The following Mark's Daily Apple article was written by Mark Sisson,

and is narrated by Tina Lehman.

Updating the primal stance on vegetable oils, high oleic varieties.

Many years ago, I initially wrote that in jest, but it has been almost seven years.

I wrote a definitive guide to oils, covering the benefits and drawbacks of over a dozen of the most common edible oils.

Seven years is plenty of time for new data to come out, new

perspectives to develop, and even new oils to hit the market. How would I go back and update

my previous recommendations? Most of it stands. The fatty acid breakdown and overall assessment

of each oil remain valid and sound. Olive oil is still olive oil.

2016 peanut oil is identical to 2010 peanut oil.

If you're interested in the basics or want to see my 2010 take on edible oils,

go ahead and read through the definitive guide to oils at marksdailyapple.com. The reason for my recommendation

that people avoid making most oils a large part of their diet also stands. They contain too

much linoleic acid, a fragile fatty acid that becomes inflammatory when exposed to heat and

creates oxidative stress when incorporated into our cell membranes and lipoproteins.

The historic human diet contained very little linoleic acid.

The modern industrial diet contains excessive amounts.

Mostly, thanks to our reliance on these oils.

Everything compelling us to avoid vegetable oils lies downstream of the linoleic acid issue.

Rancidity. Higher pufa oils are more prone to rancidity. Unless they were pressed yesterday

into amber-colored bottles and shipped in cold storage, most high pufa vegetable oils arrive

with some degree of rancidity. Fragility. Linolaic acid has a bad

...