Tell them it comes from rape and they’ll suddenly be touting it.
I’m pretty certain they already consider canola oil in the bad™ group.
That’s because Canada.
Huh? What did we do this time? LOL
Canola is a breed of rapeseed that was developed in Canada to have low oleic acids and transfats. The name comes from Canada + ola (oil) and is a huge crop for Canadian ag.
The LA actually stands for low acid. CANada Oil Low Acid
If you didn’t do anything, why are you always apologizing?
What’s baffling? They’re crackpots and charlatans. They feel no obligation to tell the truth or to even make sense.
Well don’t dump it! Burn it for fuel at least! If you’re goanna be retarded at least be a smart retarded asshole!
Yeah, they’ve been going on about this for a while.
You’re right, “food influencers” and the “Manosphere” at large have been spouting nonsense about plant oils for a long time. That realm is rife with pseudoscience from people who think you don’t eat enough meat and that eating vegetables makes you weak. They try to sell strength to people by speaking confidently about being strong while also making shit up and lying about it.
I’ll never forget a phrase I heard about a certain type that loves to work out and talk about it with almost everyone to the exclusion of nearly anything else, and has turned to some way of trying to profit from that. Some times they might become a trainer or an influencer or sell supplements or what have you. Nothing wrong with those things in themselves so much, but it’s when they make the leap from their anecdotal experiences to thinking they have any credentials in nutrition or being an MD, etc…
That phrase was “bro science”.
Having worked for a company once that was FILLED with this type due to the industry we were in, I wish so very much I could go back in time with that phrase. Holy shit. I found them laughable and that’s BEFORE I became fully vegetarian. The amount of unsolicited stupid “advice” I got, involving basic nutrition that they were wrong about was off the charts.
Anyway, later on, I became vegetarian and wow, I sure have had my fill of “bro science” when it comes to what I eat. Favorite starter is: “but where do you get your protein?” Holeeeeee fuck.
Yeah when I was young most the weird anti vegetarian talking points that got thrown at me endlessly were things like ‘but if you were on an island without vegetation you’d have to eat meat’ but there was a point where it switched to bad nutrition ‘you can’t get protein from vegetables!’
I would point out that since I’ve never eaten meat and am healthy and strong that’s obviously not true and so they’d revert back to innane stuff like ‘mice and foxes get killed during harvesting’ or ‘plants can feel pain too’
Now though it’s evolved into weird alpha male podcast drivel, I hear stuff like ‘beans make you feminine’ and ‘we need beef protein to create masculine hormones’ and it’s always backed by complex jargon from people speaking like doctors but who can’t answer basic biology questions like what do the kidneys do.
Yeah, I get lots of weird nonsense what-if scenarios, too. In this case from adults that have been living decades in a modern society, they imagine some kind of apocalyptic scenario is just around the corner where I’ll be somehow forced to eat meat? My reaction is usually “uh, sure, I guess, but first of all I didn’t sign some suicide pact with myself, and secondly, I’m sure that dietary restrictions will take a back seat in such stark scenarios…”
Comment my wife got from an associate when she was trying to pick out something to eat at dinner, and asking the server some questions - this person says: “I don’t know what you guys are going to do when the apocalypse comes”. This was in 2024, no joke. I’m always curious how omnivores think they’ll just suddenly take to living off the land because they currently eat meat? Like they will be hunting deer in the suburbs? As someone that has seen several “back to the land” hippie communes fail - as a child - I cannot help but laugh at their hubris.
I love the Ron Swanson cos players that get their T levels up by strictly eating Steak, butter and Whiskey
Yeah, for the last couple of years at the food bank when they give out soy or canola oil plenty of people turn it down and say they don’t use seed oil because it’s toxic. People are missing out on perfectly good food because of these clowns. (I don’t like the taste of canola oil but I’ll still use it if it’s what’s available)
Hey Darwin, can we uhhhh, use your theory to speed this along a little?
They bitch about the Hexane, which boils off at 69C, 156F. Sooooo… if you’re frying your chicken at 155F not only are you doing it wrong you’re possibly leaving Hexane in the final product.
https://en.wikipedia.org/wiki/Hexane
These are the same people who slow cook turkeys at 120F
It’s possible to cook turkey at 120f but only if you know what you’re doing, like if you’re using an immersion circulator. 130 makes more sense for breast though and 150 for leg/thigh
Seed oils are fine, these people are dumb
I mean, you do you but I’m NEVER cooking anything at 120F
Thats the concept of Sous Vide.
You essentially vacuum seal the meat in a bag and then stick in water thats at 120F (just an example) and let it get its internal temp up to match
You typically finish it with a sear. Some restaurants do this pretty heavily as it makes achieving consistency stupid simple.
120 would be very low for anything other than fish, which is sometimes cooked at an even lower temperature.
Edit: not shitting on your example, just sharing.
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
Pasteurization also has very specific context…
So, color me not convinced!
No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )
I am not sure as I haven’t tried that method (seems boring to me)
Have you cooked this way? (Not trying to be obnoxious I love to talk about cooking)
Here is a guide I found https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
It looks like you want the water temperature to be near what you want tho internal temp of the meat to be at
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.
Right, if you keep the water at the temp you want what you’re cooking in it, as heat transfers from the water to the food, you just heat the water a little more. Eventually, the food is entirely exactly the temp of the water, with no possibility of getting hotter, so the food can’t get overcooked even if it sits longer than necessary. Usually, you’ll quickly finish something after it’s done, like less than 1 min from sous vide to plate. It’s good when you have time to do the prep work but don’t have time just before the meal to do all the cooking, especially if you wanted to serve a lot of guests. Also, if someone likes food cooked to a certain doneness but is bad at judging it.
Thats pretty cool. Cooking for a large number of people is a fun skill
This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved
Thus things like pasteurized milk, eggs, and sous vide.
Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book
So I shouldn’t do it at home but I should read a book. GTFO
They said don’t use your home oven to do it, because the temp of air in an oven is not consistent. Use sous vide (at home) and you’ll be just fine.
How much hexane do you think is in oil you buy off the shelf
like, zero?
Then what are you talking about? Who’s cooking with Hexane?
Hexane can be an extremely low-percentage product of scorching some oils. But the temperatures needed to produce the hexane are far higher than hexane’s boiling point, so it’s all bullshit. It’ll be volatilized away as soon as it’s produced.
The other anti-seed-oil trope is that scorching seed oils produces free radicals. Free radicals are highly reactive and can be carcinogenic. But you get free radicals whenever you burn any sort of food, and it has long been known that cultures where people consume lots of burnt food have higher rates of esophageal and stomach cancers. That’s why most real nutritionists (the ones who do science, not the ones who con the gullible) say “Don’t eat burnt stuff.”
A little searing is probably OK, no need to give up the Maillard reaction entirely. But if it’s charred, your cancer risk increases about as much as smoking a pack a day (smoking is another source of free radicals and combustion products).
No one. Perhaps I was too subtle. These granola eaters think people are but there’s no hexane left once the oil is packaged
Seed oils are great, but any oil can spoil/go rancid, and that can be unhealthy to use, which is often overlooked.
I still think avacado oil and evoo are preferable, but budget always has the final say.
Genuinely curious, why? I’ve been meaning to understand where this idea comes from. Or do you just mean preferable as in you prefer their taste or something like that?
Let me be clear that I’m no fan of RFK, anti-vaxxers, or any fad diets. I am a fan of evidence-based nutrition and practicing moderation. I believe that a varied diet with lower-processed foods is best for most people.
Avocado and EVOO are much less processed, which is generally preferable to more highly refined ingredients. Refining removes a lot of nutrients and concentrates what’s left. That means you need a lot less of it to influence the balance of things within your body. It doesn’t make highly refined oils “bad”, but it does make watching your intake of them more important.
Specifically about the oils, seed oils are high in omega-6 and low in omega-3. Your body needs both and it cannot produce them. The issue comes from the fact that the average American diet has a stark imbalance of way too much 6 and not enough 3. Refined oils provide a lot of 6 but 3 is harder to come by. Getting a good amount of 3 means eating oily fish and nuts, and choosing more balanced oils for a more balanced diet.
The ideal omega-6 to omega-3 ratio is 2:1 or 1:1, but for most people in the U.S., the ratio is actually a whopping 10:1 or even 20:1.
https://health.clevelandclinic.org/seed-oils-are-they-actually-toxic
When I deep fried I used peanut oil, but it aggravated aches and pains. Then I got an air fryer and that changed everything. I don’t have a problem with evoo scorching. Avocado oil is hard for me to obtain without my own ride, not has a pretty neutral taste. I like evoo flavor, a lot. If I pan cook steak or chops, I just use evoo, butter, or a blend.
Both are prone to scorching at low temperatures. A good seed oil (or even rapeseed oil) has a higher scorch point.
He’s a fucking nut. How is anyone baffled?
