To find the debate around seed oils confusing?

Ok, I’ve read the thread and I’m even more confused that I was before . Think I’ll stick to olive oil for everything until something conclusive turns up.

What’s the deal with using extra virgin olive oil for cooking though? Isn’t that what all the Mediterraneans use?

This is specifically about seed oils and the issue of linoleic acid breaking down into pro-inflammatory compounds. As inflammation increases the risk of diabetes, depression, cardiovascular disease and cancer there is a debate about whether seed oils are bad for you or not. Not about their mono/poly affect on cholesterol and heart disease

Is the use of un heated rapeseed oil less harmful? I presume it’s not heated before being added to Houmus/mayo etc. Agreed though about how annoying it is that it’s added to things like Houmus, which would otherwise be a great healthy ‘on the go’ snack.

Once-used local seed oil ol, as I understand it. Reusing as people once did, a big no no.
Olive oil Inc EVOO fine up to 180 degrees tho does lose some but not all of its super benefits once cooked. Not suitable for wok cooking. October harvest the best if you can get some then.
I buy it in fill your own larder store and it is cloudy and really good.

I don't like the taste of olive oil 😮

I believe the smoke point is, well, the point at which oil, when heated, starts to smoke and therefore burn. I cook with EVOO all the time, including for shallow frying/sauteeing (I don’t deep fry stuff, the waste of oil seems not to make it worth it!) and I’ve rarely had a problem with it smoking. If it does I chuck a knob of butter in, which brings the smoke point down.

Hemp seed oil is very high in omega 6 which isn't great.

It has omega 3 also which is good but 3 x as much omega 6

To what are you referring? All seed oils?

I cook in the same way, but I don't think of it as frying as such - maybe people saying they "don't fry" are the same?

To me, fried onions are cooked in very hot fat and caramelise. The onions I start a stew with are in oil that seems to be less hot (I have never actually tested this) and go translucent rather than change colour.

We use olive oil for everything.

I never deep fry.

I use lard and drippIng, you only need a little bit. The mouthfeel and taste is lovely!

its all natural and cheap as well

Oh dear god. Its no wonder we don't know whether we're coming or going.

I thought olive oil was supposed to be healthy in cooking. What is this "smoke point" you speak of?

Goose fat is gorgeous. Both on roast and fried potatoes. Also great as a rub for roast chicken, then all the additional seasoning you need is salt and pepper. Luckily it's easily available in Germany where I'm located, including, in November or so, raw for rendering at home. And good butchers carry their own gourmet versions with added grits or dried chanterelles as a spread - super yummy.

Oh definitely, the trend has been a healthier population overall and food choices do make a definite difference, but it's not the whole story. As you say, your mum and dad ate a similar diet but with two different health outcomes.

Its not straightforward.

@BunnyLake he said duck fat is ok in moderation, like most things.

He said there is a definite split amongst this scientific community on seed oils. In any trial depending on results it’s possible to steer down a certain route to look for the result you’re looking for. There is always error in data, there is correlation and causation. People keeping food diaries may or may not be very reliable and many trials don’t record how it’s been prepped.

His big issue is people cut out fat with the low fat movement and sugar started to dominate. He is anti corn syrup.

We never fry sausages and bacon, they are always baked @Gasp0deTheW0nderD0g when I make anything with minced meat and fry it off, I tend to buy the 5% or 10% fat content and never add oil to the pan, it’s already got plenty of fat.

Our own food intake is low in sweet things. Very much lots of veg meat, yogurt and cheese, some fruit.

Professor Sarah Berry has spent her entire career researching fats. She works at King's College London, as does Professor Tim Spector. They are obviously both making a good additional living out of ZOE. However, their academic credentials are impeccable. I'd listen to both of them before anybody on TikTok or YouTube.

I also find it confusing and having listened to the recent Zoe podcast with Dr Sarah Berry and read what RespondLater's DH, I am still unsure.

I had been avoiding seed oils in my own cooking by using EVOO for salads etc and the mixed olive oil for cooking along either butter and goose fat (roasties). However OO is now sooo expensive I am using sunflower oil again.

In the podcast they said the cost of cold pressed is not reflected in the benefits. It's all so confusing.

Also, previous generations had far lower life expectancy. In my own extended family several men and one woman that I know of died of heart disease. Admittedly they were all smokers, which would have done a lot of damage, but their diet was poor by modern standards, and this was far enough back that statins weren't available and blood pressure wasn't well controlled.

This is the point to mention that my Dad, who mostly ate the food my Mum cooked and bought (lard and all), did have high cholesterol and high blood pressure and was on medication for both for many years. He didn't die of heart disease - I think the medication kept that at bay. He was 89 when he died from COPD which had led to heart failure and vascular issues. He had for many years used Flora rather than butter and they switched to semi-skimmed milk from full-fat, but other than that he didn't really adjust his diet for the heart issues. They always did eat plenty of vegetables and fruit, some pulses, some oily fish, and that all probably helped. He also ate Crunchy Bran for breakfast which I think is a source of soluble fibre.

I read somewhere that duck fat was actually a good (or at least not bad) alternative. Would your DH know if this is correct? It has some quite positive health reviews on Google.

In fairness there are a lot of Mickey Mouse dietitians out there. I’ve never met one who didn’t have significant issues with food themselves.

Therein lies the conundrum. Later generations are encouraged to avoid saturated fats like butter, lard etc., but the levels of cholesterol are high. Whereas previous generations consumed them in far higher quantities (there wasn't much alternative) and seemed not to have suffered as a result.

I often wonder this. A huge amount of what I cook starts with frying a chopped onion and possibly garlic and other vegetables. Are they perhaps saying they don't eat fried eggs, bacon, sausages, steak etc and deep-fried foods?

It's used a lot in America. My understanding is that it was encouraged back in the 60s as a way to ensure corn crops were used and the farmers paid, but it's grown like topsy and now infiltrates most food products in the US.

It does make certain food stuffs taste good - generally the food you would class as "treats" so you end up consuming far more than you ought.

Yes, there is that, but my husband and I both have high cholesterol and current advice is to avoid saturated fats for heart health. My mother doesn't have high cholesterol and in any case has reached a time of life where she doesn't give two hoots about prolonging life, rather the contrary.