Yes, the body can and does deal with small invasions as otherwise there would be no life on earth. It’s the massive and prolonged invasions that overcome our defenses.
That said, there is no reason to buy seed oils if you have better alternatives. In Portugal lard (banha pronounced banya) is abundantly available in supermarkets and other food outlets. This is the brand I use
Unfortunately by 87 the sense of smell is much degraded. Portugal is a frugal country and pork is much cheaper than beef. Chicken breasts are dry (I bought some by mistake), banha improves them.
It’ll be interesting to see where the equivalent of the these YouTube diet gurus go in blaming the wrong thing (for the obesity epidemic and downstream diseases) moving forward when their seed oil spoof is off the table.
Maybe “eating too much” (of everything) will gain a bit of traction again.
Well, depending upon how old it is and if it’s been opened, that particular jug might not be usable. Although the YouTube gurus upstream used “oxidation” of seed oils etc to con the credulous into believing they’re inherently harmful because of that, they can and do turn rancid with the passage of time. Just like butter, tallow and lard, in fact ….. as any chemist or cook can attest.
I don’t do the sort of deep frying where the cost and convenience of the big containers is a concern so generally don’t purchase “canola oil”. Searing I use Avocado. Olive oil if a lower temperature is ok. If butter suits you, clarified butter or ghee (where the milk solids and water are removed) have higher smoke points, along with expense ……but then again, the extra step in processing quite possibly has someone, somewhere clutching their pearls as the stuff gets closer to UPF designation.
FWIW, a decade or so back, wrape (faux spelling TMF style) seed oil developed quite a following in the UK and acquired the sort of posh oil reputation that olive oil has. Jamie Oliver was quite a fan . Farms that’d sown acres of the stuff for the industrial oil industry after all the EU subsidies began sowing the low erucic acid cultivars, used expellor extraction technology and supposedly produced a naturally deodorised product. I bought a bottle on a trip home. Used it in anticipation of something that corresponded to the marketing. Wrape belongs to the brassica family…..Brussel Sprouts, broccoli etc. You know the pong you get cooking those indoors? Yep….exactly that ×10 as soon as I opened the bottle! I discarded it without use
Moreover, the canola oil market size in the U.S. is projected to grow significantly, reaching an estimated value of USD 3.22 billion by 2032, driven by growth in demand for natural oil and oilseeds in end-use industries such as food processing, personal care & cosmetics, and others.
No. The canola oil that forms such share of the market (and the minds of conspiracy theorists) in the US is certainly the same product…..and is available in supermarkets in the UK in large, fairly cheap quantities. The “bespoke “ stuff I’m talking about sat with the smaller glass bottles of olive oil etc…..in the smaller, fancier stores.
Here’s an article from about the time I remember it starting to show up in my brother in law’s local specialty shop (where I got my bottle)
My closest friend has been recommending it again. My LDL went up to 93 eating grass fed steak only half of the steak, once a week. My LDL needs to be below 70 to protect against heart attacks and strokes.
One more suggestion I have to scrub. Those who make the whacky suggestions have Ph.Ds backing them up. I only have reality.
Of course the other set of Doctors, MDs, and Ph.Ds know better but are not flash! The good guys do not preface every discussion with the FDA is trying to hide whatever.
Yeah, you have to give it a sniff once it starts getting old.
I’m not sure about the current thinking. Last I knew, they were saying that saturated fats weren’t good, but trans-fats were horrible.
Ultimately, I go with whatever the studies say. I may or may not implement the recommendations (e.g. when eggs were “bad”, I still ate them; now that they’re “good”, I still eat them). Several years ago a study indicated that HFCS was hard on the pancreas. More recent studies have said “no”, but I still avoid HFCS because a) I avoid a lot of processed/junk foods using that rule, and b) I do note an aftertaste with HFCS sodas that I don’t with real sugar sodas.
I accept the studies because I’m not an expert in the relevant fields, and I understand that science evolves and refines the answer (i.e. it doesn’t just “change its mind” for some imagined agenda). If the studies say HFCS isn’t harmful, OK. I still have other reasons to avoid it. If they say canola oil is OK when subjected to high heat (which I’m almost certain was the concern several years ago), fine. We’ll probably still use avocado oil, but it’s good to know that canola is an option (especially if I want to make my triple-cooked fries…actually, Josh Weisman’s fries). We can only do the best we can do when selecting ingredients, based on whatever the science tells us at the time.
. Farms that’d sown acres of the stuff for the industrial oil industry after all the EU subsidies began sowing the low erucic acid cultivars, used expellor extraction technology and supposedly produced a naturally deodorised product. I bought a bottle on a trip home. Used it in anticipation of something that corresponded to the marketing. Wrape belongs to the brassica family…..Brussel Sprouts, broccoli etc. You know the pong you get cooking those indoors? Yep….exactly that ×10 as soon as I opened the bottle! I discarded it without use
