To find the debate around seed oils confusing?

[Falsenegative]

I try and eat well. Minimise UPFs etc. I’m not obsessive or anything but try to keep an eye on it.

But I don’t know what to believe when it comes to seed oils, especially rare seed and sunflower. Some people say it’s got too much omega 6 to omega 3 and so is very unhealthy and leads to inflammation. But others, including the manufacturers, claim many health benefits. Anyone got any basic language knowledge of this?

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.

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.

@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.

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.

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 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?

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

its all natural and cheap as well

We use olive oil for everything.

I never deep fry.

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.

To what are you referring? All seed oils?

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

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.

I don't like the taste of olive oil 😮

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.

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.

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

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?