361–370 of 464 posts
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"?
I was at Target in the sauce aisle and I couldn't believe how literally every sauce I picked up had Soybean oil as the first ingredient.
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Is it used in the UK much? I mostly see rapeseed, sunflower and olive oil used.
No, I don't believe I've ever seen it here, even though I frequent asian grocery stores.
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FWIW grapeseed oil is the absolute worst you could use if PUFAs are bad. It's >80% PUFA, higher than any other. Of course that's based on two suppositions: 1) that the reason soybean oil is bad in this study is its PUFA content, and 2) that it's also bad for humans, not just mice.
The PUFA in grapeseed oil is linolenic acid (~75%), which this specific study ruled out as the cause of the genetic expression changes observed in high-fat diets with soybean oil. FTA: >One additional note on this study — the research team has not yet isolated which chemicals in the oil are responsible for the changes they found in the hypothalamus. But they have ruled out two candidates. It is not linoleic acid, sin…
My understanding of linoleic acid is that it got a ton of good press as a result of the blowback from the discovery that we were basically poisoning ourselves with trans fats. So it wasn't really that we know PUFAs / linoleic acid are good, it's just that we know they're an existing alternative to something very bad.
Example random study link that points out some of the unknowns around linoleic acid: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5492028/
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Meh, it's all just Rapeseed. No one considers Granny Smith apples to be a different species from Red Delicious cultivars.
...I mean, we do though? There's definitely differences in the products and you wouldn't necessarily sub them 1:1 in some things.
Canola is a trademark for a seed oil with low erucic acid, but it's still rapeseed oil, just like Cosmic Crisp is still just an apple.
I went all carnivore 15 months ago, and a side effect of that is the removal of all seed oils from the diet. The results include complete remission of my diabetes and associated fatigue and brain fog, the loss of more than 60 excess pounds, greater joy of life and emotional stability, and a new, regular desire to exercise and move my body. I don't know how much of that is about cutting out seed oils. I am getting lar…
Did you cut out carbs as well?
As a former chemist researcher I would like to point out: studies on mice do not imply the same consequences in humans.
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Economics, probably -- sunflowers and canola grow more easily. Olive oil is a nice pan-frying oil, it's what I use. Linguistic thing: When Americans talk about oil for frying, in my experience, they are a fair bit more likely than us to specifically mean deep frying, for which olive oil is no use. Way more of a deep-frying culture, from several different influences. American cooks are slightly more likely (than the B…
> use the term "broiling" for shallow/pan-frying. Unusual word here. I don't think that's right; it's more used for what you do in the oven under the "broil" setting. Americans use "saute" and "fry" in somewhat context dependent , somewhat interchangeable ways. Along with "sear" being somewhat specific to browning at high heat.
I was aware that "broiling" was a cooking method, but I have no concept of what it involves. After checking a dictionary, I still don't -- wikipedia redirects "broiling" to "grilling", and Merriam-Webster defines "broil" as "to cook by direct exposure to radiant heat: grill", with an example given of "broil the steak in the oven". I would be more likely to use "bake" for heating something in an oven, though I'm uneasy about applying "bake" to a steak; I'd probably just say "cook the steak in the oven".
I would use "fry" for cooking something in oil; I would not personally use "sauté" at all.
I note further that neither Merriam-Webster nor wikipedia seems to be aware of a distinction between grilling and baking, or at least not one they're willing to articulate. I would have said that baking involves being cooked within an oven and grilling involves being cooked on top of a hot surface.
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This is an avoidable problem though. We invented this by racing to the bottom and assembling “food” with substitutes for real nutrition. The goal is to educate humanity so that we can start making more conscious decisions about what we eat and move away from this.
>The goal is to educate humanity so that we can start making more conscious decisions I don't think you can educate your way out of economies of scale that make it cheap to feed people garbage. The only real solution would be to declare PUFA as unfit for human consumption but that won't happen obviously Besides, many people really will just eat whatever crispy oily sugary slop has the shiniest packaging. It is unplea…
Do you think the average American's willpower has radically plummeted since the 70s? And the rest of the developed world nosedived with them? It's gotta be calories-in/calories-out and discipline to a degree, but things have shifted so rapidly and decisively that it's worth entertaining environmental explanations.
Plus there's little harm in kicking this hypothesis around. A fat person who is otherwise unmotivated by traditional health advice might perk up once you appeal to his inner conspiracy theorist and tell him he's being fed industrial waste.
It's nice to see the anti seed oil discourse ramping up lately, but I'm sort of pessimistic about this. Like what is the endgame, exactly? Seed oils are in basically everything. Trying to avoid them is like trying to avoid endocrine disruptors by not touching plastic or eating anything that has touched plastic. It's sort of an absurd thing to even attempt, it would drive you insane.
Oils are not an essential nutrient. But many people claim to have a cultural exemption from a decent diet nowadays.
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From the study: > One additional note on this study — the research team has not yet isolated which chemicals in the oil are responsible for the changes they found in the hypothalamus. But they have ruled out two candidates. It is not linoleic acid, since the modified oil also produced genetic disruptions; nor is it stigmasterol, a cholesterol-like chemical found naturally in soybean oil. 1. We're not mammals that exp…
For obesity, 2 is wrong, and the study does explicitly mention "the SO + CO diet caused more weight gain over the 16-week study than the other HFD" Plenish just has less LA, not zero, and they were trying to rule it out from a few genetic expressions they were looking at, not obesity.
Also: This is on male mice, which experience topor, which means they can dial their metabolisms way back.
Human metabolism just doesn't work like that. Studies have consistently shown that metabolism is pretty constant across the gamut of humans based on muscle mass, activity, and weight.