is _much_ later than I thought. Maybe this is a consequence of dumping twitter; I'm missing out on important Oil Discourse.

[majkinetor]

So what? Some celebrity popularizes decades old good science, and that somehow makes it less valid or untrue ?