Cholesterol, Phytosterols, and Dietary Fats

The chapter explores the differences between plant and animal cholesterol, discussing the impact of excessive phytosterol absorption on cell function in cytosterolemia. It raises concerns about high phytosterol levels from plant-based diets and the use of seed oils in cooking, advocating for cooking with animal fats like beef tallow or lard for health benefits. The conversation also delves into deceptive labeling practices around canola oil and offers tips for cooking meat at low heat to preserve nutrients and avoid damaging fats.