Episode 13: Fat, Part 2 – Animal Fats Are the Best Fats (and Better than Olive Oil)
May 05, 2024Welcome to Episode 13 of The Road to Carnivore Podcast!
This 23-minute episode is part 2 of a 2-episode discussion on dietary fat, the fat that you eat.
In this episode, we discuss the three major types of fat: saturated fat, monounsaturated fat, and polyunsaturated fat.
You’ll learn why and how PUFAs, the vegetable and seed oils that are in everything today, are so damaging and harmful to the human body. These are incredibly unstable fats that oxidize easily, and have been shown to massively increase the risk of cancer by breaking down into toxic aldehydes and degraded triglycerides, suppress the immune system, make humans (and animals) fat by blocking thyroid function, act as a major driver or coronary heart disease, cause genetic changes in the brain, blood sugar dysregulation, systemic inflammation, and so much more. These are poisons and extremely damaging to health.
You’ll also learn why saturated fats, particularly animal saturated fats, are the best fats you can eat. These are the most stable fats, and there are numerous nutrients in animal fats that can’t be found in plants at all. These fats also contain the lowest amounts by far of linoleic acid, which is the specific omega-6 PUFA that has been demonstrated to be damaging to the body.
And finally, we discuss why olive oil and avocado oil are not as healthy as most people think.
Where to Listen:
- Directly on my website here
- Apple Podcasts
- Spotify
- or on any other podcast app
Show Links and Resources:
Cell death and diseases related to oxidative stress:4-hydroxynonenal (HNE) in the balance
Inhibition of nuclear T3 binding by fatty acids
Free radicals, antioxidants and functional foods: Impact on human health
An oxidized metabolite of linoleic acid stimulates corticosterone production by rat adrenal cells
Toxicity of Air-Oxidized Soybean Oil
Exacerbation of heart and liver lesions in rats by feeding of various mildly oxidized fats
Household Use of Solid Fuels and High-temperature Frying
Current Evidence Linking Polyunsaturated Fatty Acids with Cancer Risk and Progression
The Influence of Dietary Fatty Acids on Immune Responses
Dietary Linoleic Acid Elevates Endogenous 2-AG and Anandamide and Induces Obesity
Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis
The Brain Needs Animal Fat by Georgia Ede MD
AJCN Publishes A New PUFA Study That Should Make Us Long For the Old Days
The Hateful Eight with Dr. Cate Shanahan
The Weston A. Price Foundation: Good Fats, Bad Fats: Separating Fact from Fiction
The Big Fat Surprise by Nina Teicholz
The New York Times: How the Sugar Industry Shifted Blame to Fat
Harvard School of Public Health: Low-fat diet not most effective in long-term weight loss
MPKB Autoimmunity Research Foundation: Immune Suppression
First report on quality and purity evaluations of avocado oil sold in the US
Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin
UC Davis: Most imported olive oils don’t match ‘extra virgin’ claims, study finds
Slippery Business: The trade in adulterated olive oil
‘Four out of five’ bottles of Italian olive oil debased
Diet High in Soybean Oil Increases Susceptibility to Colitis in Mice
Oxidized Linoleic Acid Interacts with Gut Microbiota to Promote Colitis and Colorectal Cancer
4-Hydroxynonenal (HNE) modified proteins in metabolic diseases
