Pam cooking spray, Grape seed, Olive, Avocado, Vegetable Oil and Becel over-heated to see if linoleic acid polymerizes. Tools available here aveworkshop.my...
On the bright side, you'll get a well preserve corpse. Tell your wife to nix the embalming fluid, when she's at the mortician's haggling over your final resting place.
My father was adamant that the vegetable oil mom used for frying chicken was harming him. So he started frying the chicken in lard. I have to say it was really good.
I know a guy who farms olives and presses olive oil in Portugal. He says the retail price for olive oil in Canada is below the rock bottom cost of production for olive oil. He says they must be cutting it with other oils.
It seems there is a trend, many have reported such problems with controlling their food and drink. Might want to see a Dr ASAP...it's probably a form of turrets syndrome.
Damn it, that’s twice you’ve fooled me into thinking there was a new Explosions & Fire video out. Just goes to show that sketchy, shed-based chemistry is the same the world over.
Sketchy and shed-based, those are by far the best Chem videos. Heck, I can't recall the channel name off the top of my head, but I recently found a guy that was doing actual synthesis tutorials for RDX and the likes. I'm sure getting subscribed to that feller got me onto some watch lists. lol. His chemistry is definitely above my pay grade, and I wouldn't wanna mess with any of his recipes anyway, even if I was smart enough. But he sure is fun to watch. Highly recommend!
@@remcovanvliet3018 wouldn't be the Cody's Lab channel you ran across would it? If so then good to go and if not then check that channel out to get good to go!
I’m going to buy one of those incredible kinves, least I can do, I suggest you do too! Excellent for a content provider that is off the chain and brought years of pleasure and entertainment, as well as education, laughter and escape. A unique genius, he’s ridden so many rodeos he almost the champion! Love from England, watching you for 7 years plus and not given you a bean…I am from Yorkshire but no excuse. I owe you £500 minimum for the pleasure you have brought me through the ages and aeons. Pure class and I still don’t know what you look like and I don’t care.
That spray on stuff is marketed towards calorie counters/health fanatics. The calories would likely cause less harm. Tried it once years ago and thought I'd would rather have lipo and render my own grease.
Thing is you can put any of the other oils in a spray container to get the same effect... and not have the propelents and leaving product in the continorb.
16:54 small note. Lipase cleaves the ester bonds on triglycerides, releasing glycerol and fatty acids. We need lecithin from food not for emulsification (we have an emulsifier in our guts - it's called bile, which contains mostly bile acids made from cholesterol by the body, and, in fact, some lecithin) but rather for its phospholipids. Lecithin is also a source of choline, an essential nutrient which the body uses to make acetylcholine (neurotransmitter) and S-adenosyl methionine (methyl donor). The fatty acids released from the triglycerides by the lipase are broken down by the body in mitochondria, in a process called beta oxidation. For that, they get transported from the gut into the cells. Nothing to add on gut bugs. Source: PhD in biochem.
@AdrianNelson1507 A "reward" is quite general in nature. But this man deserves any and all we could offer even if only the Thumb icon as directionless as it may be so the love will spread and find those in need and help them also see the light.
After your last video, I read the ingredients on Pam cooling spray. Needless to say, I now you all natural raw butter from Millers Organic Farm. He’s an Amish farmer in Lancaster, PA whom the US Gov’t and big ag hate. But boy, his butter, milk, and pies are absolutely amazing!!
Remember that the main way your body emulsifies fat is the release of bile acids from the liver, stored transiently in the gallbladder. I'd have to search the literature to figure out what the state of the art on signalling molecules is for bile release, but it is also possible that having a ton of polymerized oils actually blocks some of that signal. We certainly have seen an enormous rise of bile sludge, and gallstones since the advent of seed oils. It's very possible that seed oils fail to trigger this release properly and that may have partly accounted for the steatorrhea of your dinner party.
As I was avidly watching, and carefully listening to your words of wisdom, I did think 'Why". AHH! So you gave the family a dose of the shites and needed a bloody scapegoat! Great to hear you, as always. Love to the family.
Really good breakdown at the 15 min mark, I would add that bile salts also do a number on emulsifying many oils before the lipases get working without bacterial or dietary lecithin. Choline and glycine combined and break down into biliary lecithin if I remember correctly
One product of a Canadian province that I didn’t expect: a relatively small area of Saskatchewan produces about half the world’s lentils. Edit: apparently it’s closer to 1/3 of the world’s lentils than to 1/2. Still impressive.
@@TheCharleseye I have found very few uses of oils that actually need it to be liquid at room temp, and thats the only application where you can't use lard. For everything else I just use extra virgin olive oil
Fun fact. Plants use ambient temperature to regulate their fatty acid saturate/polyunsaturate ratio to maintain proper fluid membrane viscosity. Northern canola more polyunsaturates. Southern coconut nearly pure saturates. Fish are another topic.
A lot people buy Costco/Kirkland organic olive oil in the 2 liter bottle because some years ago a bunch were independently tested, and that one came up as un-adulterated. Now they have added a Kirkland Italian variety (non-organic I think) in the same size/shape jug, that is more of an unknown quantity. I’m curious about these, would love to see these if you’re going to be doing more tests. Appreciate you and these efforts!
Switched to exclusively olive oil about 15 years ago, after the “veggie” earl poly, polim, pawler, turned to plastic in the bottle on the pantry shelf.
I've been making my own lard for years now. It's pretty easy, it is tastier than the store bought stuff and it can even be cheaper. And as an added bonus, you get delicious cracklings out of it that can be made into a fantastic bread spread
Linoleic acid makes up between about 3.5-20% of olive oil depending on a whole bunch of factors, including varietal, ripeness, and geography. It's likely that the Kirkland oil happens to be from a source with much higher linoleic acid.
PAM is excellent... For ruining your frying pans, baking sheets and any other heated surface. My wife loves it for some reason, but she is no longer allowed to use it on my cookware.
Never had that issue, and I'm a speed cooker. I PAM the pan, crack in 6 eggs, season the shit outta them, put the burner on high, and as soon as the bottom starts cooking I start making my scrambled eggs. (yes, max heat; _edit: these aren't whisk scrambled, I hate that type_ 😒) _Granted, sometimes I fail to coat the pan in one spot which causes the eggs to stick and burn, but _*_never_*_ leaves a __*_permanent_* brown spot... 🤨
I'm not sure the ceramic nonstick surface of the pan would tolerate much scrubbing before becoming useless. But I may try Barkeeper's Friend on the sheet pans and pots. Thank you for the tip.
Canola is the toughest to digest by a long shot, of all the common cooking oils. It often makes the difference between having Irritable Bowel Syndrome & not having Irritable Bowel Syndrome. ...Better to save Canola for putting on your tools to keep them from rusting.
@@shocktnc Another way in addition, to staying away from Canola which helps prevent IBS, is to avoid fiber. Contrary to popular belief, vegetables & fruits are more difficult to digest than meat. They are "rough" on the digestive system, making fiber's other name, "roughage" appropriate. Although their sandpaper quality probably contributes to the "Irritable" in IBS, it's mostly the fact, that the pancreas secretes extra digestive enzymes, when a person eats vegetables or fruit. It's not a problem for many people, but for some, these extra digestive enzymes not only digest the fiber, they attempt to digest their intestine, which ends up being the main cause of the irritation/ inflammation. The trick is, when someone has a bout w/ IBS, is to lay off fruits & vegetables for a couple of days, to give their guts a chance to heal. Then the long term strategy is to never eat vegetables two days in a row, which in some cases, should be no more often than every third day. In modern times, it's likely best to take vitamin & mineral supplements if this is the case, because to get all the vitamins & minerals we need from meat, we have to eat fresh meat no more than two days old, which usually isn't practical. I learned these things from having some friends who had IBS from Ulcerative Colitis, plus helping my father who had IBS, when he got older. Not everyone needs a long term strategy, if they only have sporadic or occasional IBS, so they should just keep in mind, when they have IBS, they need to give themselves a couple of day break from fruits & vegetables to give their guts a chance to heal or recover. ...Also note; soluble fiber is easier to digest than non-soluble fiber & pickled is easier to digest than non-pickled, & cooked is easier to digest, than uncooked.
@@hedge685 not the watch glass ones. But the other ones. I’m just asking because I’ve only seen non-glass Petri dishes. I don’t mean any disrespect. I was genuinely curious.
When I was young I worked at a bagel shop. The machine used oil to keep dough lubed in the hopper. Supposed to use mineral oil cause it won't build up. Vegetable oil is cheaper. It took a month for it to turn into a thick layer of plastic on the inside of the machine just from the heat from the motor. Some oils would stink. When I started working there I started cleaning it every other day to keep it from building up. One day Mr. Cleaning products salesman walked in and said show me your toughest dirt, I got a product for everything. I handed him the door off the back of the machine. He put his best grease cutting cleaner on it. It did nothing. He said let me go get something else. He left and never came back. Lol. Every bread bakery uses mineral oil in there machines. I never see it listed on the ingredients.you should have added it to the test. I worked in a small town bakery for years. We used a 55 gallon drum of mineral every 2 months to lube dough up to keep it sliding in the dough hoppers.
To cut Costco a break. We know that olive oil has huge variability re linoleic oleic ratio. There is some chance that the product source for costco simple inherently has a higher linoleic ratio. But my paranoid mind prefers the malicious adulteration theory.
@@michaelbaker8284 Yeah it's hard to find good olive oil. Out here in California we have the perfect climate for growing olives but the oil on the shelves is still mostly trash that's been shipped around the world and blended. The "California Olive Ranch" brand is almost all blends from around the world, with one or two very expensive options sourced only in-state. Funny enough the only affordable options for domestic olive oil come from some store branded bottles at a few grocers around here.
Wait wait wait. Linseed oil makes linoleum? Canola isn't a plant but an acronym? I saw an original linoleum floor on a house built in thr 1860s at a village museum near Rochester, NY. Its still in the house's kitchen! Looks dated but certainly doesn't appear to be 150+ years old. Coincidentally invented by a guy named Fred Walton, not sure if he's related to the Walmart people. Seems unlikely.
Canola was originally a trademark name of the Rapeseed Association of Canada; the name is a portmanteau of "can" from Canada and "ola" from "oil".[13][14] Canola is now a generic term for edible varieties of rapeseed oil in North America and Australasia;[15] the change in name also serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.
I feel better, I mostly use the Yellow bottle Olive Oil or ghee. And if you want spray oil, take some advice from Alton Brown, put your oil in a Dinosaur Spray bottle.
My old art teacher was a trip. Early in the class he would place some objects up at the front for the class to attempt to draw. Apples/oranges/bottles different things... One day I come in and it looked like he grabbed all the stuff under the kitchen sink and some stuff from the garage and people were milling around in the class when he walked in and said, "alright sit down everybody and draw this meth lab" 😂
The point you’re missing, is your grandma was actually cooking so that Crisco was probably the worst thing in her diet where as for many it would be the least processed if they ate some.
@@78travI still search him out so I don’t miss anything, and the videos occasionally show up in my recommended. This one was recommended early enough that I figured I had a shot at getting a response from him
@@arduinoversusevil2025 😅 We're holding in there for the big reveal! p.s. I was getting antsy like OP and made the same comment before I saw this. disregard my nuisance and keep on chooch'n 🗜️🏒
Stopped using the Pam after I first saw Christmas vacation and Clark using it to slick up his toboggan. I do appreciate his efforts to keep my corn flakes crispy with spray varnish, though.
I really enjoy leaching your wisdom from any video you post, I appreciate your shared knowledge and real life testing of all things us as consumers are plagued with living thru!
Went to a bar where I was told they fed bums hotdogs. Strange place, guys were wearing horse riding outfits and the women had some really chiseled jawlines. Must have been a navy bar or something, kept getting called sailor.
Glad you mentioned the fact that canola oil can give you the runs, because that's exactly all I could think of last video. Whatever those gut bugs are, I must not have any because every time I eat anything heavily cooked in the stuff... well, let's just say if I think if I strapped a thrust nozzle to my rear, I could achieve low earth orbit.
When I was a young pup in college, we said something similar to "pah-LIMMER-ize". Same with "hex-AG-an-al" and "pah-LAg-an-al", etc. But whatever... "alot" is apparently a word now. However, I digress. AvE comes up with fascinating content!
FYI - Dietary fats and oils are emulsified and saponified as they empty from the stomach into the small intestine by bile, injected into the upper small intestine, from the gall bladder. You don't necessarily **need** to eat egg yolks for the lecithin.
Got to say, love your content and skookum knife there. But as a biochemist, you might want to treat your arteries a bit kinder and let this whole seed oil thing go. First, the polymerization you describe is not breaking a C-H bond, it's just plain old oxidation. Second, you are absolutely correct that transition metals acts as a catalyst in this oxidation reaction (not metal IONS, BTW). Third, there is no reasonable way that this polymerization is occurring in physiological conditions. Humans do not have an enzyme that would facilitate this and the amount of oxygen and heat required to get the kinetics you are seeing here are impossible unless you are on fire.
That's funny, I heard about a group that was thinking about dumping a bunch of egg whites on the great plastic island in the Pacific to try to reduce its size..
So, in summary what you are saying is your guests were deficient in the guy department and you should be thanked for working that out and attempting to supplement their good bacterias. Brilliant
Excellent explanations, my friend. Both videos. I'm passing these vids on to friends and family. Hope it goes better than when I sent them stuff in 2021. Cheers all.
seed oil free for over a year. my T is up, I've stopped my seizures, and am 40 lbs lighter. also been avoiding plastics pretty hard ,so that might be my T
When I used to cook with seed oils there'd eventually be a coating of this sticky stuff on the stove, the walls, and the cabinets above the stove. It was almost impossible to scrub off using dish soap or baking soda.
Same here in had to scrape and sand the drywall the dead fryer was absolutely coated in a plastic mess that spread over everything, oven cleaner did didilyfuk
I've tried a bunch of stuff, and that Tera Delysa stuff has seemed alright. Kinda validating to see it perform well here. I had a helluva time a couple years ago, something clogged up my gallbladder and I was bedridden for almost a week. Unbearable pain right under the right ribs. I was preparing myself to go to the ER and probably would've had the thing removed, but I saw one of those Dr. Berg videos about BILE SALTS. They saved my little organ, maybe even my life. Can't recall what I was eating leading up to that moment, surely some kind of slop made from Rong-oil. I listen a lot better to my gut flora and vagus nerve and women's intuition now, and I've had a lot of luck with supplements rather than medications. Magnesium and B6 almost totally erased my migraines, and the more shocking part is that was actually prescribed by a neurologist! They're not all bad.
I never realised how far off the supermarket oils are until I had some proper home made stuff in Croatia, bought from an award winning producer. Taste is of a totally different product! I alway thought it was some bs the locals keep raving about and anti-supermarket sentiment but seems to be real.
Can you enlighten us about modern olive prep process? How do they get the bitter phenols out, and how do they balance the fractions of bitter/fruity/pungent?
@@2e826 I greatly appreciate seeing a lie exposed. Whether it's a lame tool or a cooking oil salesman cutting the product with toxins to increase profits.
@@thesickhorseranch the sales people aren’t cutting product with anything. We’re not meant to eat gallons of oil a day everyone knows this, and it’s not because you can cook it at 400c on a hot plate for hours and turn it into a “plastic.” You’d also be chronically sick if you ate buckets of butter a day. Don’t eat ultra processed foods, don’t be overweight or obese like 75% of America’s, lift some weights, eat a sensible diet. Spraying some pam on your waffle maker isn’t going to kill you.
Maybe this ought to be a mashup for you and ProjectFarm, but what oil would be best for cast iron seasoning. I.e. which provides the cleanest and hardest polymer for the pan?
The reason they can't call it margarine is because it doesn't even meet those standards anymore. Margarine has to be 80% oil just like butter. Anything else is "buttery spread". (At least in the US). One other thing to consider is that as you heat it, you're effectively distilling it and leaving the heavier weight oils behind. That could be some of the congealing you see (especially after cooling)
Fun fact. Animals modify saturation levels in their fat to maintain proper fluid properties of tissue membranes. One of the cutest examples is northern ungulates. They have a gradient of increasing polyunsaturates as you move down the leg in winter so the tissues can still function when they get cold. In addition to the already functioning counter current heat exchangers ion the leg. That is the the warm blood going down heats up the cold blood coming up. Intentionally allowing the feet to be cold, knowing they are going to be ok with that because of the aforementioned saturation mechanism. Better life through chemistry.
Rumour has it that an enginerd was hitting up on a gorgeous classmate of mine in an undergraduate biology class, back when the earth was cooling. He was there for the ungulate counter current exchange talk, and went out and designed the HRV. Current standard in every NAmerican house build.
Makes you appreciate the renderings of various animals all the more, which reminds me, must visit that coal-fired chip shop at Beamish that deep-fries everything in beef dripping (aka Tallow)... :P
Extra virgin olive oil is unrefined and made without heat or chemicals, while regular olive oil is extracted and processed. I wonder if this is why the Kirkland brand olive oil had issues?
The raw olives are still processed. There's lots of processing going on, no matter what the label says. (Disclaimer: I grow canola and have a relative growing organic avocados, and I like EVOO on my bruschetta.)
![VENEZUELA vs. ARGENTINA [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/SJfoPdeOPCQ/mqdefault.jpg)
I'll quit seed oils but I'll be darned if I quit using copper powder in my favorite dinners!
You do need small amounts of copper in your diet as a metal ion for certain enzymes, like lysyl oxidase necessary for making your collagens crosslink.
I keep telling you, you use the copper powder to HEAT the food, not to SEASON it!
Lol
It's a necessary mineral 🤷🏼♂️🤣
@@mybuickskill6979in small quantities to much is not fun 😂
Getting your macro plastics from metal pans alongside your daily microplastics is all part of a varied and healthy diet.
So what do you plan on cooking your food in?
On the bright side, you'll get a well preserve corpse. Tell your wife to nix the embalming fluid, when she's at the mortician's haggling over your final resting place.
STOP IT U ALL CRAZY IM CRAZY HE IS CRAZY
@@hndflights on a stick over the fire apparently.
@@hndflightsPalm oil, coconut oil, tallow, olive oil.
My father was adamant that the vegetable oil mom used for frying chicken was harming him. So he started frying the chicken in lard. I have to say it was really good.
I know a guy who farms olives and presses olive oil in Portugal. He says the retail price for olive oil in Canada is below the rock bottom cost of production for olive oil. He says they must be cutting it with other oils.
Synthetic is the best! 10W30.
You're in fine form! Almost spit my lunch out laughing several times. Glad to see the workbench isnt too clean. Was worried about you for a bit.
It seems there is a trend, many have reported such problems with controlling their food and drink. Might want to see a Dr ASAP...it's probably a form of turrets syndrome.
Damn it, that’s twice you’ve fooled me into thinking there was a new Explosions & Fire video out. Just goes to show that sketchy, shed-based chemistry is the same the world over.
LOL
Sketchy and shed-based, those are by far the best Chem videos.
Heck, I can't recall the channel name off the top of my head, but I recently found a guy that was doing actual synthesis tutorials for RDX and the likes. I'm sure getting subscribed to that feller got me onto some watch lists. lol.
His chemistry is definitely above my pay grade, and I wouldn't wanna mess with any of his recipes anyway, even if I was smart enough. But he sure is fun to watch. Highly recommend!
Fear not, you've just manifested a new post.
Hey bud I just finished watching a new Explosions and Fire episode. He went to Germany. I was awesome.
@@remcovanvliet3018 wouldn't be the Cody's Lab channel you ran across would it? If so then good to go and if not then check that channel out to get good to go!
Do not look too deep into olive oil, that's how you end up in an unrelated oil drum.
The forbidden Mountain Dew
It's avocado that has the real mafia backing. Try to question that narrative if you're looking for a little punishment.
Thank you for the tip in your last vidjayo about coconut oil on a stubborn 'old-man' flesh wound... healing up marvelously now!
Amazingly good on minor abrasions and sunburn, I've found.
Slather it on as a lubri-can't and now me and the misses are both healing our sore old parts as we attempt to damage em! 😂
I am SO GLAD you're back. Sure missed your humor.
Wow. In Wisconsin if you put the word "butter" on margarine, they string you up by the church key!
Can second this.
As they should
Lol I went and immediately checked my butter box in the fridge just to be safe.
Not only that, but margarine was banned here for a while. The more I learn, the more I think we should should have kept it banned.
You can't do that in the EU either
PAM actually stands for "Probably Absolutely Mutagenic"
Proven, Already, Mutagenic. Haha. Awesome comment.
I’m going to buy one of those incredible kinves, least I can do, I suggest you do too! Excellent for a content provider that is off the chain and brought years of pleasure and entertainment, as well as education, laughter and escape. A unique genius, he’s ridden so many rodeos he almost the champion!
Love from England, watching you for 7 years plus and not given you a bean…I am from Yorkshire but no excuse. I owe you £500 minimum for the pleasure you have brought me through the ages and aeons. Pure class and I still don’t know what you look like and I don’t care.
I gotta watch this with my Jim Beam. can't wait for Ave's Bourbon Test.
I second that. Bourbon country demands acknowledgment! 😂
Someone has to say it, might as well be me.
Bourbon is brown too…
Ohhhhhhhhhhhhhh bourbon! Ohhhh bourbon! Ohhhhhhh bourbonbourbonbourbonbourbonburbenn
Talk about getting a tongue tangulated video...😂
Foamy dog vomit is a very correct description... I can tell you as a dog owner.
This
Being a dog myself, I concur
That spray on stuff is marketed towards calorie counters/health fanatics. The calories would likely cause less harm. Tried it once years ago and thought I'd would rather have lipo and render my own grease.
Thing is you can put any of the other oils in a spray container to get the same effect... and not have the propelents and leaving product in the continorb.
🤣🤣🤣🤣
Next experiment suggestion: mayonnaise. Without soybean oil...
Appreciate your experiments! My takeaway is natural beef tallow and real lard not cottonseed oil crap is best.
Avocado oil mayo is good and easy to make.
It would smell like burnt egg, I assume.
@@alandhutchison it is the best!! been seed oil free for just over a year and im 40 pounds lighter. and seizure free!!
16:54 small note. Lipase cleaves the ester bonds on triglycerides, releasing glycerol and fatty acids. We need lecithin from food not for emulsification (we have an emulsifier in our guts - it's called bile, which contains mostly bile acids made from cholesterol by the body, and, in fact, some lecithin) but rather for its phospholipids. Lecithin is also a source of choline, an essential nutrient which the body uses to make acetylcholine (neurotransmitter) and S-adenosyl methionine (methyl donor).
The fatty acids released from the triglycerides by the lipase are broken down by the body in mitochondria, in a process called beta oxidation. For that, they get transported from the gut into the cells.
Nothing to add on gut bugs.
Source: PhD in biochem.
Doing the science so that we don't have to. Great public service, you will be rewarded one day.
In this economy?!
I've been doing the science in my diabetes ever since my parents switched us to margarine and corn oil because they are healthy fml.
Couldn't agree more. But I'll try😅
@AdrianNelson1507 A "reward" is quite general in nature. But this man deserves any and all we could offer even if only the Thumb icon as directionless as it may be so the love will spread and find those in need and help them also see the light.
After your last video, I read the ingredients on Pam cooling spray. Needless to say, I now you all natural raw butter from Millers Organic Farm. He’s an Amish farmer in Lancaster, PA whom the US Gov’t and big ag hate. But boy, his butter, milk, and pies are absolutely amazing!!
I always appreciate the conspiracy theorists among us. 😂
A Barnes man
@@aznative_Almost as much as the uniformed and stupid, right?
Living in an Amish Paradise
@@aznative_not a conspiracy when its true
Remember that the main way your body emulsifies fat is the release of bile acids from the liver, stored transiently in the gallbladder. I'd have to search the literature to figure out what the state of the art on signalling molecules is for bile release, but it is also possible that having a ton of polymerized oils actually blocks some of that signal. We certainly have seen an enormous rise of bile sludge, and gallstones since the advent of seed oils.
It's very possible that seed oils fail to trigger this release properly and that may have partly accounted for the steatorrhea of your dinner party.
Avocado oil can be used as base stock for motor oil, a decent additive pack and it'll kick butt.
“Your wife will be able to wear this to the next wedding.” 😂😂😂 Remember boys, she’s not yours, it’s just your turn.
LOL !!!!!! 😆😅🤣😂
That is Priceless! Thank you.
I know you're joking, but that is a disgusting piece of radfem rhetoric some people actually believe.
You must be Alaskan....
Evropa the last battle
That's for sure...😢
Glad you got a single source (allegedly) olive oil to test
‘All models are wrong, just some are useful’
As I was avidly watching, and carefully listening to your words of wisdom, I did think 'Why". AHH! So you gave the family a dose of the shites and needed a bloody scapegoat! Great to hear you, as always. Love to the family.
When I can't pronounce something, I attribute it to my tongue getting in front of my eye teeth so I can't see what I'm saying.
Lol my tounge is always caught in the back. Checkin fer stuff.
All his intentionally goofy vernacular and then he pronounces the French writing perfectly. Lol.
His first language is French
Almost 4 am.. Yeah may as well click on a video named Avocado vs Olive oil plastic test, I must know.
no regrets!
Gotta love science projects with Uncle AvE...Be safe, be well!
Really good breakdown at the 15 min mark, I would add that bile salts also do a number on emulsifying many oils before the lipases get working without bacterial or dietary lecithin. Choline and glycine combined and break down into biliary lecithin if I remember correctly
One product of a Canadian province that I didn’t expect: a relatively small area of Saskatchewan produces about half the world’s lentils.
Edit: apparently it’s closer to 1/3 of the world’s lentils than to 1/2. Still impressive.
Chosen and Marianne's are the only brands of Avocado oil I know of, that pass independent testing for being 100% pure and not rancid in the bottle.
I get Chosen for that reason.
Just get tallow or lard
@@balazsrako9528 I have both. I also have ghee and butter. What do any of them have to do with my having avocado oil?
@@balazsrako9528does not help
@@TheCharleseye I have found very few uses of oils that actually need it to be liquid at room temp, and thats the only application where you can't use lard. For everything else I just use extra virgin olive oil
Nice to see you brought out the nice cutlery for us this time.
Fun fact. Plants use ambient temperature to regulate their fatty acid saturate/polyunsaturate ratio to maintain proper fluid membrane viscosity. Northern canola more polyunsaturates. Southern coconut nearly pure saturates. Fish are another topic.
A lot people buy Costco/Kirkland organic olive oil in the 2 liter bottle because some years ago a bunch were independently tested, and that one came up as un-adulterated. Now they have added a Kirkland Italian variety (non-organic I think) in the same size/shape jug, that is more of an unknown quantity.
I’m curious about these, would love to see these if you’re going to be doing more tests. Appreciate you and these efforts!
I also enjoy our little platitudes of bumblemuckery in the shop as well. Thank you for sharing!
Switched to exclusively olive oil about 15 years ago, after the “veggie” earl poly, polim, pawler, turned to plastic in the bottle on the pantry shelf.
I'm loving the increase in AVE videos!!!!
I've been making my own lard for years now. It's pretty easy, it is tastier than the store bought stuff and it can even be cheaper. And as an added bonus, you get delicious cracklings out of it that can be made into a fantastic bread spread
Linoleic acid makes up between about 3.5-20% of olive oil depending on a whole bunch of factors, including varietal, ripeness, and geography. It's likely that the Kirkland oil happens to be from a source with much higher linoleic acid.
PAM is excellent... For ruining your frying pans, baking sheets and any other heated surface. My wife loves it for some reason, but she is no longer allowed to use it on my cookware.
Those brown grease stains that don't scrub off, now we know
Never had that issue, and I'm a speed cooker. I PAM the pan, crack in 6 eggs, season the shit outta them, put the burner on high, and as soon as the bottom starts cooking I start making my scrambled eggs. (yes, max heat; _edit: these aren't whisk scrambled, I hate that type_ 😒)
_Granted, sometimes I fail to coat the pan in one spot which causes the eggs to stick and burn, but _*_never_*_ leaves a __*_permanent_* brown spot... 🤨
Barkeepers friend takes the brown shit right off.
@@bengoldberg8451 does that stuff leave a rezidoo
I'm not sure the ceramic nonstick surface of the pan would tolerate much scrubbing before becoming useless.
But I may try Barkeeper's Friend on the sheet pans and pots. Thank you for the tip.
I have drastically changed my diet over the last 2 years, and these experiments completely fall in line with my reason for doing it
Got redpilled on linoleic acid 2 years ago and lost 25kgs since, also fixed my diet and learned cooking since
@@balazsrako9528what oil if any you use?
Canola is the toughest to digest by a long shot, of all the common cooking oils. It often makes the difference between having Irritable Bowel Syndrome & not having Irritable Bowel Syndrome. ...Better to save Canola for putting on your tools to keep them from rusting.
I do wonder if this is why my ibs has improved
@@shocktnc Another way in addition, to staying away from Canola which helps prevent IBS, is to avoid fiber. Contrary to popular belief, vegetables & fruits are more difficult to digest than meat. They are "rough" on the digestive system, making fiber's other name, "roughage" appropriate. Although their sandpaper quality probably contributes to the "Irritable" in IBS, it's mostly the fact, that the pancreas secretes extra digestive enzymes, when a person eats vegetables or fruit. It's not a problem for many people, but for some, these extra digestive enzymes not only digest the fiber, they attempt to digest their intestine, which ends up being the main cause of the irritation/ inflammation. The trick is, when someone has a bout w/ IBS, is to lay off fruits & vegetables for a couple of days, to give their guts a chance to heal. Then the long term strategy is to never eat vegetables two days in a row, which in some cases, should be no more often than every third day. In modern times, it's likely best to take vitamin & mineral supplements if this is the case, because to get all the vitamins & minerals we need from meat, we have to eat fresh meat no more than two days old, which usually isn't practical.
I learned these things from having some friends who had IBS from Ulcerative Colitis, plus helping my father who had IBS, when he got older. Not everyone needs a long term strategy, if they only have sporadic or occasional IBS, so they should just keep in mind, when they have IBS, they need to give themselves a couple of day break from fruits & vegetables to give their guts a chance to heal or recover. ...Also note; soluble fiber is easier to digest than non-soluble fiber & pickled is easier to digest than non-pickled, & cooked is easier to digest, than uncooked.
Your olive oil might not be contaminated... but your measuring spoon might be
Also, are the Petri dishes he is using on that hot plate plastic?🤷🏻♀️
@@francineperreault9373 Obviously No...
@@hedge685 not the watch glass ones. But the other ones. I’m just asking because I’ve only seen non-glass Petri dishes. I don’t mean any disrespect. I was genuinely curious.
@@francineperreault9373at 200° they would have visibly melted. I understand your curiosity but this here is a thinkin channel.
When I was young I worked at a bagel shop. The machine used oil to keep dough lubed in the hopper. Supposed to use mineral oil cause it won't build up. Vegetable oil is cheaper. It took a month for it to turn into a thick layer of plastic on the inside of the machine just from the heat from the motor. Some oils would stink. When I started working there I started cleaning it every other day to keep it from building up. One day Mr. Cleaning products salesman walked in and said show me your toughest dirt, I got a product for everything. I handed him the door off the back of the machine. He put his best grease cutting cleaner on it. It did nothing. He said let me go get something else. He left and never came back. Lol. Every bread bakery uses mineral oil in there machines. I never see it listed on the ingredients.you should have added it to the test. I worked in a small town bakery for years. We used a 55 gallon drum of mineral every 2 months to lube dough up to keep it sliding in the dough hoppers.
PAM is excellent stuff.... For spraying on toboggan bottoms.
I use it to keep the snow from sticking to my snowblower.
Use Pam on the old blue Ford snowblower so the snow doesn't stick in the chute.
They make actual product for that, it’s does actually work better lol
But yes Pam has been used many a time, also on the satellite dish back in the day.
It cleans the heck out of a bolt carrier group, to boot!
is that a euphemism?🤣
To cut Costco a break. We know that olive oil has huge variability re linoleic oleic ratio. There is some chance that the product source for costco simple inherently has a higher linoleic ratio. But my paranoid mind prefers the malicious adulteration theory.
The olive oil business is cutthroat and there have been scandals and shenanigans with stuff like rebottling/labeling old stuff.
@@michaelbaker8284 Yeah it's hard to find good olive oil. Out here in California we have the perfect climate for growing olives but the oil on the shelves is still mostly trash that's been shipped around the world and blended. The "California Olive Ranch" brand is almost all blends from around the world, with one or two very expensive options sourced only in-state. Funny enough the only affordable options for domestic olive oil come from some store branded bottles at a few grocers around here.
i guess all i wil be using pam for is oiling the paper liquor bottle bags i use to light my charcoal.
It makes an excellent flamethrower, butane, propane, and oil🔥
No words of mine could compair to your eloquence
Wait wait wait. Linseed oil makes linoleum? Canola isn't a plant but an acronym? I saw an original linoleum floor on a house built in thr 1860s at a village museum near Rochester, NY. Its still in the house's kitchen! Looks dated but certainly doesn't appear to be 150+ years old. Coincidentally invented by a guy named Fred Walton, not sure if he's related to the Walmart people. Seems unlikely.
The plant is called rapeseed, it's named after what it does to you.
Also known as mustard seed. I think, that's where Word War I mustard gas gets it's name, btw.
Canola was originally a trademark name of the Rapeseed Association of Canada; the name is a portmanteau of "can" from Canada and "ola" from "oil".[13][14] Canola is now a generic term for edible varieties of rapeseed oil in North America and Australasia;[15] the change in name also serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.
@@sparky6086 It's not. Mustard gas got its name from the smell.
@@wheelsupbardown Okay.
I remember back in the day (I know. I’m old). Some kids died from huffing PAM.
It coated their lungs, and they were unable to breathe.
I don't know what to say. Mostly because I don't know what he said. You should google "olive oil organized crime".
Avocado is the same.
Dis da science channel man earning his phd and your comedy career on point
So you're telling me, but not telling me to eat only animal fat. Clear as mud.😂
@@78trav That's what we did for 50,000 years until Crisco bribed the American Heart Association lol.
@@donwald3436 hey we get to blame the pop companies for that a bit too, they needed to blame something that wasnt just refined liquid sugar
Be nice if sugar and seed oil companies eventually get what tobacco companies got.
@78trav billions upon billions of our dollaridoos? I'm pretty sure they have those already.
No. Seed oils aren't the problem. The new processing methods and how they are transported are the issues.
“Then the Chev got stuck and Ford got stuck…” Not surprised you’re a fan! 😉👍
Got the chev unstuck when the dodge showed up, but the dodge got stuck in the tractor rut which eventually pulled out the ford!
Time to switch to whiskey, aVe's been drinking beer all night.
I feel better, I mostly use the Yellow bottle Olive Oil or ghee. And if you want spray oil, take some advice from Alton Brown, put your oil in a Dinosaur Spray bottle.
I know a meth lab when I see one. Things are getting weird up there.
It's Trudeau's fault.
😅
Time to make synthetic polymers J E S S E
My old art teacher was a trip. Early in the class he would place some objects up at the front for the class to attempt to draw. Apples/oranges/bottles different things... One day I come in and it looked like he grabbed all the stuff under the kitchen sink and some stuff from the garage and people were milling around in the class when he walked in and said, "alright sit down everybody and draw this meth lab" 😂
Everyone out here an expert in lipid biochemistry, while my grandma cooked everything in crisco and lived to be 98.
Wadnt gmo back then 😅
The point you’re missing, is your grandma was actually cooking so that Crisco was probably the worst thing in her diet where as for many it would be the least processed if they ate some.
@@jaydunbar7538 good point
Yup it was actual animal lipids back then. So I mean, yeah that's a thing
Crisco = Crystalline coconut oil
No real fat in that roi
whoaooo amber is the color of your polymerized oil
Thanks for the earworm.
AVE, about a year ago you asked us to unsubscribe so you could do some kind of RUclips experiment. Are we allowed back yet?
Not yet! Soon.
You're here awfully quick if you unsubscribed 😂
@@78travI still search him out so I don’t miss anything, and the videos occasionally show up in my recommended. This one was recommended early enough that I figured I had a shot at getting a response from him
Well, I fuct that up too. IQD2
@@arduinoversusevil2025 😅 We're holding in there for the big reveal!
p.s. I was getting antsy like OP and made the same comment before I saw this. disregard my nuisance and keep on chooch'n 🗜️🏒
More oil than Diddy... 😂
Stopped using the Pam after I first saw Christmas vacation and Clark using it to slick up his toboggan. I do appreciate his efforts to keep my corn flakes crispy with spray varnish, though.
I really enjoy leaching your wisdom from any video you post, I appreciate your shared knowledge and real life testing of all things us as consumers are plagued with living thru!
Went to a bar where I was told they fed bums hotdogs.
Strange place, guys were wearing horse riding outfits and the women had some really chiseled jawlines.
Must have been a navy bar or something, kept getting called sailor.
Honey! Come quick! They are starting a reboot of Breaking Bad!
It’s always a great day when an AvE video drops, and this one is particularly great. Thank you!
The Clockwork Orange reference caught me off guard. love it
Sneed's feed and seed oil. Formerly Chuck's.
Glad you mentioned the fact that canola oil can give you the runs, because that's exactly all I could think of last video. Whatever those gut bugs are, I must not have any because every time I eat anything heavily cooked in the stuff... well, let's just say if I think if I strapped a thrust nozzle to my rear, I could achieve low earth orbit.
10:24 my favorite is the hotel swim towel borrowed for a work mat.
The most important thing I learned from this vidjayo is that AvE is a fellow Corb Lund fan.
When I was a young pup in college, we said something similar to "pah-LIMMER-ize". Same with "hex-AG-an-al" and "pah-LAg-an-al", etc. But whatever... "alot" is apparently a word now. However, I digress. AvE comes up with fascinating content!
Gotta say that PAM oil looks like one of the most American product I've seen.
comes out looking like something you'd see a dermatologist about
FYI - Dietary fats and oils are emulsified and saponified as they empty from the stomach into the small intestine by bile, injected into the upper small intestine, from the gall bladder. You don't necessarily **need** to eat egg yolks for the lecithin.
Got to say, love your content and skookum knife there. But as a biochemist, you might want to treat your arteries a bit kinder and let this whole seed oil thing go. First, the polymerization you describe is not breaking a C-H bond, it's just plain old oxidation. Second, you are absolutely correct that transition metals acts as a catalyst in this oxidation reaction (not metal IONS, BTW). Third, there is no reasonable way that this polymerization is occurring in physiological conditions. Humans do not have an enzyme that would facilitate this and the amount of oxygen and heat required to get the kinetics you are seeing here are impossible unless you are on fire.
Do you not see the amber polymer stuck to the glass?
Hey. It's uncle bumble fuk. There is legitimate risk of him setting him self on fire
That's funny, I heard about a group that was thinking about dumping a bunch of egg whites on the great plastic island in the Pacific to try to reduce its size..
So, in summary what you are saying is your guests were deficient in the guy department and you should be thanked for working that out and attempting to supplement their good bacterias. Brilliant
Gut, not guy
I ain't your guy, friend.
I ain't your friend, buddy.
@@arduinoversusevil2025 I ain’t your buddy, pal.
Guess I'll continue with 10w 40 Shell Rotella very high smoke point
Great choice on background music! Bambu Labs' greatest hits!
Excellent explanations, my friend. Both videos. I'm passing these vids on to friends and family. Hope it goes better than when I sent them stuff in 2021. Cheers all.
seed oil free for over a year. my T is up, I've stopped my seizures, and am 40 lbs lighter.
also been avoiding plastics pretty hard ,so that might be my T
When I used to cook with seed oils there'd eventually be a coating of this sticky stuff on the stove, the walls, and the cabinets above the stove. It was almost impossible to scrub off using dish soap or baking soda.
Same here in had to scrape and sand the drywall the dead fryer was absolutely coated in a plastic mess that spread over everything, oven cleaner did didilyfuk
Deap fryer (spell check)
@@scottorgan2255 I have this little bottle of really nasty smelling stuff that's used to dissolve glue. Works great on that seed oil gunk.
I use the Tanisian olive oil and have always wanted to watch a test like this for it... thank you!~
Last time I was *_THIS_* early, I became a father! 😅
I've tried a bunch of stuff, and that Tera Delysa stuff has seemed alright. Kinda validating to see it perform well here.
I had a helluva time a couple years ago, something clogged up my gallbladder and I was bedridden for almost a week. Unbearable pain right under the right ribs. I was preparing myself to go to the ER and probably would've had the thing removed, but I saw one of those Dr. Berg videos about BILE SALTS. They saved my little organ, maybe even my life.
Can't recall what I was eating leading up to that moment, surely some kind of slop made from Rong-oil. I listen a lot better to my gut flora and vagus nerve and women's intuition now, and I've had a lot of luck with supplements rather than medications. Magnesium and B6 almost totally erased my migraines, and the more shocking part is that was actually prescribed by a neurologist!
They're not all bad.
Being an extra virgin olive oil producer myself, I can say quite some of the commercial grade olive, even if sales as extra virgin, is edulterated
I never realised how far off the supermarket oils are until I had some proper home made stuff in Croatia, bought from an award winning producer. Taste is of a totally different product! I alway thought it was some bs the locals keep raving about and anti-supermarket sentiment but seems to be real.
Some baby oils are assaulterated nowadays.
Can you enlighten us about modern olive prep process? How do they get the bitter phenols out, and how do they balance the fractions of bitter/fruity/pungent?
Wonder how Brian Johnson's blueprint EVO stacks up.
@@D2O2 Its longer lasting.
AvE, are you planning on testing Chinese gutter oil?
Now that's an oil that'll give you the squirts! Haha!
I miss the old days of BOLTR videos. Needs to do more of those.
quit talking like that dick head, those days aren't gone
Yeah we getting a little fear mongery for me, unc bmbl fk going off the rocker
Hear hear
@@2e826 I greatly appreciate seeing a lie exposed. Whether it's a lame tool or a cooking oil salesman cutting the product with toxins to increase profits.
@@thesickhorseranch the sales people aren’t cutting product with anything. We’re not meant to eat gallons of oil a day everyone knows this, and it’s not because you can cook it at 400c on a hot plate for hours and turn it into a “plastic.” You’d also be chronically sick if you ate buckets of butter a day.
Don’t eat ultra processed foods, don’t be overweight or obese like 75% of America’s, lift some weights, eat a sensible diet.
Spraying some pam on your waffle maker isn’t going to kill you.
Maybe this ought to be a mashup for you and ProjectFarm, but what oil would be best for cast iron seasoning. I.e. which provides the cleanest and hardest polymer for the pan?
The reason they can't call it margarine is because it doesn't even meet those standards anymore. Margarine has to be 80% oil just like butter. Anything else is "buttery spread". (At least in the US).
One other thing to consider is that as you heat it, you're effectively distilling it and leaving the heavier weight oils behind. That could be some of the congealing you see (especially after cooling)
That PAM makes a good rust preventative, we used it on our Concrete screed before storage and as a release agent before pouring concrete bridge decks.
Im glad that knife technology was not around in the time of clockwork orange oil.
Fun fact. Animals modify saturation levels in their fat to maintain proper fluid properties of tissue membranes. One of the cutest examples is northern ungulates. They have a gradient of increasing polyunsaturates as you move down the leg in winter so the tissues can still function when they get cold. In addition to the already functioning counter current heat exchangers ion the leg. That is the the warm blood going down heats up the cold blood coming up. Intentionally allowing the feet to be cold, knowing they are going to be ok with that because of the aforementioned saturation mechanism. Better life through chemistry.
Rumour has it that an enginerd was hitting up on a gorgeous classmate of mine in an undergraduate biology class, back when the earth was cooling. He was there for the ungulate counter current exchange talk, and went out and designed the HRV. Current standard in every NAmerican house build.
Your south paw knife gives me flashbacks , "it's all here , and it's all backwards !"
Linoleic acid %: Avocado oil: 10-15%, Olive oil: 10-15%, Beef Tallow: 2-3%
I ❤️ that you are doing chemistry now!
PAM is hella flammable so instead of WD-40, Pyro teens are be using it to simulate flame throwers in the smaller scale
Makes you appreciate the renderings of various animals all the more, which reminds me, must visit that coal-fired chip shop at Beamish that deep-fries everything in beef dripping (aka Tallow)... :P
Extra virgin olive oil is unrefined and made without heat or chemicals, while regular olive oil is extracted and processed. I wonder if this is why the Kirkland brand olive oil had issues?
The raw olives are still processed. There's lots of processing going on, no matter what the label says.
(Disclaimer: I grow canola and have a relative growing organic avocados, and I like EVOO on my bruschetta.)