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I'm not sure why soybean oil is objectionable. All these oils are similar from the view point of a chemist. The differences are subtle, and maybe mostly marketing and advertizing.

As I understand it, it has to do with the amount of Omega-6 fatty acids, which are supposedly inflammatory. Sunflower, corn, cottonseed, and soybean oils are high in omega-6 fatty acids. Canola oil is much better. Olive oil and lard, even better. Butter and coconut oil, almost nil.

Historically, the ratio of O-6 to O-3 was about 1:1, but in modern diets can be from 10:1 to 20:1, because of all the vegetable oils we use.
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