[rarestia]

tests were conducted using ingredients (garlic, onion, leek, cabbage, horseradish, and broccoli sprouts) and vegetable oils (soybean and olive oils) to simulate actual cooking processes.

Immediately dismisses everything about this claim. Vegetable oils are seed/rancid oils and are known to be carcinogenic at high heat and extended us; both parameters are true for restaurant cooking oils/fryers, for example.

Alliums have significant, known, and long studied benefits to health. The more likely outcome from this study is that you should be cooking them in butter, tallow, or ghee and NOT any type of plant-based fat.

[crosdaddy]

Ghee, Tallow, and Butter are very stable hydrocarbons, I don’t get your point in not using them. Obviously “seed oils” and EVOO past its flash point, but the others I don’t understand your point.