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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

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Discussion

Konstantine 1y ago

interesting option. have you tried clarified butter (or just buying high quality ghee)?

I mainly use tallow, clarified butter and avo for daily use.

Keith Mukai 1y ago

I did start switching to ghee for some uses but after doing an advanced lipid panel and getting some pretty bad LDL-P counts, small particle counts, PLA2 inflammation, etc, I want to see how much a diet change from fish-eggs-cheese-nuts keto to high fiber, low saturated fat can have on the numbers.

So for now ghee is just too high in saturated fat. But if this algae oil is a viable option, it's even lower in saturated fat than avocado oil.

~3mo hardcore diet change for now, will reassess after next round of results.

Giuliano 1y ago

Chronic low carb might be the culprit of high LDL via thyroid issues. Have you had a thyroid test done recently?

Keith Mukai 1y ago

Never AFAIK. Something for me to start googling.

Though my recent tests have a pretty clear story: my saturated fat intake had gotten really high lately. Can't know for sure but my test results are not surprising.

mahue93 1y ago

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.

Keith Mukai 1y ago

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. 🤷‍♂️

satsminded 1y ago

Pass. just keep it Lindy

Keith Mukai 1y ago

I'm leaning towards passing.

Avocado oil still cool though?

satsminded 1y ago

Avo is also one of those oils that have been created/discovered only recently. It's extracted from the pit. That said I'll eat avo oil mayo sparingly...

.but I eat coconut/butter/olive oil most frequently. Pretty safe and versatile choices. Also I'll opt for palm oil when choosing processed foods.

But idk and could be wrong on everything. This is just the bet I took.

Telluride 1y ago

I'm unfamiliar and on my phone ATM but if its an omega 9 , its best not to heat it.

its all about smoke tempuratre and stability. all fats are toxic if you get em too hot or let them oxidize (go rancid)

This includes BBQ meat over 500 degrees.

I could go on but you get the gist

Keith Mukai 1y ago

Thanks. I've decided to just stick with a high quality avocado oil.