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.
Two, because I think that cooking them or heating them, I mean, is more of my concern because they are, you know, polyunsaturated fatty acids which are very prone to oxidation. And when you're heating something that's prone to oxidation, you're accelerating that whole process. I don't want to consume oxidized lipids.
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most people are really just sucking up heated polyunsaturated fats from processed foods or even if you go out to a restaurant they're rubbing your steak down in grape seed oil or canola oil before they fry it so these are things to keep in mind in terms of your exposure because these are some of the major I at least in my perspective from what I've read in the research and I think we would agree here that this is one of the major components driving some of these problems
the seed oil piece is a huge thing and it's in every single food almost every single food you go to restaurants they cooking in seed oils you eat packaged food it's cooked in seed oils and the worst thing is the seed oils in these foods are high temperature processed which they're already damaged
Almost every single food you go to restaurants, they're cooking in seed oils. You eat packaged food, it's cooked in seed oils. And the worst thing is the seed oils in these foods are high temperature processed, which they're already damaged versus like people, oh well, nuts and seeds have omega-6.
But most people are really just sucking up heated polyunsaturated fats from processed foods. or even if you go out to a restaurant, they're rubbing your steak down in grape seed oil or canola oil before they fry it.