| Hell no they don't. And no, I don't have to taste them first to answer that. Make these instead. There's a recent review paper out that asks "Dietary Saturated Fats and Health: Are the US Guidelines Evidence-Based?" The answer is no. Of course the answer is no. As the authors explain, the guidelines fail to account for the effect of the "food matrix" (the whole foods in which saturated fats appear) and the context of the rest of the diet. You can't isolate a variable because nobody eats saturated fat in a vacuum. If seed oils are bad (and they are), what about sesame seed oil? Or black cumin seed oil?
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Sesame seed oil is a little different. You can crush a bunch of sesame seeds and get oil without the use of solvents or other chemical extractives. The sesame seed is an obviously fatty seed. Also, sesame seed oil has been used for thousands of years in Asian (both East and West) cuisine. It's "traditional." It's full of antioxidant compounds that protect otherwise fragile fats. Black cumin seed oil, or black seed oil, is a potent "seed oil" with proven benefits for high blood sugar, glucose tolerance, and bronchodilation. You don't cook with it or use large amounts at once; instead, you take a teaspoon or so. A little bit goes a long way. Both black seed oil and sesame oil are used sparingly and contain compounds that offset its "seed-oiliness." Earlier in the week, I mentioned that I was working on a post explaining why people can often eat bread and pasta in Europe without suffering so many of the ill effects they get back in the States. The response was overwhelming and there are some interesting theories and ideas in the comments. Here's the post in case you missed it: Why Do I Get a Gluten Reaction From American Wheat but not Overseas? That's all for me this week. Let me know what you think about all this in the comments of New and Noteworthy. | 
