I think using seed oils as a way to engineer food, both from an industrial and spreadsheet standpoint to achieve various goals has created bad outcomes. Dipping

I think using seed oils as a way to engineer food, both from an industrial and spreadsheet standpoint to achieve various goals has created bad outcomes. Dipping bread in olive oil or spreading butter makes sense. Using some science project canola and sunflower oil blend, probably not so much. In particular, the vilification of fat and shift away from meats and dairy has changed the way we eat in the last couple of generations. More packaged food, less ability to perform moderate complexity cooking tasks, etc.