Paul Saladino· MD
Avocado and olive oils are still relatively high in linoleic acid, which is clearly shown to oxidize when heated.
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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.
Avocado and olive oils are still relatively high in linoleic acid, which is clearly shown to oxidize when heated.
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just like olive oil a lot of avocado oil is similarly cut with seed oils avocado oil has a significant amount of ala that's that omega-3 fatty acid that you don't want to heat alpha linolenic acid you have an oil that's again not great for cooking you are going to oxidize the oil it is going to become partially rany when you heat