![Restaurant [711x845 - 188KB]](https://pic8.co/sh/BtjJLv.png){kind=link}
You know the average home kitchen will keep oil on hand for months, while a restaurant will get their week's supply of oil.. once a week.
Mack88 though is right. It's soy. Also Canola goes rancid more easily than soy. So while restaurant soy has significant issues, rancidity isn't one of them.
Nobody's worried about how long the oil sat on the shelf before being used. They're worried about how much it was used before being changed, and what's in it.
Soy is incredibly bad for boys, and may be a huge reason for the well-known deleterious health effects of fast food.
https://www.sciencedaily.com/releases/2020/01/200117080827.htm
It's bad for everyone.
Leaving aside transfats which we all know is a toxin.
Spy inhibits proper thyroid function.
This world is full of thyroid issues. So often misdiagnosed as a mental disorder like bipolar.
Fact. Symptoms for thyroid being hyper and hypo is identical to bipolar. Sufferers cannot have a proper mood balance.
Soy and lack of iodine has caused so many female "mental" issues amongst women
My average home kitchen keeps olive oil and avocado oil out of light, and consumes it fast enough that spoiling isn't an issue.
I think that we all need to consider going back to lard etc as our non diabetic non obese grandparents ate
I use grape seed oil, plus olive oil and avocado oil.
good stuff, only other one that's any good is sesame seed(good balance of omega 3 & 6), but grape seed is more apt for high heat cooking.
With olive oil you have to check that it is extra virgin.
All else is a scam
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