SEEED OILS

Walk into a supermarket and watch the setup specifically where cooking oils are kept.

Seed oils are front and center, big containers, bright labels, discounts everywhere.

Meanwhile, ghee and traditional fats sit quietly on the lower shelves, no noise, no promotion.

That’s not random it’s business. The more processed the product, the longer the shelf life, the higher the margins. So they push what sells, not what sustains you.

Seed oils; sunflower, corn, canola, soybean, cotton seed, etc. are industrially processed extracts that don’t behave well under heat.

When you deep fry with them, they oxidize, break down, and release compounds your body was never designed to handle.

They blunt your natural senses. Your nose and brain adapt to the aggressive, overstimulating smell of fried oil until it becomes “normal.”

Put two pots side by side. One boiling Irish potatoes, the other deep-frying them and notice how you wont even notice the smell of the boiling ones.

Drop ALL seed oils.