Attempting to summarize: * In terms of cooking stability - saturated fats > monounsaturated fatty acids > polyunsaturated fatty acids. * The less stable the co

Attempting to summarize: * In terms of cooking stability - saturated fats > monounsaturated fatty acids > polyunsaturated fatty acids. * The less stable the cooking oil, the more damage (oxidation?) occurs while cooking, the more inflammation they cause * Seed oils are generally to be avoided, especially ones that advertise a high smoke point. This is due to a highly industrialized refinement process that damages the oils (see previous point) * High smoke point avocado oil is included in the above category (avoid) * Extra virgin avocado oil is good (but don’t cook with it) * saturated fats are healthy * high carbohydrate intake is bad for your arteries He recommends the following for cooking: * ghee * butter * coconut oil * olive oil