tl;dr: Replacing linoleic acid with oleic acid in mitochondria protects against oxidative damage, resultant cell death, and the release of carcinogenic agents into the body (Zhong and Yin, 2015).
Totally gripping reading, answers a lot of my questions. I will slowly read the research you have mentioned. The problem with olive oil is that it is often diluted with seed oils like canola or worse.
Thank you for this - what of it I can follow is illuminating. It leaves me wondering about OA, though. Just yesterday I listened to the podcast with Brad Marshall and Paul Saladino on why olive oil is worse than, say, butter or beef tallow, and OA is a culprit there in other ways. It's obviously miles better than LA, but what should we conclude?
I have been reading B Marshall’s take on everything for a while now. I would also like to know! I religiously avoid seeds oils and eat almost exclusively butter, coconut oil, beef fat, etc., but I enjoy a high-quality olive oil as well. I feel like there is a place for it in a healthy diet.
I feel like you are definitely on to something here, but you are so over my head that I just sort of scan the words and tune out. I am like a dog that someone is trying to explain electricity to. It is not going well...
My questions: what experiments would you recommend mouse researchers do in order to demonstrate your hypothesis? Or, if this has already been done, what RCT should be done in what population to demonstrate what outcome?
Also, what foods should I eat or not eat? I understand avoiding seed oils, but is there more to it than that? I figure I am probably missing something.
Thankyou ^10.
Totally gripping reading, answers a lot of my questions. I will slowly read the research you have mentioned. The problem with olive oil is that it is often diluted with seed oils like canola or worse.
The adulteration of commercial olive oil is why I largely avoid it, and stick to saturated fats and coconut oil instead.
Same here.
Thank you for this - what of it I can follow is illuminating. It leaves me wondering about OA, though. Just yesterday I listened to the podcast with Brad Marshall and Paul Saladino on why olive oil is worse than, say, butter or beef tallow, and OA is a culprit there in other ways. It's obviously miles better than LA, but what should we conclude?
I have been reading B Marshall’s take on everything for a while now. I would also like to know! I religiously avoid seeds oils and eat almost exclusively butter, coconut oil, beef fat, etc., but I enjoy a high-quality olive oil as well. I feel like there is a place for it in a healthy diet.
I feel like you are definitely on to something here, but you are so over my head that I just sort of scan the words and tune out. I am like a dog that someone is trying to explain electricity to. It is not going well...
My questions: what experiments would you recommend mouse researchers do in order to demonstrate your hypothesis? Or, if this has already been done, what RCT should be done in what population to demonstrate what outcome?
Also, what foods should I eat or not eat? I understand avoiding seed oils, but is there more to it than that? I figure I am probably missing something.
Thank you.