What a muddle! The main premise of this article is that when oils degrade (eg during frying) they contain nasty chems. That part is correct.

Mono and poly-unsaturated oils degrade faster than animal fats; that part is also correct.

But if the argument is that oils that degrade quickly are ‘poisonous’ then it follows that the most ‘healthy' plant-based oil is palm oil (which is the most frying-stable plant derived oil). Hmmm.

And cold-pressed virgin plant-based oils, which break down really fast during frying would be the most ‘poisonous' of all, according to the author’s thesis.

As for the dangers of plant-derived oils in cookies… yeah, nope, you can’t extrapolate: oils don’t degrade in cookies the same way they do in a fryer so you won’t find the ‘poison’ chemicals in a cookie.

This article has just enough pseudo-science to sound plausible but it contains muddled up arguments about ‘poison' and ultimately helps no one.

(Btw I have a food science honours degree and spent 4 years working with frying oils in the product development department of Australia’s largest snack food company)

PS degraded frying oil makes horrible tasting food with a shorter shelf life so no self-respecting food company uses old (‘poisonous’) oil.