Avocado Oil

“So speaking of like the home, so we got the shoes. Cooking. Cooking's a big one. So even if you're using organic avocado oil, which I think avocado oil is not in anymore, but if you got good oil or beef tallow, beef tallow is still good. Grass-fed, grass-finished steak, still good.”

“and how they're very prone to oxidation. And so, in their minds, if you take the same amount of, for example, avocado oil and the same amount of canola oil and you heat them, that you're going to be consuming more oxidized lipids or fatty acids in the canola oil versus the avocado oil.”

“will burn, and canola oil is actually more stable than extra virgin olive oil. I'm actually not sure about avocado oil. I'm guessing that's actually similarly stable to canola oil. But I think this stability issue has actually been a negative thing because, for example, safflower oil is actually a fairly healthy oil.”

“But yeah, it's hard to, well, I don't know. Do you see this recent avocado oil thing out of UC Davis? This is wild. UC Davis went and analyzed like all these avocado oil containing products. They're supposed to be like healthier.”

“Yeah. Yeah. It's the fucking potato chip thing. Well, it's the other thing, you know, this avocado oil scandal that's going on right now. So all these people that are buying things made with avocado oil that they think, oh, this is going to be super healthy. Turns out a lot of these corporations are fucking you over and they're using seed oils and fucking safflower oil and”

“right? Things are not critically... Some people get so fired up about it. What about olive oil, avocado oil, avocados, nuts? I mean, we'll make it three fatty acids, fish. Those are all... If it's in a whole food, we have no issue with it, right? You have to be a little bit careful with exogenous oils just because, as you're aware, caloric intake just gets really, really high there.”