Show Notes
Dr. Selina Wang is the world's expert on edible oils. Her new paper went viral because she called out major brands who claimed their products were based on avocado oil when they were really based on cheaper seed oils.
Selina knows everything about smoke points, rancidity, fat profiles, and toxicity.
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PAPERS:
Authenticity of Avocado and Olive Oils Used As Ingredients In Commercially Processed Foods by Selina Wang https://www.sciencedirect.com/science/article/pii/S2772502226007274
Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils
Effect of Dietary Linoleic Acid on Markers of Inflammation in Healthy Persons: A Systematic Review of Randomized Controlled Trials https://www.sciencedirect.com/science/article/abs/pii/S2212267212004649
Influence vs. Evidence: The Science Supporting Seed Oils https://publichealth.jhu.edu/2025/the-evidence-behind-seed-oils-health-effects
Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells https://www.jlr.org/article/S0022-2275(20)43184-0/fulltext
EDIBLE OIL COMPOSITION POSTER:
https://drive.google.com/file/d/1GlQ40z1s7pXKP57oKQbQyMFgqEUPcU-u/view?usp=sharing
0:00 Dr. Wang, edible oil scientist 1:01 Fried in avocado oil? 2:52 What extra virgin means 4:47 What expeller pressed means 5:56 Hexane! 7:05 What is bleaching? 8:21 Are seed oils toxic? 10:57 Reviewing Catherine Shanahan's book, Dark Calories 14:47 The history of seed oils 17:12 Rancid oils 20:52 Oils and mortality 23:56 Smoke point 25:06 Harvard's famous oil vs. mortality chart 27:32 All about olive oil 41:09 Taste testing olive oil 43:16 Chris' conclusions
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