Putting my dislike of roasties aside, I will give you answers to the best of my knowledge.
But canola and cold pressed oils like olive oil are monounsaturides, aren’t they?
Yes, however, too much mono especially replacing saturated fats is very unhealthy for humans. We are warm blooded animals, our body temp is akin to the tropicals and we thrive on saturated fats. Additionally, monos can easily convert to poly within the body and even in the bottle.
Palm and coconut oil are mostly saturated and profile like an animal fat. Are they okay?
Yes, they are good and also have a great amount of vitamin E. I prioritise my cooking fats in this order: tallow, pure butter, heritage pig or wild boar bacon fat or lard, coconut oil, palm oil.
Safflower seems the highest in monos.
Indeed, but the same answer to canola oil above applies here. The only exception I would make is when I have no choice, for example for mayonnaise, I can use something with high oleic safflower or high oleic canola VERY OCCASIONALLY.
I guess you think stuff like flaxseed oil and salmon are still no good because omega 3s are just bad and cause too much oxidation?
Correct, however, I like my science nuanced, so my understanding is one can enjoy salmon and other fatty fish in moderation. We should not overdo them like the “medical” establishment recommends. And no way in hell should we supplement with omega 3 pills. The pufa is literally already rancid before you put it on your body. When iy comes to flax seeds, that needs to be avoided because they are seeds. Not fit for human consumption at all beyond their pufa content, seeds have mild to extreme toxic chemicals by design. Of course, if you have a bread slice with flaxseed in it like once in a long while, you are gonna be fine.
Ragnar 0 points 3 years ago
Putting my dislike of roasties aside, I will give you answers to the best of my knowledge.
Yes, however, too much mono especially replacing saturated fats is very unhealthy for humans. We are warm blooded animals, our body temp is akin to the tropicals and we thrive on saturated fats.
Additionally, monos can easily convert to poly within the body and even in the bottle.
Yes, they are good and also have a great amount of vitamin E. I prioritise my cooking fats in this order: tallow, pure butter, heritage pig or wild boar bacon fat or lard, coconut oil, palm oil.
Indeed, but the same answer to canola oil above applies here. The only exception I would make is when I have no choice, for example for mayonnaise, I can use something with high oleic safflower or high oleic canola VERY OCCASIONALLY.
Correct, however, I like my science nuanced, so my understanding is one can enjoy salmon and other fatty fish in moderation. We should not overdo them like the “medical” establishment recommends. And no way in hell should we supplement with omega 3 pills. The pufa is literally already rancid before you put it on your body.
When iy comes to flax seeds, that needs to be avoided because they are seeds. Not fit for human consumption at all beyond their pufa content, seeds have mild to extreme toxic chemicals by design. Of course, if you have a bread slice with flaxseed in it like once in a long while, you are gonna be fine.