Chris Masterjohn

And consuming damaged oils is bad for you.

So there's the smoke point, there's the fatty acid composition, and there's the solvents and other chemicals left over from the processing.

And I think all of those are an issue.

But the fatty acid composition is like... Seed oils has become the common thing to use as a nickname for it, but it's...

But what you're really thinking about is that they're high in polyunsaturated fatty acids or PUFAs.

And those polyunsaturated fatty acids are just like, it happens to be most things, most oils that are currently on the market for food consumption that are very high in polyunsaturated fatty acids are what we call seed oils.

So that's why we call it that way.

But the...

Actual fatty acid composition, like if you go back to any oil that was easy for humans to produce before, say, 100 years ago, then you don't see those – like you don't see a strong tradition of –

large consumption of rapeseed oil going back because, or cottonseed oil, or corn oil, because it's, I mean, try squeezing a corn kernel.

It's not that squeezable.

And so when you have these very small, hard things, that's why you wind up getting solvent extraction, but you had to do the solvent extraction because

It was not easy otherwise to get oil out of those things.

The solvents is a whole other thing.

I was in a lab once where someone had us analyze residual hexane in foods, and they just bought a bunch of grocery store foods.

And I was kind of...

managing the data analysis while someone I worked with was doing the hexane measurements.

But let me just say that if it's extracted with hexane, it's got hexane left over.

And we saw something that was not hexane.

We didn't know what it was, but it was some chemical solvent that was massive in the pump spray oils.