How I Minimize Seed Oils When Cooking
Why I Avoid Seed Oils
I prefer to limit seed oils because many commonly used varieties are high in linoleic acid, an omega-6 polyunsaturated fatty acid. Polyunsaturated fats contain multiple double bonds, making them more susceptible to oxidation when exposed to high temperatures and repeated frying. This process can produce compounds that may contribute to oxidative stress and inflammation. For this reason, I prefer cooking fats that are more resistant to oxidation, such as saturated and monounsaturated fats, and try to limit my intake of linoleic acid, particularly from oils used in high-heat cooking.
What I Cook With
My favorite cooking oil is Algae Cooking Club algae oil. I use it as an alternative to conventional seed oils because I prefer its fat profile for everyday cooking. It has less then 3% linoleic acid, making it very low in polyunsaturated fats.
Another thing I love cooking with is beef tallow, which is rendered beef fat. This is the lowest linoleic acid containing option, along with butter, that I especially love using because It adds a rich flavor to food and is a great option for cooking, especially when making steak, burgers, or potatoes.
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The charts are well done ✅