Core assertions about seed oils causing systemic harm lack direct research validation despite mechanistic speculation.
Original: NEVER Cook Meat In These 5 TOXIC Fats!
Most central claims lack supporting research evidence, with several contradicted by available studies.
Quick Answer
You should never cook meat in seed oils (like vegetable, canola, corn, or soybean oil), margarine, avocado oil, butter blends/spreads, or low-quality olive oil. These fats are highly unstable under heat, contain oxidized polyunsaturated fats, may be adulterated with cheaper oils, and produce toxic byproducts like aldehydes and trans fats that cause chronic inflammation and cellular damage. The video explicitly identifies these five fats as harmful based on industrial processing, molecular instability, and epidemiological evidence linking them to rising disease rates.
Claims (17)
1. Even though avocado oil looks healthy, it has enough bad fat in it to break down easily when heated.
2. When you cook with olive oil for a long time, it makes more bad stuff than coconut oil or ghee.
3. When oil is made in factories using heat and chemicals, it turns into bad stuff that can hurt your body.
4. When you eat seed oils, they stick around in your body and their levels have gone way up since the 1950s — just like how much we’ve been eating them.
5. Your body uses good fats to build cell walls, but if you eat too many seed oils, they break down inside your cells and cause damage.
6. The damage inside your cells causes a quiet, constant swelling that hurts your heart, liver, and genes without you feeling it.
7. A long time ago, almost no one got heart disease, cancer, or diabetes — but now lots of people do.
8. After seed oil was invented, heart attacks and other diseases started showing up for the first time.
9. Turning liquid oil into solid spread using chemicals and heat makes a really bad kind of fat called trans fat.
10. Even tiny bits of trans fat can make you much more likely to have a heart attack or stroke.
11. Most avocado oil sold in stores isn’t real avocado oil — it’s mixed with bad oils or already spoiled.
12. When you take the oil out of the avocado, you lose the stuff that protects it, so it goes bad faster when you cook with it.
13. Even though olive oil is called healthy, it still has enough bad fat in it to break down when heated — more than butter or ghee.
14. The good stuff in olive oil that’s supposed to help you gets destroyed when you cook it.
15. Some cooking oils make your body sick by causing swelling and hurting your insides.
16. Our bodies are built to use animal fats because that’s what our ancestors ate for thousands of years.
17. Our bodies aren't built to handle lots of the kind of oil made from seeds, because our ancestors didn't eat much of it.
Key Takeaways
- •Problem: Many cooking fats marketed as healthy are actually damaged by industrial processing, contain harmful chemicals, and cause silent inflammation and cell damage when heated.
- •Core methods: Avoid seed oils, margarine, avocado oil, butter blends/spreads, and low-quality olive oil; use tallow, ghee, and real butter instead.
- •How methods work: Seed oils and margarine are chemically altered using solvents and hydrogenation, creating toxic trans fats and oxidized molecules that damage cells; avocado oil and olive oil are often mixed with cheaper oils and break down under heat; butter blends hide seed oils behind a 'butter' label; tallow, ghee, and butter are naturally stable and resist damage when heated.
- •Expected outcomes: Reduced inflammation, lower risk of heart disease and cancer, better cell function, and avoidance of toxic byproducts like aldehydes and trans fats.
- •Implementation timeframe: Results begin immediately after switching fats, with long-term benefits accumulating over months as cellular damage decreases.
Overview
The problem is that common cooking fats marketed as healthy—seed oils, margarine, avocado oil, butter blends, and olive oil—are chemically unstable, heavily processed, and often adulterated, leading to oxidative damage, inflammation, and chronic disease. The solution is to eliminate these five fats from cooking and replace them with high-quality animal fats: tallow, ghee, and real butter, which are naturally stable, nutrient-dense, and biologically compatible with human physiology.
Key Terms
How to Apply
- 1.Remove all seed oils (vegetable, canola, corn, soybean, sunflower) from your kitchen and discard them.
- 2.Replace margarine with real butter or ghee—check labels to ensure no plant oils or additives are present.
- 3.Stop using avocado oil for cooking; if you have it, use only for cold applications like salad dressing, and only if verified as pure by third-party testing.
- 4.Stop buying butter blends, spreads, or products labeled 'butter' with more than two ingredients—only buy butter with ingredients listed as 'cream' or 'cream and salt'.
- 5.Replace low-quality olive oil with high-quality extra virgin olive oil only for cold uses; for cooking, use tallow, ghee, or real butter instead.
- 6.Purchase tallow from grass-fed beef, ghee from clarified butter, and real butter from grass-fed cows—store them in a cool, dark place.
By following these steps, you eliminate exposure to oxidized polyunsaturated fats, trans fats, and adulterated oils, reducing systemic inflammation, preventing cellular damage, and supporting long-term metabolic and cardiovascular health.
Claims (17)
1. Even though avocado oil looks healthy, it has enough bad fat in it to break down easily when heated.
2. When you cook with olive oil for a long time, it makes more bad stuff than coconut oil or ghee.
3. When oil is made in factories using heat and chemicals, it turns into bad stuff that can hurt your body.
4. When you eat seed oils, they stick around in your body and their levels have gone way up since the 1950s — just like how much we’ve been eating them.
5. Your body uses good fats to build cell walls, but if you eat too many seed oils, they break down inside your cells and cause damage.
6. The damage inside your cells causes a quiet, constant swelling that hurts your heart, liver, and genes without you feeling it.
7. A long time ago, almost no one got heart disease, cancer, or diabetes — but now lots of people do.
8. After seed oil was invented, heart attacks and other diseases started showing up for the first time.
9. Turning liquid oil into solid spread using chemicals and heat makes a really bad kind of fat called trans fat.
10. Even tiny bits of trans fat can make you much more likely to have a heart attack or stroke.
11. Most avocado oil sold in stores isn’t real avocado oil — it’s mixed with bad oils or already spoiled.
12. When you take the oil out of the avocado, you lose the stuff that protects it, so it goes bad faster when you cook with it.
13. Even though olive oil is called healthy, it still has enough bad fat in it to break down when heated — more than butter or ghee.
14. The good stuff in olive oil that’s supposed to help you gets destroyed when you cook it.
15. Some cooking oils make your body sick by causing swelling and hurting your insides.
16. Our bodies are built to use animal fats because that’s what our ancestors ate for thousands of years.
17. Our bodies aren't built to handle lots of the kind of oil made from seeds, because our ancestors didn't eat much of it.
Related Content
Claims (10)
Consumption of industrially processed seed oils induces systemic inflammation and gastrointestinal damage.
Incorporation of polyunsaturated fatty acids into phospholipid bilayers of cell membranes increases susceptibility to lipid peroxidation and endogenous oxidative damage.
Lipid peroxidation in cell membranes triggers chronic low-grade systemic inflammation that damages vascular endothelium, parenchymal organs, and nuclear DNA.
Human physiology is evolutionarily adapted to metabolize and utilize animal-derived saturated and monounsaturated fats as primary dietary lipids.
Industrial hydrogenation of liquid vegetable oils produces trans fatty acids, which are metabolically toxic and associated with increased cardiovascular risk.