Episode Transcript
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0:00
The American Medical Association, the American Heart
0:03
Association, the USDA, the CDC, as well as numerous food
0:08
corporations all recommend that we eat less saturated fat, and
0:13
replace that fat with vegetable oils. Now in this episode, I'm
0:19
going to be challenging those recommendations. And I want to
0:21
explain why I believe that could be the worst advice that we've
0:26
ever gotten in the history of nutritional science. I believe
0:30
that those recommendations have caused a great deal of
0:32
suffering. And I want to let you know why I believe that let's
0:35
talk about it.
0:43
Welcome to the Natural Health Matters podcast where I help
0:45
Christians over 40 maximize their health potential, so they
0:49
can age gracefully, live abundantly, and be thoroughly
0:52
equipped for every good work. Now that's the last time we're
0:55
going to refer to the show as natural health matters. Because
0:57
next week, on May 22, Natural Health Matters is going to
1:02
become Christian Healthy Lifestyle. I talked last week
1:06
about why I came up the name change. And the reasons for
1:09
that, if you haven't checked that episode out, that's episode
1:11
140. And I've got a few more things to say about the name
1:15
change. But we're not going to cover that here. In this episode, we're going to be talking today about saturated
1:19
fat and seed oils. Now, in the last two or three episodes, if
1:22
you've been listening, I've been recommending that we eat more
1:25
meat, and especially red meat and dairy products. And both of
1:29
those are very high in saturated fat. So you might be asking
1:32
yourself, Well, Dave, I believe you've done a lot of homework on
1:35
this and what you what you say makes sense, but isn't saturated
1:38
fat bad for us? We need to talk about that. So the first thing I
1:43
would say about that is don't get your nutritional advice from
1:47
a medical doctor. Be very careful as you do that, because
1:51
medical doctors get very little training and nutrition, if any
1:54
at all. And here's a study I found it was published in the
1:57
Journal of Human Nutrition and Dietetics, published in October
2:00
of 2022 fairly recently. Here's what they found. A review of the
2:05
literature published between 2015 and 2020 was conducted to
2:09
identify nutrition education interventions delivered to
2:12
undergraduate medical students. Most were optional rather than
2:15
compulsory. They included cooking sessions, lectures, and
2:20
student led programs. The content covered was variable,
2:23
and the median duration was 11 hours. Yes, you heard that
2:28
correctly. In four years of medical school, these students
2:32
got 11 hours on average of voluntary wasn't even mandatory
2:37
of nutritional training. And that training consisted of
2:41
student-led cooking classes. That was the extent of the
2:45
nutritional training in medical school. So if your doctor knows
2:49
anything about nutrition, and how it affects you as an
2:52
individual, he did it on his own outside of medical school
2:55
because they don't get that training in school. So let's
2:59
talk about seed oils and saturated fat a little bit here.
3:03
First off, we gotta get the names, right. It's only through
3:06
clever marketing that they call them vegetable oils, there's
3:09
really no such thing as a vegetable oil. Those oils that
3:12
you see sitting on the grocery store shelf, are highly
3:15
processed seed oils, and in the processing and the extraction
3:19
process and getting ready to put in a bottle. If they expose
3:23
those oils to high pressure, high temperature, they're
3:26
filtered deodorized. It's a highly processed product not
3:30
even close to its God given natural formula where we should
3:32
be seeking to find and eat foods. By the way, there's no
3:36
such thing as a pure saturated fat source, or a mono or
3:41
polyunsaturated fat either. all fats are blends of saturated,
3:45
mono and polyunsaturated fats. They're also blends of Omega
3:49
three, six and nine as well. And we're gonna be talking about
3:52
more about that in a little bit. Now, saturated fat is mostly
3:56
found from animal products, especially red meat and dairy.
3:59
And plants and seeds tend to have more mono and
4:02
polyunsaturated fats. And seed oils are especially high in
4:06
polyunsaturated fat or PUFA for short, P U F A. So the reason
4:11
why all of our government agencies all the institutions
4:14
that are responsible for providing nutritional advice,
4:18
the reason why they say we should avoid saturated fat is
4:21
because eating large amounts of saturated fat will raise your
4:24
LDL cholesterol, it eating large amounts of polyunsaturated fat
4:28
will lower your LDL cholesterol. But my question is, is that
4:33
necessarily a good thing? If you're interested in LDL
4:36
cholesterol and statins, check out episode 139. I take a deep
4:40
dive on both of those. For here let's just drill down on
4:43
polyunsaturated fatty acids for the moment. Now, polyunsaturated
4:47
fatty acids will lower your LDL cholesterol that's been pretty
4:50
well established. But that is not necessarily a good thing.
4:55
PUFAs lower LDL, but so will eating stacks of Oreo cookies. I
4:59
can Oh, this one the Oreo cookies study check this one
5:01
out. This study was published in the journal metabolites in
5:05
January of 2024. And it's entitled Oreo cookie treatment,
5:10
lowers LDL cholesterol more than high intensity statin therapy
5:14
and a lean mass hyper responder on a ketogenic diet. Now, a lean
5:18
mass hyper responder is someone who is otherwise metabolically
5:22
healthy. They have a great fasting glucose, great fasting
5:26
insulin, they're not insulin resistant, and great body mass
5:30
index, and all those things look really good. But on a ketogenic
5:33
diet, they tend to have super high LDL cholesterol. And that's
5:38
what the the person in this evolved in this study had. So
5:41
this guy ate 12 Regular Oreo cookies for 16 days. And his LDL
5:48
cholesterol went from 384 to 111. That's a 71% reduction in
5:54
his LDL cholesterol on the Oreo cookie therapy. All right, I
5:59
know this sounds like I'm making this stuff up. But I'm not this
6:01
is this is true. All right. And then he stopped eating the
6:04
cookies, and then waited three months for his LDL cholesterol
6:07
to return back to baseline. And then he was given 20 milligrams
6:11
of Reverstatin, which is a statin cholesterol lowering
6:15
medication. They did that for six weeks. And he saw his LDL go
6:19
from 421, down to 284. And that was only a 32 1/2 percent
6:25
reduction in cholesterol. So he only got about half the benefit
6:28
from taking the statin that he got as he got from eating Oreo
6:33
cookies. Now, I think that most people would agree that eating
6:36
stacks of Oreo cookies every day is not a way to pursue health.
6:39
All right, so is lowering cholesterol a good thing? And no
6:44
matter how we do it, I think that's subject to debate. So if
6:48
high LDL cholesterol were the only reason that people develop
6:52
artherosclerotic plaque in their arteries, it would be a pretty
6:55
easy case to make that the people with the lowest
6:58
cholesterol would have the lowest heart disease rates,
7:00
right? Well, that's just not true. The majority of the people
7:04
having heart attacks have low LDL cholesterol. Look at this
7:09
study here. This study was published in the American Heart
7:11
Journal, and they looked at over 135,000 people over a six year
7:16
period. These researchers found that quote, "75% of patients
7:22
hospitalized for heart attack had cholesterol levels that
7:25
would indicate they were not at high risk for a cardiovascular
7:29
event based on current national guidelines." And those
7:32
guidelines call for an LDL cholesterol of less than 100
7:35
milligrams per deciliter. So if LDL were the sole contributor to
7:40
heart disease, why do people with the lowest cholesterol
7:44
levels have more heart attacks than people with higher
7:47
cholesterol? Hmm, curious Hmm, I'll bet your doctor hasn't told
7:52
you that before he recommended statin therapy for you. Now, the
7:55
bad news doesn't end there. It gets worse. People that have
7:59
lower cholesterol also die more frequently.
8:03
Look at this study here. I found it's published in the journal
8:06
Nature in November of 2021. And it's entitled association
8:11
between low density lipoprotein cholesterol and all cause
8:14
mortality. This study took six years, and over 19,000 people
8:19
were involved. And here's what those researchers found. "In a
8:23
nationally representative sample of the United States, low LDL
8:26
cholesterol level was found to be associated with higher risk
8:29
of all cause mortality." Did you hear that? low cholesterol
8:34
increases your risk of dying from any condition. Now, that's
8:38
not something the American Heart Association is going to put on a
8:40
billboard. Right? And but this is true, folks. And if you want
8:44
to look these studies up for yourself, I'll include links in
8:46
the show notes so you can read these studies on your own. Now,
8:49
to be fair, in this study, they did say there is a U shaped
8:53
relationship between LDL cholesterol level and all cause
8:56
mortality. In other words, what they're saying is, people with
9:01
the lowest cholesterol died at higher rates. People with
9:04
moderate cholesterol died at the lowest rate. And people with
9:08
high cholesterol also died at accelerated rates. So did the
9:12
people with a high cholesterol die because their cholesterol
9:15
was high? Or was their cholesterol high, because they
9:19
were in poor health? And that high LDL cholesterol just simply
9:23
served as a marker of their overall metabolic fitness? I
9:27
would suggest the latter. It's not cholesterol, the cause of
9:31
heart disease. Again, listen to episode 139, where it talks
9:34
about LDL and statins, but the fact that they're in poor
9:37
metabolic health combined with high cholesterol, that was the
9:40
problem for them. Now, again, we've been told by our health
9:44
authorities, that reducing saturated fat intake and
9:47
increasing PUFAs will promote health. Now, I just showed you
9:51
that that's not true. And they can actually harm our health. In
9:56
fact, they can harm us a great deal. Now why is that true?
10:00
Well, the leading source of polyunsaturated fatty acids or
10:04
PUFAs our seed oils. Now, seed oils, because of their molecular
10:09
structure are very susceptible to oxidative damage. And that
10:14
oxidation causes free radical formation that will cause damage
10:18
to our DNA, our mitochondria, and our cell membrane. And when
10:23
that happens, we become more susceptible to all of the
10:27
different chronic degenerative diseases. So what's a chronic
10:31
degenerative disease, things like obesity, type two diabetes,
10:35
heart disease, cancer, dementia, Alzheimer's, arthritis,
10:41
accelerated aging, neurodegenerative diseases, like
10:45
multiple sclerosis, and like all of these diseases that have been
10:49
skyrocketing, and plaguing the Americans in since the 20, early
10:52
20th century. Now, I don't want anybody to get the impression
10:56
that I'm treating disease. I don't do that. That's for
10:59
medical doctors. Here on this show. We're all about building
11:02
health. And there's a big difference between building
11:05
health and treating disease. I'm not I don't diagnose, treat,
11:09
prevent or otherwise mitigated disease. I'm a Naturopathic
11:12
Doctor, which means I'm a teacher of natural health. And I
11:15
want to empower you to maximize your health potential, so that
11:19
you can be the healthiest version of yourself. That's what
11:21
we want to do here. That's what we're doing here. So in order to
11:25
have an intelligent conversation about these fatty acids, we've
11:28
got to talk about a little bit of biology now. Now, this is
11:31
gonna get a little bit geeky, but it's not too bad hanging in
11:34
there with me, it's worth listening. Alright, if you're
11:37
listening to the audio version, go ahead and continue listening.
11:39
But you might want to when you get home tonight, you might want
11:42
to check out the video version, which I have on my website at
11:45
davidsandstrom.com/141. 141 And you can watch the video version,
11:51
you can see some of these graphics that I've made for you. It'll enhance your understanding quite a bit. But in the
11:56
meantime, let's talk about this. So a little bit of high school
12:00
biology here, okay, it's not going to be too bad, I promise.
12:03
So what are fats? Fats are energy storage units composed of
12:08
individual fatty acids. And those fatty acids have a
12:12
glycerol head and attach to that head, our fatty acid tails. And
12:17
those fatty acid tails come in various shapes and sizes,
12:21
depending on the molecular makeup. Right. So what does that
12:25
look like? Well, for a saturated fat, we have the glycerol head
12:29
and the fatty acid tail are usually three straight lines, or
12:33
three horizontal straight lines, looks a little bit like the red
12:37
stripes on an American flag. Alright, so this is what they
12:40
look like on a chemical level. They have a glycerol head, which
12:45
has a couple of molecules that are bonded chemically. And
12:48
attached to the head is a fatty acid tail, which is made up of a
12:51
chain of carbon molecules. All right, and these carbon
12:56
molecules are attached to one another with molecular bonds.
12:59
Now in a saturated fat, each one of those carbon molecules is
13:03
paired with two hydrogen molecules are bonded together
13:06
chemically. And that forms a straight fatty acid chain. And
13:11
because of a saturated fat structure, it's more densely
13:14
compacted. And it's more stable at room temperature, less
13:18
subject to oxidation, and more likely to be solid at room
13:22
temperature. Now there's an important understanding here, a
13:25
carbon molecule wants to be bonded in four different
13:28
locations. That's its happy place, because it becomes more
13:32
stable there. So look at this diagram that I've created. Here,
13:36
we have 1 2 3 4 bonds to each carbon molecule. That's a carbon
13:43
molecule's happy place when it has four molecular bonds, right,
13:48
and that results in a straight fatty acid chain with a more
13:51
stable form of fat. All right, now another type of fat is mono
13:56
unsaturated coarse mono stands for one, those fatty acids also
14:00
have a glycerol head, and they have a fatty acid tail attached.
14:03
But this time, one or more of those tails has a kink or a bend
14:07
in it. So here's what it looks like chemically, starts out
14:11
looking a lot like the saturated fat. At some point, we run out
14:14
of hydrogen molecules, and we don't have enough hydrogen to go
14:17
around for each carbon molecule. And as a result, the molecular
14:21
chain takes a bend. And remember, a carbon molecules
14:24
happy place is when it has four bonds. In this diagram, the
14:29
carbon molecule has one bond with a hydrogen molecule, one
14:33
bond to the carbon molecule next to it, but it doesn't have
14:37
another hydrogen molecule to bond to. So therefore, it wants
14:40
four bonds, remember, so it forms a double bond with the
14:44
carbon molecule next to it. Alright, I know that's a
14:47
mouthful. But again, if you if you looked at this diagram, it
14:50
looks pretty simple, right? Each carbon molecule wants to be
14:53
bonded four times. If it runs out of hydrogen to attach itself
14:57
to, it'll form a double bond to the carbon molecule You're next
15:00
to it. And that results in a fatty acid chain that has a bend
15:04
or a kink to it. And what that does is it opens up the
15:07
molecular structure of the fatty acid makes it less dense, less
15:10
stable, and more susceptible to oxidation. The third type of
15:15
fatty acid is a polyunsaturated fatty acid poly, of course,
15:18
meaning more than one starts off with a glycerol head. And this
15:23
fatty acid chain, somewhere in it is going to have multiple
15:27
kinks or multiple bends in that chain. So again, we start off
15:30
looking very much the same, but this time, we have even fewer
15:34
hydrogen molecules to attach to. So therefore, we have multiple
15:38
double bonds, and multiple bends or kinks in the fatty acid
15:42
chain. And this is what it looks like more than one bend, you
15:45
could have 2 3 4 5. But the point is, with all these bends,
15:49
we're opening up that molecular structure and it becomes less
15:53
dense, these fats are more likely to be liquid at room
15:57
temperature, or even liquid in the refrigerator. And it makes
16:00
them a little less stable than saturated fat. So here's what
16:04
they all look like together. A saturated fat has no double
16:08
bonds. A mono unsaturated fat has one double bond, and a
16:13
polyunsaturated fat has multiple double bonds. Alright, that's
16:18
the way it works. And it's really not that complicated. But
16:20
we need to understand this if we're going to understand why
16:23
polyunsaturated fats to come from seed oils are
16:26
extraordinarily unhealthy in excessive amounts. And examples
16:30
of saturated fats would be butter or beef tallow. And
16:34
because of that molec tight molecular structure, these fats
16:37
tend to be solid at room temperature, making them more
16:40
stable. That makes them very good for cooking oils, because
16:44
they they don't oxidize too quickly when they get heated
16:48
like the polyunsaturated fats do. You know by the way, McDonald's used to cook their French fries
16:54
in beef tallow, up until 1999. And they succumb to the pressure
16:58
of saturated fat bad for you theory. And they switched from
17:02
tallow to I believe it's canola oil now, and their French fries
17:07
are nowhere near as healthy as they used to be. In fact, it's
17:10
very toxic now, and they don't taste as good either. Now
17:14
another type of fat is the mono unsaturated fat with one double
17:17
bond. And examples of that would be olive oil and avocado oil.
17:22
And these oils will be liquid at room temperature may start to
17:26
get a little harder in the frigerator though, and then the
17:29
polyunsaturated fat with multiple double bonds. Examples
17:32
of that are the seed oils. Now, seed oils come in many different
17:36
forms. Now the crop that's produced most in the US is
17:40
soybean oil. That's the most common form of seed oil. The
17:44
next one behind that is canola oil, but more appropriately
17:47
named rapeseed oil. Canola oil is processed and grown and
17:51
processed in Canada. And the equivalent of the USDA up in
17:55
Canada decided that rapeseed oil wasn't a very good marketing
17:58
term. So they decided to rename it canola oil, c a n stands for
18:03
Canada, in O L. A hola stands for oil, so they call it canola
18:08
oil a little bit more marketable name than rapeseed oil, than
18:12
other forms of seed oils are a corn oil, grapeseed oil,
18:15
safflower oil, sunflower oil, cottonseed oil, and rice bran
18:20
oil in all of these oils are highly processed forms of that
18:25
have lots of polyunsaturated fatty acid in them. The one
18:29
that's of most interest to our discussion here is linoleic
18:32
acid. All of these seed oils are very high in a little league
18:36
acid. That's the bad guy. The bad guy is not saturated fat.
18:40
The bad guy is a polyunsaturated fat in the form of linoliec
18:45
acid, that's the bad guy. That's the one we want to avoid, and
18:49
seed oils are abundant with it. Okay, class dismissed biology
18:55
classes over you can go on your next class now. But anyway, just
18:59
as a glass vase with multiple cracks in it is more likely to
19:03
break the multiple double bonds in polyunsaturated fats make
19:09
them far more susceptible to free radical damage. And that
19:13
damage will impact in a negative way our DNA, our mitochondria,
19:18
and our cell membranes. Now, please keep in mind that seed
19:22
oil like canola oil or corn oil, sitting in a bottle in grocery
19:26
store shelf is almost certainly spoiled already before you even
19:30
open the bottle. During the processing, those oils are
19:35
subject to high pressure, high temperature so the processing in
19:39
and of itself will spoil the oils. And if that didn't, if it
19:43
wasn't spoiled when it got into the bottle, it would spoil when
19:45
it's sitting on the shelf at the grocery store because light will
19:48
spoil that oil as well. Remember, and that's why we
19:51
talked about this molecular construction. If if a bond if
19:54
you have multiple double bonds that are all open in making that
19:57
oil less compact and less dense, you It becomes vulnerable to
20:02
oxidation from light. Well, when they pack these things in clear
20:05
bottles and they sit on the grocery store shelf for weeks or
20:08
months, it's going to spoil sitting right there in the
20:10
bottle. That's even if it didn't get spoiled in the processing,
20:13
which it does. Now, it's not all bad news here for
20:17
polyunsaturated fatty acids, we do need some of them in very
20:21
small amounts, though, and you don't have to kill an animal to
20:24
produce the polyunsaturated fatty acids from a seed oil.
20:27
They are inexpensive, and they're relatively tasteless
20:31
after they get through deodorizing them. So restaurants
20:33
love those oils because they're cheap, and they don't alter the
20:36
tastes of the food very much. So restaurants will use them a lot.
20:40
Now the cons to seed oils are I already mentioned it, they're
20:44
highly subject to oxidative damage, and that damage will
20:47
cause cellular distress in our bodies that leads to chronic
20:52
degenerative diseases. Now, saturated fat pros are it's more
20:57
dense and more solid at room temperature, it's less subject
21:00
to oxidation, and it tastes great. But the cons of saturated
21:04
fat are, it's expensive. And it's been demonized by health
21:08
authorities for about a half a century with some pretty
21:12
sophisticated well funded smear campaigns. But we've got I'm
21:15
trying to reverse that thinking here on this episode. As we'll
21:18
see in part two of this episode, those recommendations for to
21:23
reduce our saturated fat intake. They come from really bad
21:26
science, so be sure to check out the next episode, this is going
21:29
to be a two-part series. And the next episode I'm going to be
21:31
talking about how we got here a little bit of history behind
21:35
this diet heart hypothesis idea, and why it's wrong. And how we
21:41
can eliminate these eliminate or drastically reduce the seed oils
21:44
in our diet. So make sure to check out that next episode next
21:47
week and on May 22. Now fats are the primary building blocks for
21:53
our cell membrane. And they play a crucial role in our cellular
21:57
function. So the saying you are what you eat is true. And our
22:02
bodies have to take what we eat and make us. So if we eat large
22:08
amounts of PUFAs, then they become part of our cell
22:12
membrane. And just as a PUFA in a bottle in the grocery store
22:16
can spoil easily. A cell membrane that is high in
22:19
polyunsaturated fatty acids inside the body, which is by the
22:23
way very warm as far as that fatty acid is concerned 98
22:26
degrees, our cells will be subject to damage. So we've got
22:31
to remember this, we live and die at the cellular level.
22:35
groups of cells make tissue groups of tissues make organs,
22:38
groups of organs make systems and groups of systems make up
22:42
the body. So what's going on in and around ourselves is very,
22:46
very important. It has vast implications for overall health
22:50
and well being. Now, it's impossible to not get some omega
22:55
six polyunsaturated fatty acids in the diet, you can't
22:58
completely eliminate it. But it should be around 1% to 2% of our
23:04
total caloric intake. Now Omega six PUFAs is are not inherently
23:09
dangerous in and of themselves. If we limit their intake to
23:14
about 1% to 2% of our total caloric intake. And when they're
23:17
higher than that they become damaged by the oxidative stress
23:21
that we just listed. The numerous double bonds make these
23:25
Omega 6 PUFAs highly susceptible to damage and therefore greatly
23:30
contributing to oxidative stress in the body. So what is
23:34
oxidation? Well, it's like rust on our cells. It's a normal part
23:41
of cellular energy production where our bodies take glucose
23:44
and consume it and oxygen used up in the process that's
23:48
cellular oxidation. Now some oxidation is necessary. It's
23:52
part of the cellular energy production process. But too much
23:58
oxidation causes oxidative stress and oxidative stress is
24:02
when there are too many free radicals. What's a free radical?
24:07
Well, free radicals are unstable molecules with unpaired
24:11
electrons, primarily oxygen. God created nature with a propensity
24:17
for symmetry or balance. In each one of those electrons wants to
24:21
be paired with one on the other side. When a molecule is missing
24:25
an electron, it's out of balance. So what it will do is
24:29
it'll steal an electron from a nearby molecule. And this
24:32
creates a domino effect of self perpetuating free radical
24:36
damage. And that will cause damage everywhere in the body.
24:41
And every one of our 75 trillion cells is subject to damage. Now
24:47
when seed oils are at room temperature, around 75 degrees
24:51
or so or worse yet, 98 degrees like they are inside of our
24:54
body, they quickly start to harden due to the oxidative
24:58
damage that they suffer In other words, we are what we eat. That
25:04
saying is true. And when our bodies have no choice, but to
25:07
make cells out of all those PUFAs that we're eating our
25:11
cells, the new cells that our body makes, will easily get
25:15
damaged in a very similar fashion to an old rusty car
25:19
sitting out in the rain. And in this kind of a weakened state,
25:24
we become more susceptible to any kind of chronic degenerative
25:28
diseases like we listed earlier. I want to say this, again, not
25:32
all free radicals are dangerous, some could be are very helpful
25:34
and necessary. But when we consume excess seed oils, we're
25:38
subjecting ourselves to excess free radical damage. And that's
25:43
very harmful. This is a startling statistic. In the mid
25:47
1800s, polyunsaturated fatty acids or PUFAs made up 2% of our
25:52
daily calories right where it should be. And back then heart
25:56
disease was almost non existent. And today PUFA, in the form of
26:01
linoliec acid is over 25% of the average Americans total caloric
26:06
consumption. That's, that's just way out of balance. That's way
26:11
beyond what we should be consuming. And it's very
26:14
detrimental to our health. Now, this is important to understand,
26:18
the half life of linoleic acid is 680 days, that's
26:22
approximately two years. So at that rate of elimination, it
26:26
would take nearly six years to replace 95% of the linoleic acid
26:32
in your body with healthy fats. Now, that's the bad news. But
26:36
the good news is when you make the switch, and you start
26:39
radically reducing the amount of prefers that you consume, you
26:43
will start to feel better in a few weeks, or maybe a few
26:46
months, but you will feel better relatively soon before you detox
26:50
completely from it. So how did we get here? If PUFAs are this bad for us? And they
26:56
are? How did we come to the point where virtually all of the
26:59
government agencies out there, all these government
27:02
institutions at all these different people and agencies
27:06
are telling us that we need to reduce our saturated fat intake
27:10
in order to be healthy, and replace those saturated fats
27:13
with polyunsaturated fatty acids in the form of seed oils? How
27:17
could this be? How could they all all of these agencies and
27:20
all these institutions have gotten it wrong? Well, it's a
27:24
sad story of what I call the four P's is the pursuit of
27:27
prestige, power, and profit. And this story, folks, it reads like
27:31
a Hollywood screenplay. You can't make this stuff up. Truth
27:35
is stranger than fiction here. And it's a really incredible
27:38
story and how we got here. I'm going to be explaining some of
27:42
that in the next episode. I'm also going to give you some
27:45
specific recommendations as to how you can reduce or virtually
27:49
eliminate seed oils in your diet. No, don't forget next
27:52
week, the name change is going into effect. We're no longer
27:56
going to be natural health matters. Next week, we're going
27:59
to be Christian Healthy Lifestyle. That's on the episode
28:03
that's going to drop on May 22, which is part two to this
28:06
saturated fat seed oil discussion. That's it for now.
28:10
Thank you for listening. I'll talk with you next week. Be blessed.
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