Hacker News Reader

Hacker News

Comment by xwdv | Hacker News Reader

Parent Full thread

xwdv

Do NOT consume seed oils. Go in your pantry and throw away anything that lists some kind of seed oil as an ingredient.

View on HN

Why? *

* By which I mean with references. And yes, big farma, etc etc, but really, decent studies please.

Buckle up, because Brad Marshall over at fireinabottle.net has a six part series on this complete with footnotes.

https://fireinabottle.net/how-seed-oils-cause-reductive-stre...

https://fireinabottle.net/the-mitochondrial-bottleneck-as-th...

https://fireinabottle.net/acetylation-turns-on-lipogenic-gen...

https://fireinabottle.net/what-happens-to-seed-oils-when-you...

https://fireinabottle.net/seed-oils-make-lean-people-behave-...

https://fireinabottle.net/pufa-as-an-obesogen-how-seed-oils-...

What about whole nuts and seeds from which they're derived? Do they cause the same effect? I find this all a little hard to believe given that obese people tend to consume animal fats at a higher rate than non-obese people, nationwide changes notwithstanding.

> obese people tend to consume animal fats at a higher rate than non-obese people

Tell that to the french. Also, this hasn't been true in the US for a few decades at least. Soybean oil is in pretty much everything now. If you go get a pizza, every single ingredient in that pizza has a healthy dose of either soybean oil or seed oil, from the cheese to the crust.

What about as cast iron seasoning?

Cook some bacon and then just use it as normal. These whole elaborate "seasoning" steps are ridiculous. I've never done a single one of them and fry up eggs in mine all the time .

Doesn't cast iron have issues with iron leaching? Not to mention though how much worse Non stick and any other forms are. I've only found ceramic to be better, but can't send it through high heats.

Only with acidic foods

Correct - don't cook say: tomatoes/tomato sauce in them.

Or do. You need some iron in your diet.

You almost certainly get enough in your diet without having to rely on cast-iron cookware. Is the iron that leaches out even particularly bioavailable? When we talk about iron in the diet we're really talking about iron as part a molecule, not just the raw element.

It appears to be a “non-heme” source (some bioavailability, like nuts/greens, but not as much as “heme” sources, like red meat).

Regardless, getting some iron via the cookware doesn’t hurt.

No, you will mess up your cast iron. Cook them in stainless steel.

No, it doesn’t mess up your pan at all. We cook tomato sauces in our cast iron pan all the time and it’s totally fine. Besides, a new pan is like, $12.

How does it effect, say: the taste?

compared to all the other bad stuff out there, some extra iron in your diet is pretty good. Kick that anemia to the curb.

Iron isn't harmful.

Reply on news.ycombinator.com