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Scientific Articles referenced in the video:

Lee, Joyce H et al. “United States Dietary Trends Since 1800: Lack of Association Between Saturated
Fatty Acid Consumption and Non-communicable Diseases.” Frontiers in nutrition vol. 8 748847. 13 Jan.
2022, doi:10.3389/fnut.2021.748847

Lin, Lin et al. “Evidence of health benefits of canola oil.” Nutrition reviews vol. 71,6 (2013): 370-
85. doi:10.1111/nure.12033

https://www.healthline.com/nutrition/is-canola-oil-healthy#what-it-is

Valicente, Vinicius M et al. “Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms.” Advances in nutrition (Bethesda, Md.) vol. 14,4 (2023): 718-738.doi:10.1016/j.advnut.2023.04.006

Moumtaz, Sarah et al. “Toxic aldehyde generation in and food uptake from culinary oils
during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.” Scientific reports vol.9,1 4125. 11 Mar. 2019, doi:10.1038/s41598-019-39767-1

https://www.sciencedaily.com/releases/2024/04/240410112717.htm#:~:text=Aldehydes%20are%20har
mful%20because%20they,and%20the%20patient%20to%20age

Moumtaz, Sarah et al. “Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.” Scientific reports vol. 9,1 4125. 11 Mar.2019, doi:10.1038/s41598-019-39767-1

Adjonu, Randy et al. “Different Processing Practices and the Frying Life of Refined
Canola Oil.” Foods (Basel, Switzerland) vol. 8,11 527. 24 Oct. 2019, doi:10.3390/foods8110527

Saleem, M, and Naveed Ahmad. “Characterization of canola oil extracted
by different methods using fluorescence spectroscopy.” PloS one vol. 13,12
e0208640. 17 Dec. 2018, doi:10.1371/journal.pone.0208640

Lin, Lin et al. “Evidence of health benefits of canola oil.” Nutrition reviews vol. 71,6 (2013): 370-85.
doi:10.1111/nure.12033

Lee, Joyce H et al. “United States Dietary Trends Since 1800: Lack of Association Between Saturated
Fatty Acid Consumption and Non-communicable Diseases.” Frontiers in nutrition vol. 8 748847. 13 Jan.
2022, doi:10.3389/fnut.2021.748847