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.
so you can look you can see here there's a bunch of seed oils even in whole foods you've got sunflower seed oil safflower seed oil canola oil uh not a fan of these at all you guys these are much higher in linoleic acid they're obviously oxidized most of them it's going to be a real problem these are toxins in my opinion even grape seed oil very high in linoleic acid
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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
I mean, when you cook something in seed oils, especially when you heat a seed oil, man, that oil is destroyed so quickly. Tallow is much more stable, but it looks like a solid fat.
Tallow is more expensive and that's that's a solid. So that's the reason it's so stable because there's much more saturated fat in tallow. It doesn't degrade nearly as quickly as the seed oils do. I mean, when you cook something in seed oils, especially when you heat a seed oil, man, that oil is destroyed so quickly.