We've been told to lower our consumption of saturated fat and replace it with polyunsaturated vegetable oils. Could everyone be dead wrong about the health hazards of saturated fat? I say yes, they all got it wrong and I explain why that's true in this solo episode.
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Overview
If you've been diligently avoiding saturated fat and cooking with vegetable oils because you were told it's healthier, this eye-opening episode may shatter those beliefs. I make a scientific case for why current recommendations to reduce saturated fat and eat more polyunsaturated fatty acids (PUFAs) from seed oils could be one of the most destructive pieces of dietary advice in history.
Through examining the biochemistry of fats, I make it clear how the molecular structure of PUFAs, with their double bonds, makes them prone to oxidative damage and free radical generation within the body. This can initiate a chain reaction harming cell membranes, mitochondria, and even our DNA over time. Stunningly, I highlight evidence showing most heart disease patients have low, not high, cholesterol levels - defying the conventional saturated fat/heart disease link.
Perhaps most shocking of all is data I provide associating low cholesterol with increased mortality from all causes. This directly contradicts the widespread use of PUFA-rich diets and statin drugs to indiscriminately lower cholesterol. I argue that excess PUFA consumption, especially the linoleic acid found in seed oils, is the real catalyst for oxidative stress, chronic inflammation, and the rise of modern diseases like obesity, diabetes, Alzheimer's and more.
This episode provides my wake-up call on protecting long-term cellular health by getting dietary fats right.
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