to not know which oils are healthy?

[BlackberryCobbler]

Since I’ve started paying attention to ultra processed foods, I’ve been seeing more and more talk about the health risks (especially inflammation) caused by industrial seed oils. But I just can’t make sense of which fats are good, which fats are bad, have saturated fats been unfairly demonised, are seed oils best avoided?

At the moment I cook mostly with light olive oil, coconut oil and butter and use extra virgin olive oil for lower heat or cold applications. But I don’t know if this is good or not! Is refined olive oil (which I mostly cook with) is better than any other vegetable oils which people are trying to avoid? Should I be using extra virgin olive oil more? I’m not worried about smoke points (there are studies showing that despite the lower smoke point EVOO is more stable when heated than other oils with a higher smoke point).

AIBU to have no idea which oils are healthy and which aren’t, and to ask which oils and fats you cook with?

I've been trying to work this out. I thought cooking with rapeseed oil was better so have been doing that. Then I've found out recently that the healthiest are fats that are solid at room temperature.
It's all so expensive as well (looking at you butter). Maybe I'll buy lard, that used to be cheap but who knows these days. I've always considered it very unhealthy but I'm confused.

I think it might be avocado oil or cold pressed rape seed oil...

Rapeseed oil to cook with

Peanut oil is pretty good.
Olive oil isn't that good at high temperatures.
Corn/maize and soya aren't good as often genetically modified.
time.com/5342337/best-worst-cooking-oils-for-your-health/

Trans fats (hydrogenated) are strongly linked to higher risk of heart disease.
Saturated fats are weakly and consistently linked to higher risk of heart disease.
Being fat is strongly linked to higher risk of heart disease.
Cold pressed oils have advantage they haven't been exposed to solvents.
So have virgin olive oil, not the refined olive oil (or pomace).

It's very hard to find benefits or risk linked to other types of dietary fat.

Avocado oil is what I fry / cook with. I tend to bake with coconut oil. Cold salads with olive oil.

I was recently on a quite strict diet from a nutritionist with pt sessions too. They advised organic olive oil or coconut oil. So I'm mostly sticking with that now

I was told not to heat olive oil as it changes it's make up

I think generally vegetable oil is the one to be wary of - although I’ve heard coconut oil isn’t all it’s cracked up to be either. Personally I think it’s shouldn’t matter hugely which oil you use as it should be used sparingly anyway - if you’re constantly deep frying and drenching food in oil unnecessarily then that’s a problem in itself and the type of oil isn’t going to massively mitigate the effects of that.

I'd heard that too, but then I saw some more recent research that showed that EVOO's thermal stability is actually good. Its smoke point is lower, but smoke point doesn't always correlate with break down. Some oils will smoke before they break down, and some will break down before they smoke.
www.drweil.com/diet-nutrition/cooking-cookware/does-high-heat-hurt-olive-oil/