Podcast > Episodes

episode #213

Reduce These Oils to Avoid Chronic Disease!

December 26, 2022 in Podcast


First, I want to wish you a Happy and Healthy New Year!

Thank you for being a listener of the podcast and hopefully you are enjoying each episode! I look forward to having some great guests on for 2023 along with informative micro-podcasts as well. If you have any questions or guest recommendations feel free to contact me as well!

This week I wanted to give you some of the reasoning behind why vegetable oils are the one ingredient you really should try to cut back on in 2023! It's tough because they don't have any flavor profile so you don't even know that they are in the foods you are eating! In this episode, I touch on how they have been on the rise from the early 1900's when Crisco was created from seeds by Procter & Gamble.

Bottom line: Be aware of canola, sunflower, corn, and soybean oil which are hidden in most ingredients of foods on the shelf (even the "healthy ones"). Also, do your best to cook for yourself and avoid most restaurants using these unstable oils to cook in!

Have a Happy Holiday & Healthy New Year!

Brian (1s):

Hello and welcome to the Get Lean and Eat Clean podcast. My name is Brian grn. I'm a certified health coach, trainer and author, and this podcast is for middle-aged men and women looking to optimize their health and get their bodies back to what it once was 10 to 15 years ago. I will give you simple, actionable items to get long-term sustainable results. Thanks for listening and enjoy the show. All right, welcome to the Get Lean e Klean podcast. My name is Brian Grin. I hope you had a great weekend and hopefully listen to my interview with Dr. Michael D. Young.

Brian (42s):

He's had a few books now. He's been a surgeon, he was a surgeon in Chicago for the last 30 years. Great perspective on what's going on in our healthcare system, lack of nutrition training for doctors, the impact insurance and pharma companies are having on our system. So I really enjoyed meeting Dr. Young and he's a local guy, so loved getting him on. So definitely check out that interview. And before I get into my micro podcast today, I just wanted to thank you for listening to the Get Lean e Clean podcast. I know I say it on every episode, but there's tons of podcasts out there and I really appreciate you, your support.

Brian (1m 22s):

I've been doing this with no sponsors or nothing like that. I try to, you know, bring on great guests and talk about topics that are relevant. If there's some topic that you want me to touch on, feel free to email me, brian brian grn.com and hopefully I'll get, be able to do that for you. And if there's a guest perhaps that you want me to get on, let me know as well. I'll try to bring some great guests here in the next new year. But yeah, I just wanted to say I'm, I'm, I'm very grateful and I appreciate you listening and have a happy, healthy new year along with happy Hanukkah, Merry Christmas, whatever you celebrate, enjoy it with your family and friends and yeah, it's getting to the end of the year now.

Brian (2m 4s):

It's crazy how time flies, so gotta enjoy each moment. And with that being said, I'm gonna touch on a topic that we've actually touched on before and you hear a bunch and it comes up is vegetables. I think this is like the one thing, one of the one things that if you can maybe try to eliminate a little bit from your, from your eating, and a lot of times you don't even realize it's in your foods, right? Restaurants are cooking in them. E even healthy foods are putting it in there. Now, don't get me wrong, if you have it from time to time, which it, I think that's completely fine. I think what, when it really gets dangerous is, you know, heating vegetable oils and they become oxidized and ran and c and cause inflammation.

Brian (2m 49s):

So I figured today I just sort of, I don't know, give you a brief history of how they sort of came about. What were some of the influences that brought on vegetable oils? Because you can make a reference or make sort of a, a come to a conclusion that they could be linked to, to almost every chronic disease out there. Cancer, obesity, Alzheimer's, diabetes, I mean, you name it, they've increased vegetable oils have gone on this increase of like a thousand times since the 19 hundreds. And so they're hidden in almost everything. Like I said, you don't even know they're in there, which I think makes it even, you know, worse. It's like, you can tell when certain ingredients are just overdone in things, but you don't taste really, you don't really taste vegetable oils.

Brian (3m 34s):

So the, the thing also to keep in mind is vegetable oils. There's not even vegetables at all in them. In the early 19 hundreds, Proctor and Gamble came up with the idea to use cotton seeds, which is a toxic waste product, and they turned them into cooking. Oil doesn't sound so appetizing, it was originally used for candles and soap and they were later discovered that they can be used and turned into oil, into, into like a, a solid that resembled animal fats because back in the day, even like fast food chains used to cook in animal fats, but they got rid of that with the birth of Crisco back in the 19 hundreds.

Brian (4m 14s):

So, so vegetables, just so you know, are actually made from seeds, not vegetables, not vegetables. So they should probably change it, but change the name. Some of the common ones that you see are corn, soybean, sunflower, canola. If you pretty much buy any type of brand, there's a recent like healthy chip that my wife wanted to try. And you look on the back, I mean the second or third ingredient it is, is canola oil or sunflower oil. So they are everywhere. Again, the doses in the poison, I think if you have 'em from time to time, especially if they're not being cooked at high temperatures, I don't think that's the end of the world.

Brian (4m 55s):

But I think that if you can try to bring that consumption down, because what's really been happening is it's been on the rise. And the reason vegetable, one of the another reasons vegetable oils was on the rise was a gentleman by the name of Ansel Keys, I would just say came up with some false, let's say false studies and published what, and he was on the cover of like Time Magazine pretty much showing that vegetable oils act, actually, excuse me, that saturated fats caused the crisis of heart disease. And I'll put a link in the, in the show notes for the sort of the, the whole store behind Ansel Keys.

Brian (5m 37s):

But the bottom line is it, it led to this rise in vegetable oils and efforts by Proctor and Gamble with the creation of Crisco. And from there it just sort of has gone skyrocketed because Crisco pretty much marketed, excuse me, Proctor and Gamble marketed Crisco for everything frying bacon cooking saying it was the most versatile butter, which it's not butter, obviously the, so this rise in consumption, I saw a stat where vegetable oils consumption has gone from 11 pounds per person per year up to 59 from the 19 hundreds to like 2000.

Brian (6m 21s):

So it was this rise in like, you know, this rise in vegetables and this sort of downward trend of butter and lard, which is the healthy, the healthy fats you wanna cook in. And you know, you can blame, you know, you can put some blame on cancel keys and, and and a lot of these companies that sort of disguise the fact that vegetables are healthy, which they're not. And you know, we're seeing this massive rise in heart disease and chronic diseases and it was being blamed originally by butter and natural fats. And so I'm here to tell you that the blame is not on that, okay?

Brian (7m 6s):

You should be implementing natural fats into your diet. You don't have to put a stick of butter in your coffee, but you should be cooking in healthy oils, extra virgin olive, olive oil, coconut oil. I cook a lot in, gee, if you've never tried, gee, it's really good. It's similar, it has a similar profile to as to butter. It can just withstand a little bit more heat than butter can butter you wanna cook in, but not at too high heats. I'll, I'll put a, a chart in the show notes to showing sort of, you know, some good, good good oils to cook in or good, excuse me, good fats to cook in and ones that can stand high heats.

Brian (7m 48s):

And those are saturated fats. So the ones that aren't great at standing high heats, those are the polyunsaturated fats and canola oil is high in poly and mono. So you want to be careful with that. Butter is almost all saturated fat. So the problem is when polyunsaturated fat is heated and broken down and oxidized, you get these toxic byproducts. And so this is what you gotta be aware of. For example, these toxic byproducts, one's called acro and acromion is a toxic that's found in cigarette smoke and could cause lung disease.

Brian (8m 37s):

And there's a lot of other ones, but these byproducts are highly reactive and you know, they can lead to inflammation in the body. What also has happened is other than these toxic byproducts from the, from the vegetables, is this the rise in like omega six s and the decrease in omega three s and vegetable oils like canola are predominantly omega six fatty acids such as what's called lineal linoleic acid. So the linoleic acid content in human fat has tripled from 1960 to 1986. It's gone from 6% to 18%.

Brian (9m 19s):

So that's when it's an issue. You you, you're gonna have omega six s. It's not like you wanna totally avoid them, but essentially that just shifts you into this pro-inflammatory state. I mean it's tripled since the 1960s, so not so good. And omega three s have probably been gone more, have gone more on the down. So you've got this omega six s have gone up, omega three s have gone down and you know, this is putting you into a pro-inflammatory state. So you know, there's been, there's been links of to vegetable vegetables to Alzheimer's to cancer, insulin resistant acne, heart disease, autism, dementia, heart disease, leaky gut autoimmune.

Brian (10m 7s):

I'm not gonna go through each of them now, but that's quite a long list. Again, there's some causation. It, you know, there's still, I think there's still some studies and some research that needs to be out there regarding all of these. But I think the bottom line is you're seeing a trend where this high consumption of vegetable oils and this lowering of, of consumption of saturated fats and what's happening in our current environment with obesity. And I think it's just something to keep an eye on. So that was the main thing I wanted to touch on today. I know it's sort of a dark and gloomy topic and we're getting to the new year, but you know, I wanna give these guys relevant information that perhaps you can make some changes in your diet.

Brian (10m 50s):

I would say the main thing is, is just keep an eye on, on the labels. You know, you could look at a Italian dressing and you could see, you know, like I was looking at one the other day, it said Blenda vegetables is the number, the, the second ingredient in, in the Italian dressing. And you'd think this is like, and it's, you know, marketed as a healthy dressing. You know, you could look at like even like the all the cereals Honeynut cheers, which is supposed to be like a heart healthy cereal. And you got, I think it was like the fourth ingredient, well the second ingredient was sugar, okay? And then like the fifth or sixth ingredient was canola oil or a mix of vegetable oils.

Brian (11m 32s):

So just read some labels, take a look, look, look out for those labels and then maybe try to cook for yourself as much as you can cuz all the restaurants are using them. So that's sort of one I wanted to talk about today. Be careful it's being marketed as heart healthy and it's not. So I just want you to be aware of this. And if you have any questions regarding this, you can email me, brian brian grn.com and I will talk to you in the new year. I'm gonna be taking a bit of a break. We're gonna have some, we do have some interviews coming up. I got some great interviews coming up at the end of the year on the next two Fridays, but I will talk to you in the new year and I just wanna wish everyone a happy, healthy new year, enjoy the holidays with family and friends and let's, let's make 2023 a productive great, healthy year.

Brian (12m 25s):

And I look forward to talking to you then. Thanks again for listening to the show and have a great day. Thanks for listening to the Get Lean EAN podcast. I understand there are millions of other podcasts out there and you've chosen to listen to mine and I appreciate that. Check out the show notes@briangrin.com for everything that was mentioned in this episode. Feel free to subscribe to the podcast and share it with a friend or family member who's looking to get their body back to what it once was. Thanks again and have a great day.

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