Similar to how quitting sugar helps us notice how crappy eating sugar makes us feel afterward, Soybean and canola oils now destroy my guts when I try to eat them. I use some sesame oil when I make certain dishes. Probably shouldnt.
I get an itchiness inside my nose everytime I step off and eat something with lots of vegetable oils. I strangely can tell when food has it because of this.
- Japanese chicken producers are researching how to increase LA content via breeding and feed adjustments for the sake of taste. One of these groups also notes that this increase also brings various health issues with it.
- Let's not forget that eel is up there with beef liver in regards to vitamin E content. Along with that nice load of DHA.
Hei, Joseph, you really need to know something about "linoleic acid"...
The problem here is the bastardized and hijacked pseudo-science of nutrition, and scientists/researchers that are either bought and paid for by the food industry, or are too stupid to understand the most basic things within biochemistry (they’re educated in “nutrition” and not the real sciences, such as biology, physiology, and biochemistry).
Something that is essential and good for us can not be bad and unhealthy at the same time. And we will get to why some believe this by exploring the two different types of linoleic acid.
Linoleic Acid was first identified in linseed oil (flaxseed oil) in 1844 by F. Sacc. The name “linoleic acid” was derived from the Latin word “linum,” meaning flax, and the Greek word “oleos,” meaning oil. The name “linoleic acid” reflects the chemical properties and structure of the fatty acid, and not its specific source — and this is crucial to understand.
Linoleic acid, an essential fatty, acid exists in two distinct forms: one derived from plants and the other from animals. Despite their similarities, these versions differ significantly in their structural and functional properties.
• Plant-derived Linoleic Acid has 2 double bonds.
• Animal-derived Linoleic Acid has 3 double bonds.
In plant tissues, linoleic acid is typically found as two double bonds esterified to glycerol as part of phospholipids, such as phosphatidylcholine or phosphatidylethanolamine, or as a component of triacylglycerols in seed oils. Herbivores and some omnivores can extract linoleic acid and store it in their tissues where it is stored in the form of triglycerides, which are composed of three double bonds attached to a glycerol molecule.
This means that there are two very separate versions of linoleic acid. One that is found in plants and one that has been metabolized and stored in a bioavailable format in organic tissue, as in animals and our own cells.
In other words, humans as obligate hyper carnivores can only get bioavailable and compatible linoleic acid from consuming animal-based foods which have the correct form of this omega-6 fatty acid. While it may be possible to convert some of the linoleic acid found in plants, it is a polyunsaturated fatty acid, which means that it will oxidize the second it get exposed to oxygen and/or light, becoming rancid and extremely toxic, causing cellular damage and much more.
Even if you consume the plant as a whole, as for example a toxic avocado, the oxidation process begins the second the plant has been harvested — and thus some of the fatty acids will be rancid and the production of aldehydes has begun.
They say: “Consuming organic, non-GMO sources of linoleic acid can lower cardiovascular disease risk, improve brain health, and enhance reproductive health. Linoleic acid, making up about 90% of dietary omega-6s, is crucial in many biochemical processes.”
So, linoleic acid (LA) is an essential fatty acid. That means that our bodies cannot produce it, it has to be obtained from food, and that it is needed in several biological processes and that we will eventually die if we do not get enough. LA is a precursor for the synthesis of physiological regulators called eicosanoids, including prostaglandins, prostacyclins, thromboxanes, and leukotrienes. It’s essential for brain function, hearth health, reproductive health, and for skin moisture and much more.
Now, normally when they look at administering linoleic acid by seed/vegetable oils or supplements, they do a plasma and serum analysis (as in a blood test). And if you know human physiology, you know that this measurement method is completely irrelevant as an indicator of what the body does to the compound. Whenever you consume something, there will be a rise in blood concentrations of the compounds consumed. As the body uses and stores these nutrients/compounds, such as vitamins, blood concentrations should return to normal within a reasonable time, which is usually 6 to 12 hours. For fatty acids, it should only be a few hours and 6 hours at most. However, if blood levels of these compounds remain elevated for longer than this, it’s an indicator that your body cannot use it, as it is foreign and not bioavailable. This is what we see with all synthetic vitamins, such as B12 injections (which can linger for a week to several months), or supplementation with vitamins. Of course, if your body can’t use it or discard it, as it does if there’s too much, it will do a lot of damage as it slowly breaks down on its own.
And when scientists look at health benefits or changes in health, they do tissue analysis to determine the status/concentration of various compounds, as in this case linoleic acid. And if they do a tissue sample, it is the correct form of linoleic acid, as stored in the form of triglycerides, composed of three double bonds attached to a glycerol molecule.
Again, this is crucial, as linoleic acid from plants has absolutely nothing to do with this version of linoleic acid as stored in living tissue. And we can only get it without any enzymatic conversion and without any toxic load from consuming other animals who already have stored its linoleic acid in the exact same way.
And remember, all seed/vegetable oils go rancid the moment they are processed. Even some of the fatty acids within the plants after being harvested have gone rancid. That is why you should never get any “fats” from plants. Well, you should not get anything from plants as they have almost zero nutritional value and are filled with toxins such as "antioxidants" (which are in fact defense chemicals), antinutrients, fiber, and pesticides.
The majority of linoleic acid in the modern diet is from plant-based foods, and therefore toxic.
However, if we get linoleic acid from animal-foods, it will be fully bioavailable and immediately absorbed by the tissues who need it. And since it’s perfectly balanced, just as in our own tissues, it’s almost impossible to get too much, even if the animal has been fed a bad diet. And again, if it’s bioavailable and in the same format as we store it ourselves in our cells, the body can easily break down and discard anything it does not need. That’s what our liver and kidneys are used for.
In biology and biochemistry, it is widely recognized that plant-derived nutrients are non-bioavailable for humans. These nutrients require enzymatic conversion to become usable by the human body, and the conversion rate yields only between 5% - 20%.
This process of conversion it is time-consuming and may lead to significant damage during the breakdown phase.
They say: “Overconsumption of LA also disrupts the balance between omega-6 and omega-3 fats, depleting anti-inflammatory omega-3s. It’s important to maintain a healthy balance between these two types of fats in your diet.”
Well, the consumption of seed/vegetable oil (being all rancind), particularly those rich in omega-6 fatty acids, can (and will) disrupt the balance between omega-6 and omega-3 fatty acids in the body. The imbalance is attributed to the oxidative effect of these oils, which can (and will) lead to the formation of pro-inflammatory metabolites, and omega-3 fatty acids are necessary for tissue repair and the inflammatory response.
This is the effect of oxidation from plant-based foods and seed/vegetable oils, especially those that contain omega-6. As they damage tissue, omega-3 is needed for the repair, as in the inflammatory response, thus depleting omega-3.
If you do not consume any seed/vegetable oils or other toxic plant-matter, this can never happen, as there is no rancid oil or toxic version of omega-6 entering your body.
To conclude, simply using the term “omega-6” or “linoleic acid” is very misleading, and a typical construct of the totally misguided “nutrition science.” Instead, when looking at biochemistry, biology, and physiology, it becomes abundantly clear that there is two forms of linoleic acid — one that is found in plants and that is both extremely toxic and totally useless for humans, and one form that has been stored in organic tissue that is fully bioavailable and essential. With this in mind, we should set an example and label the two to distinguish them from each other. In simple terms, we have “plant-derived linoleic acid” and we have “animal-derived linoleic acid.” As we are obligate hyper carnivores, only the animal-derived version should be consumed.
Interesting. Thanks for the detailed comment. What do you mean by 'you should not get anything from plants'? Should we stop eating all fruits and vegetables? Or just the other leafy stuff etc?
I have a lot of questions, this is a highly fascinating topic.
Could you cite a source for the fact that linoelic acid from plants vs animal fats are different in structure, along with the idea that plant derived is harmful to human health?
Is there any way to know which of the following is more relevant to human health, the oxidation of all types PUFAs in the diet, or the amount of plant derived linoleic acid consumed?
(To me, it's always so hard to decipher what's worth worrying about. Is my slightly oxidized olive oil that I put on my chicken (cold) good or bad for my health??)
How do we know a whole food source of PUFA, like an avacado, is highly oxidized? Is there a test for this?
(My intuition tells me that eating a fresh avocado would be less oxidized than say eating fried food... unless it all just oxides the same in the blood)
Excellent post as usual. I really like the pop quiz at the end as it forces readers to switch from passive learning to active learning and helps the information to stick. You should add such questions in your posts more often. Thanks a lot for the hard work. God bless you.
After researching a few of the options for low dose vitamin E , it appears many include palm oil/soybean oil/safflower oil (including the one you linked). Is this likely a negligible amount used in the capsules and not a concern or should these be avoided as well? Great article and video, thanks for sharing.
Negligible. I'd guess these pills are <0.5 g. Usually a serving of carby junk food like chips would have several grams of seed/vegetable oil. Not to mention a serving of fried fast food which might have over 100 g lol
With regards to olive oil, from many years of reading about it, there are no side effects except for the fact that it contains high amounts of calories (like all oil naturally would). But olive oil creates a lot of smoke at high temperatures so it's not practical to fry things like chips in it.
Coconut - I can't give a scientific opinion on, but doesn't the fact that it solidifies at room temperature make you think that it can equally solidify in the body and block arteries or other organs?
And with regards to my caution over all oil, can we maybe extrapolate from the fact that if oil spills upon any surface it clings to it and needs some form of soap to remove it, so oil can behave the same way in the body?
Room temp egg yolk. Tiny bit of salt, vinegar, and lemon juice. Whisk good quality olive oil into it, but add the oil slowly very slowly. Drop by drop at first. Otherwise, the aioli will break. I also add a lot of roasted garlic.
The downside to this is that the aioli will break and separate in the fridge over time.
Also, avocado oil mayo from the grocery is an option.
I am always reading that CALIFORNIA RANCH olive oil is supposed to be such a good olive oil. BUT, it is not certified organic. Is BRAGG'S certified organic olive oil a pure clean olive oil? It is quite confusing, given non certified can be process and grown with toxic chemicals. Thank you.
I get an itchiness inside my nose everytime I step off and eat something with lots of vegetable oils. I strangely can tell when food has it because of this.
*Typed as main comment too as suggested by Anas Qasmi
Similar to how quitting sugar helps us notice how crappy eating sugar makes us feel afterward, Soybean and canola oils now destroy my guts when I try to eat them. I use some sesame oil when I make certain dishes. Probably shouldnt.
More butter, mo betta.
On a relatedely note, I've noticed I no longer have any issues drinking 40%+ cream after eliminating seed oils.
I get an itchiness inside my nose everytime I step off and eat something with lots of vegetable oils. I strangely can tell when food has it because of this.
Interesting. You should type this as main comment.
Thanks for the well-packed guide.
Two small things to note.
- Japanese chicken producers are researching how to increase LA content via breeding and feed adjustments for the sake of taste. One of these groups also notes that this increase also brings various health issues with it.
- Let's not forget that eel is up there with beef liver in regards to vitamin E content. Along with that nice load of DHA.
Hei, Joseph, you really need to know something about "linoleic acid"...
The problem here is the bastardized and hijacked pseudo-science of nutrition, and scientists/researchers that are either bought and paid for by the food industry, or are too stupid to understand the most basic things within biochemistry (they’re educated in “nutrition” and not the real sciences, such as biology, physiology, and biochemistry).
Something that is essential and good for us can not be bad and unhealthy at the same time. And we will get to why some believe this by exploring the two different types of linoleic acid.
Linoleic Acid was first identified in linseed oil (flaxseed oil) in 1844 by F. Sacc. The name “linoleic acid” was derived from the Latin word “linum,” meaning flax, and the Greek word “oleos,” meaning oil. The name “linoleic acid” reflects the chemical properties and structure of the fatty acid, and not its specific source — and this is crucial to understand.
Linoleic acid, an essential fatty, acid exists in two distinct forms: one derived from plants and the other from animals. Despite their similarities, these versions differ significantly in their structural and functional properties.
• Plant-derived Linoleic Acid has 2 double bonds.
• Animal-derived Linoleic Acid has 3 double bonds.
In plant tissues, linoleic acid is typically found as two double bonds esterified to glycerol as part of phospholipids, such as phosphatidylcholine or phosphatidylethanolamine, or as a component of triacylglycerols in seed oils. Herbivores and some omnivores can extract linoleic acid and store it in their tissues where it is stored in the form of triglycerides, which are composed of three double bonds attached to a glycerol molecule.
This means that there are two very separate versions of linoleic acid. One that is found in plants and one that has been metabolized and stored in a bioavailable format in organic tissue, as in animals and our own cells.
In other words, humans as obligate hyper carnivores can only get bioavailable and compatible linoleic acid from consuming animal-based foods which have the correct form of this omega-6 fatty acid. While it may be possible to convert some of the linoleic acid found in plants, it is a polyunsaturated fatty acid, which means that it will oxidize the second it get exposed to oxygen and/or light, becoming rancid and extremely toxic, causing cellular damage and much more.
Even if you consume the plant as a whole, as for example a toxic avocado, the oxidation process begins the second the plant has been harvested — and thus some of the fatty acids will be rancid and the production of aldehydes has begun.
They say: “Consuming organic, non-GMO sources of linoleic acid can lower cardiovascular disease risk, improve brain health, and enhance reproductive health. Linoleic acid, making up about 90% of dietary omega-6s, is crucial in many biochemical processes.”
So, linoleic acid (LA) is an essential fatty acid. That means that our bodies cannot produce it, it has to be obtained from food, and that it is needed in several biological processes and that we will eventually die if we do not get enough. LA is a precursor for the synthesis of physiological regulators called eicosanoids, including prostaglandins, prostacyclins, thromboxanes, and leukotrienes. It’s essential for brain function, hearth health, reproductive health, and for skin moisture and much more.
Now, normally when they look at administering linoleic acid by seed/vegetable oils or supplements, they do a plasma and serum analysis (as in a blood test). And if you know human physiology, you know that this measurement method is completely irrelevant as an indicator of what the body does to the compound. Whenever you consume something, there will be a rise in blood concentrations of the compounds consumed. As the body uses and stores these nutrients/compounds, such as vitamins, blood concentrations should return to normal within a reasonable time, which is usually 6 to 12 hours. For fatty acids, it should only be a few hours and 6 hours at most. However, if blood levels of these compounds remain elevated for longer than this, it’s an indicator that your body cannot use it, as it is foreign and not bioavailable. This is what we see with all synthetic vitamins, such as B12 injections (which can linger for a week to several months), or supplementation with vitamins. Of course, if your body can’t use it or discard it, as it does if there’s too much, it will do a lot of damage as it slowly breaks down on its own.
And when scientists look at health benefits or changes in health, they do tissue analysis to determine the status/concentration of various compounds, as in this case linoleic acid. And if they do a tissue sample, it is the correct form of linoleic acid, as stored in the form of triglycerides, composed of three double bonds attached to a glycerol molecule.
Again, this is crucial, as linoleic acid from plants has absolutely nothing to do with this version of linoleic acid as stored in living tissue. And we can only get it without any enzymatic conversion and without any toxic load from consuming other animals who already have stored its linoleic acid in the exact same way.
And remember, all seed/vegetable oils go rancid the moment they are processed. Even some of the fatty acids within the plants after being harvested have gone rancid. That is why you should never get any “fats” from plants. Well, you should not get anything from plants as they have almost zero nutritional value and are filled with toxins such as "antioxidants" (which are in fact defense chemicals), antinutrients, fiber, and pesticides.
The majority of linoleic acid in the modern diet is from plant-based foods, and therefore toxic.
However, if we get linoleic acid from animal-foods, it will be fully bioavailable and immediately absorbed by the tissues who need it. And since it’s perfectly balanced, just as in our own tissues, it’s almost impossible to get too much, even if the animal has been fed a bad diet. And again, if it’s bioavailable and in the same format as we store it ourselves in our cells, the body can easily break down and discard anything it does not need. That’s what our liver and kidneys are used for.
In biology and biochemistry, it is widely recognized that plant-derived nutrients are non-bioavailable for humans. These nutrients require enzymatic conversion to become usable by the human body, and the conversion rate yields only between 5% - 20%.
This process of conversion it is time-consuming and may lead to significant damage during the breakdown phase.
They say: “Overconsumption of LA also disrupts the balance between omega-6 and omega-3 fats, depleting anti-inflammatory omega-3s. It’s important to maintain a healthy balance between these two types of fats in your diet.”
Well, the consumption of seed/vegetable oil (being all rancind), particularly those rich in omega-6 fatty acids, can (and will) disrupt the balance between omega-6 and omega-3 fatty acids in the body. The imbalance is attributed to the oxidative effect of these oils, which can (and will) lead to the formation of pro-inflammatory metabolites, and omega-3 fatty acids are necessary for tissue repair and the inflammatory response.
This is the effect of oxidation from plant-based foods and seed/vegetable oils, especially those that contain omega-6. As they damage tissue, omega-3 is needed for the repair, as in the inflammatory response, thus depleting omega-3.
If you do not consume any seed/vegetable oils or other toxic plant-matter, this can never happen, as there is no rancid oil or toxic version of omega-6 entering your body.
To conclude, simply using the term “omega-6” or “linoleic acid” is very misleading, and a typical construct of the totally misguided “nutrition science.” Instead, when looking at biochemistry, biology, and physiology, it becomes abundantly clear that there is two forms of linoleic acid — one that is found in plants and that is both extremely toxic and totally useless for humans, and one form that has been stored in organic tissue that is fully bioavailable and essential. With this in mind, we should set an example and label the two to distinguish them from each other. In simple terms, we have “plant-derived linoleic acid” and we have “animal-derived linoleic acid.” As we are obligate hyper carnivores, only the animal-derived version should be consumed.
You claimed we are “obligate hyper carnivores” that’s quite the claim could you expand on it?
Interesting. Thanks for the detailed comment. What do you mean by 'you should not get anything from plants'? Should we stop eating all fruits and vegetables? Or just the other leafy stuff etc?
I have a lot of questions, this is a highly fascinating topic.
Could you cite a source for the fact that linoelic acid from plants vs animal fats are different in structure, along with the idea that plant derived is harmful to human health?
Is there any way to know which of the following is more relevant to human health, the oxidation of all types PUFAs in the diet, or the amount of plant derived linoleic acid consumed?
(To me, it's always so hard to decipher what's worth worrying about. Is my slightly oxidized olive oil that I put on my chicken (cold) good or bad for my health??)
How do we know a whole food source of PUFA, like an avacado, is highly oxidized? Is there a test for this?
(My intuition tells me that eating a fresh avocado would be less oxidized than say eating fried food... unless it all just oxides the same in the blood)
Excellent post as usual. I really like the pop quiz at the end as it forces readers to switch from passive learning to active learning and helps the information to stick. You should add such questions in your posts more often. Thanks a lot for the hard work. God bless you.
After researching a few of the options for low dose vitamin E , it appears many include palm oil/soybean oil/safflower oil (including the one you linked). Is this likely a negligible amount used in the capsules and not a concern or should these be avoided as well? Great article and video, thanks for sharing.
Yeah, I also noticed that the Vitamin E product he mentioned contains the same palm oil we are supposed to avoid.
Negligible. I'd guess these pills are <0.5 g. Usually a serving of carby junk food like chips would have several grams of seed/vegetable oil. Not to mention a serving of fried fast food which might have over 100 g lol
Thanks a trillion homie
Be safe and be well
You sir are a Mensch
Now do " micro plastics " please
Alot of good information here. Arthritis sufferers take note. Bad oils are deadly for the joints.
Are these people commenting illiterate or bots makings ads? The post clearly says avocado oil is up to 15% linoleic acid, it should be avoided!
All oil is dangerous to health and so the best approach is to avoid all oil and never cook with oil. Air-fryers are one way to cook without oil.
Yeah, I would love to hear what is Joseph's take on this comment. Is it even better to switch to air fryer and cook without any oil at all?
What about Olive oil or coconut?
With regards to olive oil, from many years of reading about it, there are no side effects except for the fact that it contains high amounts of calories (like all oil naturally would). But olive oil creates a lot of smoke at high temperatures so it's not practical to fry things like chips in it.
Coconut - I can't give a scientific opinion on, but doesn't the fact that it solidifies at room temperature make you think that it can equally solidify in the body and block arteries or other organs?
And with regards to my caution over all oil, can we maybe extrapolate from the fact that if oil spills upon any surface it clings to it and needs some form of soap to remove it, so oil can behave the same way in the body?
Any advice on a mayo replacement or recipe? I struggle with keeping weight on and I find that I really rely on mayonnaise for the extra calories.
You can use butter/ghee instead of oil when making it.
Check out primal kitchen, they have a mayonnaise made with avocado oil. The company was founded by the author of the primal blueprint, Mark Sisson.
https://www.primalkitchen.com/products/avocado-oil-mayo#component-product-ingredients
Picked some up, thanks!
Learn how to make an aioli.
Room temp egg yolk. Tiny bit of salt, vinegar, and lemon juice. Whisk good quality olive oil into it, but add the oil slowly very slowly. Drop by drop at first. Otherwise, the aioli will break. I also add a lot of roasted garlic.
The downside to this is that the aioli will break and separate in the fridge over time.
Also, avocado oil mayo from the grocery is an option.
I am always reading that CALIFORNIA RANCH olive oil is supposed to be such a good olive oil. BUT, it is not certified organic. Is BRAGG'S certified organic olive oil a pure clean olive oil? It is quite confusing, given non certified can be process and grown with toxic chemicals. Thank you.
I personally use virgin, cold pressed coconut oil. I only find I taste the coconut when I fry eggs.
I get an itchiness inside my nose everytime I step off and eat something with lots of vegetable oils. I strangely can tell when food has it because of this.
*Typed as main comment too as suggested by Anas Qasmi
Hello, I'm French and I'm not sure I understood the «Scarfers the Cat» passage. Should we avoid cod liver oil?
No, the point wasn’t to say to avoid fish. This was just to illustrate what happens when you become vitamin E deficient