You might enjoy listening to this 9 minute clip,
https://podcasts.apple.com/us/podcast/why-you-should-avoid-vegetable-oils/id1382804627?i=1000456271039Description: Many of us grew up believing that vegetable oils were good and butter was bad. We were told, even by government and medical associations, to use more vegetable, seed and bean oils (like soybean, corn, safflower, canola). Now we know this advice was completely wrong. In this mini-episode, Dr. Hyman explores the origin story of how Americans began embracing vegetable oil with his guest, Nina Teicholz, and we consider what the best oils actually are.
Nina Teicholz is an investigative science journalist and author. Her international bestseller, “The Big Fat Surprise,” has upended the conventional wisdom on dietary fat–especially saturated fat. It was named a 2014 *Best Book* by The Economist, the Wall Street Journal, Forbes, Mother Jones, and Library Journal. Teicholz is also the Executive Director of The Nutrition Coalition, a non-profit group that promotes evidence-based nutrition policy.
Find Dr. Hyman’s full-length conversation with Nina Teicholz:
https://drmarkhyman.lnk.to/NinaTeicholzHosted on Acast. See acast.com/privacy for more information.
And an excerpt:
Yet if we look at human history, we consumed much more omega 3 fats and much less omega 6 fats than we currently do, since wild foods are very rich in omega 3 fats. The main source of omega 3’s today is fish, yet wild game and wild plants, which are very high in omega 3s, used to be a much bigger part of our diet.
Wild meat and grass-fed beef contain about 7 times as much omega 3 fats as industrially raised animals, which have almost none. Virtually all of the beef and animal products your great grandparents ate were pasture-raised, organic, grass-fed, and contained no hormones or antibiotics. There was simply no other kind of meat to eat.
Introducing refined oils into our diet and moving away from grass-fed and wild animals increased our omega 6 fat intake. Corn, soy, cottonseed, and canola oils skyrocketed, while omega 3 fats have dramatically declined. In that surge, many Americans sadly became deficient in these essential omega 3 fats.
Omega 6 fats not only fuel your body’s inflammatory pathways, but also reduce availability of anti-inflammatory omega 3 fats in your tissues, resulting in more inflammation.
In other words, omega 6 fats undo any benefit eating omega 3s would normally give you. They also reduce conversion of plant-based omega 3 fats (called alpha-linolenic acid or ALA) into the active forms of omega 3s called EPA and DHA by about 40 percent.
Consuming too many omega 6 fats also increases the likelihood of inflammatory diseases and links to mental illness, suicide, and homicide. In fact, studies have shown a connection of mental health with inflammation in the brain.
https://drhyman.com/blog/2016/01/29/why-oil-is-bad-for-you/
