I’ve spent years trying to understand what oil was “healthy” and what was dangerous, thank you for such a reassuring podcast, the message is “don’t panic, just don’t reuse”.
Lots of people in the comment section talk about avoiding seed oils and trying to reduce their consumption of Omega-6. It would be interesting if these people also talked about the health benefits that they were able to measure (e.g. blood tests, reduced body fat percentage, etc.) but interestingly no one mentioned anything like that. Anyone willing to volunteer? I use extra virgin coconut oil for cooking a (Sometimes beef fat) and extra virgin olive oil for dressings, etc, and sometimes I consume other oils when someone else cooks or I eat out. If I can cook with no oil at all, great, and when I stirfry I use a small amount of oil to get it going and the let the food cook in the moisture that comes out of the ingredients. My LDL has dropped to 90, HDL is about 45, triglycerides about 50. Body fat dropped from 33% to 12%. Blood pressure and blood glucose and insulin sensitivity are now also improved and in the ideal range. I also exercise (walk 30 min/day) minimize processed food and grains, take omega-3 supplements and do 16:8 intermittent fasting. So I can’t say the results are purely due to the oils I use, but it doesn’t seem to be hurting. You said coconut oil has a low smoke point, but that’s just plain wrong. Its higher smoke point is why I use it instead of extra virgin olive oil in stir frying. Of course thing like peanut oil are even higher but are less desirable for other reasons.
@@tactileslut Yes. That's right. So far it's been working for me. In the winter coconut oil is solid at room temperature, so I put it in the pan and when it melts I usually put my ingredients in pretty quickly. I figure if the pan has to heat up the ingredients along with the oil, the coconut oil isn't going to get too hot.
I agree.. I studied nutrition years ago. Nothing wrong with beef fat and there nothing like butter. Mutton fat is beautiful . But don't eat much meat so not get much. Use extra virgin olive oil and a little rape see oil. No mention of sesame oil which is nice to put onto chineese food when almost cooked. Like you lots of things can cook in their own juices.. you said what i wanted to. Never give us the practical advice we need. Keep doing what you are and good luck...j.
Since giving up seed oils 18 months ago, I have managed to lessen my pollen allergys. I now only use lard & beef tallow for cooking, feel 10 years younger. Now have enough energy to train & ride 200kms rides again. Cooking with beef tallow gives me so much energy especially Full English Breakfast. Seed oils make me feel tired & no energy plus terrible stomach upset. Also have cut out Cake & biscuits made with seed oil. I bake cakes with good old butter & feel great on it.
I can totally believe that, i've had a similar experience. Congrats, we need to keep spreading awareness on that. I also found since i've been on a low seed oil diet and ate a lot more beef dripping, steak, butter and organ meat that I don't sunburn anywhere near as easily, I used to go so red and burn like toast as I live in the tropics but now my skin is far more resistant to it and it's diet, it wasn't because my skin got used to it, I was living in the tropics for 5 years and it only improved once my diet did. Our compatriots are so deluded when it comes to diet, tesco sell tesco finest rapeseed oil LOL
I absolutely disagree about coconut oil. Back in 2010, I presented with a fatty liver, prediabtes dangerously tipping over into diabetes, and high triglycerides. My Indian-American diabetes specialist primary doctor suggested I cook a few times a week with virgin coconut oil. Within two months, my triglycerides and LDL had decreased and my HDL went from 48 to 65. I do cook the rest of the time with light olive oil and sometimes when I make Indian/Bengali food I use mustard oil and ghee (clarified butter). Delicious stuff. But I would NEVER USE CANOLA OIL or vegetable oil. The reason people have issues with bad cholesterol is bc they are eating hydrogenated oil via their processed food consumption. Also, you are INCORRECT that coconut oil has a low smoke point! Wow. Unbelievable.
Right, unbelievable that ZOE scientists and doctors offer to consume Canola oil. I have purchased their set, and I am very disappointed that in the recipes they suggested to me there is not only high-inflammatory Canola oil but also Tilapia known to be unhealthy farm-raised fish. That is so unfortunate! I lost interest in ZOE.
yeh these guys don't know what they're talking about really. Cold pressed extra virgin coconut oil is amazing. I also cook with ghee, it's amazing for steaks. Did these idiots actually recommend canola oil or seed oils? I didn't watch the video as I have a low opinion of ZOE after watching a few of their videos before, i'm just here for the comments
I once spoke to my Naturopath about this. Told her I was sick of trying to work out the best oil. So I just use a bit of all of them. Thanks Johnathon and Sarah. I think the most important thing to take from this is that as long as you're not cooking with them repeatedly you're not going to do significant harm
I'm a bit surprised that you didn't mention the omega 6:3 ratio of cooking oils. Omega 6 is a major contributor to inflammation in people's diet, and sunflower oil has one of the worst omega 6:3 ratios.
They're backwards and stuck in the 90's lol. I'm using beef dripping, butter and ghee, depending on what i'm cooking. i'm much healthier now than I ever have been before
This is the first time I'm actually looking at your face. I usually listen to the podcast in Spotify, so I've constructed this image of you in my head. You look different than how I pictured you, for the best, I mean.
Avocado oil has no oder when cooking whereas canola oil is quite pungent. I prefer it to light olive oil. That said I don’t often cook with oil at higher temps but use avocado oil in that context. Buying organic avocado oil in bulk is cost effective.
From an ironic perspective, I am glad that palm fat is an ingredient in so many food products, as it prevents from buying most of the processed foods out there.
Rapeseed or canola oil is certainly GMO in the US. And what that means to me, is that significant amounts of glyphosate or Roundup is used on it. Are you concerned about that?
@@jimosullivan1389 Absolutely, and the US CDC and NIH need a house cleaning after demonizing fat and cholesterol based on studies that didn’t control for sugar intake. Normally cholesterol consumption stops the liver from producing Serum cholesterol, and then sugar comes along and stops the liver from converting LDL to HDL cholesterol.
@@jimosullivan1389 processing doesn't necessarily make for a worse product. Some processing can make some nutrients more bioavailable, in certs in foods. Processed can mean, pressed, cut, trimmed, frozen, peeled etc and is an imprecise term.
What about expeller pressed versus chemically extracted?? I’m pretty sure chemically extracted oil has negative health consequences. But she seemed fine with the cheap stuff.
Around 10 yrs ago I read an article about problems fast food restaurants have in cleaning metal surfaces. Turned out something in the oils (vegetable) was bonding on kitchen surfaces making it difficult to remove. At that time I cooked with different seed oils & always had a miserable time cleaning my stove exhaust hood. I do saute a lot which uses a high heat, but for a very short time. I switched to different oils including olive oil, avocado oil and coconut oil (mainly the last 2). I no longer have any problem cleaning the range hood - it just wipes clean even when ignored for a few weeks. It makes me wonder what effect the seed oils had on my body since I couldn't easily remove it from kitchen surfaces.
Best oil for almost everything: organic extra virgin olive oil. I use butter too, as well as sunflower oil for deep-fry and sesame oil for Asian curries and the like. .
I've never liked the spray oils. However the big weight loss companies such as weight watchers and slimming world advocate using the as they reduce the overall calories. Can you please please do something on losing weight after 50 in women
I would expect a company like McD that does a lot of French fries, offered hot air cooked alternatives....I once asked them about it and was informed they don't listen to people who are not their employees ie. they know how best to make a profit and your health is of no concern to them.
I do have an air fryer and while its great for home use, in an industrial setting the better taste of more oil and much quicker frying are huge points.
About a year ago I was diagnosed with a fatty liver and high cholesterol so I looked at my diet and noticed that I was eating a lot of olive oil and nuts so I reduce these substantially and when my blood test was repeated my fatty liver had resolved and my cholesterol had returned to normal levels. The way that I look at it is that all of these oils including olive oil are actually processed foods and and our bodies did not evolve to consume so much oil as we dol. If we were just eating olives from a tree the oil would be combined with all of the other elements of the Olive and they will taste slightly bitter which word naturally slow down our consumption. . Olive oil is heavily marketed but iit is high in saturated fats and particularly bad for the skin if you use it it in olive oil ear drops for ear wax. It is now recommend not to use olive oil ear drops because the olive oil actually burns and damages the skin in the ear there is also evidence that olive oil damages the blood vessels. I have certainly felt a lot better since I have reduced my consumption of olive oil and nuts so I do appreciate that everybody is different and what works for one may not work for somebody else and no I'm not denying that there may be beneficiall aspects to consuming oils such as olive oil there may also be negative effects as with everything and it may be a kind of trade off. Finally it is of course difficult to know how authentic the olive oil is that one is purchasing and there have been major legal cases in Italy involving the mafia diluting olive oil with other oils.
Curious you don't talk about frying your egg in butter as an option, or frying with Ghee, or even beef dripping, or roasting potatoes in Goose fat etc. especially when you talk about healthy fats in our diet being a good thing. Is this something to do with veganism?
I find it peculiar that one would declare that there isn't enough evidence to damn polyunsaturated fats for cooking, while also expressing concerns about saturated fats that have no better support (or worse support), in light of the fact that we evolved eating lots of saturated fat (about 40% of the fat in animals that we ate while becoming modern humans), and only tiny traces of polyunsaturated fats.
It is especially peculiar that anyone..especially anyone claiming expertise in nutrition..could possibly justify in their minds that oils made in a factory could possibly be healthy while fats coming from nature would be unhealthy. It makes ZERO SENSE!
But please remember, natural (as in unprocessed) does not mean healthy by default and haven eating something historically does not mean healthy either. These are good guidelines but humans are very very bad at causality. That's why we have science and why we talk about their findings and not just go by "what makes sense".
@@Bloodlinedev It does if it's been done for the majority of our history on the planet otherwise Darwin would have seen to it. I believe he is seeing to it now with all of these "Modern diseases" that have been on the rampage since we were told that it is perfectly safe to start eating industrial lubricants that have required immense heat and pressure and solvents and bleach and hydrogenation to produce. I am afraid that they have fooled you on the science front also. Historically Nutritional Science hasn't followed the path to the truth that other scieces may have (apart from the similar dilemma with Pharmaceutical science) due to the money at stake with Big Agri and data cherry picking and clunky epidemiology etc. It is so odd that heart disease and obesity and diabetes and cancer to name a few are currently increasing at stupid rates when they were unheard of before the times of food coming in packets or cardboard and being able to sit on a shelf for weeks or months.
You're right John. These guys are clueless. Seed oils are terrible for you, they're highly oxidised, refined and deoderised, hexane is used in the manufacturing process. They are like the worst things you can possibly eat, they're in almost all processed food, it's terrible. Use beef dripping, butter and ghee, far superior, they're ancestrally consistent. We only started eating seed oils in the early 20th century, look at how our health has done since, absolutely terrible. Cancer rates in the US increased 90% from 1907 to 1936, tells you all you need to know. But don't listen to me, listen to the 'experts' sounds like c0v1d all over again hahaha
Go and buy an oil sprayer. They are relatively cheap, you choose the oil inside it and it will end up cheaper in the long run. Invest in a decent one as some produce a jet rather than a mist.
The Sydney Heart study of 450 people showed a 62% higher chance of dying over 7 years if consuming omega 6 margarine compared to the saturated fat eating control group. The Minnesota coronary experiment 9400 people showed 86% chance of heart attacks if eating vegetable oil over animal fat The Los Angeles veterans study showed 82% increase in risk of cancer in diets with 40%PUFA compared to 10%PUFA
I love the Zoe team, but I thought this podcast was a bit "Blue Peter"! I was REALLY interested to hear your thoughts about seed oils, and am hoping you can do a deeper dive into this...? please? Specifically, there is a lot of discussion that linoleic acid in Omega 6 causes inflammation which can lead to many other problems. Was Dr. Sarah Berry saying that studies in relation to this had only been tested on animals and therefore the effects on people is unknown? Also, I thought (but I may be mistaken) that a previous podcast had discussed that polyunsaturated fat was out and saturated fat was back in and that cooking with butter was a better option. Please help!
Outstanding work as usual - thanks. I wonder if a daily handful of mixed seeds in whole raw form is going to do do harm? Is it worse than the equivalent dose of refined seed oil? One handful of seeds is around 2ml of oil.... sounds risky now that I do the sums.... or is refined seed oil worse than raw whole seed oil because of heating/storage oxidation damage?
When I was a child the fish and chip shops used animal fats so did my Mum the taste was superior. if all you have ever eaten was cooked in seed oils I believe that changing to animal fat will be an astonishing experience that will enhance your meals. You will have to be starving to eat a fast food chip/ french fry. When I bake things with my granddaughter we use coconut which at room temperature is a liquid. We use scales when we cook so we weigh everything instead of using cups and spoons important if the coconut oil is solidified hard to get out of the container and properly measure it in a cup🤔😇🤗🌟🖖🌟👍🌟I hope that I have been helpful. I use butter when I make an omelet.the important thing to do is experiment find out what you like . When I used to eat grains I made tea biscuits with chicken fat and pot pie crust with suet or lard .they tasted good but I don't miss them now that I have my PHD... personal healthy diet that is customized for my taste and needs
I use a locally produced extra virgin organic cold pressed rapeseed oil. I use it sparingly. I would like a similarly produced quality olive oil but it is extremely expensive and can you trust it has not been mixed with other oils?
I'm trying make up my mind whether to buy myself. Theres alot of information showing refined rapeseed is bad but no one talks about cold pressed. I think it is ok as long as it doesn't reach it's smoke point.
I'd be interested in hearing more about your thoughts on avocado oil. Do you think it's nonsense mainly because of the wide-spread poor quality and labeling fraud in the industry, or is even genuine avocado oil not worth using?
It's a rather expensive oil - and cooking with oil is best limited anyhow. However, it does have a nice high smoke point. Which may make it worth the trouble & price, for limited use.
@@KevinAmatt tbh md s dont get much nutrition training.i say this as a dvm..we dont get much either.a registered dietitian is way more qualified to design diets.phD researchersnmay specialise in nutrition research.i find it a bit shocking to see cardiologists writing crazy diet books..like Gundry....or selling unproven"magic beans" for weight loss like dr oz.these surgeons might be good at surgery...but that does NOT make them nutrition experts.there really needs to be some good research on the microbiome of these people on carnivore diets..and some long term data before they are recommended.just saying I ate this way and felt better doesn't mean that it is optimal over decades and in to the elderly years.pls dont send me hate..I dont want to get into the rabid tribal diet.wars.i just.think some of these diet UA-cam channels have become alarming.
I would like to hear more about fat. I grew up being told fat is a bad thing but now it seems that may be incorrect. I know about trans fats being bad but latest I heard about is animal fats may be less harmful than cooking oils?
Don’t use any. They’re all highly processed and inflammatory. The only exception might be Olive oil. Cook with 100% grass-fed butter, tallow, and ghee.
I use Olive Oil for low and medium heat cooking and if i require to cook at a high heat for a short time i use Avocado Oil due to its high smoke point but it's just been slated on the video lol. Not used ghee before but might look into it. I only use Extra Virgin Olive Oil for dressings, salads etc...
Agree. I use lard for bacon, beef dripping for steaks and butter for other meats and eggs. Obviously I never consume any plant material, other than an occasional cup of coffee with double cream.
@@KevinAmatt Kevin, why have they not mentioned these. I haven't gone deep into the scientific research on these solid animal fats.. because there dosen't appear to be much out there. It seems a lot of the scientific 'research' out there is funded directly or indirectly by the large coorporations in the food industry, for example, the 'food pyramid'. I rendered 5 kilos of tallow a few weeks ago making about two liters which is now sitting in Kilner jars in the fridge. Food tastes a better cooked with it than veg oil. I also feel better (wierd I know!) afetr eating vegatables or anything else cooked in tallow.
What about the omega 6:3 ratio in our overall diet that could be influenced quite a bit by what one cooks with. Also surely light olive oil won't contain the polyphenols that make it safe to cook with at higher temps?
Common missconception is Saturated fats(coconut oil, butter) cause cholesterol but more recent studies are not limiting the saturated fats intake. In my opinion Coconut oil, butter, Ghee are better suited for cooking because of their least refinement nature. Refining oils is the one to blame in rapeseed oil, peanut oil.
Correct, seed oils are the worst. Also if you look into that whole cholesterol thing, that's something else we have been totally lied to about, but you'll need to do a deep dive on that
All fats contain both saturated and unsaturated fat, in varying proportions, so demonising one type while lauding the other is very difficult to implement. Current nutritional guidelines (uk) discourage the consumption of red meat, while encouraging the consumption of oily fish. Both contain saturated fat: the oily fish more so. We are also encouraged to drink skimmed milk, which unlike the meat and fish contains more saturated than unsaturated fat. Human beings have always eaten saturated fat. Human beings have not always eaten processed seed oils, originally developed as industrial lubricants not food. The consumption of high saturated fat foods has plummeted, and consumption of mostly unsaturated seed oils has increased over the last century or so. At the same time chronic diseases have gone up dramatically. I’m not saying this proves causation. But lack of association (between consumption of saturated fat and incidence of all causes of mortality for example) disproves causation. The main message of ‘vegetable oils good, animal fats bad’ which is baldly asserted (in Blue Peter tones) here is not supported by any of the evidence discussed. Trying to split hairs between home frying and commercial frying is just smoke and mirrors.
Jonathan says he cooks only with extra virgin olive oil but Sarah says use a light olive oil, who is right? I've heard from chefs that Extra virgin oil goes rancid very easily when heated so healthier maybe but worse tasting food?
Dear Peeps in a recent video on alcohol you stated that later in the broadcast Tim would explain the effect on the microbiome. He didn't. Also can you do something on cheese? I recently swapped to a vegetarian product and later discovered it had more saturated fat than my previous dairy choice.
I think you mean vegan cheeses vs dairy cheeses. Both do often contain loads of saturated fats and that's not healthy. Dairy cheeses contain in addition loads of caseïne, which increases cancer risk. Personally I avoid both. I haven't found a vegan cheese yet where the taste is as good as dairy cheese, so for taste, so far, I'd rather go without than buy a vegan cheese.
I live in the tropics, i hink the sprays are unhealthy however I use Ghee for heating, grapeseed and olive oil on salads. It's a case of damned if you do/dont. So all thgs in moderation. Thnks for this podcast
Is it only extra virgin olive oil that has the health boosting properties? She mentioned "light" olive oil for cooking, not sure if that’s the non-extra-virgin one and if so, does it have benefits (for cooking) over rapeseed etc?
olive oil is better for that. you can squeeze an olive in your hand and see the oil come out. you need to use nasty chemicals to extract the oil from hemp. keep it natural I would say.
Why does she need to be evasive and coy when asked what oils she cooks with in her home? She’s a professional giving viewers her “expert” advice about this topic, yet she doesn’t know what cooking oils her husband uses. Give the viewers some credit for intelligence, nobody is putting her on trial here, we simply would have liked to know her honest answer. I keep watching because I’m interested in making good food choices but so far have been disappointed.
I take no notice to the general advice from this talk as no mention omega 3to6 ratios in different oils as well as incorrectly pointed out that coconut oil had a low smoke point temperature
@@johnbailey2788 No, I'm sorry, I don't mean Sunflower (Latin: Helianthus annuus) oil. Safflower oil is made from the seeds of a different flower (Latin: Carthamus tinctorius, English: Safflower, German: Färberdistel or Saflor, Dutch: Saffloer distel), my grandfather was an artist and I know he used it for making his own paint (hence Färberdistelöl). Nowadays it is sold as food oil, not to expensive and supposedly "very healthy", although some people claim it can only be used cold (like in a salad) butt becomes unhealthy when heated, but no one is sure about that, this is more or less all I know about it. I'd very much like to get more (scientifically based) information on the subject of use in food.
She is sticking with the old trope of 'saturated fats' are the devil. I find it problematic when there are statements like 'coconut oil is shown to have benefits by some studies but I would question those studies' and then no elaboration is given on why she would question the studies...
I know I mat be a bit of a dinosaur but I still deep fry my chips in lard. I only have chips maybe once or twice a month, should I be changing to a seed oil? I have read so much on how bad they are for us.
Waaay behind the times. How can you explain how the health of the population has deteriorated since the introduction of processed oils. Why use a processed oil rather than the healthy animal fats that our species has been eating for millions of years……..
The focus on smoke points as the pivotal factor in oil oxidation is misleading, especially since most cooking doesn't approach these temperatures. It's important to be informed but not overly concerned, contrary to the excessive emphasis seen in the video. Additionally, the vague discussion of "myths" without specifying what they are creates unnecessary confusion and appears to be a tactic to sidestep potential disagreement. What the video indirectly addresses, yet fails to clearly articulate, is that polyunsaturated fats, like corn and sunflower oil, are significantly more prone to oxidation than saturated fats, even at temperatures far below their smoke points, during both storage and cooking. This makes them considerably less healthy options. While canola oil (a genetically modified form of rapeseed) contains a higher proportion of the less oxidatively-sensitive monounsaturated fats, its extensive processing and GMO status are concerning, especially considering the original, non-GMO rapeseed's toxicity. Therefore, extra virgin (cold-pressed) olive oil is a superior choice. Cooking with saturated fats, such as butter, introduces fewer oxidants, debunking the widespread myth linking saturated fats to heart disease.
Sidestepped the question what do you use at home …..yikes Since seed oils were developed for industrial uses I don’t trust her views I don’t use any seed oils for cooking I will stick to grass fed butter and animal fats and a limited amount of coconut fat if by some chance I am wrong well I would rather eat like my great grandmother did she was a hunter and farmer who back at the turn of the twentieth century didn’t have access to the stuff big businesses create today . I refuse to support them. Did I miss a discussion about the poisons used in the production of the massive fields of rape seed? I too wonder who pays her
Could someone help me out here? I've and listened myself sick about oils and everyone seems to contradict each other. I get that one should be careful to whom to listen to etc etc. The podcasts and channels I have listened all seem popular and legit etc. Who the hell is right? Who the hell is wrong? I was considering joining the zoe group but after listening to this clip I'm thinking twice as the info directly contradicts what Tim Specter and Liz Berger have said recently about oils. Help?
All Stores Please Lower the price of all Military and Local for all Brands of Vegetable Oil Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
A very disappointing assessment of canola oil given the number of times the seeds are heated to produce its oil for consumption and all the high temperatures it is exposed to! Initial cleaning - heated to around 85°C/180°F, solvent extraction - 65°C/150°F, desolvetizing - 105°C/220°F, degumming - 75°C/165°F, neutralization 78°C/175°F, bleaching 110°C/220°F, deodorization 220°C/430°F! In what health space is this an acceptable product? It was already rancid before leaving the factory, masked by the final process of removing the smell. This is an industrial product, not fit for human consumption!
Avocado oil is not different from grapeseed oil??? It only takes a quick google search to realize avocado oil is 70% monounsaturated fats, and grapeseed oil 70% polyunsaturated. That makes the latter MUCH MORE unstable and pro-inflammatory, specially because it's mostly refined!!
That's interesting as most air fryer recipes i see require the temperature 180 - 200 degrees C. I know lots of cooking oils smoke point is lower than this so would it be a bad idea to use cooking oils in an air fryer. Then again people have been using conventional ovens to cook food with oils drizzled on food.
She appears to contradict Dr. Robert Lustig ( author of METABOLICAL and FAT CHANCE). "I am not necessarily saying cooking with seed oils is healthy but it's not unhealthy either" -- go figure. We are back to square one.
The fat expert can’t answer what type of oil is used in her home, then straddles the fence on seed oils after unequivocally stating earlier that they are healthy. C’mon folks - you can’t have it both ways. Any updates?
It is amusing to read comments from armchair 'experts' who have just watched a video made by two highly educated and intelligent actual experts. I have to wonder about their reason for watching. Was it just so that they could promote their own opinions/beliefs? BTW I can be as skeptical as anyone and don't just believe everything I see or read. Science education and my working life have drummed that into me over the last 40 years.
Unless you're using a lot of olive oil every week, buy it in smaller bottles, because it starts to oxidise as soon as it's opened.
I’ve spent years trying to understand what oil was “healthy” and what was dangerous, thank you for such a reassuring podcast, the message is “don’t panic, just don’t reuse”.
You sure?
ua-cam.com/video/peeYcsXn2cY/v-deo.html
Feels like they skirted around the whole seed oil debate. Nothing about cold pressed/extra virgin vs. refined?
They are behind hehe... i'm glad you know though
Lots of people in the comment section talk about avoiding seed oils and trying to reduce their consumption of Omega-6. It would be interesting if these people also talked about the health benefits that they were able to measure (e.g. blood tests, reduced body fat percentage, etc.) but interestingly no one mentioned anything like that. Anyone willing to volunteer? I use extra virgin coconut oil for cooking a
(Sometimes beef fat) and extra virgin olive oil for dressings, etc, and sometimes I consume other oils when someone else cooks or I eat out. If I can cook with no oil at all, great, and when I stirfry I use a small amount of oil to get it going and the let the food cook in the moisture that comes out of the ingredients. My LDL has dropped to 90, HDL is about 45, triglycerides about 50. Body fat dropped from 33% to 12%. Blood pressure and blood glucose and insulin sensitivity are now also improved and in the ideal range. I also exercise (walk 30 min/day) minimize processed food and grains, take omega-3 supplements and do 16:8 intermittent fasting. So I can’t say the results are purely due to the oils I use, but it doesn’t seem to be hurting.
You said coconut oil has a low smoke point, but that’s just plain wrong. Its higher smoke point is why I use it instead of extra virgin olive oil in stir frying. Of course thing like peanut oil are even higher but are less desirable for other reasons.
Coconut oil has a lower smoke point than that of the seed oils we're avoiding. It's still high enough for frying.
@@tactileslut Yes. That's right. So far it's been working for me. In the winter coconut oil is solid at room temperature, so I put it in the pan and when it melts I usually put my ingredients in pretty quickly. I figure if the pan has to heat up the ingredients along with the oil, the coconut oil isn't going to get too hot.
I agree.. I studied nutrition years ago. Nothing wrong with beef fat and there nothing like butter. Mutton fat is beautiful . But don't eat much meat so not get much. Use extra virgin olive oil and a little rape see oil. No mention of sesame oil which is nice to put onto chineese food when almost cooked. Like you lots of things can cook in their own juices.. you said what i wanted to. Never give us the practical advice we need. Keep doing what you are and good luck...j.
Superlative used doesn't imply an absolute value. The smoke point is relative.
I respect she’s a doctor but I think a lot of her info is outdated
Since giving up seed oils 18 months ago, I have managed to lessen my pollen allergys. I now only use lard & beef tallow for cooking, feel 10 years younger. Now have enough energy to train & ride 200kms rides again. Cooking with beef tallow gives me so much energy especially Full English Breakfast. Seed oils make me feel tired & no energy plus terrible stomach upset. Also have cut out Cake & biscuits made with seed oil. I bake cakes with good old butter & feel great on it.
Saturated fat is safer to eat than Polys. I've gone back to butter and lard. These people are way out of date.
Yes!!
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I agree with you @@chazwyman8951
I can totally believe that, i've had a similar experience. Congrats, we need to keep spreading awareness on that. I also found since i've been on a low seed oil diet and ate a lot more beef dripping, steak, butter and organ meat that I don't sunburn anywhere near as easily, I used to go so red and burn like toast as I live in the tropics but now my skin is far more resistant to it and it's diet, it wasn't because my skin got used to it, I was living in the tropics for 5 years and it only improved once my diet did. Our compatriots are so deluded when it comes to diet, tesco sell tesco finest rapeseed oil LOL
I absolutely disagree about coconut oil. Back in 2010, I presented with a fatty liver, prediabtes dangerously tipping over into diabetes, and high triglycerides. My Indian-American diabetes specialist primary doctor suggested I cook a few times a week with virgin coconut oil. Within two months, my triglycerides and LDL had decreased and my HDL went from 48 to 65. I do cook the rest of the time with light olive oil and sometimes when I make Indian/Bengali food I use mustard oil and ghee (clarified butter). Delicious stuff. But I would NEVER USE CANOLA OIL or vegetable oil. The reason people have issues with bad cholesterol is bc they are eating hydrogenated oil via their processed food consumption. Also, you are INCORRECT that coconut oil has a low smoke point! Wow. Unbelievable.
Right, unbelievable that ZOE scientists and doctors offer to consume Canola oil. I have purchased their set, and I am very disappointed that in the recipes they suggested to me there is not only high-inflammatory Canola oil but also Tilapia known to be unhealthy farm-raised fish. That is so unfortunate! I lost interest in ZOE.
Eat less, exercise more.
yeh these guys don't know what they're talking about really. Cold pressed extra virgin coconut oil is amazing. I also cook with ghee, it's amazing for steaks. Did these idiots actually recommend canola oil or seed oils? I didn't watch the video as I have a low opinion of ZOE after watching a few of their videos before, i'm just here for the comments
@@samburrell3288 I cook all the time with rapeseed oil.
@@Shetlander1 If you care about your health then that's really not a good idea lol
I once spoke to my Naturopath about this. Told her I was sick of trying to work out the best oil. So I just use a bit of all of them. Thanks Johnathon and Sarah. I think the most important thing to take from this is that as long as you're not cooking with them repeatedly you're not going to do significant harm
Here is your answer
ua-cam.com/video/peeYcsXn2cY/v-deo.html
I think the doctor should research more about coconut oil
I'm a bit surprised that you didn't mention the omega 6:3 ratio of cooking oils. Omega 6 is a major contributor to inflammation in people's diet, and sunflower oil has one of the worst omega 6:3 ratios.
you can't cook on omega threes, the most unstable fatty acids.
That's exactly what Avocado oil has -- an unfavorable 3:6 ratio. It favors 6. She didn't mention that of course.
ua-cam.com/video/pljQrjiDC9Q/v-deo.html
there is no inflammation with omega 6 oils. If there is, prove it with papers on humans.
They're backwards and stuck in the 90's lol. I'm using beef dripping, butter and ghee, depending on what i'm cooking. i'm much healthier now than I ever have been before
This is the first time I'm actually looking at your face. I usually listen to the podcast in Spotify, so I've constructed this image of you in my head. You look different than how I pictured you, for the best, I mean.
Avocado oil has no oder when cooking whereas canola oil is quite pungent. I prefer it to light olive oil. That said I don’t often cook with oil at higher temps but use avocado oil in that context. Buying organic avocado oil in bulk is cost effective.
From an ironic perspective, I am glad that palm fat is an ingredient in so many food products, as it prevents from buying most of the processed foods out there.
Me too. Also, I assume that any unnamed 'vegetable oil' listed as an ingredient is palm oil, because palm oil is much cheaper than ALL other oils.
On palm oil: West Africa, Northeast of Brazil, Southeast Asia cook regularly with this oil.
Rapeseed or canola oil is certainly GMO in the US. And what that means to me, is that significant amounts of glyphosate or Roundup is used on it. Are you concerned about that?
ALL the "vegetable " oils are bad due to severe processing. Better to use Ghee and lard for frying. Plus beef tallow.
@@jimosullivan1389 Absolutely, and the US CDC and NIH need a house cleaning after demonizing fat and cholesterol based on studies that didn’t control for sugar intake. Normally cholesterol consumption stops the liver from producing Serum cholesterol, and then sugar comes along and stops the liver from converting LDL to HDL cholesterol.
@@Radarcb329 Just look up Dr Eric Berg and dr Sten Eckberg. ALL vegatable oils should be avoided no matter how much you use.
Have you data that shows roundup in the end product? Roundup is biodegradable so is it in the end product?
@@jimosullivan1389 processing doesn't necessarily make for a worse product. Some processing can make some nutrients more bioavailable, in certs in foods.
Processed can mean, pressed, cut, trimmed, frozen, peeled etc and is an imprecise term.
What about expeller pressed versus chemically extracted?? I’m pretty sure chemically extracted oil has negative health consequences. But she seemed fine with the cheap stuff.
Around 10 yrs ago I read an article about problems fast food restaurants have in cleaning metal surfaces. Turned out something in the oils (vegetable) was bonding on kitchen surfaces making it difficult to remove. At that time I cooked with different seed oils & always had a miserable time cleaning my stove exhaust hood. I do saute a lot which uses a high heat, but for a very short time. I switched to different oils including olive oil, avocado oil and coconut oil (mainly the last 2). I no longer have any problem cleaning the range hood - it just wipes clean even when ignored for a few weeks. It makes me wonder what effect the seed oils had on my body since I couldn't easily remove it from kitchen surfaces.
Zoe actually recommends seed oils. SO much for a diet company
Best oil for almost everything: organic extra virgin olive oil. I use butter too, as well as sunflower oil for deep-fry and sesame oil for Asian curries and the like. .
I like to use butter, lard, tallow, coconut and EVO. Never heat olive oil at high temperature.
I would love to hear about ghee and cholesterol...Ghee is very important in Ayurvedan medicine. Thank you so much fot your podcasts!!!
Suggest an episode on cooking with animal fats: beef dripping, lard, duck /goose oil, butter, etc.
Well they're like the best things you can cook with, especially beef dripping and butter. But that's the elephant in the room nobody wants to address
I have used Greek extra Virgin olive oil for salad dressing and a little for frying. It's very light.
There is no mention about the chemicals when processong them.
And the processes themselves.
Really interesting, thank you x
Coconut oil is always up in the air, but one thing is certain; it makes for delicious eggs. Also, i wish they'd cover peanut oil.
I've never liked the spray oils. However the big weight loss companies such as weight watchers and slimming world advocate using the as they reduce the overall calories. Can you please please do something on losing weight after 50 in women
I would expect a company like McD that does a lot of French fries, offered hot air cooked alternatives....I once asked them about it and was informed they don't listen to people who are not their employees ie. they know how best to make a profit and your health is of no concern to them.
😂😂😂
LoL
I do have an air fryer and while its great for home use, in an industrial setting the better taste of more oil and much quicker frying are huge points.
About a year ago I was diagnosed with a fatty liver and high cholesterol so I looked at my diet and noticed that I was eating a lot of olive oil and nuts so I reduce these substantially and when my blood test was repeated my fatty liver had resolved and my cholesterol had returned to normal levels. The way that I look at it is that all of these oils including olive oil are actually processed foods and and our bodies did not evolve to consume so much oil as we dol. If we were just eating olives from a tree the oil would be combined with all of the other elements of the Olive and they will taste slightly bitter which word naturally slow down our consumption. . Olive oil is heavily marketed but iit is high in saturated fats and particularly bad for the skin if you use it it in olive oil ear drops for ear wax. It is now recommend not to use olive oil ear drops because the olive oil actually burns and damages the skin in the ear there is also evidence that olive oil damages the blood vessels. I have certainly felt a lot better since I have reduced my consumption of olive oil and nuts so I do appreciate that everybody is different and what works for one may not work for somebody else and no I'm not denying that there may be beneficiall aspects to consuming oils such as olive oil there may also be negative effects as with everything and it may be a kind of trade off. Finally it is of course difficult to know how authentic the olive oil is that one is purchasing and there have been major legal cases in Italy involving the mafia diluting olive oil with other oils.
Every thing in moderation is the key .. tons of oil and tons more f nuts are not digestible.
Oil is bad, specifically seed oils. Olive oil isn't great at all either. Use beef dripping, butter and ghee, far superior. Coconut oil is also good
Please add a link the transcript on the website and also list the studies involved.
Curious you don't talk about frying your egg in butter as an option, or frying with Ghee, or even beef dripping, or roasting potatoes in Goose fat etc. especially when you talk about healthy fats in our diet being a good thing. Is this something to do with veganism?
It's been the orthodoxy for 50 years that animal fats are bad for you. I believed it for most of that time. She clearly still does.
@@mockturtle1402 How lucky we've got UA-cam commenters to correct the experts.
@@sashacooper9326 or thousands of years of human experience using animal fats vs the past 50-100 years being told they're bad.
@@lloydmeadows3471 You think humans have been roasting vegetables in goose fat for thousands of years? Interesting take on history.
But if you want to take your health inspiration from people whose life expectancy was less than half today's, that's your prerogative.
I find it peculiar that one would declare that there isn't enough evidence to damn polyunsaturated fats for cooking, while also expressing concerns about saturated fats that have no better support (or worse support), in light of the fact that we evolved eating lots of saturated fat (about 40% of the fat in animals that we ate while becoming modern humans), and only tiny traces of polyunsaturated fats.
It is especially peculiar that anyone..especially anyone claiming expertise in nutrition..could possibly justify in their minds that oils made in a factory could possibly be healthy while fats coming from nature would be unhealthy. It makes ZERO SENSE!
But please remember, natural (as in unprocessed) does not mean healthy by default and haven eating something historically does not mean healthy either. These are good guidelines but humans are very very bad at causality. That's why we have science and why we talk about their findings and not just go by "what makes sense".
@@Bloodlinedev It does if it's been done for the majority of our history on the planet otherwise Darwin would have seen to it. I believe he is seeing to it now with all of these "Modern diseases" that have been on the rampage since we were told that it is perfectly safe to start eating industrial lubricants that have required immense heat and pressure and solvents and bleach and hydrogenation to produce. I am afraid that they have fooled you on the science front also. Historically Nutritional Science hasn't followed the path to the truth that other scieces may have (apart from the similar dilemma with Pharmaceutical science) due to the money at stake with Big Agri and data cherry picking and clunky epidemiology etc. It is so odd that heart disease and obesity and diabetes and cancer to name a few are currently increasing at stupid rates when they were unheard of before the times of food coming in packets or cardboard and being able to sit on a shelf for weeks or months.
You're right John. These guys are clueless. Seed oils are terrible for you, they're highly oxidised, refined and deoderised, hexane is used in the manufacturing process. They are like the worst things you can possibly eat, they're in almost all processed food, it's terrible. Use beef dripping, butter and ghee, far superior, they're ancestrally consistent. We only started eating seed oils in the early 20th century, look at how our health has done since, absolutely terrible. Cancer rates in the US increased 90% from 1907 to 1936, tells you all you need to know. But don't listen to me, listen to the 'experts' sounds like c0v1d all over again hahaha
I’m curious about the propellants in oil sprays; Obviously the amount that ends up in the food is minimal, but can it be harmful cumulatively?
Go and buy an oil sprayer. They are relatively cheap, you choose the oil inside it and it will end up cheaper in the long run. Invest in a decent one as some produce a jet rather than a mist.
The Sydney Heart study of 450 people showed a 62% higher chance of dying over 7 years if consuming omega 6 margarine compared to the saturated fat eating control group.
The Minnesota coronary experiment 9400 people showed 86% chance of heart attacks if eating vegetable oil over animal fat
The Los Angeles veterans study showed 82% increase in risk of cancer in diets with 40%PUFA compared to 10%PUFA
I love the Zoe team, but I thought this podcast was a bit "Blue Peter"! I was REALLY interested to hear your thoughts about seed oils, and am hoping you can do a deeper dive into this...? please?
Specifically, there is a lot of discussion that linoleic acid in Omega 6 causes inflammation which can lead to many other problems. Was Dr. Sarah Berry saying that studies in relation to this had only been tested on animals and therefore the effects on people is unknown?
Also, I thought (but I may be mistaken) that a previous podcast had discussed that polyunsaturated fat was out and saturated fat was back in and that cooking with butter was a better option.
Please help!
No mention of Rice Bran oil? How do you rate that oil for frying and cooking?
One of the worst things you can cook in, like all other seed oils lol
Outstanding work as usual - thanks. I wonder if a daily handful of mixed seeds in whole raw form is going to do do harm? Is it worse than the equivalent dose of refined seed oil? One handful of seeds is around 2ml of oil.... sounds risky now that I do the sums.... or is refined seed oil worse than raw whole seed oil because of heating/storage oxidation damage?
The recommended oil for fast but very hot stir frying in a wok in Chinese cooking is peanut oil. How does that compare with rape seed oil?
Coconut oil gave me high cholesterol results. I have stopped using it so often now and all is well
How does this compare with frying in butter, lard or dripping fat?
This is a pro vegan channel.
@@jamessmith4681 A pro-vegan channel that advocates eating yoghurt?
What about tallow, beef fat for frying?????? Please someone let me know. Thank you.
When I was a child the fish and chip shops used animal fats so did my Mum the taste was superior. if all you have ever eaten was cooked in seed oils I believe that changing to animal fat will be an astonishing experience that will enhance your meals. You will have to be starving to eat a fast food chip/ french fry. When I bake things with my granddaughter we use coconut which at room temperature is a liquid. We use scales when we cook so we weigh everything instead of using cups and spoons important if the coconut oil is solidified hard to get out of the container and properly measure it in a cup🤔😇🤗🌟🖖🌟👍🌟I hope that I have been helpful. I use butter when I make an omelet.the important thing to do is experiment find out what you like . When I used to eat grains I made tea biscuits with chicken fat and pot pie crust with suet or lard .they tasted good but I don't miss them now that I have my PHD... personal healthy diet that is customized for my taste and needs
I use a locally produced extra virgin organic cold pressed rapeseed oil. I use it sparingly. I would like a similarly produced quality olive oil but it is extremely expensive and can you trust it has not been mixed with other oils?
I'm trying make up my mind whether to buy myself. Theres alot of information showing refined rapeseed is bad but no one talks about cold pressed. I think it is ok as long as it doesn't reach it's smoke point.
I'd be interested in hearing more about your thoughts on avocado oil. Do you think it's nonsense mainly because of the wide-spread poor quality and labeling fraud in the industry, or is even genuine avocado oil not worth using?
CarnivoreMD thinks all oils are processed and should be avoided like the plague. Avocados are healthy to eat, but I’ve stopped cooking with the oil.
It's a rather expensive oil - and cooking with oil is best limited anyhow. However, it does have a nice high smoke point. Which may make it worth the trouble & price, for limited use.
Not worth using as once heated it is no better than sunflower oil just costs a lot more.
@@KevinAmatt tbh md s dont get much nutrition training.i say this as a dvm..we dont get much either.a registered dietitian is way more qualified to design diets.phD researchersnmay specialise in nutrition research.i find it a bit shocking to see cardiologists writing crazy diet books..like Gundry....or selling unproven"magic beans" for weight loss like dr oz.these surgeons might be good at surgery...but that does NOT make them nutrition experts.there really needs to be some good research on the microbiome of these people on carnivore diets..and some long term data before they are recommended.just saying I ate this way and felt better doesn't mean that it is optimal over decades and in to the elderly years.pls dont send me hate..I dont want to get into the rabid tribal diet.wars.i just.think some of these diet UA-cam channels have become alarming.
Poor 3:6 ratio. It favors omega 6.
Never mentioned using oil for baking.. wonder what she think about that?
I'm curious if grapeseed oil is good to cook with...
What about a 50/50 combo of Canola oil and light olive oil.
ALL "vegetable " oils are bad due to heavy processing. Olive and coconut are good and the best frying oil is LARD.
I would like to hear more about fat. I grew up being told fat is a bad thing but now it seems that may be incorrect. I know about trans fats being bad but latest I heard about is animal fats may be less harmful than cooking oils?
Cooking with Olive oil is a problem because it is not taste neutral. Interesting news on Avacado oil.
Coconut oil with baking powder makes a good tooth paste.
I’ve never heard using baking powder. Did you mean baking soda?
I've stopped using canola oil because it's extracted using hexane, whereas other oils are not, presumably.
Pretty certain all vegetable oils are highly processed using hexane to 'extract' the tinest amount from veg that have little or no oil!
ua-cam.com/video/peeYcsXn2cY/v-deo.html
Don’t use any. They’re all highly processed and inflammatory. The only exception might be Olive oil. Cook with 100% grass-fed butter, tallow, and ghee.
I use Olive Oil for low and medium heat cooking and if i require to cook at a high heat for a short time i use Avocado Oil due to its high smoke point but it's just been slated on the video lol. Not used ghee before but might look into it. I only use Extra Virgin Olive Oil for dressings, salads etc...
Agree. I use lard for bacon, beef dripping for steaks and butter for other meats and eggs. Obviously I never consume any plant material, other than an occasional cup of coffee with double cream.
I only cook with solid animal fats. Lard, tallow, beef dripping, duck fat and goose fat.
😊
@@KevinAmatt Kevin, why have they not mentioned these. I haven't gone deep into the scientific research on these solid animal fats.. because there dosen't appear to be much out there. It seems a lot of the scientific 'research' out there is funded directly or indirectly by the large coorporations in the food industry, for example, the 'food pyramid'. I rendered 5 kilos of tallow a few weeks ago making about two liters which is now sitting in Kilner jars in the fridge. Food tastes a better cooked with it than veg oil. I also feel better (wierd I know!) afetr eating vegatables or anything else cooked in tallow.
What about the omega 6:3 ratio in our overall diet that could be influenced quite a bit by what one cooks with. Also surely light olive oil won't contain the polyphenols that make it safe to cook with at higher temps?
Common missconception is Saturated fats(coconut oil, butter) cause cholesterol but more recent studies are not limiting the saturated fats intake. In my opinion Coconut oil, butter, Ghee are better suited for cooking because of their least refinement nature. Refining oils is the one to blame in rapeseed oil, peanut oil.
Correct, seed oils are the worst. Also if you look into that whole cholesterol thing, that's something else we have been totally lied to about, but you'll need to do a deep dive on that
I know Rice Bran oil has a high smoking point, therefore we use it to cook at higher temperatures. Is it a healthy oil, I think it is??
All fats contain both saturated and unsaturated fat, in varying proportions, so demonising one type while lauding the other is very difficult to implement. Current nutritional guidelines (uk) discourage the consumption of red meat, while encouraging the consumption of oily fish. Both contain saturated fat: the oily fish more so. We are also encouraged to drink skimmed milk, which unlike the meat and fish contains more saturated than unsaturated fat. Human beings have always eaten saturated fat. Human beings have not always eaten processed seed oils, originally developed as industrial lubricants not food. The consumption of high saturated fat foods has plummeted, and consumption of mostly unsaturated seed oils has increased over the last century or so. At the same time chronic diseases have gone up dramatically. I’m not saying this proves causation. But lack of association (between consumption of saturated fat and incidence of all causes of mortality for example) disproves causation. The main message of ‘vegetable oils good, animal fats bad’ which is baldly asserted (in Blue Peter tones) here is not supported by any of the evidence discussed. Trying to split hairs between home frying and commercial frying is just smoke and mirrors.
This subject is very very controversial. Many scientists advise against vegetable seed oils like canola, etc.
Thanks
Jonathan says he cooks only with extra virgin olive oil but Sarah says use a light olive oil, who is right? I've heard from chefs that Extra virgin oil goes rancid very easily when heated so healthier maybe but worse tasting food?
Dear Peeps in a recent video on alcohol you stated that later in the broadcast Tim would explain the effect on the microbiome. He didn't.
Also can you do something on cheese? I recently swapped to a vegetarian product and later discovered it had more saturated fat than my previous dairy choice.
I think you mean vegan cheeses vs dairy cheeses. Both do often contain loads of saturated fats and that's not healthy. Dairy cheeses contain in addition loads of caseïne, which increases cancer risk. Personally I avoid both. I haven't found a vegan cheese yet where the taste is as good as dairy cheese, so for taste, so far, I'd rather go without than buy a vegan cheese.
@@k.h.6991 Check dr Erik Berg and DR Sten Ekberg.
I increased my LARD and BUTTER consumption this year. I threw out all the factory made seed oils (so called stable oils). I lost 45lbs.
I live in the tropics, i hink the sprays are unhealthy however I use Ghee for heating, grapeseed and olive oil on salads. It's a case of damned if you do/dont. So all thgs in moderation.
Thnks for this podcast
I use part olive oil part butter for the butter flavour. Ok?
What about the way these oils are extracted from the seeds in the first place?
Seed oils are highly processed foods.
What about macadamia nut oil?
Walnut oil??? By La Tourangelle please? I use 1-2 tbsp daily unheated
Thank You
Zoe coming to rescue Canola oil industry 😅
No mention on ghee? High in butyric acid.
Is it only extra virgin olive oil that has the health boosting properties? She mentioned "light" olive oil for cooking, not sure if that’s the non-extra-virgin one and if so, does it have benefits (for cooking) over rapeseed etc?
Extra virgin is for salad you lose most of the benefits if heated. Cheap bog standard light olive oil is fine for cooking…
What about oils used for drizzling on cooked food and salads? Perhaps hemp oil is best for that or is olive oil better?
olive oil is better for that. you can squeeze an olive in your hand and see the oil come out. you need to use nasty chemicals to extract the oil from hemp. keep it natural I would say.
@@pauloconnor1857 no chemicals used in cold pressed virgin hemp seed oil, it's also produced in Britain
@@pedazodetorpedo ok. I quite happily stand corrected. Thanks for the info!
Why do they never present THE DATA? Opinions are OK but actual data is better.
Why does she need to be evasive and coy when asked what oils she cooks with in her home? She’s a professional giving viewers her “expert” advice about this topic, yet she doesn’t know what cooking oils her husband uses. Give the viewers some credit for intelligence, nobody is putting her on trial here, we simply would have liked to know her honest answer. I keep watching because I’m interested in making good food choices but so far have been disappointed.
I take no notice to the general advice from this talk as no mention omega 3to6 ratios in different oils as well as incorrectly pointed out that coconut oil had a low smoke point temperature
I avoid palm oil rigorously due to the environmental issues.
Very informative video 👍 but I'm curious about safflower oil ?
I can't find much information about that anywhere.
ThInk it was SUNFLOWER oil
@@johnbailey2788 No, I'm sorry, I don't mean Sunflower (Latin: Helianthus annuus) oil.
Safflower oil is made from the seeds of a different flower (Latin: Carthamus tinctorius, English: Safflower, German: Färberdistel or Saflor, Dutch: Saffloer distel), my grandfather was an artist and I know he used it for making his own paint (hence Färberdistelöl).
Nowadays it is sold as food oil, not to expensive and supposedly "very healthy", although some people claim it can only be used cold (like in a salad) butt becomes unhealthy when heated, but no one is sure about that, this is more or less all I know about it.
I'd very much like to get more (scientifically based) information on the subject of use in food.
😂😂😂 Healthy PUFAs..... I gave these guys one more chance, but this is straight disinformation... Too bad, because Tim is great.
She is sticking with the old trope of 'saturated fats' are the devil. I find it problematic when there are statements like 'coconut oil is shown to have benefits by some studies but I would question those studies' and then no elaboration is given on why she would question the studies...
I know I mat be a bit of a dinosaur but I still deep fry my chips in lard. I only have chips maybe once or twice a month, should I be changing to a seed oil? I have read so much on how bad they are for us.
Honestly, I think LARD is better than seed oils.
Waaay behind the times.
How can you explain how the health of the population has deteriorated since the introduction of processed oils.
Why use a processed oil rather than the healthy animal fats that our species has been eating for millions of years……..
Please can you site any reliable research that says hard animal fats are inlammatory???
Why wasn't Ghee mentioned?
The focus on smoke points as the pivotal factor in oil oxidation is misleading, especially since most cooking doesn't approach these temperatures. It's important to be informed but not overly concerned, contrary to the excessive emphasis seen in the video. Additionally, the vague discussion of "myths" without specifying what they are creates unnecessary confusion and appears to be a tactic to sidestep potential disagreement. What the video indirectly addresses, yet fails to clearly articulate, is that polyunsaturated fats, like corn and sunflower oil, are significantly more prone to oxidation than saturated fats, even at temperatures far below their smoke points, during both storage and cooking. This makes them considerably less healthy options. While canola oil (a genetically modified form of rapeseed) contains a higher proportion of the less oxidatively-sensitive monounsaturated fats, its extensive processing and GMO status are concerning, especially considering the original, non-GMO rapeseed's toxicity. Therefore, extra virgin (cold-pressed) olive oil is a superior choice. Cooking with saturated fats, such as butter, introduces fewer oxidants, debunking the widespread myth linking saturated fats to heart disease.
Can someone explain what is a 'light' olive oil?
Processed, not just pressed, so to be avoided.
The next big thing will be restaurants that cook in a certain oil.
Her objections to Palm oil, like most people are environmental and the fact it is a saturated fat...not a problem really
what about omega 6 and inflamation
Canola oil
Sidestepped the question what do you use at home …..yikes
Since seed oils were developed for industrial uses I don’t trust her views I don’t use any seed oils for cooking I will stick to grass fed butter and animal fats and a limited amount of coconut fat if by some chance I am wrong well I would rather eat like my great grandmother did she was a hunter and farmer who back at the turn of the twentieth century didn’t have access to the stuff big businesses create today . I refuse to support them. Did I miss a discussion about the poisons used in the production of the massive fields of rape seed? I too wonder who pays her
I agree and I do not trust her info. My research says the opposite.
Could someone help me out here? I've and listened myself sick about oils and everyone seems to contradict each other. I get that one should be careful to whom to listen to etc etc. The podcasts and channels I have listened all seem popular and legit etc. Who the hell is right? Who the hell is wrong? I was considering joining the zoe group but after listening to this clip I'm thinking twice as the info directly contradicts what Tim Specter and Liz Berger have said recently about oils. Help?
All Stores Please Lower the price of all Military and Local for all Brands of Vegetable Oil Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Eh????.??
Eat the olives and nuts forget the oil. Who pays her salary?
A very disappointing assessment of canola oil given the number of times the seeds are heated to produce its oil for consumption and all the high temperatures it is exposed to! Initial cleaning - heated to around 85°C/180°F, solvent extraction - 65°C/150°F, desolvetizing - 105°C/220°F, degumming - 75°C/165°F, neutralization 78°C/175°F, bleaching 110°C/220°F, deodorization 220°C/430°F! In what health space is this an acceptable product? It was already rancid before leaving the factory, masked by the final process of removing the smell. This is an industrial product, not fit for human consumption!
Avocado oil is not different from grapeseed oil??? It only takes a quick google search to realize avocado oil is 70% monounsaturated fats, and grapeseed oil 70% polyunsaturated. That makes the latter MUCH MORE unstable and pro-inflammatory, specially because it's mostly refined!!
Wish the video discuss avocado oil. Which is what I have been using. Avocado smoke point is high.
Watch it again. She dismisses it as trendy and over priced.
Why no science to back up your views on oils? I will still choose to avoid all refined mass produced oil
What about air fryers?
That's interesting as most air fryer recipes i see require the temperature 180 - 200 degrees C. I know lots of cooking oils smoke point is lower than this so would it be a bad idea to use cooking oils in an air fryer. Then again people have been using conventional ovens to cook food with oils drizzled on food.
What about sesame oil?
It's a condiment.
Peanut oil?
She appears to contradict Dr. Robert Lustig ( author of METABOLICAL and FAT CHANCE). "I am not necessarily saying cooking with seed oils is healthy but it's not unhealthy either" -- go figure. We are back to square one.
Ghee?? Butter?
This episode is about oils... 😑
The fat expert can’t answer what type of oil is used in her home, then straddles the fence on seed oils after unequivocally stating earlier that they are healthy. C’mon folks - you can’t have it both ways. Any updates?
I believe you are way off the mark on this one, sorry.
It is amusing to read comments from armchair 'experts' who have just watched a video made by two highly educated and intelligent actual experts.
I have to wonder about their reason for watching. Was it just so that they could promote their own opinions/beliefs? BTW I can be as skeptical as anyone and don't just believe everything I see or read. Science education and my working life have drummed that into me over the last 40 years.
Remember that experts and drs prescribed THALIDOMIDE to pregnant women.
What about cooking with lard?