Brian (0s):
All right. Welcome to the Get Lean Eat Clean podcast. My name is Brian Grin. Hope you're having a great day. And today we are gonna touch on the rising rates of obesity and how this is correlated with industrial seed oils, which have increased by over a thousand percent since the early 19 hundreds. So we are gonna touch on all about the hidden dangers of cooking oils, also the impact of lin, like acid on health, the role of processed foods and obesity. And then we're gonna finish up with some practical steps for healthier cooking. So really enjoyed making this video and audio. So hopefully enjoy. And thanks so much for listening. Have a great rest of the day, and enjoy.
Brian (40s):
What if I told you that the cooking oils in your kitchen might be contributing to the obesity epidemic more than the sugar in your pantry? Well, today we're gonna dive into some groundbreaking research that challenges everything you've been taught about dietary fats and weight gain. For decades, we've been told that saturated fats are bad, vegetable oils are heart healthy. Well, here's the fascinating stat. Americans are eating the same number of calories that we did 20 years ago, yet obesity rates continue to climb. Meanwhile, our consumption of industrial seed oils has increased by over a thousand percent since the early 19 hundreds. Today, I'm gonna show you the science behind why these so-called healthy oils might be actually making us sick.
Brian (1m 24s):
Let's start with some shocking statistics. The average American now consumes about three tablespoons of vegetable oil every single day. That's roughly six to 10% of our total calories coming from what's called linoleic acid. This is the primary Omega six fatty acid that's found in seed oils. This is a massive change from what our ancestors ate. They consumed only about one to 2% of their calories from linoleic acid. Some of the biggest culprits are things that are in everyday foods. Some research call them the Hateful eight. It's soybean oil, corn oil, canola oil, cotton seed oil, sunflower oil, safflower oil, grape seed oil, and rice.
Brian (2m 6s):
Brand oil consumption alone has increased over a thousand fold from 1909 to 1999. According to research published in the obesity journal, this dramatic shift coincides perfectly with the obesity endemic that began in the 1970s and eighties. Now, here's where it really gets interesting. Research from the National Institute of Health has discovered a fascinating mechanism why seed oils make us gain weight and has nothing to do with calories. When we consume high amounts of linoleic. Acid from seed oils are body converted to what's called arachidonic acid. This arachidonic acid then becomes the building block for compounds called endocannabinoids, specifically two dash Ag and anandamide.
Brian (2m 52s):
If these sound familiar, they should. They're your body's natural versions of the compounds found in marijuana. That gives you
Brian (2m 59s):
The munchies. A groundbreaking study published in obesity found that mice fed diets with 8% linoleic acid, similar to the modern American diet, had tripled the levels of these appetite stimulating endocannabinoids compared to mice eating traditional amounts. The result they gained significantly more weight even when eating the same number of calories. Dr. Joseph Hiland and colleagues at the NIH showed that this dietary increase in linoleic acid from 1% to 8% of calories led to increased food intake, higher feed efficiency, more weight gain per calorie, increased fat storage, and larger fat cells. But weight gain is just the tip of the iceberg.
Brian (3m 40s):
When seed oils are heated, which happens every time you cook them, they create a toxic compound called oxalates. Oxidized linoleic acid metabolites research from the Journal of Lipid Research found that these oxidized compounds can damage mitochondria. Your cellular powerhouse also increase liver inflammation, promote insulin resistance, create harmful compounds like four HNE, and Melindy to hide. Try saying that 20 times. Anyways, a study in Frontiers of nutrition showed that repeatedly heated soybean oil, increased inflammatory markers and oxidative stress significantly more than oils lower in linoleic acid.
Brian (4m 22s):
This is particularly concerning given that most restaurants reuse their frying oil multiple times. What's even more alarming is that these oxidized compounds are now found in virtually all processed foods. They're created during the industrial processing of seed oils, which involves high heat up to 500 degrees. Chemical solvents like hexane, bleaching, and deodorizing agents sounds appetizing. Well, defenders of seed oils often argue that it's not the oils themselves, but the ultra processed foods that they're founded. And there is some truth to this, but it's not the whole story. Research from Harvard's School of Public Health shows that ultra processed foods now make up over 60% of the average Americans diet.
Brian (5m 4s):
These foods are typically high in seed oils, added sugars, refined flowers, artificial additives. But here's the key. Finding studies that specifically isolated the effects of linoleic acid controlling for all other factors still found harmful effects. Now, a study published in Nature Reviews endocrinology noted that while ultra processed foods contribute to obesity through multiple mechanisms, the ceto themselves appear to have independent harmful effects through one disrupting appetite regulation, promoting inflammation, impairing mitochondrial function, and altering fat storage patterns. Now, it's important to note that there's an ongoing debate about this topic, however, the evidence against linoleic acid consumption, ising population studies show countries with higher cyl consumptions have higher obesity rates.
Brian (5m 57s):
Controlled trials show seed oils increase endocannabinoid levels. Mechanistic studies demonstrate how linoleic acid promotes fat storage. Clinical data links oxidative linoleic acid metabolites to liver disease. The key word here is excessive small amounts of linoleic acid are essential for health, but now we are consuming five to 10 times what our bodies are evolved to handle. So what can you do? Here are some evidence-based steps to optimize your fat intake. First of all, replace seed oils with stable cooking fats. Use talo avocado oil, coconut oil, or grass fed butter. Avoid repeatedly heated oils.
Brian (6m 37s):
Skip the de fried foods at restaurants. Make sure that you're reading labels. Seed oils are almost in everything you can find on on the shelves from bread, salad dressings, and even healthy snacks. And focus on whole foods. The less processing, the better. The fewer ingredients the better. So the industrial seed oil story is just beginning to emerge. The sign suggests that returning to traditional fats while maintaining a balanced whole foods diet might be one of the most important changes you can make to optimize your health going forward. If you enjoyed this video and wanna see more content like this, hit that like button and subscribe. Drop a comment and below and let me know what habit you are gonna change.
Brian (7m 19s):
That'll become a healthier version of yourself. Thanks so much for watching, and I'll see you in the next video.
