Yeah - avoiding seed oils means cooking most of your food from the raw ingredients.
What I find interesting is that some of the cheaper brands tend to use palm oil instead of soy or canola.
Palm oil has a pretty good fatty acid profile & requires little processing. No wonder it has been demonized in the West.
When it comes to land use efficiency, Palm oil is the highest producer of healthy fruit oils per acre of land used. There's nothing more efficient for the fats needed for processed foods. I imagine since it's fruit oil like avocado, it's probably one of the healthiest of the low cost options as well.
It's a pretty cool plant. It's perennial so doesn't have to be replanted each season.
There is the palm fruit oil which is red & full of flavenoids. This is the easiest to process & so a village can make their own oil. It also fetches a premium in health stores.
There's also the kernel which is cracked & squeezed. This is the cheapest & hss a neutral flavor.
Both contain almost 50% saturated fat IIRC.
