Indians have been consuming way too much omega-6 vegetable oils in the last six decades. Until the 60s, people in India used ghee or coconut oil (in the coastal areas) as cooking mediums. The other major vegetable oils used for cooking at that time (peanut, mustard) were quite abundant in
For the longest time, it has been accepted that olive oil, specifically Extra Virgin Olive Oil, should be used for only garnishing and, at the most, light frying.
Every nutrition article you have read about cooking with oils, will mention something called “smoking point”. Many of these articles will also extoll the virtues of polyunsaturated fatty acids (PUFA), with some specifically talking about Omega 3 fatty acids and others about Omega 6 fatty acids as well. How many