That sounds like a logical approach. I don't lose any sleep about the smallish amount I get when I eat out from something like a hamburger that might have had a splash of soybean oil on the grill. But I do avoid things in the restaurant like salad dressings. If I have a salad I will use salt, pepper and maybe some vinegar or a lemon squeeze over it.

That is quite a change from 6 years ago when I would love to drench my salad with Otts Homestyle dressing which was kind of a type of French dressing. It was all soybean oil except for the spices in it. Probably 50-75% soybean oil and I would probably use two or three tablespoons. I loved the stuff as well as other similar dressings. Mayonnaise or Miracle Whip is loaded with soybean oil. We don't eat any of it anymore and I used to slather it on every sandwich. Wife makes home made mayonnaise once in a while for deviled eggs. Makes it out of eggs, butter and heavy cream so all animal fats.

At home we use animal fats exclusively. Bacon grease and butter for the most part but occasionally lard or tallow is not off limits but we usually have enough of the bacon grease and butter to do all the cooking we need so wife rarely buys lard or tallow.