Also, the high frying temperatures change the seed oils used into plastics................
True that.
Same with setting a “non-stick” surface on your cast iron and carbon steel cookware.
So with this bad press coming out about seed oils (Cotton seed, corn, soybean, canola, flaxseed, cocoanut, safflower, sunflower) does this mean that butter was maybe NOT so bad?
You cannot imagine today the barrage of “butter is bad” propaganda back in the 1940’s, when oleomargarine was first introduced. Seems that old adage (the perfect is the enemy of the good) was getting worked overtime.