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Comment by TaylorAlexander | Hacker News Reader

I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.

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I agree - I wonder what the relative risk is between getting liver cancer from PFAS exposure in teflon vs carcinogenic risk in the seasoning layers on cast iron pans or smoking oil in stainless pans?

Any time there is incomplete combustion of carbon compounds like cooking oil, carcinogenic molecules like benzo-a-pyrene are formed, which appears to cause or contribute to skin, lung, and bladder cancer.

Is this true of all oils? I thought some (e.g. olive) are much better than others (cheap seed oils). I also thought risk increases with temperature, so unless you're smoking it on medium-high heat and consuming large amounts regularly it's probably not worth worrying about given that alternatives to cooking for yourself are mostly much worse.

Could be wrong.

My understanding of the "seed oils are bad" angle is that Olive oil is high in Monounsaturated fat which breaks down/oxidizes under heat but is low in polyunsaturated fat/linoleic acid unlike vegetable oils, which oxidizes more easily during digestion, while heated and resting. Coconut oil/ghee/lard are high in saturated fat which don't oxidize under heat as easily as their chemical bonds are stronger which was previously considered to raise cholesterol and be unhealthy. So Olive oil would be alright as long as it wasn't being exposed to high heat like frying, but would be fine on a salad.

canola and olive oils are fine, and even good for you. Just count them towards your caloric intake as they do have a lot of calories. measure out a tablespoon and don't just pour it in. Heat and a little oil go a long way. As long as you aren't heating your oil so much that it smokes you are good.

Avocado oil has highest smoking point, about 270 celsius, so i think it's among safest

oil is bad for your arteries even if it isn't burned

https://www.youtube.com/watch?v=A4WD8Bm7s_I

Even extra virgin olive oil is at best neutral or likely still bad for arterial function. You don't have to burn oils for them to have negative effects on your body.

https://www.youtube.com/watch?v=A4WD8Bm7s_I

cooking oil is not bad for you if you use canola or olive oil, just stop cranking your burner up to high and you'll be fine.

Oils are bad for your arteries even if you don't burn them.

https://www.youtube.com/watch?v=A4WD8Bm7s_I

no they aren't. do some research on pubmed or some place on canola/soy/butter/olive oil. No one is saying hydrogenated oils are okay though, but recent research shows all the crap out of the 60s and 70s is garbage research, recent publications do not back it up especially when you cut way back on refined carbs and sugar which contributes much more to diseases than any other food item.

I am not really qualified to make this evaluation myself, but I will note that the video is produced by a nutrition-focused doctor in 2015, featuring research from the 2000's. It seems that "endothelial function" a concern, though I don't know what that means.

One of the studies and highlighted paragraphs from the video:

"There was a significant and constant decrease in FMD 3 h after each meal intake ... independently of the type of oil used for the preparation of the meal ... or the deep-fry level..."

(I don't know what that means but it was cited in the video as bad, and the research is from 2007)

https://www.culinarymd.org/uploads/2/0/4/0/2040875/olive_soy...

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