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.
if somebody wanted to do that and i've talked in on previous podcasts about why i'm not a fan of those things i would use tallow for that or butter would be those would be much better sources much lower linoleic acid sources
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if you're gonna cook potatoes you gotta use tallow you know if you're gonna cook vegetables use tallow use butter
These are what you want butter and tallow
why would you use these fats when you could use much more nutrient-rich fats like tallow or butter
much better fats to cook with are things like Tallow which have less monounsaturated fat way more saturated fat and very small amounts of linoleic acid for reference Tallow has around two percent or less linoleic acid butter is about two percent relative to 20 30 40 50 linoleic acid in the seed oils I described earlier
those are 1 to 2% lenic acid and you eat red meat and you can eat Tallow and butter all day long
Tallow and butter are 2% one and a half to 2% linoleic acid. They're very low compared to olive oil and avocado oil.
Use something like tallow from Lineage. Grass-fed regeneratively raised tallow is way better.