We can't find evidence that holds up here. Proponents are reasoning from mechanism or analogy rather than direct human data, and the most credible skeptics raise objections we can't dismiss.
so olive oil ranges from 6 to 24 linoleic acid it's very variable and you don't know what you're getting um and so I I don't really see a need for olive oil and I wouldn't cook with olive oil much more monounsaturated um and because of the linoleic acid in there you're going to get some oxidation when you cook with it so I wouldn't cook with avocado or olives
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
so I don't see a reason if I have animal fat available to use plant fats that have more linoleic acid in them I'm not putting dressings on my salad I don't think that's a good thing to do I don't cook in oil and as I've talked about in Instagram on reels if I do cook in oil I'm cooking in Tallow butter or ghee low linoleic acid oils that are much more stable I would never cook an olive oil or avocado because they have much more linoleic acid two three four five x then animal fats and that is going to oxidize it's very fragile when you heat it