tl;dr: The one study I'm aware of that shows conclusively that excess glucose acts as an accelerant for excess omega-6 fat, but it not nearly so harmful without the omega-6, in vivo.
Nov 30, 2023·edited Nov 30, 2023Liked by Tucker Goodrich
Fascinating. I knew about the cardiolipin problem but not the apoptosis replaced by uncontrolled necrosis. I dropped seed oils many years ago, at that point with evolution in mind; we had not evolved to have so much kinky lipids in our cells so it was bound to have negative effects. Then I picked up on 4-HNE protein binding. The other positive of using saturated fats is no smelly, stuck up frying pans - that tells you something.
Tuck, this is excellent analysis, as I would expect. Interestingly, just yesterday or the day before, I came across a familiar Instagram Health Influencer, interviewing another "thinker" who seemed to be making the case that, "contrary to what all the loud voices tell you, seed oils are nearly as bad as saturated fats" or words to that effect. I thought to myself, "what a maroon" and almost kept it moving. Upon further review, what he seemed to be saying is that if one overfeeds, overfeeding on saturated fats is worse than overfeeding on seed oils. (Frankly, I was so disgusted, I kind of stopped listening closely!) I remain shocked that there has not been almost-complete adoption of what seems obvious to me. Something along the lines of "Seed oils are bad, mkay?" Still not there yet. What am I missing?
They still mention "atherogenic saturated cooking fats" - is that link proven at all or might it be the use of lard that is also high in n-6? Also worth noting that this doesn't even get into the problems that happen with prolonged heating of those oils after manufacture like e.g. in frying.
Fascinating. I knew about the cardiolipin problem but not the apoptosis replaced by uncontrolled necrosis. I dropped seed oils many years ago, at that point with evolution in mind; we had not evolved to have so much kinky lipids in our cells so it was bound to have negative effects. Then I picked up on 4-HNE protein binding. The other positive of using saturated fats is no smelly, stuck up frying pans - that tells you something.
Tuck, this is excellent analysis, as I would expect. Interestingly, just yesterday or the day before, I came across a familiar Instagram Health Influencer, interviewing another "thinker" who seemed to be making the case that, "contrary to what all the loud voices tell you, seed oils are nearly as bad as saturated fats" or words to that effect. I thought to myself, "what a maroon" and almost kept it moving. Upon further review, what he seemed to be saying is that if one overfeeds, overfeeding on saturated fats is worse than overfeeding on seed oils. (Frankly, I was so disgusted, I kind of stopped listening closely!) I remain shocked that there has not been almost-complete adoption of what seems obvious to me. Something along the lines of "Seed oils are bad, mkay?" Still not there yet. What am I missing?
They still mention "atherogenic saturated cooking fats" - is that link proven at all or might it be the use of lard that is also high in n-6? Also worth noting that this doesn't even get into the problems that happen with prolonged heating of those oils after manufacture like e.g. in frying.