This is very similar to zero acres farms cultured oil, which is fermented sugar cane. The oil is nearly pure mono unsaturated fat with no poly unsaturated fat so it is definitely more oxidatively stable. I’m a little less sure about how healthy it is to consume that much mono unsaturated fat though, but probably better than cooking with avocado/olive oil.
What do the anti-seed oil folks think about algae cooking oil?
I've been using avocado oil + cast iron for years. Started reading up on oxidation in olive oil (tldr: basically hopeless if you buy it at a grocery store) and apparently avocado oil can / does(?) have similar issues.
This stuff claims to have more oxidative stability (when heated; dunno at rest) and the aluminum bottle is better than the typical plastic or glass.
see: https://algaecookingclub.com/about
#seedoil #food #foodstr #cooking
Discussion
Heya! Happy to see you weigh in on this!
And we're talking like ~2tsp to sautee two big servings of brocolli every day. Couple tsps to sautee salmon. Might try microwaving popcorn kernels with a tsp in the bowl to add some crisp (probably the dodgiest use case, but loved doing that with olive oil!).
But I don't gulp down any oils in general (no salad dressings, not making pesto, etc).
So the difference between more or less good enough (avocado oil) vs maybe better (algae?) probably hardly matters. 🤷♂️