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Washing chicken
Iodide free salt
Cooking with seed oils
(Unless you're allergic) gluten-free anything
Poking holes in steak to "let the marinade in"
those all sounds like "all natural crowd" would consume, and would pay a bunch just to use that. i never get the obsession with iodine free salt.
Iodine free salt does matter in some applications, like pickling.
Also for some things you want coarser salt, which doesn't really have anything to do with iodine but most of that is going to be iodine free.
For general table salt and such though, yeah, doesn't matter.
And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.
What's wrong with seed oil?
nothing. many countries' nutritional guidelines recommend consuming sunflower oil, because it's high-oleic.
Where I live we use sunflower oil because sunflowers are growing here while, let's say, olives -- don't. I suppose Italians would use olive oil as a default variant.
Olives aren't a seed oil though
Yes, that's my point.
That's the other thing that is never mentioned in these food debates, people from a place with a given genetics that have adapted to eating specific locally available foods can do poorly eating what is considered healthy elsewhere
And it’s not just genetics that are local. Gut microbes matter a ton for how you digest food, and it’s determined by where you live and what you eat. The immune system matters too, this is why travelers diarrhea is a thing. And that is also diet dependent: one who doesn’t regularly eat seafood will easily catch viral gastrointestinal infections from eating clams for example.
So there is no single global “healthy diet” for everyone, you got to start from what’s available locally and what your people eat, and tweak that as necessary.
AFAIK based on my own myopic experience, they also use seed oils for frying and alike, except from few very specific oil-based sauces and dishes (e.g. cooking garlic).
Then there can easily be some random Italian Chef that will swear seed oil is the devil and it's turning us gay.
Sunflower oil is just fine for frying, as long as it's refined — otherwise you'll get a shitton of smoke, and burnt particles in the dish. But unrefined oil tastes better in salads.
Idk even what the problem with garlic could be, except of course for the fact that chopped garlic fries very quickly.
Iirc it was just the taste. I was also told to never use virgin oil for cooking as it has a low smoke point. So I only use oil that's been around.
Hmmm, guess I've just never tried garlic fried in anything else, except maybe for butter.
Ignore nutritional "guidelines" - look at the nonsensical food pyramid, which even a diabetes doc from 1930 would call bullshit.
What's largely important with oils is the Omega 3,9,6 balance.
There are other considerations after that (GLA/ALA), but it's a good place to start.
My therapist gave me shit once for saying that the pyramid was bullshit.
Were they also a dietician?
Nothing it's 'influencers' and poor outdated studies that stated they were. Rapeseed, sunflower and corn oils are great for heart health.
That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.
Others claim they're a super food, they make fried food good for you, and you shouldn't use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.
The truth, of course, is likely somewhere in the middle.
So my entire nation, who cook everything with sunflower oil and otherwise eat lots of sunflower oil, are all diabetic and perpetually inflamed?
I mean omega-3, 6, linolenic acid and vitamin E vary wildly between different seeds' oils so I'm sure as an informed consumer one can just leave that flame war alone and figure out by themself that the aforementioned criticism is true for sunflower oils for example but rapeseed oil has a fantastic fatty acid composition and is great for cooking while linseed oil is even better but not really suited for cooking and should instead be limited to cold dishes. To blanket "seed oils" as bad for cooking is just braindead.
To my knowledge, it's specifically sunflower oil that's really high in Omega 6, which is why you shouldn't consume it when you have rheumatism.
There's a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.