Safflower oil actually has two varieties, a high oleic variety (high MUFA >78%) and a high linoleic variety (high PUFA >78%). I know this fact simply because in my research study we had to use a high PUFA safflower oil to bring the n-6 ratio of the diets to 10%, however, we didn't analyze the oil until AFTER the study was over (our bad), and we found out it was a high MUFA oil!!! The fricken label was wrong, and I had to repeat the entire study again! ARGHHHHH!!! (that's what I'm in the process of doing now).
Anyways, I use both types of safflower oil in my diet, but I don't use it that often (a few times a week).
Like I've mentioned before, it's good to mix up the types of fat you take in each week. So, one day I'll use a high MUFA olive oil, then the next day I'll use a high MUFA safflower oil, then the next I'll use a high PUFA safflower oil etc, etc.
In my view, the ultimate consumption ratio of fats should be 0.7: 1.6: 1.4 (SFA:MONO:POLY) to optimize health and body composition, in a diet of 30% fat or more.
Niel, how do you make a meat less 'sickeningly' lean by cooking it well? Do you ADD oil to it then? And yes, buffalo is pretty lean, but I use it as a source of saturated and monounsaturated fat and iron, B12, and protein.
(You guys may not realize that there is just as much mono as saturated fat in beef, bison, and elk. )