Jbob04 said:

---

If you have to bleach canola oil to make it edible from the smell, I don't think that's something you want in your body. There is zero reason for anyone to use seed oils at home. I wish restaurants would get away from it but they won't since it's cheap.

---

I would be happy if they had notations on menus on what oil was used with what dish. I don't support banning them just some clarity and information would be nice.

I agree, that would be helpful.

Jbob04 said:

---

If you have to bleach canola oil to make it edible from the smell, I don't think that's something you want in your body. There is zero reason for anyone to use seed oils at home. I wish restaurants would get away from it but they won't since it's cheap.

---

Just FYI - the bleaching process doesn't involve bleach as in household bleach.

Bleaching refers to a process where the oil is passed through a filter containing natural or activated clays or carbons (that act as sorbents).

Most oils smell unpleasant and have a taste most people would not find acceptable. There are also a lot of undesirable things that have to be removed given that most oils come from a solid plant/seed and the desired product is a liquid.

Solvents that can be used to process the oil include water, organic acids (vinegar is an organic acid), and ethanol (yep, the same one you drink). Hexane can also be used, but there is no reason to scare people over that. It has a low toxicity and because of its low BP is easy to remove down to trace amounts or less. Hexane can also be used to extract other oils (ie, olive and avocado oil).

Other oils, including olive oil and avocado oil, can also be bleached. The process is necessary to produce a more shelf-stable product. Ever open an old container of oil that's been in the back of your pantry? It's gross, and that would happen a lot faster (creating more waste) if these oils weren't refined.

I'm not really sold on the idea that canola oil is harmful for you. Are there potentially healthier oils out there? I think so. But I don't think it's the poison it's made out to be.

I think studies show that certain seed oils, specifically canola, are associated with decreased cardiac events. Now you can choose to believe or disbelieve the studies. Up to you. Here are a few studies I pulled from this gentleman's video below.

https://www.ahajournals.org/doi/pdf/10.1161/CIRCULATIONAHA.114.010236
https://link.springer.com/article/10.1186/s12916-021-01961-2
https://www.sciencedirect.com/science/article/pii/S000291652200778X


There are also a lot of foods that are bleached. Sugar, flour, rice, certain nuts, and other grains. The fact is that our modern palates don't like dingy looking food, or strange tastes.


In general, I think we'd all benefit from decreased processed food intake. And while there are anecdotes of people with improved lipid profiles on certain diets over others, it is dangerous ignoring a wealth of data to believe the anecdotes. Additionally, keep in mind that a lot of people with lipid panels that aren't good after going a certain diet aren't going to boast about how they were wrong.

I personally have about 5g of olive oil and 1 or 2g of fish oil daily. And I generally cook with either butter, olive, or canola oil, depending on what I'm cooking. I also have a decent amount of daily fat intake from nut butter and milk. Sometimes avocado as well.

Butter or beef tallow is pretty much all we use anymore.

bigtruckguy3500 said:

---

I'm not really sold on the idea that canola oil is harmful for you. Are there potentially healthier oils out there? I think so. But I don't think it's the poison it's made out to be.

I think studies show that certain seed oils, specifically canola, are associated with decreased cardiac events. Now you can choose to believe or disbelieve the studies. Up to you. Here are a few studies I pulled from this gentleman's video below.

https://www.ahajournals.org/doi/pdf/10.1161/CIRCULATIONAHA.114.010236
https://link.springer.com/article/10.1186/s12916-021-01961-2
https://www.sciencedirect.com/science/article/pii/S000291652200778X


There are also a lot of foods that are bleached. Sugar, flour, rice, certain nuts, and other grains. The fact is that our modern palates don't like dingy looking food, or strange tastes.


In general, I think we'd all benefit from decreased processed food intake. And while there are anecdotes of people with improved lipid profiles on certain diets over others, it is dangerous ignoring a wealth of data to believe the anecdotes. Additionally, keep in mind that a lot of people with lipid panels that aren't good after going a certain diet aren't going to boast about how they were wrong.

I personally have about 5g of olive oil and 1 or 2g of fish oil daily. And I generally cook with either butter, olive, or canola oil, depending on what I'm cooking. I also have a decent amount of daily fat intake from nut butter and milk. Sometimes avocado as well.

---

I'm not sold on it either but Dr Cate goes into the biochem of it in great detail so I figure I'll listen to smarter/more educated docs than I am and cut it out. It isn't hard for me to do anyway as we rarely eat out and can afford olive or avecado oils.

ETA: Checked out Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies and man those are some interesting confidence intervals in most of those studies!

Jbob04 said:

---

Butter or beef tallow is pretty much all we use anymore.

---

Same. I've read nothing since I posted the video that makes me want to increase my seed oil or processed food intake. If anything, learning that some of these other foods go through similar processes increases the list of things I want nowhere near my mouth.

Do yall mean buying something like this in terms of beef tallow or making it yourself?

https://www.heb.com/product-detail/aux-d-lices-des-bois-beef-tallow-cooking-fat-11-oz/5603573

Yep we normally just buy our tallow. We usually try to find a grass fed but any beef tallow is fine

More good news.

FDA may remove dyes

Ken Adams said:

---

Oof. Chicken nuggets on the don't eat list. Not sure my kids will survive without them haha we aren't perfect but we try to be more strict on ingredient lists when we do get things in the don't eat list. I'm sure the best answer is to just always avoid it but takes tough discipline.

---

Theyre not that hard to make.

make breadcrumbs (salt, garlic powder)
chicken, butter fly a breast, cut it into whatever shape/size you want
dredge it in flour, salt
mix 2 eggs (raw)
dip chicken chunks
coat in the breadcrumbs

pan fry in 1/8" avocado oil

chicken nuggets.

sure, its longer than the freezer to toaster over maneuver, but its no more than 45 minutes start to finish. you can still make them ahead and then toaster oven.

MRB10 said:

---

More good news.

FDA may remove dyes

---

As a parent of 3, one of which often exhibits major behavioral changes after consuming artificial red dye (40), I am on board with this. There are plenty of fruit and vegetable juices that can be used to enhance color.

We avoid that stuff the best we can, but kids will be kids, and occasionally we run across something that has red dye in it that isn't red at all.

It's purely anecdotal, and we are far from great with our diets and what we feed our kids, but there has been a substantial improvement in "symptoms" after cutting this stuff out about 6-7 years ago.