falsobrix

Go to any restaurant. Order anything fried, sautéed, or cooked in oil. You're eating seed oils. Guaranteed. Why? Cost and "health recommendations." What's actually happening in restaurant kitchens: Deep fryer at 375°F. Filled with soybean/canola oil. That oil is used for: 6-8 hours daily. Changed once per week (maybe). During that week: Heated to oxidation temperature 40-50 hours. Continuously forming toxic compounds. Each heating cycle: More oxidation, more aldehydes, more trans fats, more breakdown products. By day 7: That oil is a toxic soup of oxidized lipids. You're eating French fries cooked in week-old, continuously oxidized seed oil. Salad dressings: Soybean oil base. Ranch, Italian, Caesar, vinaigrette. You ordered a salad to be healthy. The dressing has 3 tablespoons of seed oil. Sautéed vegetables: "The healthy option." Cooked in seed oil at high heat. Oxidized. Baked goods: Muffins, bread, croissants. Made with seed oils. Mayonnaise on your sandwich: Seed oil. Even the "olive oil" they drizzle on bread is often 50% seed oil (see olive oil fraud). You cannot avoid seed oils eating at restaurants. Unless: You specifically ask what oil they cook with. Even then, they might not know (corporate supply chain). This is why "eat out less" is health advice. Not because restaurant food is higher calorie. Because it's cooked in oxidized seed oils you can't avoid. And we wonder why people get sick.