Vegetable oils were brought into our lives in about 1910 when the processing of them became cheap. Make no mistake, these oils are a food technology that should never have been.

I have a rule of thumb; if the oil comes from something that is not obviously oily then don’t eat it, ever.

Canola, soybean, corn oil, cottonseed, safflower, margarines, often hydrogenated, sunflower, see a comprehensive list.

Olives, avocados and coconuts are all fruits and obviously oily. So that’s two reasons why they escape my rule and are therefore not something you need to avoid.