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good point. I think beef tallow is fine. That is why I mentioned lard.

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Top problem with industrial oils (usually a way to dump industrial waste for a profit, as with MTBE) is the linoleic acid (LA) content. Humans need a tiny bit of LA, but just as too much zinc can impeded copper metabolism and too much of Mg or Ca, can inhibit the other, LA is essential to a specific type of cardiolipin, while being detrimental to others. The makeup of cardiolipin is different in different functional areas, with LA being detrimental in most, while essential in few, but the massive increase in LA in the western diet means LA is in a lot of places where it doesn't belong and where it down regulates proper energy conversion.

The principle ingredient in health is energy. Simply stated, energy is the enemy of entropy, and it is our gradual inability to generate energy that underlies aging as well as chronic health challenges. With insufficient energy, we can't even fight off a cold, let alone cancer. LA damages most mitochondria.

LA, as you've stated, also oxidizes at lower temps than the "better" fats, but even as an ingredient when not overheated, it is rare in any natural diet. We need ~2-4g and the average American diet contains 40-60, and the average teenager is probably twice that, meaning that what we needed more of is being pushed aside by something of which we need very little.

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Regarding your text, "Next rule. If you do want to use oil or fat in cooking your food, choose a saturated fat. These are more stable in the presence of heat and oxygen. Suitable choices include butter, ghee (clarified butter), coconut oil, and lard. Never use too high a temperature in cooking with any oil, including saturated. Butter browns with high temperature." How about tallow (beef fat)? I've never tasted any ghee that didn't have rancidity and was immediately repulsive, automatically rejected by my body's intuition or instinct. Think about how ghee is made. It's cooked for a long time in an open pan, bubbling and oxidizing. When I cook beef bones, it's always in purified water in minimally reactive ceramic cookware, such as Xtrema, with the lid on top to exclude light and minimize oxidation, low heat not exceeding about 163 to 170 F which I monitor with a contact probe, on top of the lid, connected by cable to a digital thermometer set to the target temp to alarm me to turn off the heat. That temperature is low enough to prevent bubbling. They cool overnight in the same cookpot so I can rasp the bones for homemade doubly certified (USDA and Real Organic Project)organic 100% year round pastured bone meal. Yum. I recook the bones daily to prevent them from spoiling. If anyone fries anything, it's at a high temperature, the oil or fat bubbles, and it's guaranteed that oxidation is occurring in the food, destroying nutrients which would otherwise be saved by cooking at non-bubbling temperatures. Remember that some nutrients are adversely affected by light and oxygen, and the higher the temp, the faster the destruction. For example, riboflavin (vitamin B2) is instantly destroyed when exposed to ordinary kitchen lightning during typical cooking in an open top cookpot or frying pan.

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May 29, 2023·edited May 29, 2023

Do you know how to keep fish from smelling? Cut off their noses. Okay, that's a playground joke, from about 50 years ago, but...

Actually, I just discovered that's not the only way to keep this from smelling. Rising CO2 in the sea increases acidity which reduces fish's ability to smell, and to detect predators, according to this report. Of course, if the predators also rely on their sense of smell to detect prey, wouldn't that even out? I wouldn't be surprised if this was a bogus study.

https://www.bbc.com/news/newsbeat-44925495

Here's a more detailed article on that same study.

https://daily.jstor.org/will-fish-lose-their-sense-of-smell-in-acidic-oceans/

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