This article was published on July 11, 2020, and has been updated with the latest news.
In the video podcast above, Dr. Paul Saladino and science journalist and author Nina Teicholz – who is also the executive director of The Nutrition Coalition – see also the evidence against poultry, and why saturated fats really deserve to be a healthy diet.
Teicholz ‘book, “The Big Fat Surprise,” challenged common sense on fatty foods, especially saturated fats. Saladino, meanwhile, released his second book, “The Carnivore Code,” in August 2020.
Why a Common Chicken Can Help Healthy Poverty
As Saladino pointed out, while eating red meat is declining, due to the vilification of red meat and saturated fat, people are eating more chicken.
It has long been thought of as a healthy meat, mainly because it is thinner than red meat, the problem with ordinary chickens being that they are fed corn – especially GMO varieties grown with glyphosate.
More and more, we find that trans fats and polyunsaturated fats from vegetable oils are a major contributor to your health, and contribute significantly to chronic illness, rather than excess sugar. What if the chicken is fed corn? Meat is high in omega-6 linoleic acid, since corn is high in fat.1
As Saladino points out, eating too much chicken will increase your vegetable fat. Even if you need omega-6, the nutrients derived from the well-known American foods contained in processed foods are extremely high in health. Eating too much omega-6 is also affecting your omega-3 to omega-6 levels, which can be close to 1-to-1.
As Saladino and Teicholz put it, 60% of US people have chronic illnesses, about 70% are overweight or obese, as well as recent NHANES data.2 revealing 87.8% of Americans are unhealthy in metabolism, based on five-quarters. The date has passed 4 years now, so that number is much larger than 90% of the population today.
This means that almost everyone is at risk of type 2 diabetes as well as all chronic insulin resistance, which leads to cancer going to Alzheimer’s. Assuming you are one of the 12.2% (out of 4 year olds) in good health can be a risky business.
Will the Oily Storytelling Ever End?
One of the reasons why chronic diseases are so prevalent is the persistent notion that saturated fats are unhealthy, and should be replaced with industrial vegetable oils.3
On the other hand, Teicholz is reviewing the 2020 paper4 in the Journal of the American College of Cardiology, which acknowledges that long-standing guidelines for reducing saturated fat are not wrong. This is a wonderful confession, and a great step forward. As mentioned in the abstract:
“The idea of reducing fatty acid intake (SFA) continues despite evidence to the contrary. Recent research randomized controlled trials and observational studies have found no beneficial results in reducing SFA intake in cardiovascular disease (CVD) and total mortality., And instead. found protection against stroke.
Although SFAs increase low-density lipoprotein (LDL) -cholesterol, in most people, this is not due to the high levels of small amounts of LDL, but higher LDL which is much lower in relation to CVD risk.
It also appears that the health effects of a diet cannot be determined by the content of each food group, without regard to macronutrient distribution.
Whole fat milk, raw meat, eggs and dark chocolate are SFA foods with a complex matrix that are not associated with an increased risk of CVD. All available evidence is inconsistent with reducing the intake of such foods. “
How Did We Sin?
In the podcast, Saladino and Teicholz also review the history of cholesterol-rich demons, starting with Ancel Keys’ misconceptions.5 that saturated fats cause heart disease in 1960-1961, and how the introduction of the American Nutrition Guidelines in 1980 (which recommended lowering saturated fats and cholesterol) was associated with a rapid increase in obesity and serious diseases such as heart disease.
They also discuss why the story is allowed to continue, despite scientific evidence to the contrary. In short, the myth of low-fat, low-fat diets announced by the Keys in the 60’s led to dramatic changes in the food and drug industries, and the behemoths are reluctant to give up what has been a lucrative business.
Acknowledging that saturated fats are healthy, and non-saturated vegetable fats do not hurt the food industry, as they rely on vegetable and vegetable oils. Another healthy alternative is real food, and no major corporate profits can be made from it.
Vegetable Fats Reduce Your Health
Saladino and Knobbe both equally believe that a significant increase in linoleic acid (omega-6 polyunsaturated fats found in industrial vegetable oils) is a key driver of obesity, a driver of obesity, heart disease, cancer and other serious diseases. He repeats several lessons6,7,8,9,10,11,12 showing the truth of this.
Historically, people had about 2% polyunsaturated fats from their diet. Today, that figure is between 10% and 20% – and ordinary chicken is a hidden source of dangerous polyunsaturated fats.
Most importantly, they also review the misconception that high LDL is a risk factor for heart disease, and that by lowering LDL, you reduce your risk of heart disease. Science does not agree with this, and the reason is that not all LDL substances are the same.
By reducing the amount of red meat and saturated fats and eating more vegetable and poultry fats for example (which will also be related to vegetable fats or polyunsaturated fats), your LDL can go down, but those LDLs are now oxygenated, and no one is testing for oxidation . Oxygenated LDL, Saladino explains, will lead to insulin resistance and other complications, including heart disease.
Eating saturated fats, on the other hand, can elevate LDL, but small amounts of LDL will be large and “empty,” and will not cause any harm. Numerous studies have shown that high LDL has nothing to do with heart disease. Elevated LDL does not increase the risk of heart disease by one minute, but oxygen-rich LDL does.
Teicholz makes another important point: The myth of saturated fat is one of the most imaginative and sensible in the history of food science, and it has failed miserably.
They also explain how avoiding saturated fats can cause you to have an eating disorder, as meat and fats are also high in micronutrients. Industrial processed vegetable oils are not. As Teicholz puts it, “fatty foods are the healthiest foods in the world.” These foods are highly bioavailable.
At present, foods recommended by our American Nutrition Guidelines do not meet dietary goals. As a result, the most vulnerable among us – poor school children who depend on school meals, hospital patients and the elderly in long-term care facilities, for example – are being harmed indefinitely, because they have fewer resources. nutritious foods.
Benefits of Carnosine
In addition to fats rich in vitamins and minerals, red meat is an important source of carnosine, dipeptide (two amino acids produced together) by beta-alanine and histidine. Carnosine is found only in animals. It acts as a scavenger or sinker of carbonyl – a mediator that continues to form the final lipoxidation.
If you can catch these carbonyls before they break down proteins and fats, you can stop the harmful processes that lead to significant peroxidation damage. Non-vegetarian diets lower your carnosine levels, and carnosine is an important nutrient to reduce the risk of oxidative stress. It is also essential for mitochondrial function.
Summary of Why Fat Fills Are So Important
Towards the end of his podcast, about an hour and 44 minutes, Saladino gives a summary of the entire discussion. Here is a quick review of its main points:
- The exposure to insulin in your adipose fat cells competes against your entire body. In other words, you want your fat cells to be insulin-negative, because this makes your whole body sensitive to insulin (for example, not insulin). If your adipose fat cells are affected by insulin, your whole body will be insulin-free. What confirms the influence of adipocyte insulin on the fat you eat.
- Linoleic acid “breaks down insulin sensitivity to fat levels” – makes them more sensitive to insulin – and, since your fat cells increase insulin sensitivity throughout your body and releases free fat, you can insulin resistance.
- Conversely, when you consume saturated fat, due to the beta-producing process in your mitochondria, your fat cells become insulin-resistant. As a result, they do not grow and do not release free fats. As a result, insulin sensitivity throughout your body increases, and insulin resistance decreases.
Bath Oil And Toxins
As mentioned in an interview with Dr. Chris Knobbe, polyunsaturated fats from vegetable oils, vegetable oils and trans fats are stored in your fat cells (as opposed to being used as fuel), and have a half-life of 600 to 680 days. .13
It is also absorbed into the muscles, including your heart and brain. Who has the best mindset that can need the most oxygen to fill their organs for years to come? One result of this could be memory impairment and an increased risk of Alzheimer’s disease, which is the result of canola oil.14 As reported in another 2017 survey:15
“Our findings do not correlate with the benefits of canola oil use on two of the most important components of AD pathophysiology which include memory impairment and synaptic integrity.” Although more studies are needed, our data do not agree with what is currently being done to remove olive oil. and canola oil. “
In these interviews, Knobbe described the effects of vegetable oils and, like Saladino and Teicholz, highlighted the cause of almost all chronic diseases.