@hermanito140: The next five years require more than expansion.They require preparation for technological disruption.Post-quantum security is one of InterLink’s strategic directions.The future belongs to ecosystems that prepare early.#InterLink #ITLG #ITL #WeAreTheFirst10MLinker

Hermanito/Interlink Ambassador
Hermanito/Interlink Ambassador
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Tuesday 25 August 2026 12:04:13 GMT
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Most people see “vegetable oil” and think healthy. But they’ve never seen how it’s actually made. Take canola oil. It doesn’t come out of a fruit like olive oil or get gently separated like butter. It goes through an industrial chain designed for efficiency, not biology. Here’s the reality: Seeds are crushed at high pressure Then washed with chemical solvents (like hexane) to extract more oil Heated at high temperatures (which starts degrading the fats) Bleached to remove color impurities Deodorized to eliminate the smell created by processing Filtered and stabilized for shelf life By the end, you don’t just have oil — you have a heavily refined product that’s been stripped and rebuilt. Now compare that to extra virgin olive oil: mechanically pressed, no solvents, no bleaching, no deodorizing. Completely different category. The problem isn’t just the processing — it’s the structure of the fats. Highly processed seed oils like canola are rich in polyunsaturated fatty acids (PUFAs). These are unstable under heat and oxygen, which means they oxidize easily. Oxidized fats → linked in research to: – chronic inflammation – oxidative stress – cellular damage over time That’s why the same oil used for cooking is also used industrially in lubricants and biofuels. It’s built to be processed, not preserved. Meanwhile, traditional fats like butter or olive oil are more stable, less processed, and closer to their natural state. This isn’t about calories. It’s about what happens to the molecule before it enters your body. 🧬 Follow me to improve your health with stoicism @thestoicbiohacker . . . . #biohacking #food #oil #canolaoil #industry
Most people see “vegetable oil” and think healthy. But they’ve never seen how it’s actually made. Take canola oil. It doesn’t come out of a fruit like olive oil or get gently separated like butter. It goes through an industrial chain designed for efficiency, not biology. Here’s the reality: Seeds are crushed at high pressure Then washed with chemical solvents (like hexane) to extract more oil Heated at high temperatures (which starts degrading the fats) Bleached to remove color impurities Deodorized to eliminate the smell created by processing Filtered and stabilized for shelf life By the end, you don’t just have oil — you have a heavily refined product that’s been stripped and rebuilt. Now compare that to extra virgin olive oil: mechanically pressed, no solvents, no bleaching, no deodorizing. Completely different category. The problem isn’t just the processing — it’s the structure of the fats. Highly processed seed oils like canola are rich in polyunsaturated fatty acids (PUFAs). These are unstable under heat and oxygen, which means they oxidize easily. Oxidized fats → linked in research to: – chronic inflammation – oxidative stress – cellular damage over time That’s why the same oil used for cooking is also used industrially in lubricants and biofuels. It’s built to be processed, not preserved. Meanwhile, traditional fats like butter or olive oil are more stable, less processed, and closer to their natural state. This isn’t about calories. It’s about what happens to the molecule before it enters your body. 🧬 Follow me to improve your health with stoicism @thestoicbiohacker . . . . #biohacking #food #oil #canolaoil #industry

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