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Olive Oil Poured Onto A Vegetable Appetizer
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June 13, 2025

How Scientists and Dishonest Media Bury The Evidence of Seed Oil Harms

New study examines how different fats affect fat cells. Reporters and scientists hide the data on seed oil harms. I’m often asked, “If seed oils are so harmful, why aren’t there more studies?” The truth is, there are more studies. The problem isn’t a lack of evidence. It’s how that evidence gets distorted. Study authors, universities, and media outlets seem to work together to downplay the risks, putting a spin on the results that makes seed oils look harmless, or even healthy. This article is a perfect example of how that happens. A new study is making headlines for suggesting…

Low Smoke Point Olive Oil On High Heat–Is It Safe?
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June 10, 2024

Low Smoke Point Olive Oil on High Heat–Is It Safe?

Olive Oil has a Low Smoke Point. Can you still cook with it? We’ve all heard a thousand times high smoke point oils like soy and canola are the oils of choice for cooking–especially high-heat cooking. This is a particular concern for professional chefs who typically cook with temperatures far higher than those used by a home cook. If the oils aren’t smoking that must mean, the thinking goes, that they are chemically stable. No smoke, no free radicals, no toxins. No problems. But I want you to set aside, for a moment, everything you’ve been told about smoke point…

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