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Rapamycin extends mouse lifespan 9–14%
NAD+ precursors reverse aging in humans
Blue-light glasses improve sleep quality
Walking 10 min after meals blunts glucose
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Why You Should Avoid Cooking With These Oils — Whalespan

Content›Video›Why You Should Avoid Cooking…

Why You Should Avoid Cooking With These Oils

Paul Saladino11m · 2024-08-23

Claims Made

26

Claims Supported

23

Support Rate

88%

Support rate

23 of 26 claims supported

23 supported3 partial / not

Claims from this content

23

✓Well SupportedStearic acid ingestion increases circulating C18 triglycerides and activates mitochondrial beta-oxidation.✕Not SupportedRefined, bleached, and deodorized seed oils represent an evolutionarily inappropriate and inconsistent introduction to the human diet.✓Well SupportedOdd-chain fatty acids found in dairy fats are consistently and strongly associated with improved health outcomes in humans.✓Well SupportedAnimal fats like tallow are a preferred source of nutrition and contain stearic acid, which activates mitochondrial fat burning, and odd-chain fatty acids.Well Supported

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A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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N. Park

2d

Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

✓

Vitamin K2 is found in animal foods and is essential for calcium movement, potentially reducing heart disease and aortic valve calcification.

✓Well SupportedAnimal fats, particularly tallow, are highly recommended sources of fat for performance.

✕Not SupportedHeating olive oil, even if organic and cold-pressed, negates its potential benefits and makes it unsuitable for cooking.

✓Well SupportedOnly three out of 22 tested avocado oil samples met proposed limits for peroxide value.

✓Well SupportedThe peroxidation index is a more reliable indicator of an oil's safety for cooking than smoke point.

✓Well SupportedConsuming saturated fat may be beneficial and less negative than perceived.

✕Not SupportedTeflon pans heated above 500°C can release aerosolized particles causing lung problems, and ingested scratched particles are likely harmful.

✓Well SupportedOlive and avocado oils can be contaminated with endocrine-disrupting chemicals and should be chosen based on testing for lower phthalate levels.

✓Well SupportedRaw butter is the best option for consumption.

✓Well SupportedTallow, ghee, and coconut oil are preferred cooking fats.

✓Well SupportedSeed oils cause LDL to become modified and oxidized, and oxidized LDL is highly atherogenic.

✓Well SupportedSeed oils rich in polyunsaturated fatty acids can oxidize when exposed to high heat, producing potentially harmful compounds.

◐Partially SupportedStainless steel or cast iron should be used for cooking instead of non-stick pans to protect hormone health.

◐Partially SupportedTallow is a preferred cooking fat due to its low peroxidation index, making it more stable than oils with higher smoke points.

◐Partially SupportedGrass-fed butter, lard, and beef tallow contain fat-soluble vitamins.

◐Partially SupportedAnimal fats provide unique nutrients for humans, including fat-soluble vitamins E and K2, conjugated linoleic acid, and coenzyme Q10.

◐Partially SupportedAvocado and olive oils are relatively high in linoleic acid, which oxidizes when heated.

◐Partially SupportedCoconut oil is a better cooking fat than olive, avocado, or seed oils, but lacks stearic acid.

◐Partially SupportedCanola oil and margarine increase oxidized LDL and Lp(a).