It's like they're trying to kill people inconspicuously...
(media.greatawakening.win)
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This is from Food: What the heck should I eat? by Mark Hyman, MD. -- Pp 169 -170 in the hardback edition [minor edits for clarity, and bold added by me]
FATS AND OILS: What to eat
Use these (below) raw, on salads or other foods, but don't cook them:
Avoid:
Have you ever heard of camelina oil? What do you think of it? It has the highest diverse Omega content, I hear, and has a higher burn temp than any other oil. I wonder why it wasn't mentioned if it wasn't by him in the book.
I've not heard of camelina oil.
I don't cook much and didn't really have any interest in food oils until three or four years ago when my cardiologist wanted to do some unpleasant sounding invasive procedures. Instead, I got serious about my diet and supplements, which lead me to cut out most vegetable oils from my diet, among other things. That's when I found that canola and other less-than-healthy oils are damn near everywhere in processed foods. Canola oil is cheap, so it's one of the most common. In my favorite local health food store, several of the organic mayo brands have canola oil as the number 1 or number 2 ingredient.
My cardio problems went away -- big change, actually -- and cutting the vegetable oils was, I believe, the biggest factor in that.
what about olive oil? always been told its good for you no?
Yes, organic, extra virgin olive oil is generally considered good for you (although some say it's "neutral", others think it's exceptionally health-promoting . . . there's no 100% consensus on this or on most things) but don't cook with it; see the list in my earlier comment for what Mark Hyman, MD has to say about various oils.