good news for those avoiding seed oils

Hi {NAME}, The issue with seed oils isn’t necessarily that they could be inflammatory (that is truly up for debate). The issue is that from a quality perspective, the chance of them being rancid or oxidized is extremely high. Most cooking oils are super unstable. This means that they go through what is called lipid peroxidation. This is where the oil actually denatures and can potentially drive up oxidative stress in our bodies. So here’s a few ways to avoid (or just limit) them (rancid oils) in your body: 1 - Cook Your Food dry (just a bit of water). Actually a fair bit of Asian cuisines do this. They cook by continually adding water to keep moisture in and to keep things from sticking. It’s by far the lowest calorie way to cook, the downside is that you have to really keep an eye on what you’re cooking. 2 - Don’t eat restaurant salads, and if you do, ask what’s in the dressing. If they cannot tell you, or the tell you grapeseed oil or canola oil, or even soybean oil, it’s a good chance they’re not caring for the quality of their oils. Not to throw shade, I am sure there are some that do care. But if they have olive oil, that’s a better option, or just go for steamed vegetables. 3- Try cultured oil - There is a company called [Zero Acre Farms]( that has come up with an oil that is made through fermentation, so it is 10x less omega 6s than olive oil and avocado oil AND is 90% monounsaturated fat. This is no joke, where some really cool health science has helped craft something that will change the oil game forever. Here’s a link for a  discount if you want to try them out before they get into the stores, etc. I know the owner, so I was able to get this out to my newsletter early on: [( It’s totally taste neutral and has a smoke point of 485 fahrenheit. Totally legit! Also no solvents, so no chemicals or deodorizers, which is HUGE For what it’s worth, it also uses 85% less land than Canola oil to make. So it’s highly sustainable. It might literally be (at least in my opinion) the healthiest oil science can find. They literally use a culture, like what you would use to make yogurt, and bacteria feed on some of the plant matter to make an oil as as byproduct of the fermentation. It really is as cool as it gets and the oil is one of the best fatty acid mak-ups that you could find (in my opinion) Here is the link to try it: [( 4- Watch out for Mayonnaise - Mayo can be tricky, but most of the time its made with soybean oil and then it sits on the shelf for months, sometimes even over a year. I cannot think of a situation where that oil would NOT be rancid and oxidized by the time you consume it. Sure, there are options like primal kitchen that are made with avocado oil, but even then, if they’re on the shelf for years and they have a decent amount of polyunsaturated, unstable oils….not good. 5- Tortilla Chips - Hey, I’m not going to lie. I really like Mexican food. So yes, I have tortilla chips on occasion (not often). But I have to be realistic when I say that they are a ticking time bomb of rancid oils. If you look at the label, you will see they are loaded with soybean oil or corn oil (lots of solvents). Then they go into a bag, where they sit for months/years. No bueno. I usually like to opt for Siete chips if I have a choice. They’re made with avocado oil, so LESS chance of rancidity, but still potentially problematic. These may seem like very simple and obvious tips, but the harsh reality is that most people don’t adjust their lifestyle in accordance with these things. I am telling you, if you just monitored your RANCID oil intake (not just seed oils, but rancid, low quality oils) you would probably FEEL a reasonable difference within days. It’s just one more simple thing to keep track of on your journey to feeling like your best self. Thomas Sent to: {EMAIL} [Unsubscribe]( Thomas DeLauer, PO Box 1120, Stateline, NV 89449, United States