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Rapamycin extends mouse lifespan 9–14%
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Don’t Make These Mistakes When Buying Olive Oil — Whalespan

Content›Video›Don’t Make These Mistakes Wh…

Don’t Make These Mistakes When Buying Olive Oil

Paul Saladino4m · 2025-02-12

Claims Made

15

Claims Supported

15

Support Rate

100%

Support rate

15 of 15 claims supported

15 supported0 partial / not

Claims from this content

13

✓Well SupportedTallow is likely the best fat for cooking, while butter is acceptable but can burn due to milk solids, and ghee is more stable at higher temperatures than butter.✓Well SupportedSingle-source olives yield higher quality olive oil with lower potential for adulteration with seed oils.✓Well SupportedFragrance products are a major source of exposure that can affect hormone levels.✓Well SupportedOlive and avocado oils can be contaminated with endocrine-disrupting chemicals and should be chosen based on testing for lower phthalate levels.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.

✓

Olive and avocado oils should be used as salad dressing or topping oils, not for cooking, due to heat instability.

✓Well SupportedWhen buying olive oil, look for organic, glass packaging, and single-source origin to avoid seed oil contamination and endocrine disruptors.

◐Partially SupportedCold pressing is a healthier process for making olive oil than refining, bleaching, and deodorizing.

◐Partially SupportedOlive oil is a healthier choice than seed oils.

◐Partially SupportedAnimal fats are more stable, nutrient-dense, and preferable to olive oil and avocado oil.

◐Partially SupportedStable saturated oils that are solid at room temperature are preferred for cooking.

◐Partially SupportedMava 'Mad haa' avocado oil contained a very high level of phthalates (50,000 parts per billion).

◐Partially SupportedPlastic containers can leach endocrine-disrupting chemicals into oils due to lipophilic properties.

◐Partially SupportedThe cost of good quality versus poor quality olive oil is essentially the same.