Ignorant Faceless Clown Propagates Saturated Fat Propaganda

[0:00]All right. Before we get into types, let's quickly see what fat actually is. If we zoom Really just like your voice. all the way into a fatty food, like a piece of salmon, you'd find that the stuff we call fat is actually made up of tiny structures called triglycerides. The structure. Think octopus. The head is called glycerol. Glycerol, that's uh, the main way you get glucose on a carnivore diet. You use the fatty acids, the three the three fatty acids, then you have glycerol. And the three tails are called fatty acids. Those tails are long chains of carbon and hydrogen, like chemical spaghetti. And that's it. Very corny video. This little octopus-shaped unit is what builds mostly all the fat we eat, store, and burn. Fats are mainly of two types, saturated and unsaturated, plus a third artificial type, trans fat, that we'll tackle at the end. Let's start with saturated fat. There are some natural trans fats in meat, but they're not bad for you. They're called saturated because their fat chains are completely filled with hydrogen. No bends, just straight links. That tight, orderly structure makes them stiff and solid at room temperature. The most stable fat of all. Think butter, cheese, and bacon. And a lot more like Well, bacon is largely poly and mono saturated these days, but Whoa. room temperature. Think butter, cheese, and bacon. Butter and cheese are quite saturated. Butter is actually more saturated than the actual fat on an animal. a lot more like Palm oil is around 10% linoic acid, it's not disaturated. It's quite coconut and palm are the most saturated plant oils. Coconut oil is really a fat in terms of its structure as it's solid at room temperature. It's like 2% polyunsaturated fats. It's very, very saturated. Similar to grass-fed beef. It does have some plant sterols, which can kind of act as cholesterol in the body, so it's still not optimal, but it's the best plant oil of them all. Cocoa butter is pretty saturated comparatively. Butter and beef are ideal. Cream, it's just dairy.

[2:04]I believe macadamia nuts are also quite saturated if I recall correctly, but just stick to animals. Now, here's why they get side-eyed. Specifically, not seafood. tend to raise LDL cholesterol. There's only one type of cholesterol and it's not an issue to be raised. It's what we've been eating for 4 and a half million years. bad one that can clog up arteries. False, no evidence for that. builds up over time. That's why Nope, no evidence for that. most health guidelines recommend keeping saturated fats under 10% of your daily calories. They do do that, yep. How's that big one? But that's not the whole story. Some types of saturated fats actually have benefits too, like butyrate, found in Uh, actually like vitamin A, D3, E and K2, yes, things like butyrate. things like saturated fat itself is a nutrient. It can be oxidized. It produces very low deuterium water. It uh, provides more ATP per gram, even per calorie adjusted. Um, there are some conflicting evidence in terms of ROS, but that's a whole new topic, but butter. It's what we've been oxidizing as our main uh, substrate for millions of years. is used by your gut And also the main ketone body, uh, one of them is beta hydroxyburate, you can get bute that way too. Uh, just oxidizing fat. cells as fuel, and lauric acid from coconut oil helps fight germs. It does have a slightly anti-microbial effect, although every time you eat fat, you're going to release bile, and bile itself is actually anti-microbial for the intestine. And the colon specifically. Instead of treating saturated fat like a villain, it's better to keep it balanced. Choose natural sour- Why? It's what we've been eating almost predominantly for 4 and a half million years. ces, and focus on the overall quality of your food. Unsaturated fats. True. Unlike saturated fats, which are straight, stiff, and solid, unsaturated But those are the bad ones, right? fats have bends in their tails. Means they can't pack tightly together, so they stay liquid at room temperature. Think And that's if if a fat is liquid at room temperature, I personally would stay very far away. olive oil, avocado oil, sunflower oil, nuts, seeds, fatty fish. That whole crew. Unsaturated fats help lower LDL cholesterol. The difference is that fatty fish. To be fair, salmon comes with things like cholesterol, which is an anti-oxidant. So if we're worried about an oil oxidizing, it comes with vitamin E, cholesterol, things like taurine, our anti-oxidative, anti-glycative. So, when you're eating the mono and polyunsaturated fats in the whole food matrix, it's far different than the extracted oils. That whole crew. Unsaturated fats help lower LDL cholesterol. There is no such thing as LDL cholesterol. That's a lipoprotein that carries cholesterol. There's only one type of cholesterol, and you're begging the question that's good to do so. cholesterol, support heart health, and reduce inflammation. That's a cause and effect statement and no evidence now. Uh, inflammatory markers, or actual inflammation, any studies now. They're basically the A-team of fats. False, they're actually the ones that are deficient of retinol, D3 and K2. Now, unsaturated fats come in two main types. And of course, the isotopes confirm we've been eating mammoths for about 4 and a half million years, so We're not adapted to oils. saturated fats, polyunsaturated fats. To be fair, we're a little more adapted to olive oil than seed oil, but barely. It depends on your lineage. And it's olive oil is cold pressed olive oil is a lot better than uh, any seed oil. Let's start with monounsaturated fats. Mostly known as omega-9. They are fats with just one double bond in their chain. A single bond creates a little bend, making them liquid at room temperature, still stable enough to cook with. Smoke point and lipid peroxidation index are very different. I'd disagree. Look at the lipid proxidation of cooking with Mufa dominant oils like avocado or olive. It's still bad. you'll find them in avocado, olive oil. The main fat here is called oleic acid.

[5:51]Macadamia nuts. I know a lot of the Ray Pders, uh, talk about macadamia nuts. I'm surprised if they're mostly, maybe they're like largely Mufa and then very low Pufa. Mean, a lot of these things are very are already going to be oxidized when they're on the shelf, and of course, even digestion can oxidize the polyunsaturated fats. Like olive oil is still up to 21% Pufa, which is far above the 2% we're adapted to eating in beef, for example. Uh, the avocado is still like up to 15%, so yeah, they're dominant in Mufa, but they still have too much Pufa, so you know. The main fat here is called oleic acid, also known as omega-9. Olec acid isn't bad for you, but it's just what it's paired with because beef you're going to get a lot of saturated and mono, but then very little Pufa, which is ideal. Now, here's the key thing. Omega-9 is a non-essential fat. Your body can actually make it on its own. Yeah, we make meat acids, which are omega-9s. But getting it from food is still a win. Studies show omega-9 helps your body use insulin better. Do you even know what that means? Keeps your blood vessels relaxed, lowers bad cholesterol, Bad cholesterol is one type of cholesterol, idiot. And it's not bad. lowers inflammation, and supports your overall health. It's actually essential. And if you actually want to look at associative data, having around 220 units, let's say, of cholesterol total had the highest incidence of the longest lifespans.

[7:18]Because all cause ultimately is what we care about, not just a singular disease, right? Let's be smart here. Plus, monounsaturated fats are heat-stable, so they don't break Not particularly, though, they they really aren't. And every monounsaturated oil is going to be paired with, you know, 15% Pfa. So what's the point? Who cares? down as easily. Stop being reductionist. So yeah, they're your safe zone. Heart, metabolism friendly, and delicious. No. Saturated are far more uh, good for the metabolism. Look at Ray Pete's work. I mean, each chain you go beyond saturated is worse for the metabolism, worse for the thyroid, worse for a the stability of the mitochondrial membranes. In terms of electrons, not leaking, you want them to be saturated. They're the most stable. Next up, polyunsaturated fats, or Pufas, have more than one double bond in their fatty acid chains. That's the key. Multiple bends equals high flexibility, but also high fragility. These fats stay liquid at all temperatures, and break That's a very, very bad thing. down easily when exposed to heat, light, or air. Even digestion can oxidize them. Pufas are essential fatty acids. Your body True. However, it's almost impossible to make a human deficient in them, impossible. Even if you eat only ground beef, you'll actually have excess omega-3s and 6s. You have to put someone on a lab diet or maybe even only sugar, something like that to actually make them deficient. It's impossible basically. body can't make them, so you must get them from food. True. Yeah, but again, give people context. You never have to think about this because it's impossible to be deficient unless you're eating maybe only something like sugar. Powdered sugar maybe. They're divided into two major types. Omega-3 and omega-6. Let's see. Omega Omega-3s are actually more unstable than omega-6. So things like cod liver oil are actually like seed oils, but more unstable. 3. Omega Uh, there's only certain very good uh, car liver oils, which are raw, cold press, etcetera. 3s come in three main forms. ALA, the plant one, found in flax seeds, chia seeds, and walnuts. Garbage. 2 to 3% conversion rate to EPA or DHA, garbage. There's also full phytic acid, tannins, lectins, other toxins, garbage. EPA and DHA, the marine ones, from salmon, Nope, they're in beef too, idiot. sardines and algae. Nope, they're in beef and egg yolks, etcetera. In the proportion you need them because you almost need no omega-3 at all. ALA has a small role of its own, but the real brain and Nope, it can't be used, must be converted. anti-inflammatory benefits come from EPA and DHA. Your body can convert ALA into them, just not very efficiently. I would say 1 to 2% is a bit less than just inefficient, though, wouldn't you say so, daddy?

[10:05]Why Omega-3 matters? A huge part of your brain and eyes is made of DHA. It keeps them sharp and steady. EPA and DHA produce molecules that actively turn off inflammation. Omega-3s Well, this is just a very childish explanation, isn't it? also help keep your heartbeat steady and may reduce risk of sudden cardiac issues. They may or they may not, so don't say it. Now let's look at its partner, omega-6. Omega-6 matters because it fuels cell growth and repair. It also triggers inflammation when your body needs to heal, like after an injury or infection. It also goes to arachidonic acid in excess. It also will comprise your cell membranes and your mitochondrial membranes when you eat a lot of these oils, we're monogastric, we cannot excrete them. We store them. And then you will have leaky electron transport chains. You will have high deuterium in the nano motors of the mitochondria. You will be in a metabolic disaster. That's helpful, not harmful. The problem starts only when there's too much omega-6 and not enough omega-3 to calm things down. Most Western diets have a 20 to 1 ratio of omega-6 to omega-3, which may promote chronic low-grade inflammation. May or may not, who cares?

[11:15]Yeah, you know what's so funny? This entire ratio thing completely misled people because the association's actually about the absolutes. So let me explain what I mean. So because people consistently have pretty low omega-3 consumption, the ratio of a high omega-6 to 3 is only indicating that the people with the high ratio are just eating more omega-6 in absolute. The ratio is largely unimportant. You need a very little amount of omega-3s. It's impossible to be deficient. Literally never observed. You must be on a lab diet to do so. All it's depicting is basically the amount of omega-6 you're consuming. That's really all it is. So how much and typically people are eating seed oils, which are already oxidized. They already have the secondary and primary oxidation end products, which are aldehydes, they're damaging like 4HNE. or even 1 to 1, though it varies individually. And these oxidized lipids are implicated in pretty much every degenerative disease, Alzheimer's, cardiovascular plaques. You'll find them everywhere. They're a big issue. my opinion. Trans fats. There are two kinds of trans fats. Natural trans fats, found in small amounts in meat and dairy, not really harmful in small doses. Artificial trans fats, made They're different. They're not harmful at all. in factories by pumping hydrogen into vegetable oils. That's why they're called hydrogenated oils. This hydrogenation process turns liquid oil into a semi-solid form. It makes foods crisp and creamy and lasts forever. Great for manufacturers, but a total disaster for your health. Because this process changes the oil's shape, your body can't break it down properly. The downsides are insane. Raises LDL, which leads to plaque build-up. False. You cannot say that it high LDL, high lipo proteins in the blood lead to plaque buildup. Especially when we have pretty good interventions on those following a more carnivorous diet, with very, very low plaque progression despite having high LDL cholesterol. The LDL to HDL theory is completely out of the window anyway. lowers HDL, making it harder to clear plaque. What made this idiot think he can make this video? Triggers inflammation and stiffens vessels. Increases heart disease and stroke risk. Slows metabolism. Cause and effect statement, any proof now? Nope, any proof for that? No.

[13:35]affects focus, memory, and overall mood. Tends to add more fat around the belly. Reduces the effect of omega-3s. Yeah, yeah, I called it. How did I know?

[13:54]Shitty editing. You could have done this, you should have made the words like shaking and the screen zooming in if you're trying to do this like dramatic effect, really shit, not well done. Garbage editing. Shit editing. dog shit and all that shit is not true, even though I do think trans fats are bad for you. Shit. So yeah, more So yeah, you're a fucking idiot. story, just don't eat these bad boys. All right guys, that's it. Hit subscribe. Maybe I need to watch another one of these videos. All of nutrition science in 13 minutes. That's probably dog shit. Yeah, so like, I'll just commentate on types of fats, okay? So, the stable isotope analysis confirms we've been eating animal fat and flesh for around 4.5 million years, almost predominantly, 80 to 99% of the diet. We have lots of humans all over the world that ate around 99% meat, and we have some that ate 85%. The point is, we are carnivores, hypercarnivores technically, that we're deriving our essential nutrition from the flesh and fat of meat. Sometimes organs, depending on the culture. Sometimes blood, bone marrow, things like that. That's what we've been driving. Those are fuel from. We've been oxidizing saturated fat, which is very stable. There's very barely any electron leakage, so in the electron transport chain, mitochondria, when it's built of saturated fat, the mitochondrial membranes, it's more stable, less leaky. When you have these very unstable fats, building up your body, your cells, they're prone to damage from even the sun, even digestion can oxidize these. So, you know, the average American gets 15% of their calories from polyunsaturated fats now, and then naturally that'd be more around 2%. You know, pigs naturally have 4% linoleic acid, now they have up to 20%. Same with chickens because we feed them corn and soy, which are high in omega-6. It's a it's a mess. And and people and just for first principles, logically, if you know that seed oils have only existed for less than 100 years, you know, fundamentally we are not adapted to this much omega-6. And these oxidized lipids are implicated in every neurodegenerative disease, every degenerative disease, Alzheimer's, plaques, etcetera. You're going to find these oxidized omega-6s. You know, there's in animal studies, when you look among a species, the the animals in that species with the more omega-6 in its tissues, the lower the lifespan, every time, every time, the slower its metabolism every time. You know, you feed just looking at animal studies where we can implicate real control. You look at mice that we feed, you know, coconut oil or corn oil, the rats fed coconut oil have a faster metabolism, higher testosterone, lower aldehydes, lower ROS. Literally everything is optimized for what you'd want in a human. You feed them corn, fatter on the same amount of calories, slower metabolism, more estrogenic, less testosterone. I mean, the inference can be made. Having a lot of omega-6 in your diet is a very new thing. We look at them, they're very unstable fats. In animal studies, the they're always leading to worse outcomes every single time. And even digestion and you know, seed oil, they're already oxidized on the shelf, then they're heated in restaurants. So, they're losing lots of electrons. That's what oxidation is and you need tons of antioxidants to even have a chance, which is why you know a lot of the repeat people, they'll take aspirin and vitamin E if they ever do have seed oils, which is not a horrible approach. But when you're storing these oils in your tissues, it's kind of a ticking time bomb. It's a matter of time because there's always free radicals. There's always inflammation and pro-oxidants in your life. So why not compose your tissues of saturated raw fats? That's what I've been doing for years now, and now I don't really burn. I can enjoy the sun. I can get a tan. Have an even complexion and of course, have a faster metabolism, have more efficient uh, mitochondrial function. And of course, be getting the actual essential nutrients in off things like butyrate. If you eat raw butter, uh, and then getting things like vitamin A, D3, E and K2, which you won't find, uh, the A, D3, or K2 in any other fat besides saturated animal fat. Not in any plants, it's what we're adapted to eating for 4 and a half million years, it's what's the most stable. That's what I would eat if I were you, the lowest deuterium. Uh, yeah guys, hopefully this was educational. Thank you for watching. Join my school community if you want to learn more about nutrition. Like below, also learn how to look better, and there's more science like this uh, in the school as well, and uh, see you guys next time.