The Cooking Oil Debate!
Subconscious Fat on Cooking Oils
Mr. Skeptical eyes the sizzling pan. “You’re not going to tell me butter is healthier than olive oil, are you?”
I smile, tilting the pan slightly so the tallow pools. “Not just butter. I will tell you most cooking oils are garbage—and animal fats are king.”
Subconscious Fat at 30,000 Feet
“Let me guess,” Mr. Skeptical starts, “You’re about to go on an anti-seed oil rant.”
“Bingo. But let’s be specific. Not all fats are created equal. In fact, how we’ve been taught to see cooking oils is completely backward.”
I grab a marker and start writing on the whiteboard.
Worst to Best Cooking Fats
🔥 WORST
Canola Oil, Soybean Oil, Corn Oil, and Vegetable Oil – ultra-processed, high in inflammatory omega-6s, and oxidize quickly when heated, contributing to systemic inflammation and cardiovascular damage (Lancet, 2019; Nature Rev Cardiology, 2007).
Mr. Skeptical folds his arms. “But those are in everything. You’re telling me restaurants are poisoning us?”
I nod solemnly. “Basically.”
⚠️ MID-TIER
Avocado and olive oil are better than seed oils but are still high in omega-6s and often adulterated. Olive oil is fine cold but breaks down when heated (JACC, 2020).
Mr. Skeptical raises an eyebrow. “I thought olive oil was the holy grail of Mediterranean health.”
“It’s decent. But the industry is shady—lots of fraud. And it’s not built for searing steak.”
🏆 BEST
Beef Tallow, Butter & Ghee, Duck Fat / Lard – stable saturated fats, nutrient-rich, and ideal for high-heat cooking. Ghee is clarified, making it better for frying without burning. Animal fats also support brain health and hormonal function ([Stephen Cunnane, Survival of the Fattest]; Frontiers in Aging Neuroscience, 2021).
Mr. Skeptical scratches his head. “So you’re saying the fats we’ve been told to avoid are actually the healthiest?”
“Exactly. The fear of saturated fat was based on flawed science. Ancel Keys cherry-picked data, and the food industry ran with it. What we ended up with was a massive experiment in replacing real fat with industrial byproducts—and now we’re all inflamed, insulin-resistant, and miserable.”
Subconscious Fat at Eye-Level
Mr. Skeptical taps his coffee mug. “You always act like fat is the answer to everything.”
“It’s not everything, but it's foundational. Your brain is mostly fat. Your hormones are made from fat. Every cell membrane in your body depends on fat” (Cunnane, 2005).
He looks unconvinced. “So what do I do—throw out my olive oil?”
“No need to be dramatic. Use it on salads if you like the taste and want to eat a salad, which is a filler food. But for cooking? Ditch the liquid seed oils and return to what your great-grandmother used—tallow, butter, lard. Real fat. The stuff that doesn't come from a chemistry lab.”
He exhales slowly. “I don’t know, man. I’ve got like three bottles of avocado oil at home.”
I grin. “Gift them to someone you don’t like.”
Practical Suggestions and Conclusions
Throw out the canola, corn, and soybean oils.
Use beef tallow or ghee for high-heat cooking.
Butter is your friend—embrace it.
If it came from a factory, it’s not your fuel.
Mr. Skeptical groans. “Next, you’ll be telling me to deep fry my eggs in duck fat.”
I raise my buttered coffee to toast. “Now that’s a breakfast of champions.”
Be aware.
Other links related to this post:
Canola Oil
Sunflower Oil
The Most Underestimated Fact of Health and Longevity PS Links on LinkedIn, Facebook, and Instagram. Full disclosure: Chat GPT was used to research and enhance this post.
Very good information! Been telling my patients for years to avoid the seed oils.
I love good olive oil