The author seems to suggest that it’s all the same because “of course fries are junk food” but there is a significant health difference if you recognize that reusing seed oils at high frying temps over and over again degrades the oil in a way that is not the same as with saturated fats.
That is going to create a lot of oxidative stress and inflammation.
Can you define "a lot" in this context?
On top of that, it's all genetics and pointless to worry about. Just enjoy the ride. BD
You are operating under the assumption that raising cholesterol levels is somehow a terrible thing.
I resisted for a long time but I'm finally swayed and am medicating to take the ApoB levels down (diet and exercise can help but medication seems to be the strongest factor).
"An overwhelming body of multiple, converging lines of evidence has established a causal role for LDL in atherosclerosis and CHD/CVD progression as a fact, beyond a hypothesis."
https://sigmanutrition.com/lipids/ has a very good overall survey of the field.
“Cholesterol is not considered a nutrient of concern for overconsumption.”
https://www.health.harvard.edu/blog/panel-suggests-stop-warn...
"An overwhelming body of multiple, converging lines of evidence has established a causal role for LDL in atherosclerosis and CHD/CVD progression as a fact, beyond a hypothesis."
https://sigmanutrition.com/lipids/ has a very good overall survey of the field.
then again maybe its cause those taste the best due to being evolutationary selected and companies arent trying to kill us but get us to buy whatever our bodies easily go for.
There are some recyclers now that will pay you a bit for used oil, but I doubt it's enough to make it cheaper to buy fresh vegetable oil rather than cooking the fries in the beef fat you already have.