Historically we can change zero big things at a time. But I agree with you. Our rate of change has got to change. (Mathematics/physics joke goes here.)

I think the point is that hexane is commonly used to extract seed oils, the subject of this thread.

Because the initial startup push is a time-limited effort. Once the company is more established and the risk is lower, why should a founder get to continue reaping outsize rewards off the backs of others’ labor… indefinitely? Surely there comes a point when their initial risk and effort becomes fully repaid and the founder has been made whole.

We all pick our poisons.

Except hot dogs are cured meat which is terrible for you.

It’s like the old saying, “If you see a child stealing food, no you didn’t.”

I didn’t see nuthin’.

Oh I like that phrasing even better! I changed the meme. Thank you!

In regards to subsidies, I was talking specifically about sweets, not fried food. Did you know that ~20% of calories in the American diet are from corn syrup? It’s an epidemic, and it’s in large part due to subsidies. People aren’t going to lose their sweet tooth, but they’d buy soda less often if it wasn’t so heavily subsidized.

As for fried food, granted, it’s a huge part of many cultures. But the fries at McDonalds aren’t. And taxes, for instance, are a real lever that can impact how often and how much certain foods are consumed.

Let me ask you something. Do you consider yourself a progressive? If so, why are you so convinced progress in certain areas is impossible?

It’s about frequency and quantity. Sure, people will always have a taste for unhealthy food. But until sugar/corn was massively subsidized in the U.S., people didn’t eat nearly as much sweet junk. It took a massive cultural shift to get to where we are today. Massive cultural shifts happen.

And what of that last link?

As I mentioned in another comment, today’s food economics are not written in stone. There are all sorts of tax and subsidy levers in the public policy toolbox. One reason, say, soybeans and soybean oil are so cheap in the U.S. today is farm subsidies.

Mostly because of his bias for veganism, which those linked videos have nothing to do with. But if you prefer more mainstream sources: https://www.theatlantic.com/health/archive/2012/04/how-vegetable-oils-replaced-animal-fats-in-the-american-diet/256155/

https://www.medicalnewstoday.com/articles/324844#vegetable-oil

https://pmc.ncbi.nlm.nih.gov/articles/PMC9655691/

Yeah, olive oil is not for deep frying. But maybe Americans shouldn’t be having quite as much fried food? (I say this as someone who just had fried food for dinner.)

• https://nutritionfacts.org/video/3-mcpd-in-refined-cooking-oils/
• https://nutritionfacts.org/video/the-carcinogen-glycidol-in-cooking-oils/

You can read the transcripts if you don’t want to watch the videos. Enjoy!

The omega 6/3 thing about seed oils mentioned in the article is real. It can be a big cause of inflammation. Plus, seed oils often have pretty toxic extraction procedures, especially for the cheap stuff.

But tallow and animal fats aren’t the solution. Olive oil is. And I guess avocado oil if you need something more neutral and/or with a higher smoke point.