Are Seed Oils *Really* That Bad For You? Ben Asks Skeptical Questions (& Unveils DIRTY Secrets Of The Food Industry) With Dr. Anthony Gustin & Steven Rofrano
Ben Greenfield
Jan 2, 2025
Mindsip insights from this episode:
Recognize seed oils' role in mimicking hibernation signals
In nature, the high linoleic acid in nuts and seeds that drop in the fall is meant to make animals insulin resistant so they can rapidly gain fat for winter hibernation.
Choose seed oil-free chips for healthier snacking
The brands Masa and Vandy make tortilla and potato chips fried in grass-fed beef tallow, avoiding the high linoleic acid content and oxidative damage from industrial seed oils.
Limit seed oils to control appetite and reduce 'munchies'
Linoleic acid converts into compounds that activate your body's endocannabinoid system in the same way as THC, which upregulates appetite and gives you 'the munchies'.
Redirect beef fat to sustainable cooking instead of biodiesel
Billions of pounds of beef fat (tallow), a stable and traditional cooking fat, are diverted to produce biodiesel because the modern food system is not set up to process it for consumption.
Avoid seed oils to prevent oxidized LDL and arterial plaque formation
Seed oils lower total LDL cholesterol, but they do so by increasing oxidized LDL, which is the specific type of cholesterol required to form plaque in arteries.
Recognize declining body temperature to understand metabolic changes
The average human body temperature has dropped from the standard 98.6°F to 97.5°F since the early 1900s, suggesting a population-wide decrease in basal metabolic rate.
Eliminate seed oils to clear linoleic acid from your system
Linoleic acid from seed oils has a half-life of two years in human fat tissue, meaning it can take up to seven years to clear 90% of it from your system after you stop consuming it.
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