The Atlantic article is about the marketing of shortening and hydrogenated vegetable oil. The authors are a psychiatrist and a writer for Oprah. It really says nothing about vegetable oils that don’t contain trans fats.
And most of the non-crank advice on light vegetable oils is just to avoid scorching them when cooking. Scorched oil, like any burnt foodstuff, contains free radicals that can be carcinogenic. One of the strongest pieces of science-based dietary advice is “don’t eat burnt stuff.”
It’s about the use of hexane as an extracting agent in food processing. Hexane’s nasty stuff that should go nowhere near the food chain, but the article has nothing to do with the subject of this thread.
The Atlantic article is about the marketing of shortening and hydrogenated vegetable oil. The authors are a psychiatrist and a writer for Oprah. It really says nothing about vegetable oils that don’t contain trans fats.
And most of the non-crank advice on light vegetable oils is just to avoid scorching them when cooking. Scorched oil, like any burnt foodstuff, contains free radicals that can be carcinogenic. One of the strongest pieces of science-based dietary advice is “don’t eat burnt stuff.”
And what of that last link?
It’s about the use of hexane as an extracting agent in food processing. Hexane’s nasty stuff that should go nowhere near the food chain, but the article has nothing to do with the subject of this thread.
I think the point is that hexane is commonly used to extract seed oils, the subject of this thread.