Gary Brecka recommends ditching seed oils for ghee, grass-fed beef tallow, and grass-fed butter when cooking at high heat. Use extra-virgin olive oil for low-temperature cooking and salads. These fats don't denature at high temperatures like seed oils do.
Most people's kitchens are full of the seed oils, but here's a non toxic swap. Ghee butter Grass fed beef Tallow grass fed butter These are great for cooking. They have high smoke points so they don't denature at high temperatures. And then an extra virgin olive oil for low temperature cooking or just using on your salads and mixes. That's an easy non toxic swap. Get rid of the seed oils. Get these three oils in your kitchen for cooking and add this one for flavoring at room temperature.
