Polyunsaturated fat

The other thing it has, since it's in the ocean, it has PCBs.

Forever chemicals, PUFAs and PUFOs, dioxins.

If you don't know what those things are, research them.

But there's a whole movement now of people trying to make America healthy, talking about toxins, talking about red dye number six is so dangerous, which we shouldn't have in our food, by the way.

So it's heart attacks and strokes and death and things like that.

Another meta-analysis concluded consuming polyunsaturated fats, PUFAs, in place of saturated fat reduces coronary heart disease events.

There it is.

randomized control trials.

a shift towards greater PUFA consumption in place of saturated fat would reduce rates of coronary heart disease and they were looking at 15% of calories versus 5% of calories coming from PUFAs, pretty big difference and they saw a 10% reduction in heart disease risk for each 5% of calories of increased PUFA.

so those are two quick examples, there's a lot of studies on this, we could sit here for hours going over them but do you see the difference in experimental design right this is what i want you guys to understand when you take a population that is more or less homogeneous you split them randomly you give them different fats and you observe what happens over time it's not like one population smokes the other doesn't or one exercises and the other couch potatoes right whereas when we compare here are the Maasai living in Africa let's compare that to the average citizen of Chicago there's a gazillion differences so we can't pin it on oil or anything else by the way these studies are not funded by big seed oil or big butter or big olive oil or any of that and I don't make a cent from any of these industries either

so this is an animal fat diet this is polyunsaturated fat diet animal fat polyunsaturated fat how many times should I do this?

conclusion, compared with saturated fat omega-6s reduce liver fat and modestly improve metabolic status without weight loss.

Yeah.

Speaking of, I mean, one of the things that I've been trying to figure out is how can we get more saturated fats into our monogastrics? Or at least, you know, monounsaturated, you know, and how can, or otherwise set out differently, how can we reduce the PUFA? feed intake of those animals.

And, you know, in our case, since we are not, you know, we're not trying to scale this or whatever, you know, we feed them if, if we open a, you know, a can of sardines and the remainder of the olive oil that's in there goes to the pigs.

Um, you know, so there is a lot of non or low PUFA input, relatively speaking.

but I've always wondered how can you, is there a way to scale this to make it viable in a commercial setting to grow, I don't know, soldier fly larva for chickens or something that is an animal-based protein, an animal-based source of fat to shift the PUFA, be it all of the omegas versus the saturated fats, to shift it even more in favor of saturated fats? Have you looked into this or found any way of doing this at scale?

The only way we are doing it at scale is by woodlands.

The richness there are in woodlands is mind-blowing.

And it's amazing what he's doing.

I think there's one real concern though when it comes to polyunsaturated fatty acids in general.

And because seed oils are high in PUFAs, I think we do need to talk about what can happen when you fry with these oils.

Don't you think?

Yeah.

And there were two main reasons that I understood why people were up in arms about it.

Apparently their PUFAs were very high, which is polyunsaturated fatty acids, which is the ratio between omega-6s and omega-3s.

And people were also concerned about them maybe not being as pasture-raised as they claimed.

What do you know about this?

And also, too, to your point that Americans are getting so many polyunsaturated fatty acids now.

Yeah.

I'm of the opinion that it's not so much that these PUFAs are really bad for us.

I think it's that we are way over consuming them.

Learn, let your body and your brain heal.

I mean, when you look at PUFA, you know, the bad oils, the half time is two years in your body.

So you can imagine that biochemical repair take much longer than anyone want to admit or see.

But I have seen it since I worked for so long with people.

The science connecting systemic nutrition to the periodontium is remarkably robust.

The text dives deep into specific macronutrients and micronutrients, starting with PUFAs, polyunsaturated fatty acids.

Specifically, we're looking at omega-3 and omega-6 fatty acids.

Now, we hear about omega-3s constantly in the context of cardiovascular health or brain function, but their role in the oral cavity is fascinating.

They are actively fighting the periodontal infection.

The research highlights that omega-3 and omega-6 PUFAs demonstrate highly targeted antimicrobial activity against specific periodontal pathogens.

You pick which ones.

The textbook notes two major culprits, aggregate adibacter cygnus and Fusobacterium nucleatum.

And so now you see the same thing with, like, seed oils, which I think he gave a warning, which was interesting, and this is, you know, when he was, like, in his 90s.

So before seed oil, you know, anti-seed oil became all the rage, he effectively gave a warning against seed oils or pu- uh, PUFA, P-U-F-As, like a seed oil, uh, because they oxidize so quickly.

And so that's what he was seeing in his research, and I think that's the issue when you're frying foods with them, when we talked about them in packaged food, that they can oxidize pretty quickly 'cause that item sits on the shelf for, you know, six to 12 to maybe 24 months.

And then you combine that with a natural flavor that then masks that rancidity note, so you don't know you're eating something rancid.