Dr. Layne Norton

But do I think it's a good idea to eat a lot of highly processed foods that have had seed oils that are heated and reheated?

No, I don't think it's a good idea.

There was one really big cohort meta-analysis that was done that kind of showed –

that monounsaturated didn't have as big of an effect as polyunsaturated as decreasing the risk of cardiovascular disease, that monounsaturated was still positive and saturated was negative, but polyunsaturated was kind of better in a dose response.

But I mean, I think for the most part, if you're worried, use olive oil, use avocado.

Yeah, I think olive oil specifically, there's some evidence that like it may have some unique benefits for cardiovascular disease and whatnot and like metabolic health overall.

So –

But again, I kind of look at that and go, OK, well, it still has one double bond.

That can be oxidized.

That can be based on your mechanism for polyunsaturated, right?

Like shouldn't olive oil still be worse than saturated as well?

And you can't – like they never make that argument or at least not that I've seen.

So yeah, I mean I think –

Again, we agree – I might agree for a different reason in that I don't know if I've seen enough to really – I think if you're heating and reheating, yes.

Like once you get to the point where you're oxidizing those double bonds, I mean now you're – who knows what's happening downstream of that.

But I think it's probably people who are eating a lot of heated and reheated oils are just eating really crappy foods overall.

Like I'm not really worried about somebody who's – they spray their pan with canola oil and cook some eggs on it.

I'm not worried about that.

It's the person eating fries that have been refried in the same oil over the course of time.

But then again, it's like, all right, well –