3 ms·
Yeah I think the actual distinction he is drawing is between the cheapest fats (soy, corn oil) and the classic and relatively expensive fats (butter or olive oi
by tootie 4y ago
Yeah I think the actual distinction he is drawing is between the cheapest fats (soy, corn oil) and the classic and relatively expensive fats (butter or olive oil). It's correlation between cheap ingredients used in cheap, low-quality, often deep-fried or highly-processed foods. I'm sure a salad with extra virgin corn oil would be fine but nobody eats that.
- fierro 4y agothey are cheap due to the scalable industrial processes than enable seed oils to be extracted from comparatively cheap raws (seeds vs. olives/avos) and it's this process that contributes to the negative health outcomes associated with these oils. The extraction process oxidizes the oils and makes them essentially rancid.