The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
If you're cooking in a pan, if you're heating things, beef tallow is the way to go. It's much more stable than an olive oil. I wouldn't heat olive oil, guys, but beef tallow is amazing.
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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.
When you take a shot of olive oil, because remember, I don't think you want to cook with olive oil. You're degrading the polyphenols in there and that's the whole point, right? If you want to cook, use fats that are more stable in heat, like a tallow or a butter or a ghee.
If you were to heat that oil, it's going to have a lower degree of oxidation, not zero, but a lower degree of oxidation relative to olive oil.