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.