Ah.

Because when you know how things work, you get predictability and control, some, right? And so I was always doing that.

And so I, I wrecked a lot of things when I was a kid, trying to figure out how things work.

[laughs] G- I got my share of punishment for wrecking things that you, you're supposed to not wreck.

[laughs] And, uh, I ended up in science and then in biological sciences because of all the things to think that I thought were interesting.

Life, things, creatures, trees, flowers, bushes, little spiders in the grass.

You know? [laughs] It's like all the living things.

Yes, please.

the

dishes, the beds, everything was gone.

And I kind of, because I didn't have the support on the outside that children are maybe do best under, or you could say are entitled to, they're not really entitled to it, but because I didn't have that external support, what's the kid gonna do? You're either gonna find it inside or you're gonna die.

Yeah.

And I found it inside.

I became, I became fairly self-contained and then always just followed my interests.

And my interests basically were life.

the pain goes away.

So should we talk about each of those? Because ultimately it's what it's like once you're consuming it, that is either good and life-giving or bad and life-attracting.

Right.

Okay.

So if you talk about the industrial processing, and this is the thing that that really got me going.

It's like I found out from the research journals of the oil industry that when they make an oil the way we make the oils, like they end up colorless, odorless, tasteless, and we put them in plastic bottles now and they're transparent and light goes through and does damage.

When they make those oils, I found out from their journals that between half to 1% of the molecules are damaged.

And so then I called them and I said to them, why do you do this when you know it does damage? And the guy they put on the phone that was a researcher said, well, one of the reasons we do that is we can get rid of half of the pesticides in the oil when we deodorize it at frying temperature, like the heat at the frying temperature for about half an hour to blow off half the pesticide.

Can you can you take us through those?

What are your thoughts around saturated fats being used to fry? Can you do that? Are there anything that you can do when people, if they want to fry, is there any way that they can incorporate that that would be okay? Or is it basically all should be pushed to the side and move on to a new way of addressing and cooking your foods? Of course, they always can.

We can do whatever we want, but just because we can doesn't mean we should.

So it goes like this.

The omega-3 essential fatty acid is five times more sensitive to damage than the omega-6.

Omega-6 is two and a half times more sensitive to damage than omega-9.

Omega-9 is two and a half times more sensitive to damage than saturated.

And what does that mean? When you heat, Fat to let's say 400 degrees Fahrenheit or a couple hundred degrees Celsius You will do more damage to the omega-3s than the omega-6s More to the sixes than the nines more to the nines than the saturated fats So what you can say is if you go if you're going to be stupid enough to fry then you do the least damage with the hardest fats and But that's not, you know, that's least worst.

so

That's a lot

... six, six, six questions on my plate.

Okay, so [clears throat] uh, I did an experiment.

The guys I've worked with said flax oil is the best source of both essential fatty acids.

I didn't think that was true 'cause it has four times more omega-3 than omega-6.

But I had no proof, so I did an experiment on myself.

I used flax oil as the only source of fat in my diet, and within three months, I had dry eyes, skipped heartbeats, arthritis-like pain in my finger joints, and thin, papery skin.

Wow.

Oh, gotcha.

Oil tanks, right? Huge tanks.

Well, they, they have to spray soil sterilants because they have walls around them in case the thing breaks.

The oil is confined within a, within a, uh, like a, a hole that they put that tank in, right? But then you get weeds growing, and so we ...

I was there killing all those weeds.

And then we went for lunch, and the people at Ioco, which is the place that I was spraying, where those tanks were, they wouldn't let us clean up in their kitchen for their employees, I guess because we had pesticides on our hands.

So I started eating my lunch, and I licked some pesticides off my finger.

The station that makes you feel good.

Mm-hmm.

And then, so when the lady said, uh, "We don't have anything for pesticide poisoning," oh, yeah.

Oh, my Go- oh, my health is actually my responsibility.

Now, I knew that, right? But it really landed that day.

[laughs] And then I thought, "Okay, well, I, I guess if you, something goes wrong, then you should do the opposite of what got you the problem." So I stopped spraying, obviously.

And then I started...

And then I f- figured, uh...

Right.

What are you saying when you say seed oils aren't the problem? Because I've always thought when they're heated, they are a problem.

So what happened takes me back to where I lost the thread before.

So they're the most sensitive of our nutrients.

They need the most care.

We give them the least care.

And they're damaged by industry because they want a long shelf life.

And so what they do is they treat them with harsh chemicals, sodium hydroxide, which is a very corrosive base.

Can you talk us through your eight-step approach? And how do mental clarity, inner awareness, life energy, and harmony with nature all work together for true health? Talk us through the eight steps.

Another part of the story.

Yeah, but it's always usually a deeper part, right? And that got me looking at how oils are made.

And then when I found out how oils are made, the industry was interested in shelf life, not health.

And omega-6 and omega-3 are the most sensitive of all of our essential nutrients, right? And they're damaged by light, by oxygen, and by heat.

They need the most care, and we give them the least care.

We throw them in a frying pan where light, oxygen, and heat damage them all at the same time.

And omega-3 is five times more sensitive than omega-6.

So you're saying there's the container part, which is the body, and then you're saying there's the other element, which is the spiritual, the soul side, which is running parallel to it.

But can you kind of explain to people a little bit about your past, how you got poisoned by the pesticides, and what led you into investigating the fats?

Huh.

Yeah.

Well, the, the short answer is I got poisoned by pesticides 'cause I was stupid.

I was careless and I was stupid.

I had a job as a pesticide sprayer, which I got after my marriage broke up, and I was very upset.

So I wanted to kill something, and pesticides are made for killing things.

What do you think?

Well, my beginning

really was I was born during the Second World War.

And before I was three, I was a war baby, then a refugee, and then an orphan.

So that's where I started.

And fundamentally, every institution failed us.

We lost everything other than the clothes we were wearing, the body we were in, and the life in the body.

So my focus was always what is true, what I can count on, because I couldn't count on what I thought, what most people think they can count on.

What about the whole idea of doing a world change, basically?

Mm-hmm

... is your perfect doctor.

And how do, do you know what your life...

Well, no, because you'd have to s- close your eyes, sit still, bring your focus into the space your body occupies, and start to look around and start to s- listen arou- in- i- inwardly.

Feel inwardly.

And you begin to find out that life is unconditional love for your body.

It's also omnipresent, omnipotent, and omniscient in your body, and it is also a fraction of solar energy filtered through 93 million miles, then through the atmosphere, then through plants, then stored in bonds between atoms to make molecules, which you eat as food, and when this, those molecules get in your cells, you break those bonds, that solar energy is released- And now you call it life.

Yeah.

[laughs]

Right? I mean, it's like, it's, it's so obvious.

We do it for our car.

We don't do it for our own body.

And, uh, and, and when you look at the whole field, more health problems come from damaged oil than any other part of nutrition, and more health benefits from getting your oils right than any other part of nutrition.

Because they're the most sensitive of all of our essential nutrients.

They need the most care, and we actually give them the least care.

And then what we do to make it so much worse.

... impact the body's inflammatory response?

Okay, so when, when y- when it comes to oils, there are only two things.

Of all the whole universe of fats and oils, there are only two things you need, omega-6 and omega-3.

Linoleic acid is the omega-6.

Alpha-linolenic acid is the omega-3.

They are the essential fatty acids by the definition I gave.

You need them both, and you need them in the right ratio because they go through the same system in your cells to be turned into a whole bunch of derivatives that have hormone-like regulating substances in every cell in the body lifelong.

Now, what are your three non-negotiable rules for getting essential fatty acids right to ensure we're supporting our health in every way?

Can you repeat that? What happened in 1987 that you put

out? We went public with flax oil in 1987.

And before 1987, the information from the fish oil industry was always 30% of the population can't convert enough omega-3s into fish oil.

They didn't say they can't convert, they can't convert enough.

And that meant 70% don't need fish oil, and it meant that only 30% would need it.

So when we came out with flax oil, they had competition, because if the body can convert alpha-linolenic acid in flax into EPA and DHA in fish oil, then why would you take fish oils that burp on you and it's very unpleasant and they stink if you buy it in bottles that aren't in capsules, right? So they said the body can't convert.

And then it was like, we went back and forth.

And what are some common symptoms of omega-3 deficiency? What would you expect to actually feel or see in your body?

So when you say, is it oxidized? When you say damage, what do you actually mean by the damaged molecules? There are

all kinds of different kinds of damage done to the oils when they're processed.

And it goes like fragmented molecules.

So you're breaking some of the chains.

Fragmented molecules.

Double bond shifts.

They move into different places.

Arachidonic and linoleic fatty acids.

So Udo, why do you say that more health problems come from damaged oils than anything else?

than any other part of nutrition.

Yeah.

Yes.

Well, because oils have essential nutrients in them that the body can't make, but has to have.

They're called omega-3 and omega-6.

And they're super sensitive to damage done by light, by oxygen, and by heat.

Well, you don't