Mentioned 6 times on 1 show. Most recently heard 06/11/2026.
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“So there it's really compared to what? And so what do I mean by that? If you're going to use butter in place of extra virgin olive oil or soybean oil or canola oil or other oils with healthy unsaturated fats, it's a worse choice. You're going to worsen your health than having sort of, you know, seed, nut, fruit oils that are rich in phenolics and unsaturated fats.”
“Then there's the omega-6 fatty acids, polyunsaturated fatty acids, and those come in really a range of nuts and seeds. And so pecans and walnuts and peanuts and a lot of soybean and canola, many, many oils have these omega-6 fatty acids. Like omega-3s, they're essential.”
“beef tallow or soybean oil or canola oil, if they're burning that oil and overusing it, you get all kinds of heat shock proteins and other lipid oxidation products that are bad for you.”
“Like, pick whichever one you like, and just I'm okay with that. All of those options are fine. But if you like to cook with canola oil or soybean oil for taste or for cost or for other things, it's perfectly fine. It's a perfectly fine choice. But the high oleg may not be as good because they're taking away some of the beneficial.”
“And the short chain in the human diet, as much as we eat a lot of fat, most of it is from seed oils and soybean oil. But we lose out on the full spectrum of fats because we don't really eat a lot of fermented foods anymore.”
“Because of how we eat them, we eat them from refined seed oil sources. Dr. Christopher Ramsden at the NIH a number of years ago, published a report finding that soybean oil has become the number one consumed source of fat calories in the human diet. That's not good. And so I think it's appropriate for us to call them seed oils rather than linoleic acid”