Comment by ericd
3 days ago
As I see it, the point of this new pyramid is not to add more emphasis to meat specifically, but to undo some of the past vilification of fat (note the emphasis on whole milk and full fat dairy), and to move emphasis away from carbs as the basis of the diet. And honestly, I think that's pretty much correct - the low fat movement was a disaster for our collective health, because food manufacturers added more sugar to compensate for the bad effects on taste that that has, and because if you eat a good amount of full fat stuff, there's not nearly as much need to snack between meals.
If you go to Western Europe, they're not drinking lots of skim milk, and if you eat things from the bakeries, there's more butter and not as much low quality vegetable oil or sugar. When my French cousins come here, they find lots of the stuff sold here revoltingly sweet.
What is "low quality vegetable oil"? I never heard that term before. Are some types considered high quality?
First, a grain of salt, I'm certainly not an expert, I've just read a bit about the subject.
You know how people like cold pressed extra virgin olive oil? Or avocado oil? Those are "high quality". Industrially refined/deodorized/hexane-extracted soybean, corn, non-high-oleic sunflower/safflower oil, canola tend to be considered to be on the opposite end of the spectrum.
Deodorizing causes the oil to oxidize, as does deep frying, and that makes a variety of nasty byproducts that seem likely to cause systemic inflammation. And from here on HN the other day, "Inflammation now predicts heart disease better than cholesterol" https://www.empirical.health/blog/inflammation-and-heart-hea...
People in this thread are scoffing at RFK saying that beef tallow fries are "healthy", and while I wouldn't go that far, there seems to be good evidence that it's much healthier to deep fry in beef tallow than the soybean oil most switched to in the 90s. Beef tallow is high in saturated fat, which tends to be relatively stable under heat, and very low in polyunsaturated fats, which tend to be the fats that oxidize the worst. Soybean oil, on the other hand, is extremely high in polyunsaturated fat (60% vs 2-4% for beef tallow). And the big problem with commercial deep frying is that the oil is frequently just topped off rather than replaced, so those oxidization byproducts build up over time. More stable fat is really important there.
I also don't know how relevant this is, but soybean frying oil tends to have silicone-based anti-foaming agents mixed in (polydimethylsiloxane is the one I've seen most commonly) - you can find this in the big jugs at Costco if you want to check it out. Silicone generally doesn't seem great to be swallowing - I think it's pretty inert, but it seems likely to me to have mechanical properties that your body's not quite used to dealing with effectively. This is just me being biased about eating something that's pretty obviously not food, though, I haven't seen much on the subject.
Hydrogenated oils are now well known to be bad (trans fats). So Crisco/creamed vegetable shortening, very low quality.
So yeah, there are higher and lower quality oils, especially once they've been degraded via high heat over a long period and oxygen exposure in commercial or industrial frying processes.
Actual human RCTs do not show any increased systemic inflammation when consuming seed oils like canola vs. animal fats, and saturated fat consumption from animal cooking fats can still drive cardiovascular risk, even if it is not the singular cause.
Fried foods are bad for you regardless. The idea that one could swap out a seed oil for some other fat and keep all of their bad habits otherwise in place and magically become healthy is a fantasy.
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