SAMA HOOLE: The higher the number, the more unstable the fat is, the more oxidative damage it causes to your cell membranes, and the more dysfunctional your metabolism becomes.

The oxidation potential of different fats:

(higher = more unstable)

Coconut Oil 2
Beef Tallow 5
Olive Oil 13
Lard - 15
Poultry - 23
Canola Oil - 40
Sunflower Oil - 41
Corn Oil- 57
Soybean Oil - 65
Flaxseed - 123
Fish oil - 214
Algae - 258

The higher the number, the more…

— Sama Hoole (@SamaHoole) February 14, 2026

The oxidation potential of different fats: (higher = more unstable) Coconut Oil 2 Beef Tallow 5 Olive Oil 13 Lard - 15 Poultry - 23 Canola Oil - 40 Sunflower Oil - 41 Corn Oil- 57 Soybean Oil - 65 Flaxseed - 123 Fish oil - 214 Algae - 258 The higher the number, the more unstable the fat is, the more oxidative damage it causes to your cell membranes, and the more dysfunctional your metabolism becomes.

And yet the most chemically stable fats, the ones least likely to oxidise, are the ones we’re told to fear.