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Leo Abstract's avatar

Thank you for this - what of it I can follow is illuminating. It leaves me wondering about OA, though. Just yesterday I listened to the podcast with Brad Marshall and Paul Saladino on why olive oil is worse than, say, butter or beef tallow, and OA is a culprit there in other ways. It's obviously miles better than LA, but what should we conclude?

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Lukas Huentemann's avatar

How does one get PUFA-free olive oil ? It does contain too much linoleic acid after all

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