I'm Ditching ALL Oils in 2024: Here's Why
Вставка
- Опубліковано 21 тра 2024
- Here's why I'm eliminating oil from my diet in 2024.
Support your Metabolic Health with the Berberine Fasting Accelerator by MYOXCIENCE: bit.ly/berberine-fasting-acce...
Use code podcast to save 12%
------------Health and Sleep Tools!----------------------
Berberine Fasting Accelerator: amzn.to/3NWv97i
Eat like your life depends it Tee Shirt!: bit.ly/3dEHM3e
Best Sauna Blanket: bit.ly/best-sauna-blanket
Best High-Protein Snax: bit.ly/Carnivore-Crisps
Best Mouth Tape (Nexcare): amzn.to/31qJayh
Get this Metabolic Book: amzn.to/3pEfvmZ
NeilMed Nasal Wash Kit amzn.to/3EUQaY
Breath Right Strips: amzn.to/31t5VSl
A Metabolism Book Should Have:amzn.to/2jUiAh5
----------------------------------------Show Notes-------------------------------------
0:00 Intro
0:20 Significant concentrations of microplastics and phthalates are in commercial oils.
1:06 Phthalates were found in glass and plastic bottled oils.
2:06 Phthalates are endocrine disrupting chemicals.
4:26 Microplastics/phthalates are getting into the oil during manufacturing.
I cook with butter and it drives my husband nuts because he is all about oils and I’m like then cook your own stuff .. he has it in his head that butter will kill him , Oils mess up my asthma so fast ! I’m carnivore so it’s butter , zero oils !
Seed oils damaged his brain
Tallow and lard are also options.
🥩💪
Advertising has done well to brainwash the masses huh?
I removed oil AND saturated fats from my diet and reversed my insulin resistance.
Off-handed comment for this video, but my Mom started cutting out maltodextrin from her diet & she quit having inflammation & pain in her thighs. Just wanted to throw that out there in case it could help someone else. 😊✌️
Maltodextrin is one of the worst food additives. It’s in everything it seems. The glucose spike is worst than table sugar.
Thanks!
I eat pure maltodextrin as a weight gainer and felt absolutely no difference in my health before and after. My blood sugar is fine. Everybody is different. Listen to your body.
maltodextrin sucks. It's only added to food to make you eat more of it and always be hungry. It serves NO OTHER Purpose
I ditched all oil over a year ago. I used to use olive oil daily but I have no way of knowing which one is real or fake so I just stopped using it and now I only use butter and coconut oil to cook with. The food supply in this country is so precarious and we have to fight incredibly hard to remain healthy! It should not be like this! It's so hard! I always say "they will kill us dead for a dollar!" EVERYTHING is profits over people!
You need to know when it was pressed. Where it was pressed. The best before date. It should have a slight pepper taste.
It should be in a dark, glass bottle.
Real olive oil will go hard in the fridge. I learnt this after making salad dressing with it and put it in the fridge. I had already done all the above, but did not know about it going hard.
I had to let it reach room temperature the next time I used it. When I looked it up as to why, I learnt cold pressed olive oil goes hard in the fridge. Like butter.
So buy the smallest jar of what should be real olive oil. Put some in a container in the fridge overnight. See what happens.
Think I heard somewhere that the real oliveoil getting hard in the fridge was a myth.
Put in the fridge. It will separate a little into the waxy flakes.good oil is green..but obviously man could cheat with dye
its racket.. put seed oils in everything, tell everyone to consume seed oils, then capitalize on the disease and sickness. crypto eugenics.
Tunisian olive oil is supposed to be superior.
Plastic even in meats, fruits and vegetables have plastics. No where to run. Easy, comfort, and longer storing times. We need mass change in how everything is made. Start with no more plastic used for water bottles.
Exactly, has to be a grass roots at the local levels I think before pushing at the government level.
Won't happen as the processing of everything is PLASTIC..petroleum based products..Thank the Rockafellas.
I'm ditching eating in 2024
I love roasted pecans, but all the ones in stores are roasted in seed oils. So, a few months ago I started buying raw pecans and I roast them myself. I roast in the oven at 350 degrees between 9-10 minutes with organic butter and Redmond Real Salt.
I recently picked up a bag of roasted peanuts, looked at the ingredients, and no kidding, the peanuts were roasted in "sunflower" oil. I quickly put it back down.
I thought roasting nuts releases the same carcinogens as heating oils does.
Nuts are not food for humans.
@@americanlady738 , interesting. I never heard that before.
@@americanlady738 like 99% of stuff we can eat now without problems... we evolve you know? we select for new things adapting, leaving those less adapted died out
I have psoriatic arthritis and also was getting a pain in my stomach on the left side. I was trying to eliminate all trigger foods to try to help. Wheat, sugar, processed foods, seed oils, dairy and nightshades. I was using a lot of olive oil drizzled on baked vegetables, salads and such daily. The pain in my stomach got worse. I could not figure out why because I thought I was eating all the right things. I quit olive oil and the pain in my stomach disappeared, it`s been almost a whole month. My arthritis has diminished as well. Thought I would share. Cheers.
Was it legit olive oil?
@@TheRealRealOK And how is a normal person without a lot of money and time to do testing supposed to answer that question accurately
@@FlemetAeton There are brands from single origin sources. Most of the stuff at the store is probably cut with seed oils, but I’ve gone to specialty stores and bought oil straight from small farms in Italy and Greece. Oils from multiple sources are usually a red flag, as are cheap ones.
Some internet research can be useful. If you’re not interested in doing that, then it’s probably best to avoid it.
@@TheRealRealOK I do not know. I was using different brands. I just removed it from my diet because I cut out everything else and did not get any results. I realized one day that I was using lots of olive oil and maybe it had something to do with my problems. It is very hard to determine if it is legit or not so I just stay away from it.
Where on left side were you getting pain on? Under left rib cage and above oblique? Does it feel like pressure dull tension?
That's it. I'm only eating air from now on. Lol. Thanks for the video. Very informative, as usual.
Asbestos?
Micro plastics are in the air, too 🤷♀️
Good points, All. Lol.
The big nosed merchant will find a way to sell, then poison that too.
Waiting for the upcoming video, titled: "why I'm quitting butter and only cooking with oils!". Give it a few months and another fringe study, folks, and you'll have your reversal uploaded on this channel.
Why do you call it a "fringe study"?
So only butter, lard, ghee and tallow. No problem. These are a few of my favorite things. I will miss the olive oil but it is what it is.
I've come to the conclusion that plant molecules belong in plants and animal molecules belong in animals..... except for pickles. Pickles get a pass .
That's perfect for me too.
Actually plenty of problems in butte tallow as well it all comes down to where you are sourcing and if it's tested
@@danlbu People really are missing the trees from the forest here. Sourcing of food from a quality supply chain is the most critical factor.
@@KBergs Seed oils are always bad. There is no such thing as a good seed oil.
Started making our own tallow and storing it in ball glass jars with glass tops. Going way down the rabbit hole…
props!
Scared of phthalates but promotes meat which bioaccumulates them. And ironically, pasture raised/wild caught is the worst because of their open exposure to pollutants. Lol you continue to be an utter embarrassment to nutrition science. 😂🤡
if you end up with a surplus like I did. Makes great candles too.
At first I was angry, but now I’m hunting for a local producer in SoCal.
For revenge?
@@swamphawk6227 😆 comment of the day.
my friend makes it , im from Los Olivos, California so im spoiled
Olive hill farm
I forgot who did it, but I saw someone go to the grocery store on UA-cam and buy one of every bottle of olive oil they have on shelf. They tested every bottle on the shelf. See if the more expensive olive oil was better or whatever they could find by testing olive oil. And not only was every bottle purchased oxidized, but not one of them was 100% olive. All of them, and I mean all of them, were cut with another seed, oil, soy oil, canola oil, or some sort of mix. So not only was the oil oxidized, before you even cook with it, it wasn’t even real olive oil. Very disappointing.
There's the good old FDA doing its job. Haha. They couldn't care less.
Lies. Proven lies. Stop spreading that nonsense.
Someone did an analysis of some of the higher end Lucini brand olive oils and found they were 100% legit with significant antioxidant profiles. They are quite expensive, something like $30+ per bottle.
@@hifumibestgirl I saw the video some time ago, if I remember correctly, that’s a big if, the idea of the test was to see if the expensive stuff was worth the extra cost. Both the expensive stuff and the cheap stuff were not pure olive oil, according to them, I wish I could remember who did it, acknowledging that, I don’t know what bias to what narrative they were pushing if any, it appears that science is mostly corrupt. What took from it was if you can get olive oil where they press it on site is the only way you actually know what your getting.
@@kronos77 great point, how do we know anything is true anymore, it appears that specific scientific results are bought and paid for, I could be miss informed, you could be misinformed and we could both be right when you get into the nuance and specifics of the whole thing.
Thank you for reviewing this research..It's becoming such a challenge sourcing good food! Keep up the good work.
I have cut out all seed oils as well ! Wish I would have known this years ago so thankful to know it now & move forward!
Finally!!!! Yes people are shocked when I tell them that olive oil in the US is not healthy. It’s corrupted here!! I have had olive oil when I was in Greece and it was fabulous!
The olive oil is Spain is also fantastic.
I agree.....padded studies touting the magic of olive oil and most of the stuff being sold us cut with nasty seed oils....
YES - have to be SUPER careful - most are fake and wreck you cell membranes - sadly part of the plan@@reynaldolopez4141
I'm from Mallorca and people never bought olive oil because it was expensive and a few of them they still lived to 100 even without olive oil. Moving aroung and eating smaller meals is common among the ones who live the longest
What? That's simply untrue. There are certain brands that are tested for authenticity, like Costco's single origin Italian EVOO, which are also delicious.
I love your channel and when you do a video like this, it’s the best part of my day. This explains why everybody has a credit card volume of plastic in their body. Absolutely fantastic thank you very much.
It definitely left me with additional questions about olive oil. Another study I was reading was saying that plasticizers were found in a lot higher concentrations in unrefined olive oil. I wonder what is going on. Also for anyone out there thinking of switching to beef tallow make sure you get stuff that's not made out of suet fat if you don't want a more fishy taste. You can pick up beef trimmings at the butcher for very cheap and it doesn't take too much effort to render it yourself. End result is a bunch of tasty craquelins you get to snack on too!
I work in an Industry that uses plasticizers in our products. I can assure you that it’s used in many things you probably wouldn’t expect. It’s important for making things like PVC and other plastics flexible. Generally, what makes it poisonous is degradation due to heat high enough to offgas the plasticizers in to a breathable smoke. The concentrations I am exposed to through my profession is far higher than anything you’ll find in a small bottle of oil. Always remember that the dosage makes the poison and our bodies are designed to rid us of contamination unless the exposure is too high.
What's the RDA of plasticizers?
@@TikeMyson69Enough 😂
Learned about the detriments of seed oils years ago and have been avoiding them as much as possible since. I have used olive oil and avocado though. I cook with a lot of butter and bacon grease. I eat bacon regularly and save the grease. It’s incredible along with butter with egg dishes for breakfast
Been watching your videos regarding oils and they are quickly becoming game changers for me, I thank you for that. I want to know where does palm oil stand in all of this as I am not hearing it being mentioned often, just curious about that.
Thank You Mike! I gave up all oils years ago. However this helps keep me in the correct camp. I had no idea about plastics in oil.
thank you Mike for this great video
Absolutely, my wife and I mainly cook with tallow or butter. Love this content too, dude! I've been watching for 3 years and during that time I have reduced my sugar in take down to 30ish grams a day... Used to be 200+ easy! I appreciate you!
Sounds like how there's microplastics in all seafood, even if it's not packaged in plastic and is fresh-caught.
Has anyone dropped dead from microplastic exposure? Obviously our bodies can excrete at least some of it, and the long term effects are largely unknown, so just try to limit your exposure and enjoy your life
@@Magneticlaw Microplastics can be leeched into whatever gets in touch with plastic. What about your water and all the food you eat and polyester you wear? Sure, the body excretes but a 48 hour fast once in a while helps with the process.
@@Magneticlaw People drop dead from arterial blood clots. The study discussed cholesterol clots that were analyzed and found to contain many microplastic particles. It's sickening and worrisome.
@@dharma__3
Excellent. Just shows how resourceful the body is that it can make use of plastic to repair damaged arteries....That is of course a joke.
Wow! Excellent topic. But there are probably microplastics nanoplastics in butter and lard by now. I’m interested in this but it’s not my job so I’m not going to spend time searching for the research evidence about butter and lard. I might vary the evoo with the butter and lard in and out in the cooking but this whole thing is scary. The human body is not textbook perfect anymore. It is so polluted with several pollutants of emerging concern. I am off seed oils, and trying to go sugar free and low carb but it’s very difficult. Have a lovely day.
Very useful information. I focus on grass fed beef tallow for cooking purposes. I do consume a modest amount of small batch cold pressed macadamia nut oil. Going to inquire to the manufacturer about the materials that come into contact with their oil during pressing and packaging.
Wonderful. Seems to me that the best solution according to these so called studies is to just stop eating all together. Olive oil is good for you no wait it’s not, high in plastics. Have lard, no wait it’s high in omega 6s. Have ghee and tallow, no wait most brands quality changed and got bought out by a company with bad reputation. I mean come on!!
and to think the older generations didn't know or care about any of this stuff and were generally much healthier than all of us alive today
It’s cool. I’ll still use olive oil from Greece or Italy. I don’t use it a lot, but high quality olive oil is delicious.
It’s getting to the point where literally everything is bad, so I’ll pick my battles.
Organic, lab tested olive oil for the win😉. And - of course - organic butter and tallow from gras fed cows. Although in the USA, it might be more difficult to source those than in Europe. Good luck!
It might be organic and tested to be 100% olive oil, but it's NOT tested for microplastics/pthalates.
@@dharma__3exactly
@@dharma__3 Well, no idea whether other countries have equivalents, but we have an organization OekoTest who test, among other things, a number of olives of both regular and "organic" makes for all sorts of stuff, including petro residues and stuff, and years ago they showed stuff from plastic hoses during filling of bottles, or something like that, were leaking into the oil, and since thne years ago, there's, IIRC, a yearly report of a sampling of olive oils, listing worst to best and how the ratings were derived.
This should exist everywhere... wouldn't that be nice.
I can get them all easily
As I said - might be more difficult elsewhere to get these soundly tested, but my provider delivers each charge with extensive testing protocols. They even helped one oil mill to track down a sudden contamination caused by a small piece of improvised piping. It's also a sales cooperative that provides great insights into each producer's background, so I trust them more than Unilever brands or other mainstream ones
Thanks for the excellent information mate im a chef and we are taught oils are the best
Ive always thought like you 😊
I’m sorry but sometimes you just have to pick your battles and this isn’t one that I’m going to pick. I still do use butter for cooking sometimes but I do often use organic extra virgin olive oil from Whole Foods and I’m not going to change that anytime soon. Just not worth the hassle at this point
I ditched see oils, additives and preservatives last year in November. I've been feeling so much better. I also had some hiatal hernia symptoms that i messaged down. My health has been sky rocketing.
I cut oils from my diet after watching a Dr. Berg video a couple years back. Best decision ever! Nothing but Butter & Manteca. 😊
"Dr." Berg is a chiropractor quack with zero years in medical school. He's also a scientologist and wrote his son out of his will because he fell in love with someone, and forced his son to be in isolation for 5 months. He's a psychopath and chiropractic was invented by a magnetic healer quack, it has zero science behind it and is just about releasing air bubbles from joints. Look it up.
🤣I have relatives who live in Manteca, CA! All of the family still use Manteca to cook with. I remember going with my grandmother to the local store, and "Manteca" was for sale in the dairy section! As a child, I thought that was so funny.
manteca de puerco wey ?
ghee?
@@dontmurderthealiensGhee contains an appreciable amount of oxysterols which are directly atherogenic. Butter is far better.
Dropped all oils over 5 years ago when I started Keto/carnivore journey and never miss them :)
Interesting on the microplastics in Olive oil would be interesting also to know which ones might not have as many for those eating it or avocado to
I’m going to stick with cold pressed. Still appreciate the updates Mike!
I don’t eat oil… only tallow or ghee. I’m now very happy about that 😊
Just need a good quality EVOO sold in a dark glass bottle. The grocery store stuff is where some of the issues are. Some of the olives are mixed together including rancid ones.
Order it from a good farm. You will taste the difference. Wonder Valley in California is nice, Rincon is amazing and grassy smell to it, Desert Miracle is high in polyphenol and tastes like olives. It is awesome stuff. There many more out there but those 3 I have found to be awesome.
I have taken Rincon in a glass and then poored a few drops from another olive oil into it to see the color difference and sure enough the other oil as it dropped in showed black smoke like look.
That same olive oil in a glass by itself looked normal. Threw it in the trash.
I believe in eating very healthy and staying active but I’m seeing so much stress with people worrying so much about everything. Stress kills too, quickly. I do not consume processed foods and oils, they are evil, but at the same time I live my life free from worry because I’m doing my best. A friend of mine who is extremely healthy, he assumed because he constantly put an extreme amount of pressure on himself to stay healthy, had a heart attack and triple bypass surgery. The doctor said it was 100% stress induced. He is rehabbing and there’s a big chance he will never work again.
Hey I have that same shirt! 😮😉
Mike,
Isn’t there a difference between organic olive oil that is cold pressed versus non organic oils? Did they test all organic brands of olive oils even those produced in Italy? Thanks 🙏
Great info!!..What about avocado oil?...or even extra virgin olive oil?
If you know your olive oil producer and they bottle in glass at the site, you don’t have this problem.
Very interesting. I buy my organic EVOO online and it's from Italy. As a matter of fact, it's written in Italian. It wasn't cheap. I'm curious if Macadamia Nut oil was included in the study. I use that too. I really like Macadamia nut oil. Thank you for sharing. I also have grass-fed beef tallow and real butter.
Nice, my wife and I just started to use olive oil cooking sometimes. I've been using butter for all my cooking for 2 years and just bought a couple bottles of olive oil at Costco
Olive oil can be a problem if using high heat. The olive oil breaks down. Olive oil is good for dressings, and drizzling, and sauteing.
It's a 2013 study. In eleven years so much of the processing may have changed, that I have a hard time pushing this study results.....
I use butter, lard, and olive oil. Very concerning that even my glass bottled Tunisian olive oil probably has pthalates. I won't ditch it, but not sure I'll buy more olive oil after I finish it. Does coconut oil also contain pthalates?
Who financed the study and why did they?
Always a good question
It was the big butter industry.
I haven't seen the study or a link to it. He said it would be in the description but I don't see it.
and what country was it done in? bc if its China or a chinese controlled entity throw it straight in the trash.
i checked. ya Bohai University, Jinzhou. Go ahead and just throw away this video. You dont want to eat olive oil! eat safe chinese vegetable oils!
Does that apply to good quality organic olive oil? Also I thought it was better to get olive oil in dark glass bottles. Although i do use grass fed butter as well. In the uk with Italian olive oil.
Cutting out vegetable & seed based oils made for a major change in health for myself. For years I was stuck between 200-235 lb @ 6'1". After replacing the oils with lard, bacon fat and butter I was able to break that barrier. I feel better and more satisfied in general. I admit to having a hell hound for a sweet tooth, but lard or tallow have allowed me to continue baking sweets with little health impact.
Is it possible the phthalate contamination occurs because of cleaning or sanitizing agents?
I only cook with pig lard, duck fat and beef fat that i render myself from fatty cuts. Everyone says its unhealthy but im the only one of my siblings who is not overweight, no gray hair, not needing glasses, and able to exercise for hours on end. If i accidentally have some vegetable oil i have horrific stomach cramps.
Isn't it crazy how they still say it's unhealthy when you are living proof!
stopped oils 2 years ago and use butter and homemade tallow now. amazing results
Butter , coconut oil and small seed press for organic seeds. Press a small amount as needed
Apparently not all Coconut oil is stable at high temps. Annoying I know 😂
I would like to see which brands of olive oil and alternatives had the least chemicals and extras
I won't buy olive oil from stores. So I haven't had any for a long time. Just snack on some green olives a couple times a week. I just found out that Paleovalley sells olive oil they get from one farm in Greece so they can verify press date and purity. I'm considering giving them a try. 🤔
Also Dry Farm Wines sold pure/tested olive oil a couple years ago; it was fabulous. They are hoping to get more this summer. 🤞 Pricey but worth it.
I use a George Foreman to make my sugerfree bacon brand. I save the bacom grease to use if I need oil. You can freeze. I hope this is a healthy option. I jusr started doing this for a couple of months.
Was it rbd olive oil or first cold pressed organic extra virgin olive oil? Big difference between the two in processing..
I use lots of ghee, mostly homemade ghee from grass fed butter. Definitely ghee is worth making at home. It can handle fairly high temperatures.
Butter is far better. Ghee actually contains appreciable amounts of oxysterols (oxidized cholesterol) which is directly atherogenic. Nasty, nasty stuff.
Great video! I’ve eliminated all oils except for the little I get in salad dressing. I’m keto so I do enjoy a chef salad usually for lunch. Does anyone have suggestions for salad dressing? Thanks
Ask Bryan Johnson to test his!!
I assume virtually all our food has microplastics in them. If the storage method doesn't affect the microplastics in oil then what can you even do? It has to be a problem affecting all things.
You can avoid any processed food. Get meat and dairy as organic as you can get it.
Yeah Ikr lol what’s the next video, take your own glass containers to the local butcher to avoid the wax paper wrapping. Big String will get us all.
the reality is this stuff is in our water, so it's in everything. Eating as organic and local as possible is the only way to lessen micorplastics/nanoplastics, but it cannot be eliminated completely I am afraid.
It would take a world mission similar to how dogmatic they took the C0vid nonsense to get rid of microplastics. Like the government would have to mandate companies do everything in glass. Maybe that will happen at some point but there is no money in it for anybody so nobody cares..
Microplastics are even in Antarctica now, so nowhere is safe. We have pissed in the well we drink from.
I am trying to move our family to tallow for cooking. For olive oil-we buy from a high school friend whose cousin has a grove in Italy. Lab tested, whole nine yards. So I’ve started selling this oil and I’m actually shocked how few people really care about their food sources.
Shocking to say the least.
We live in Spain and grow our own olives from 40 trees which are each year harvested and taken to the local press for extraction into cold pressed oil there and then, so we are literally using olive oil pressed from our own olives on a traditional press. It would be interesting to find out if these contain phalates or not. If they did it would point to something other than the production process
Way different than the oils made here in the U.S my friend, don't worry about yours
Hey Mike - what about cold preddef black seed oil and cold pressed wheat germ oil? Aren't these healthy and safe?
I didn't see coconut oil on the list. Was coconut oil tested and in particular virgin coconut oil? Was the olive oil in the study virgin or regular processed lamp grade?
Used that Udo’s oil instead. Balanced in omega 3:6:9. ITS THE BOMB
and dont eat at restaurants too often, I work at one and I thought it was butter they were pouring on everything and just today i found out it is Vegetable oil. My boss told me they only use butter but noooo
Olive oil must be VIRGEN = not industrial processed but only pressed
What quality of olive oil - from what source?
I have intentionally reduce the consumption of all oils in my diet. That includes foods containing oils.
The contamination of these oils with plastics, also olive oil, is an interesting one.
I used to work in a refinery which had Miles of pipes which were used to route and blend and mix oils together. These pipelines contain seals which do deteriorate over time. Not sure what other parts of the process use plastics but we are talking Miles of pipes here.
Often olive oil would be pumped through the same pipes as seed oils after they had been blown out to clean these pipes.
Is it possible that this cleaning process doesn't do enough to remove trapped plastics in the pipe networks.
Something worth noting is that nickel dust was also used in the filtering process for some oils. That's carsonagenic.
What are the Ld50, or dose studies for these phalates vs the quantities in the oil mentioned?
I use avocado oil salad dressing and sometimes cook in coconut oil or butter. But I mostly use beef tallow.
Good!
Love your content, and I learn so much, but the more I listen to things out here I just feel like I am developing Orthorexia. I mean it is not a bad thing, but man I just am feeling overwhelmed by it all. I love to have some beers and chips on the weekend and not think about it, but all this just gets into my head, and It makes it hard to enjoy. By the way love the electrolytes sticks. I have one to two daily. :)
Yep, its hard to have a healthy relationship with good when its been made me destroy us
Is there any difference between olive oil and 100% extra virgin olive oil? I'd also like to know about avocado oil.
What about the micro plastics in Kerrygold butter? I thought I heard there was a recall on it bc of the contamination from the wrapper.
F
There was because of the packaging. This has been fixed.
Unfortunately there's been studies with significant phthalates in butter as well. We have our own milk goat but there's phthalates in her feed. There's phtalates in well water and that's what she drinks. I figure she must filter some of it out for us. We do our best.
Another solution to this is to cold press your own oils with a pressing machine, using low omega 6 nuts like the macadamia. Also, I wonder what the plasticizer content of store bought jars of coconut or palm oil is.
I use Organic Extra Virgin Coconut oil and butter BUT I was getting great Hog Jowl bacon and when cooked in my air fryer the golden (literally golden color) lard is then poured in my container and after a short time (Month) I end up with more than half gallon of beautiful lard.
There may need to be more control over how many plastic components the oil can be allowed to contact during processing, especially if during that process, pressure/heat is applied.
What is your opinion of coconut oil?
What about organic Coconut or small batch macadamia nut oil?
That’s what I do. Coconut, palm and Macadamia are the lowest plant oils in omega 6 by weight (much lower than olive and avocado) so I made the switch and have been feeling a big boost in my health ever since. I mostly get the macadamia oil from the whole nuts and fresh nut milk but maybe someday will cold press it myself.
I was buying Temicula oil produced north of San Diego. When I moved away, I went back to butter and lard and beef drippings. I can’t finish a small bottle of olive oil in a month so I don’t consume it at all anymore. Family does other things like get the cut oils and nonstick pans. It’s a constant struggle.
I agree this is an issue, but I won’t stop using the olive oil brand I trust. I only use olive oil, coconut oil and butter for cooking, and seem to be quite healthy. I even had a hormonal profile done recently and the results were good, even per old standards.
Stopped using all liquid oils last year, too, (the only ones I would have here and there were olive and avocado) but I didn't know about this olive oil contamination problem. Thank you, Mike! The reason I cut them out was to further avoid a) oxidative fatty acids and oxidation byproducts, and b) the phytosterols, which themselves actually seem to have negative effects on cardiovascular health as compared to endogenous cholesterol and those from animal fats (Dr. Paul Mason explains this much better).
Hey Mike, never heard avacado oil mentioned , any word on thag ?
Oils typically were used for medicine reasons back in the day. Whence the term anoint your head with oil.
What do you recommend for salads? I understand I can cook with other fats but I try to get my fat from olive oil.
MCT oil?
Do you have a good rec for buying high quality grass finished ghee or tallow in bulk?
What kind of ingredients do I look for in good butter to buy?
I remember that when I was young, my parents would get olive oil in a metal can from a food coop. I'm not sure if you still can get that, and if it would even be any better.
As someone who cooks nearly all world cuisines almost every day (self taught) I watch people from all regions largely start every recipe with a pan (often aluminum 🏴☠️) and a jug of some toxic sludge, “glug, glug, glug” in the pan on high heat. Even IF they were using a “better and authentic” oil from a dark glass bottle, you cannot heat them up to derive any possible fat soluble nutrients. Of course like so many, I did not know this for many years, until of course my health took a turn. The turn is often slow. And THAT’S how and why people get duped by the huge and highly marketed lies coming from BIG FOOD. It doesn’t kill you on the spot. This is by design. I render my own beef tallow for savory and coconut oil if it’s dessert-ish or Thai, Indian etc. I occasionally sauté in GF butter. I use a few oils that are called for in appropriate cuisines like East Asian, Italian, but do NOT heat them. These are finishing oils sparingly drizzled on top, like sesame oil, or EVOO. They are for family and friends who request it and I can no longer consume them. They build up in the fat cells. Lastly, if you choose to use your “better oils,” source them with scrutiny. There are very few that are pure and harvested properly for our benefit. ✌🏽🖖🏽💚 Great content Mike🤟🏽
So true. Imo slow poisoning is still poisoning and ought to be treated same as murder or attempted murder under the law.
Butter baby!
Ojai Olive Oil is great. They allow you to visit the farm and show you around their operation. Great taste and know your source first hand and that's it not being cut with anything else.
Just use animal fats. One researcher on traditional healthy populations said the most common factor in diets was the use of animal fats. And the most widely used was lard, including in many of the Blue Zones: Okinawa, Ikaria, etc.
Italian here. We're constantly fighting against bad or low quality olive oil production and constantly tightening regulations on dangerous plastic-related chemicals used in field and factories (like PFASs and BPAs). Unfortunately, microplastics are out of control everywhere and still not manageable at local production level. Don't have to cut olive oil tho, when buying UE imported product just choose extra virgin type that costs not less then 15$/L (56$/gl) and look for organic symbol "bio" (or green leaf with little stars around), those come from protected terrains with large buffer zones away from other production sites and are less likely to absorb rogue compounds from air or water.
Paul Mason talks about the plant sterols and the oxidized nature of the seed oils causing the biggest issue relating to heart disease.
Indeed. Native lipoproteins are not atherogenic unless/until they become oxidized.
Will still keep, excellent quality olive oil, cod liver oil and MCT oil. Unfortunately, micro-plastics are now a part of our life - all we can do is try and minimise it
I use ghee, tallow, lard, and sometimes duck fat. All are in glass jars. If there is an issue with packaging so be it. You are going to have to relax and enjoy life. Just saying 🤷♀️
What about avacado and coconut oil?