Welcome to Episode 13 of The Road to Carnivore Podcast!
This 23-minute episode is part 2 of a 2-episode discussion on dietary fat, the fat that you eat.
In this episode, we discuss the three major types of fat: saturated fat, monounsaturated fat, and polyunsaturated fat.
You’ll learn why and how PUFAs, the vegetable and seed oils that are in everything today, are so damaging and harmful to the human body. These are incredibly unstable fats that oxidize easily, and have been shown to massively increase the risk of cancer by breaking down into toxic aldehydes and degraded triglycerides, suppress the immune system, make humans (and animals) fat by blocking thyroid function, act as a major driver or coronary heart disease, cause genetic changes in the brain, blood sugar dysregulation, systemic inflammation, and so much more. These are poisons and extremely damaging to health.
You’ll also learn why saturated fats, particularly animal saturated fats, are the best fats you can eat. These are the most stable fats, and there are numerous nutrients in animal fats that can’t be found in plants at all. These fats also contain the lowest amounts by far of linoleic acid, which is the specific omega-6 PUFA that has been demonstrated to be damaging to the body.
And finally, we discuss why olive oil and avocado oil are not as healthy as most people think.
Show Links and Resources:
Role of Physiological Levels of 4-Hydroxynonenal on Adipocyte Biology: Implications for Obesity and Metabolic Syndrome
Cell death and diseases related to oxidative stress:4-hydroxynonenal (HNE) in the balance
Inhibition of nuclear T3 binding by fatty acids
Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis
Induction of mitochondrial nitrative damage and cardiac dysfunction by chronic provision of dietary omega-6 polyunsaturated fatty acids
Free radicals, antioxidants and functional foods: Impact on human health
Soybean Oil Is More Obesogenic and Diabetogenic than Coconut Oil and Fructose in Mouse: Potential Role for the Liver
An oxidized metabolite of linoleic acid stimulates corticosterone production by rat adrenal cells
Toxicity of Air-Oxidized Soybean Oil
Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Treatment: IV. Ethyl Esters of Heat-Polymerized Linseed, Soybean and Sunflower Seed Oils
Exacerbation of heart and liver lesions in rats by feeding of various mildly oxidized fats
Household Use of Solid Fuels and High-temperature Frying
Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers
Current Evidence Linking Polyunsaturated Fatty Acids with Cancer Risk and Progression
The Influence of Dietary Fatty Acids on Immune Responses
A high linoleic acid diet increases oxidative stress in vivo and affects nitric oxide metabolism in humans
Dietary linoleic acid intake and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials
Dietary Linoleic Acid Elevates Endogenous 2-AG and Anandamide and Induces Obesity
Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis
The Saturated Fat–Unsaturated Oil Dilemma: Relations of Dietary Fatty Acids and Serum Cholesterol, Atherosclerosis, Inflammation, Cancer, and All-Cause Mortality
The Brain Needs Animal Fat by Georgia Ede MD
AJCN Publishes A New PUFA Study That Should Make Us Long For the Old Days
The Hateful Eight with Dr. Cate Shanahan
The Weston A. Price Foundation: Good Fats, Bad Fats: Separating Fact from Fiction
The Big Fat Surprise by Nina Teicholz
Sugar Industry and Coronary Heart Disease Research: A Historical Analysis of Internal Industry Documents
The New York Times: How the Sugar Industry Shifted Blame to Fat
Harvard School of Public Health: Low-fat diet not most effective in long-term weight loss
MPKB Autoimmunity Research Foundation: Immune Suppression
Saturated fatty acids suppress adrenocorticotropic hormone (ACTH) release from rat anterior pituitary cells in vitro
First report on quality and purity evaluations of avocado oil sold in the US
Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin
UC Davis: Most imported olive oils don’t match ‘extra virgin’ claims, study finds
Slippery Business: The trade in adulterated olive oil
‘Four out of five’ bottles of Italian olive oil debased
Diet High in Soybean Oil Increases Susceptibility to Colitis in Mice
Oxidized Linoleic Acid Interacts with Gut Microbiota to Promote Colitis and Colorectal Cancer
I’m curious about peanut butter and sunflower seeds
Not as an oil but in the raw or roasted state ?
Hi! From what angle are you evaluating these foods? From a toxin perspectives, legumes like peanut butter, as well as nuts and seeds are on the higher end of the spectrum. I personally am not a fan. But I think I need to know more what you’re looking for here.