This week, Emily and Perry dive into the slippery world of seed oils. Canola, vegetable, safflower, yes, even avocado: why have these plant-based oils gotten such a bad rep compared to their animal-based counterparts? How does processing and frying play in? Is it beef tallow's world and we're just living in it? Note: this episode is best enjoyed with a big plate of fries.
Plus: a disappointing heart drug, the military is no longer testing testosterone (thanks to us??), and exciting news in the pig kidney community.
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