No oil is per-se bad, you really just want to know smoke points of oils based on what you're cooking. Olive oil is "really good" for you, but its shit if you're going to stir fry on a wok because you will pass its lower smoke point faster than if you use avocado oil or safflower/peanut/sesame oil.
Find out how hot you cook and adjust accordingly so you're not burning your oil and making it "bad" for you.
This video does a good job of explaining the problem with seed oils: https://youtu.be/rQmqVVmMB3k
there are high saturated sunflower oils that are ok, of all the high-PUFA seed and "vegetable" oils sunflower is least bad after the high saturate type
'gusea already exposed this chud shit. Get the facts
Just watched this (on 3x speed). Great video, would recommend to people concerned about the vege oil vs animal oil bro science (which too intrigued me).
>trusting science done by people paid to defend supermassive seed oil refineries >said seed oils are in literally every food ever at this point unless you cook yourself
dumb
He's the embodiment of slave morality. You can tell that behind his cringey little "you do you!" shit and starting his plebbit comments with "friend, ...", there's real contempt hiding. He speaks this way because he's terrified of confrontation and has no idea how to handle disagreement. It's quite evident that he genuinely thinks he's the shit, but he's just too much of a coward and a mental weakling to face any critique head-on and honourably. That's why he hedges with these weasely little phrases, why he pre-empts all possible criticism with a pre-written and pinned FAQ, and why he saw the need to make that bizarre and incoherent video on why he refuses to use metric conversions.
So it doesn't surprise me that he's prone to the occasional outburst of impotent anger in his comments section from time to time -- he clearly has an ego and a measure of masculine rage, but has never learnt what to do with them, and has spent his life being afraid of any kind of self-affirmation. Why, for example, did he overreact with such vitriol to this relatively benign comment about ceramic stoves? Why does he get so upset over a very gentle quip about the narration? Because that's the kind of language in which Adam would himself codify his criticism. He interprets the slightest of gibes as full-frontal attacks because that's the way he'd make a criticism. Simple, honest and straightforward language is not for him; he lacks the courage to be direct.
As other anons have said, all of this has probably been reinforced/cemented by his having been a professor, where he's been able to go mostly unchallenged in his little fiefdom for years. Now he's suddenly exposed to the internet, where everyone is way harsher, and more importantly, don't need to please him to pass a class. I guess he's struggling to adapt a bit.
It's funny how in typical Culinaly fashion,no one watched the video because of their undiagnosed ADHD and have 0 arguments against him other than ad hominems.
Do you want me to do that thing where I pick apart every single statement that is incorrect in the video with a green text and explain how the israelite rat is either lying or moronic? I can put my autism to good use, but I may reach the bump limit and may get banned in the process for spamming.
Those high smoke point oils are that way because they are processed at insanely high temperatures, mixed with solvents, and deodorized so they are already more damaged than olive oil would ever be.
But what if I like giving myself cancer, metabolic disorders and brain damage while simultaneously making the food I'm frying taste even worse than if I were to just use beef tallow?
The healthier I eat the less I use any kind of fat. I went several months without using any cooking oil and only a few tablespoons of ghee, and in a few cases whatever fat renders out of pork belly.
there are high saturated sunflower oils that are ok, of all the high-PUFA seed and "vegetable" oils sunflower is least bad after the high saturate type
i don't follow foodtubers for nutrition advice, i follow medical authorities that specialize in nephrology and cardiology, actual clinical practioners with MDs and surgical experience
not eating seed oils
not eating sugar or corn syrup
minimizing carbs
>i don't follow foodtubers for nutrition advice, i follow medical authorities that specialize in nephrology and cardiology, actual clinical practioners with MDs and surgical experience
You definitely don't, in reality you're just parroting Culinaly broscience to look le based and redpilled
Chemically speaking, sunflower oil is nearly as good for you as olive oil. No nutritionist will tell you this, because they're all morons. You have to look at the makeup of the oil itself to decide.
hard to find sunflower oil that is cold pressed. hard not to find olive oil that isn't cold pressed (or extra virgin really). Also olive oils have a better standards situation (PDO and I think cali has their own) while I'm unaware if sunflower oil has anything close to that. Think they use more pesticides in growing sunflowers too
>Just pay more for the same dose for no reason
??? It's pretty tasteless and goes well with vanilla. I have some damiana with it too. Pills I was getting were 240g for $10 while the powder is 450g for $15.
seedoilschizoprenia is a symptom of believing fringe zoomer influencers and keto, so no
both keto and believing poly unsaturated fats are bad is a moron take on nutrition
The whole thing is because polyunsaturated fats are more readily oxidisable, which is a problem because free radicals generated which themselves cause oxidation, which in a cell causes damage, including DNA damage. Look up rancidification - the process itself is settled science. More oxidisable in practical terms means that by the time the seed has been sitting in a silo for months on end, then finally crushed, then processed to hell and back, that it already has undergone some oxidisation. By the time you've used the oil for a week in a fryer, it's ready to frick up whoever eats it. Same goes with krill/fish oil - you freshly caught that wild sockeye? good to go. Harvested on a ship and left to oxidise for ages before being processed and bottled? Sure they'll add some antioxidant (vitamin E) to stop the process continuing in the bottle, but it's already somewhat rancid. Differences in rancidity is probably why fish oil can have varied health effects for different people, why cold climate users of it have historically not complained of issues (hotter climate = more oxidisation).
Canola oil usually has a quite a high content of polyunsaturated fatty acids, although in terms of the oil content the breeding for it is also going toward monounsaturates like oleic acid. Coincidentally industry demands for fryer oil that doesn't go rancid as quickly, have lined up with right wing body builder health demands (not wanting cancer).
Digging into the chemistry, triglycerides (fats) are basically three "hydrocarbon chains" (fatty acids) mounted on a short backbone (glycerol). Two ways to make a room temperature oil - first being shorter fatty acid chains on the triglyceride.
Compare saturated C4 (four carbon) butyric acid melting point of -5degC. to saturated C35 Ceroplastic acid of 99degC.
The second is to change the saturation (of hydrogen on the carbon chain). More double bonds = more unsaturated. There is a physical cause for this, the double bonds cause the chains jut out at crazy angles and fit together less tightly. Classic example is that despite being over four times the length of butyric acid, linoleic acid (C18) has the same melting point.
Polyunsaturates aren't "bad" in the sense of purely the chemical, cell membranes are built using linoleic acids, for example. Keep them away from oxidation and you don't have a problem. So in the context of an oxidised industrially-produced oil they are bad. The nuance is somewhat unimportant as even a tard can think "seed oil bad", "more solid = generally good", "animal fat OK" and cook with coconut oil or ghee or lard instead.
look i don't want to come off obnoxious but, I'm just not gonna eat the sneed oils - i simply will not eat sneed oils, and I'm gonna keep telling people not to eat the sneed, i just will not stop
>ghee
look, ghee gets produced by heating butter for some time which already fricks with its chemistry. its not at all healthy, even fricking wikipedia claims its toxic.
Western Clarified butter is essentially the same but processed at low temperatures in a vacuum centrifuge, so you get the fat without any mylar byproducts
I don't know I only use avocado oil and olive oil
Pic related use this to fry or bake some tiny potatoes it's fricking delicious
No oil is per-se bad, you really just want to know smoke points of oils based on what you're cooking. Olive oil is "really good" for you, but its shit if you're going to stir fry on a wok because you will pass its lower smoke point faster than if you use avocado oil or safflower/peanut/sesame oil.
Find out how hot you cook and adjust accordingly so you're not burning your oil and making it "bad" for you.
This video does a good job of explaining the problem with seed oils: https://youtu.be/rQmqVVmMB3k
'gusea already exposed this chud shit. Get the facts
>75 minutes long seed oil shill video
What the FRICK, Adam?
hi adam!
If you want an hour of appealing to authority/majority fallacies and dismissing legitimate science as "fringe quackery" then watch this video.
Based, great watch, really blows the seedoilschizo the frick out
Samegayging is a sad look, Adam.
If someone takes over an hour to try and prove a point..they usually have a shit posistion.
Just watched this (on 3x speed). Great video, would recommend to people concerned about the vege oil vs animal oil bro science (which too intrigued me).
Frick you adam
No thanks, I don't listen to Midwit Podcast.
>trusting science done by people paid to defend supermassive seed oil refineries
>said seed oils are in literally every food ever at this point unless you cook yourself
dumb
He's the embodiment of slave morality. You can tell that behind his cringey little "you do you!" shit and starting his plebbit comments with "friend, ...", there's real contempt hiding. He speaks this way because he's terrified of confrontation and has no idea how to handle disagreement. It's quite evident that he genuinely thinks he's the shit, but he's just too much of a coward and a mental weakling to face any critique head-on and honourably. That's why he hedges with these weasely little phrases, why he pre-empts all possible criticism with a pre-written and pinned FAQ, and why he saw the need to make that bizarre and incoherent video on why he refuses to use metric conversions.
So it doesn't surprise me that he's prone to the occasional outburst of impotent anger in his comments section from time to time -- he clearly has an ego and a measure of masculine rage, but has never learnt what to do with them, and has spent his life being afraid of any kind of self-affirmation. Why, for example, did he overreact with such vitriol to this relatively benign comment about ceramic stoves? Why does he get so upset over a very gentle quip about the narration? Because that's the kind of language in which Adam would himself codify his criticism. He interprets the slightest of gibes as full-frontal attacks because that's the way he'd make a criticism. Simple, honest and straightforward language is not for him; he lacks the courage to be direct.
As other anons have said, all of this has probably been reinforced/cemented by his having been a professor, where he's been able to go mostly unchallenged in his little fiefdom for years. Now he's suddenly exposed to the internet, where everyone is way harsher, and more importantly, don't need to please him to pass a class. I guess he's struggling to adapt a bit.
he's an egomaniac
kneel, soycuck
>le scientific consensus
What a fricking moron
It's funny how in typical Culinaly fashion,no one watched the video because of their undiagnosed ADHD and have 0 arguments against him other than ad hominems.
Not going to watch it all when his introduction is wishy washy muh scientists nonconfontational soyshit
Do you want me to do that thing where I pick apart every single statement that is incorrect in the video with a green text and explain how the israelite rat is either lying or moronic? I can put my autism to good use, but I may reach the bump limit and may get banned in the process for spamming.
i'd like to see you try, but you won't
Those high smoke point oils are that way because they are processed at insanely high temperatures, mixed with solvents, and deodorized so they are already more damaged than olive oil would ever be.
BUT ADAM SAID IT WAS GOOD YOU STUPID TRUMP SUPPORTER CONSPIRITARD GO leave GET OFF MY BOARD FRICK GOD DAMN IT FRICKING CHUDS
never change /misc/ck/.
basically, I'm just not going to consoom the sneed oils
the guy you were responding to said that seed oils are bad
he agreed with you
it doesn't matter who we are, what matters is our plan
so you're just a moron
this is fine
are you fine? what's bothering you champ?
But what if I like giving myself cancer, metabolic disorders and brain damage while simultaneously making the food I'm frying taste even worse than if I were to just use beef tallow?
The healthier I eat the less I use any kind of fat. I went several months without using any cooking oil and only a few tablespoons of ghee, and in a few cases whatever fat renders out of pork belly.
>ghee
meme
there are high saturated sunflower oils that are ok, of all the high-PUFA seed and "vegetable" oils sunflower is least bad after the high saturate type
i don't follow foodtubers for nutrition advice, i follow medical authorities that specialize in nephrology and cardiology, actual clinical practioners with MDs and surgical experience
not eating seed oils
not eating sugar or corn syrup
minimizing carbs
>adam gayusea said so
lol
You follow the niche, or better yet, moronic non general consensus? got it
I bet you're into conspiracies and browse /x/ too, don't you?
>i don't follow foodtubers for nutrition advice, i follow medical authorities that specialize in nephrology and cardiology, actual clinical practioners with MDs and surgical experience
You definitely don't, in reality you're just parroting Culinaly broscience to look le based and redpilled
>You definitely don't, in reality you're just parroting Culinaly broscience to look le based and redpilled
cope
>doesnt use exclusively extra virgin olive oil
How to tell me youre fat without saying it
Chemically speaking, sunflower oil is nearly as good for you as olive oil. No nutritionist will tell you this, because they're all morons. You have to look at the makeup of the oil itself to decide.
hard to find sunflower oil that is cold pressed. hard not to find olive oil that isn't cold pressed (or extra virgin really). Also olive oils have a better standards situation (PDO and I think cali has their own) while I'm unaware if sunflower oil has anything close to that. Think they use more pesticides in growing sunflowers too
>sunflower oil
nah
>sunflower seeds
nah
>sunflower lecithin
yeah makes me cum big 2tbsp in my greek yogurt
lecithin
>yeah makes me cum big 2tbsp in my greek yogur
Just take the pills 2x1000mg a day
>Just pay more for the same dose for no reason
??? It's pretty tasteless and goes well with vanilla. I have some damiana with it too. Pills I was getting were 240g for $10 while the powder is 450g for $15.
not sure if that pill weight was counting the casing or not either.
seedoilschizoprenia is a symptom of believing fringe zoomer influencers and keto, so no
both keto and believing poly unsaturated fats are bad is a moron take on nutrition
yea ok
>frog poster
>absolute joke of a file name
proves the point
sunflower is acceptable
stay away from cotton seed, canola and soy though
if you want to fry use duck fat, it's worth the price.
>sunflower is acceptable
no thanks
why
The other two I can agree with but what's wrong with Canola?
The whole thing is because polyunsaturated fats are more readily oxidisable, which is a problem because free radicals generated which themselves cause oxidation, which in a cell causes damage, including DNA damage. Look up rancidification - the process itself is settled science. More oxidisable in practical terms means that by the time the seed has been sitting in a silo for months on end, then finally crushed, then processed to hell and back, that it already has undergone some oxidisation. By the time you've used the oil for a week in a fryer, it's ready to frick up whoever eats it. Same goes with krill/fish oil - you freshly caught that wild sockeye? good to go. Harvested on a ship and left to oxidise for ages before being processed and bottled? Sure they'll add some antioxidant (vitamin E) to stop the process continuing in the bottle, but it's already somewhat rancid. Differences in rancidity is probably why fish oil can have varied health effects for different people, why cold climate users of it have historically not complained of issues (hotter climate = more oxidisation).
Canola oil usually has a quite a high content of polyunsaturated fatty acids, although in terms of the oil content the breeding for it is also going toward monounsaturates like oleic acid. Coincidentally industry demands for fryer oil that doesn't go rancid as quickly, have lined up with right wing body builder health demands (not wanting cancer).
Digging into the chemistry, triglycerides (fats) are basically three "hydrocarbon chains" (fatty acids) mounted on a short backbone (glycerol). Two ways to make a room temperature oil - first being shorter fatty acid chains on the triglyceride.
Compare saturated C4 (four carbon) butyric acid melting point of -5degC. to saturated C35 Ceroplastic acid of 99degC.
The second is to change the saturation (of hydrogen on the carbon chain). More double bonds = more unsaturated. There is a physical cause for this, the double bonds cause the chains jut out at crazy angles and fit together less tightly. Classic example is that despite being over four times the length of butyric acid, linoleic acid (C18) has the same melting point.
Polyunsaturates aren't "bad" in the sense of purely the chemical, cell membranes are built using linoleic acids, for example. Keep them away from oxidation and you don't have a problem. So in the context of an oxidised industrially-produced oil they are bad. The nuance is somewhat unimportant as even a tard can think "seed oil bad", "more solid = generally good", "animal fat OK" and cook with coconut oil or ghee or lard instead.
look i don't want to come off obnoxious but, I'm just not gonna eat the sneed oils - i simply will not eat sneed oils, and I'm gonna keep telling people not to eat the sneed, i just will not stop
>ghee
look, ghee gets produced by heating butter for some time which already fricks with its chemistry. its not at all healthy, even fricking wikipedia claims its toxic.
Western Clarified butter is essentially the same but processed at low temperatures in a vacuum centrifuge, so you get the fat without any mylar byproducts
All ingredients apart from garlic and olives have both beneficial and harmful properties.
There's nothing shameful about buying and actually reading books written by specialists on the subject.
Is vegetable oil any good?
I HATE SEED OILS
I HATE SEED OILS
I HATE THE ANTICHRIST
I HATE THE ANTICHRIST
High oleic is good
Peanut sandwich makes me shit
if it couldn't be made in pre-industrial times, i don't eat it. simple as that.