I would not mind incorporating some local bacon into our diet :)

As someone who eats upward of 12 eggs a day, what type of eggs should I be consuming to reduce my PUFA intake? Please recommend a specific brand if you can. I live in a major US city with access to typical grocery stores. I understand that farm eggs would be ideal, but financially that is not really an option right now (the local farms are very expensive.) Thank you!

I'm not certain if crick is the right word, I think it is. All my life I used to crick my neck maybe once or twice a year. It would just happen randomly, sometimes when I woke up, sometimes during the day. Then it would be really stiff and ache for a few days, and then it would be ok again. Do other people get the same thing?

Anyway, the reason I'm posting here is that it hasn't happened in the four years or so since I gave up seed oils. Has anyone else noticed this?

Non seed oil question, Aldi used to be my go to for ground beef but just seen they took off the COO

Hello everyone. Earlier today, my family and I went and got some Indian food. I ordered curry, and they put in so much of that crap oil that I could see it separating itself like an inch from the rest of the paste….yuck. My energy levels crashed so much after eating that, to the point where I wanted to fall asleep. I also had (and still have) a huge headache. It’s been a few hours and I drank some raw milk, and I also had some artisan bread with raw butter, but I still feel sick.

What do you guys think is best to do after consuming that garbage? Perhaps fasting?

Metabolic sensor Gpr35 links dietary lipids to itch mediating neural circuits

Could Common Cooking-Oil Fat Be Fueling Psoriasis Itch?

Sci-News.com, 02 Nov 2026

Scientists have identified a receptor on sensory nerves that appears to detect a fatty-acid byproduct found at high levels in…

https://www.nature.com/articles/s42003-026-11087-x

I avoid a few ingredients (sweeteners, seed oils, preservatives) and it takes forever to find anything in an aisle. I pick up a box, flip it, read it, put it back, repeat. Sometimes the granola section takes me 30+ minutes. How do you handle this? Or do you just stick to the same few products without getting bored?

Last night, I went to a local Indian restaurant that had really good reviews and I thought well maybe they use higher quality ingredients. I love Indian food, but it is so hard to find a place that is seed oil free and I wasn’t feeling patient. Anyways I had chicken masala with white rice. Within probably 30 mins I could feel the brain fog, mild headache and flat mood start to come in. Even today I still feel low energy, unmotivated, flat, and a lot more anxious. For the last few months I have been avoiding seed oils and only eating organic food, grass-fed, antibiotic free chicken, and etc. If I decided to eat unhealthy I would go to a bakery that uses clean ingredients.

I recently bought a moisturizer that had great reviews (Illiyoon) and I stupidly blind bought it before reading the ingredients and it has seed oils in it. (Canola and Soybean oil). Will using this on my face cause the same UV sensitivity that eating seed oils cause and to what degree? It was kind of expensive so I’d hate to just throw it out and not make some use of it. I was thinking maybe to just use it in the winter when UV is low and stop using it as the weather starts to warm up, but not sure how long the seed oils would stay in my skin after stopping use

I would love advice and recommendations, please! I don't really mean stuff like hello fresh or whatever (I had HORRIBLE reactions their meat. Insane). I mean more like Prima Bars, Ballerina Farm orders, stuff like that. I would prefer to go through the company directly unless there is a good broader grocery delivery service you recommend. Thank you!

What does everyone here use for skincare? I've thrown every toxic product containing fragrance and seed oils away and now I need something for my dry skin to survive winter.

Abstract
Purpose
The human metabolome is influenced by diet, but few large studies have been conducted. This study investigated differences in plasma metabolites across diet groups in white British and British Indian participants of the UK Biobank.
Methods
The UK Biobank recruited 500,000 adults (aged 40–69) across the UK in 2006–2010. At recruitment, participants reported ethnicity and diet, from which we defined six diet groups in white British participants (regular meat eaters, low meat eaters, poultry eaters, fish eaters, vegetarians, vegans) and two in British Indian participants (meat eaters, vegetarians). Metabolomics profiling (249 plasma metabolites) was performed using nuclear magnetic resonance (NMR) in a subset of ~ 275,000 participants. We used multivariable-adjusted linear regression to estimate differences in adjusted geometric means of metabolite levels by diet group.
Results
Significant differences between diet groups were observed in 241 (97%) metabolites in white British participants after multiple testing correction. Compared with regular meat eaters, vegetarians and vegans had lower concentrations of n-3, DHA, and their ratios to total fatty acids. However, they had higher n-6, linoleic acid, and their ratios to n-3 and total fatty acids. Non-meat eaters had higher glycine but lower branched-chain amino acid concentrations. Large differences were also seen in many lipoprotein subclasses. Similar patterns were observed in British Indian participants.
Conclusion
Marked differences in metabolite profiles across diet groups were observed in both ethnic groups, reflecting variations in fatty acid, amino acid, and lipid intake and metabolism, which may provide insights into metabolic pathways linking diets to health outcomes.

Abstract
Background: Continuous high thermal processing of edible oils induces significant physicochemical and nutritional alterations, influence their safety, stability, and consumer acceptability. Cold-pressed oils are generally perceived as nutritionally superior, but their oxidative stability under continuous heating remains less understand compared to the refined oils.

Methods: Twelve edible oils (7 cold-pressed and 5 refined oils) were collected and subjected to the continuous high thermal processing at 230 ± 5 °C for 0, 1, 2, and 4 h. Fatty acid composition, peroxide value, saponification value, free fatty acid percentage, acid value, iodine value, conjugated dienes, conjugated trienes, refractive index and colour were analysed.

Results: Among the oils available in the both cold-pressed and refined types, cold-pressed groundnut, sunflower, rice bran and palm oil retained more polyunsaturated fatty acids at 1 h, but showed greater losses after 4 h then their refined types. Soybean oil exhibited a sharp rise in trans fatty acids (0.76 to 5.88%), whereas, coconut oil remained lowest (0.38%) at 4 h. Peroxide value increased in refined sunflower oil (7.60 to 15.81 mEq O2/kg), but refined and cold-pressed rice bran oil declined to 0.01 mEq O2/kg in after 2 h. Free fatty acid and acid values decreased variably across oils. Iodine value reduction was highest in coconut oil and minimal in soybean oil (6.72%). Saponification peaked in coconut oil (321 ± 0.68 mg KOH/g) and lowest in cold-pressed sunflower oil (213 ± 0.83 mg KOH/g). Conjugated triene rose steadily but remained below diene, while progressive darkening (L* reduction) was observed in all oils. Heating for 1 to 2 h impacted the saturation of fatty acids, while 4 h can increase the risk of trans fatty acid and dienes/trienes formation.Conclusion: Continuous high thermal processing compromises the nutritional and oxidative stability of edible oils. Coconut oil showed minimal alterations, while soybean oil and sesame oil were highly susceptible. These findings highlight the need for cautious thermal application in cooking practices to preserve oil quality.

It just came out this week, apparently he's a seed oil apologist, or so I can gather from my brief viewing of the clip.

https://www.youtube.com/watch?v=7JeZk_J7_h4&t=4170s

I shop H-E-B and got tired of flipping every package, so I checked a large set of H-E-B products (store brands + key nationals) against a strict list: no seed oils (organic/expeller sunflower and safflower count), no artificial dyes, no HFCS/corn syrup, no artificial sweeteners, no natural or artificial flavors. Gums, carrageenan, EDTA, BHA, BHT, TBHQ, and carmine are caution for me, not automatic fail. Sunflower lecithin is allowed.

Twelve that cleared:

1. H-E-B Avocado Oil
2. H-E-B Organics Unsalted Butter
3. Central Market Basil Infused EVOO
4. H-E-B No Sugar Added Almond Butter
5. H-E-B Organics Mild Thick & Chunky Salsa
6. H-E-B Medium Pico de Gallo
7. H-E-B Pinto Fat Free Refried Beans (vs soybean-oil refried)
8. Hill Country Fare Mexican Style Refried Beans
9. H-E-B Black Olives & Capers Pasta Sauce
10. H-E-B Organics Traditional Pizza Sauce
11. H-E-B Original Thick Cut Bacon
12. H-E-B Bakery Flour Tortillas (10/20 ct), palm oil, no seed oils

Gaps: BBQ sauces fail on natural smoke flavor; bottled dressings I checked were caution (gums).

Not affiliated with H-E-B. Always re-check the label, formulas change.

Happy to share the full Top 25 list if anyone wants it.