What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow?
Am I missing something?
Am I missing something?
After pressing, the remaining oil is removed from the little seeds with the petroleum distillate hexane. The hexane is mostly boiled off and captured for reuse.
Olive oil can be produced without much in the way of modern technology. It's got a little more Omega-6 than ideal. Sometimes I pick up a bottle of unfiltered olive oil at Trader Joe's.
Coconut oil is stable at tropical temperatures, but doesn't have any vitamin A.
I think it's important to avoiding Omega-6 oils. Pig/chicken fat mostly reflects what the pig/chicken was fed. Ruminants can bio-hydrogenate PUFA's, but this system gets overwhelemed when they're finished on grain...
edit: https://en.wikipedia.org/wiki/Vegetable_oil#Production
> Am I missing something?
Evidently you missed “can’t be prepared without industrial chemistry.” There is a huge difference between expeller pressed extra virgin olive oil and industrial solvent precipitated rapeseed oil to give two examples.
it's bro science https://www.vice.com/en/article/v7djay/the-newest-bitcoin-di...
https://www.youtube.com/watch?v=kivrYNjiXk8 https://en.wikipedia.org/wiki/William_E.M._Lands https://efaeducation.org/
It's also been a major part of the concept of the 'Paleo Diet' ideas starting with Swedish Professor Staffan Lindeberg's nutrition research in the early 90s, and later popularized by Professor Lorden Cordain's Paleo Diet in the early 2000s.
This is something I have followed for a long time, and as far as I can tell it's well supported by evidence, and not really controversial. There's even a good understanding of the biological processes involved including oxidative damage to lipids in arteries, excessive production of inflammatory prostaglandins, and NAFLD (non-alcoholic fatty liver disease) progression.
As far as I can tell it has had poor adoption and limited spread until recently for three main reasons. First, it's complex compared to most nutritional ideas, and requires at least understanding that there are a lot of different types of fatty acids, and they can have distinct biological and nutritional properties, even different ones that are often grouped together with similar names. Second, on the surface it conflicts with the (now increasingly unpopular) idea that saturated fat was particularly harmful. Third, it's extremely cheap, and widely marketed as a health food.