Oils? Conflicting advice/confusion

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Hi there all, I'm new, and I'm reading It Starts  With Food.  In the chapter on OILS, the recommendation is to AVOID high-oleic seed oils. However, I found  a recipe for mayonnaise (whole30.com/mayo) which states,   "You can also use a high-oleic safflower or sunflower oil. The seeds used to make these oils have been bred to contain more healthy monounsaturated fats and less polyunsaturated fats, making their nutrition profile almost identical to olive oil."

So... which is it? <_<

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In general, the website is more up to date than the books, unless you've found a really old article that predates publication of one of the books. In this case, the website is definitely the newer info than ISWF, which was the very first book, so you can go ahead and use the high-oleic seed oils. 

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