The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
And the idea is, well, they're polyunsaturated, which means in the fatty acid chain, there's multiple double bonds, which those double bonds can be oxidized when they're exposed to heat and some other things. And so the idea is, well, when you cook with these things, they make it oxidized. And that's going to cause inflammation in your body. So that's a plausible mechanism.
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and in combination with seed oils which people like Tucker Goodrich have talked about these highly polyunsaturated oils with multiple double bonds which are very susceptible to electrophilic attack becoming free radicals and lipid peroxides creates it basically creates a whole lot of dry wood and a lot of sparks and it just creates inflammation
can i get an excess of double bonded fatty acids to where i've got greater targeting of oxidation yeah i certainly think that i can
if you eat more polyunsaturated fats your cell membranes are full of more polyunsaturated fats so there's pretty good evidence that people who eat more seed oils have more cancer and especially more skin cancers like melanoma right
So there's evidence that at almost every level of thyroid hormone production, release and binding, polyunsaturated fatty acids can interfere.