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Taking account that this is unproven in humans -- it's enough for me to avoid soybean oil, as cooking oil choice is not very important for my palate. That said, which oils would you use for frying and baking? Most high smoke point oils are, like soybean, polyunsaturated, so I'd guess that they could have some of the same (proposed) negative effects. Bonus points if the alternative is widely available (I see potential…
What is soybean oil traditionally called in the US? I've never actually seen "soybean oil" myself (though it surely exists). Is this the same as "vegetable oil"?
Earlier quoted context omitted.
ALA is alpha-linolenic acid (the essential omega-3 fatty acid). LA is linoleic acid (the essential omega-6 fatty acid). They are the "raw materials" of the Arachidonic Acid Cascade.
So does this mean they should have similar effects on the body or that they are different enough to be essentially just two different fats that are significantly different enough not to draw conclusions that ALA causes the same (potential) effects as LA as brought forth in the article?
My understanding is that most of the oils we use are unhealthy. They are highly processed and inflammatory. The good oils are avocado oil, extra virgin olive oil and coconut oil. Is this correct?
Yes afaik, although I’ve heard some ppl say that coconut oil has too much saturated fat making it not great for you. Avocado oil seems to be the best?
I used to eat sardines every day trying to get the health benefits of fatty fish. They were packed in soybean oil. I drank the oil too. With time I began to have bizarre mental issues that I finally tracked down to the sardines. Sardines packed in olive oil don’t cause this issue. That’s my anecdata to share.
> The same UC Riverside research team found in 2015 that soybean oil induces obesity, diabetes, insulin resistance, and fatty liver in mice. Then in a 2017 study, the same group learned that if soybean oil is engineered to be low in linoleic acid, it induces less obesity and insulin resistance. > “The hypothalamus regulates body weight via your metabolism, maintains body temperature, is critical for reproduction and…
Interestingly enough, soybean oil is virtually non-existent over here in Germany - at least not as oil that you can buy (here the dominant ones are canola, good ol' sunflower and olive - the latter not for frying though), and I also haven't heard of it as an ingredient in industrial foods, but I wouldn't vouch for that.
Interestingly enough, soybean oil is virtually non-existent over here in Germany - at least not as oil that you can buy (here the dominant ones are canola, good ol' sunflower and olive - the latter not for frying though), and I also haven't heard of it as an ingredient in industrial foods, but I wouldn't vouch for that.
Taking account that this is unproven in humans -- it's enough for me to avoid soybean oil, as cooking oil choice is not very important for my palate. That said, which oils would you use for frying and baking? Most high smoke point oils are, like soybean, polyunsaturated, so I'd guess that they could have some of the same (proposed) negative effects. Bonus points if the alternative is widely available (I see potential…
Why not the good old sunflower oil?
edit: Partially wrong! I'm told above that high oleic sunflower oil has a different profile with less linoleic oil, and apparently it's becoming more common: https://www.nutritionletter.tufts.edu/general-nutrition/what...