Shifting Away from Seed Oils in Cooking

The chapter explores the negative health impacts of seed oils and advocates for the use of healthier alternatives like butter, olive oil, and ghee in cooking. It delves into the historical consumption of different oils, the industrialization of seed oil production, and the associated health risks. The conversation also highlights restaurants that prioritize quality ingredients and cooking techniques, promoting a shift towards seed oil-free cooking in the culinary industry.

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