What it is
Pressed and eaten for three thousand years across Asia and the Levant — one of the few traditional oils that survived industrialization with its resume intact.
Why your biology objects
Higher in linoleic acid than olive, but it carries its own built-in antioxidants (sesamol, sesamin) that slow that oxidation — the way a whole-food fat protects itself. Used in small, flavoring amounts, not by the cup.