The Kitchen

The “naturally refined” label is mostly smoke and mirrors. It sounds wholesome, but once you look beyond the buzzwords, it’s just another refined oil—expensive, nutrient‑depleted, and driven by marketing, not magic. If you want real, unaltered oil, stick to true cold‑pressed or extra‑virgin oils—and accept their lower smoke points and shorter shelf lives.

I cook for a living.
•JLM 312•
Culinary Inquiries reach out www.jlmaggio.com 

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Damn so avocado oils aren’t safe from this either? Is coconut oil plausible or is the way to just render fats to use lard or tallow?