There is a lot of argument about this. Much of the data points or may point to increased rates of death and disease but does not necessarily pinpoint the chemi

There is a lot of argument about this. Much of the data points or may point to increased rates of death and disease but does not necessarily pinpoint the chemical reactions involved. This is not uncommon with dietary medicine. Nearly fifty years passed between "Pure, White, and Deadly" being essentially rejected and buried and Dr. Lustig's "Sugar: The Bitter Truth" becoming a runaway hit based on the extremely detailed analysis of the chemistry of sugar digestion. One red flag is that these oils are not traditionally eaten, but have been recently engineered for production using chemical processes that take advantage of high temperatures and pressures. These are engineered substances that are new to us. The most common explanation has to do with these oils being relatively easy to transform such that exposure to heat, such as in cooking or within the body, causes them to break down into substances similar to glue or shellac. Cleaners have a range of special soaps and scrubbers targeting this specific problem. Long used natural oils like butter, olive oil, and coconut oil do not break down this way or generate buildup on kitchens that requires special soaps to remove.