The oils of safflower, rapeseed ("Canola"), safflower, corn, cottonseed, etc go rancid during the production process. They are usually 'refined' with steam to r

The oils of safflower, rapeseed ("Canola"), safflower, corn, cottonseed, etc go rancid during the production process. They are usually 'refined' with steam to remove the distinct odor of rancid oil. All the 'vegetable' oils at a modern grocery store are refined. After pressing, the remaining oil is removed from the little seeds with the petroleum distillate hexane. The hexane is mostly boiled off and captured for reuse. Olive oil can be produced without much in the way of modern technology. It's got a little more Omega-6 than ideal. Sometimes I pick up a bottle of unfiltered olive oil at Trader Joe's. Coconut oil is stable at tropical temperatures, but doesn't have any vitamin A. I think it's important to avoiding Omega-6 oils. Pig/chicken fat mostly reflects what the pig/chicken was fed. Ruminants can bio-hydrogenate PUFA's, but this system gets overwhelemed when they're finished on grain... edit: https://en.wikipedia.org/wiki/Vegetable_oil#Production https://en.wikipedia.org/wiki/Vegetable_oil#Production