Not Lindy

garbage oil and frankenfood are required for keeping the population artificially high

Do you have any good links to discover more? Most of what I have seen has been about the chemical processing, which doesn't apply to all types. The high smoke point and subtle flavour makes rapeseed good to cook with.

From the individual perspective: the onus is on proving the new intervention is safe, rather than proving it is dangerous. Corporates employ PR and marketing to imply the inverse. Did your great great grandma cook with X is my personal filter.

Thanks. I'm still on the journey. My grandma, a farmers's wife, used a margarine quite a lot for baking. They grew rapeseed but most of it probably wasn't used for cooking oil.

Don't consume machine lube. Swapping in a less destructive expeller step does not mean they can bypass the rest of the heavy processing. Rapeseed itself is not edible and the oil is only made "edible" through processing that involves solvents, bleaches, deodorants, and high temperatures. Rapeseed, aka canola, is one of the worst of the seed oils. High smoke point is a bizarre thing to focus on when you are talking about something you ingest. Consider that every oil that goes through the process used to make rapeseed oil, is beyond stage 2 rancidity, and the purpose of all the masking and changing of color and taste and smell is to make it so that people will not be repulsed by what they are ingesting.

Her generation thought butter was unhealthy

This oil has been used by humans for thousands of years but was never eaten. Probably because in injured the heart muscle due to its erucic acid content. The modern version has been bred/GMO'ed to remove most (but not all) the erucic acid. Wikipedia (with links to scientific studies): > Laboratory studies about this acid have shown damage to the cardiac muscle of laboratory animals in high quantities. Why would you toy with eating an oil with this history of cardiac injury that people only recently started eating? By contrast olive oil has been eaten by humans for millenia. The common EVOO form is pressed and uses no solvents during extraction. Scientific studies show it is literally an anti-inflammatory that is protective of the heart. > Reviewed RCTs reveal beneficial effects of olive oil by reducing levels of inflammation markers.

PubMed

Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake - PubMed

The prevalence of non-communicable diseases is rapidly increasing, and evidence shows that diet and lifestyle are key areas of intervention to decr...

PubMed

Virgin olive oil: a key food for cardiovascular risk protection - PubMed

Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question ...