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In 2019, mechanical engineer William Osvin was trying to figure out how to make use of a common

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waste product, sawdust, walk in the park left him thinking, people eat plants all the time,

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so why not eat trees?

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Osvin decided to use sawdust as a cheap alternative for a food ingredient, considering

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the American food most resembling an actual piece of wood is the rice crispy treat,

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Osvin decided to test just how much of the crisp rice you could replace with sawdust, without

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consumers noticing, incredibly he found you could replace 15% of the rice with sawdust, without

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too noticeable of a difference in the final treat.

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No idea.

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No way.

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That's amazing.

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Osvin's switcheru was very clever, but he also compares into the gigantic switcheru pulled

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on our global food supply over the past 100 years that would lead to today's people switching

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out a very common type of food that we had eaten for thousands of years, in favor of something

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edible, but for into the human diet and as I'll argue here, maybe even toxic, vegetable oil.

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Mozola corn oil.

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Chris, go boil it.

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Vegetable corn in some power oil.

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Low-cost vegetable oil is in everything from packaged foods to restaurants and kitchens across

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the world.

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Vegetable oil.

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Vegetable oil, panola oil.

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As consumption of vegetable oils exploded, rates of obesity and diabetes happened to explode

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with it.

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To understand why some doctors and scientists are saying vegetable oils make us fat and disease,

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we need to take a look at some history, why some animals live longer than others, some

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tapes hidden in a basement, how vegetables are actually made, and what happens in your body

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when you eat them.

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Let's start in 1829.

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Thanks to new machinery, it became practical to make use of the leftover garbage from

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cotton production, cotton seeds.

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The oil extracted from cotton seed could be used as fuel for lamps or lubricant for machinery.

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In the early 1880s, Thomas Hudnut invented a mechanical way to extract oil from corn

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germ.

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Up until then, corn germ was a byproduct to that corn refiner's throw away.

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In 1898, corn oil started to be used as commercial cooking oil, and in 1902, the

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Hudnut mills were selling 36 million gallons of corn oil per year.

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In 1911, the soap maker Proctor and Gamble came out with a new product, crystallized cotton

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seed oil.

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Crisco looked a lot like the common cooking fat, Lard.

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Before 1900, so everyone used virtually 100% animal fats to cook, but Proctor and Gamble figured

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their newer, cheaper product, Crisco looked a lot like Lard, so why not get people to eat

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Crisco instead?

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They launched a massive marketing campaign presenting their cotton seed oil product as the

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newer and cleaner cooking fat that made cheap, better tasting foods.

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From 1911, Parter and Gamble spent about $5 million worth of today's money to advertise

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Crisco, and it became popular immediately.

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Just the next year in 1912, sales of Crisco amounted to 2,600,000 pounds.

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That same year in 1912, James B. Haric published a paper on what is thought to be the first

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heart attack accurately described in a medical journal.

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You see, heart disease was actually a very rare condition before the 1900s or so.

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Crisco continued to ramp up their advertising and in 1916, Crisco sales had reached £60 million.

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When the half-top speedy death is not in fact instantaneous.

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In 1924, heart disease was rising and the American Heart Association, the AHA, was founded

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but remained quite small and poorly funded for quite a while.

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In 1945, soybean oil reached £1.3 billion produced over taking cotton seed oil as the

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leading edible oil in the United States.

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In 1948, the American Heart Association finally got its big break when Proctor and Gamble,

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the makers of Crisco, designated the AHA to receive the $1.7 million from Proctor and Gamble's

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radio contest.

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As the American Heart Association's own history book reads, it says,

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an overnight millions poured into our coffers.

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Heart disease was still on the rise and in 1955, President Dwight Eisenhower had a heart

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attack and the public was painfully aware of just how big a deal heart disease was.

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Then just six years later in 1961, the American Heart Association had the answer to heart

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disease.

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The AHA recommended everyone to replace saturated fats like those found in animal fat

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with the polyunsaturated fats like those found in vegetable oils to prevent heart attack

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and stroke.

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It's 94% unsaturated.

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No oil is lower.

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By the way, saturated fat consumption didn't really correlate with rates of heart disease

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before or after 1961 when the AHA made their recommendation.

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And remember, we ate close to zero grams of polyunsaturated fat rich vegetable oils before

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1900 when heart disease was rare.

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Okay, so we went from zero in 1865 to 80 grams a day.

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Now let me just say this is an infinite increase in vegetable oil consumption.

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That makes this the single greatest change to nutrition in all of history.

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I don't think anything else can even begin to compare.

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A third of our diet is coming out of factories that make these oils.

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Just like all these odd corn oil ads wanted us to do, we added huge amounts of polyunsaturated

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fat to our diet.

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And today, edible oil is now a hundred billion dollar industry.

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So is this massive increase in polyunsaturated fat rich vegetable oil actually bad or just

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benign?

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You can find various anecdotes here and there of people clearing up ailments as bad as

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arthritis or irritable bowel syndrome and losing plenty of weight by removing vegetable

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oils from their diet.

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Molecular biologist Brad Marshall even came up with a croissant diet where he totally

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removed vegetable oils from his diet and lost plenty of stubborn weight while eating croissants.

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Even Dr. Cage Shanahan nutritionist for the LA Lakers removed vegetable oils from their

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diet plan.

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But these are just anecdotes, so let's move on.

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As mentioned, vegetable oil consumption happens to correlate with diabetes and obesity.

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But again, we can't get too excited.

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This is just a correlation.

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Next it's well known that the size of an animal relates to how long it will live.

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The larger an animal, the longer it lives.

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But there are plenty of outliers.

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For example, humans can live over a hundred years, but based on the size of humans, we

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should expect a 70 kilogram human to live only 26 years.

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Also the 35 gram naked mole rat lives about five times longer than we should expect from

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its size.

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Then researchers found another way to predict the lifespan that accounts for some of these

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outliers like humans and the naked mole rat.

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They found that if the cells of the animals are made up more of the fats that are hard to

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oxidize or break down, they live longer.

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If the fats in their cells are easy to oxidize, they don't live as long.

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And these vegetable oils were eating are mainly comprised of polyunsaturated fat, which

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is very easy to oxidize.

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Unfortunately for us, a 2015 review in the American Society for Nutrition found that the

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key polyunsaturated fat in vegetable oils and omega-6 fat called linoleic acid, accumulates

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and sits in our bodies the more we eat it.

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The percentage of this linoleic acid in people's fat cells has nearly doubled from a bit

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under 10% in 1960 to around 20% in 2005.

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But remember, we were already eating plenty of vegetable oil by 1955.

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The next day I'm going to show you, I searched for for three years.

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You know what I want to know?

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What was the Omega-6 fat in anybody's out of pose, who was on an ancestral diet?

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As Dr. Chris Kenobi discovered, these specific islanders who were eating a diet unadulterated

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by vegetable oils, the concentration of polyunsaturated linoleic acid in their bodies was

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only 3.8%.

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Five times less than what people are getting today.

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3.8% people, this is where we should be.

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And this is what keeps you healthy.

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So animals that have cells that oxidize easily don't live too long.

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And we've been eating tons of these easily oxidizing oils.

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But what data do we have on humans, vegetable oils, and lifespan?

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Says Dr. France, I've heard the possibility that there might be some very interesting data

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in your father's basement.

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This is cardiologist Robert France on an episode of Malcolm Gladwell's revisionist history

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titled The Basement Tables.

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The Sourney Robert Francis Father, Ivan France.

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Ivan France chose to devote his life to studying heart disease, specifically to understanding

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the role of cholesterol and blood lipids in heart attacks.

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Back in the 1960s, Ivan France conducted a meticulously controlled study that would shed

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light on what actually happens when people cut out saturated fats and eat polyunsaturated

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vegetable fats instead.

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The study which would be called the Minnesota coronary survey took years to set up and had

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more than 9,000 research subjects.

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Since people were living in institutions, they could control exactly what the people ate.

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In ran for five years from 1968 to 1973.

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The patients in France's study would go for their meals in the cafeteria and get one

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of two trays.

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They'd look completely identical.

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But one tray was food cooked with vegetable oil.

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The other had everything cooked in saturated fat.

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This was a beautifully organized study.

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There was lots of money.

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Nothing at all so hard to try to do a good job.

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To this day, it stands as one of the most rigorous diet trials ever conducted.

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So what does the Minnesota study show?

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The patients on the vegetable oil diet did end up with lower cholesterol than the people

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who ate food cooked with animal fats.

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But the vegetable oil people didn't live longer.

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Which made no sense.

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They were eating the kind of diet everyone believed should help you live longer.

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For whatever reason, I've been France sat on his data for 15 years until he finally

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published the results in 1989 and his study was all but forgotten for a quarter century.

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That is until researcher at the NIH, Christopher Ramston tracked down Ivan France's son

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for the old tapes containing the raw data from this study.

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The people who were over 65 would have been on the diet for more than a year.

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The more their cholesterol was lowered, the higher the risk of an adverse outcome.

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Here by adverse outcome, he means death.

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People over 65 were dying faster if they ate a so-called healthy diet.

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There's no good evidence that reducing saturated fat makes you live longer.

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The best clinical trials we have reach the opposite conclusion.

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In Ramston's paper on the Minnesota coronary survey, he essentially says that the

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reason we assumed vegetable oils are healthy up until now is because researchers weren't

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completely publishing the actual results of their studies.

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Let me remind you that vegetable oils are everywhere.

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Some any package foods, chips, rice chips, crackers, salad dressings, sauces, biscuits,

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mix nuts, granola bars, most manaces are basically a jar of soybean oil.

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I'm not in the US at the moment, but even most of these nicely packaged meals at this

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expensive Japanese supermarket contain these cheap vegetable oils.

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Most restaurants and chefs use vegetable oils because they have a neutral flavor and

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well, they're cheap.

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People have asked me what I think about plant-based meats in the past and one reason I'm

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not keen on them is because they're simulating the fatteness of real meat with a bunch

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of vegetable oils.

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Canola, soy bean, grape seed, sunflower, safflower, corn and all kinds of polyunsaturated

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vegetable oils have replaced saturated fats in our food supply.

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Okay, so why?

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Why specifically would vegetable oils be bad for our health?

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Well, average Americans today are eating 5-6 tablespoons of vegetable oils per day.

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That's around 700 calories of oil filled with polyunsaturated fats.

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It's almost impossible to get this amount naturally.

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There's so little oil per year of corn that it takes 98 years or 12,000 calories of corn

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to get you 5 tablespoons of corn oil.

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625 grapes or 2,800 sunflower seeds will get you 5 tablespoons of grape seed or sunflower

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oil.

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A long industrial process is dedicated to ripping oil out of these tiny seeds.

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As mentioned earlier, polyunsaturated vegetable fats oxidize very easily.

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Oxidize simply means to react with oxygen.

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This is how metals rust and this is why meat that you leave out turns brown after

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a while.

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Oxidation changes the structure and properties of fats for the worse.

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McDonald's actually used to fry their fries in beef fat, which was a really good idea

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because it tasted better.

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And the saturated fat in the beef fat is very resistant to oxidation.

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It's been common knowledge for a very long time that it's the unsaturated fats that are

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fragile and polyunsaturated fats are far more fragile than monounsaturated fats.

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The main polyunsaturated fat, in vegetable oil, linoleic acid is 40 times more prone to oxidation

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than the monounsaturated olic acid you find in olive oil.

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This is why your expensive bottle of olive oil is darker green and says to store it in a

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cooled dark place.

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Olive oil is mostly monounsaturated fat, but 10% of it is fragile, polyunsaturated fat.

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Since light, exposure to oxygen and especially heat, all speed up oxidation, the olive oil

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will oxidize faster and worse in the flavor if you don't store it properly.

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That's because when fats oxidize, they produce oxidation products that give the fat a bad

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flavor and these oxidation products are actually toxic.

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For example, the toxic aldehydes are one of the fat oxidation products.

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In fact, acid aldehyde is thought to be what makes you feel terrible during a hangover.

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Professor of bioanolidical chemistry in the UK, Martin Grootfeld, received some press for

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suggesting that vegetable oils are not a healthy cooking oil despite the national health

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service saying so.

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His research showed that meals fried in vegetable oil contain 100 to 200 times more aldehydes

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than the daily limits set by the WHO.

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So if you must fry your foods at high temperatures, the far more resilient saturated fats

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like coconut oil or butter produce far less of these harmful compounds.

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Ironically, the reason McDonald's switched to frying everything in vegetable oil was thanks

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to fill sokiloth.

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In the breastkin millionaire who in 1985 began spending his personal fortune on his crusade

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to stop others from consuming so much saturated fats, which sokiloth thought were responsible

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for his heart attack.

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His extensive anti-saturated fat marketing campaign was effective and eventually McDonald's

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back down and swapped oxidation resistant beeftallow for easily oxidizable vegetable oil

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in 1990.

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The intense processing necessary to simply get the oil out of tiny seeds and into bottles

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easily damages them.

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Heat is a great way to oxidize fats and vegetable oil is repeatedly heated long before

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it ever arrives in a kitchen.

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There are many steps to create edible oil and several of them involve very high heat.

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The oil is heated to 80 degrees Celsius during the acid wash process.

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In the neutralization process the oil can get up to 95 degrees Celsius.

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The bleaching earth step is cut it out between 90 and 110 degrees centigrade for 30 minutes.

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At this point the oil has oxidized so much that it's rancid and would taste terrible

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and smell awful if you eat it as is.

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This is why there is a final intensive deodorization process.

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During this extensive deodorization process the oil is heated once again and can reach

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as high as 260 degrees Celsius or 500 degrees Fahrenheit.

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That's 125 degrees hotter than the temperature needed for deep frying.

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There's something called the Israeli paradox.

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Israel has one of the highest omega-6 polyensaturated fat consumption in the world.

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Omega-6 consumption is 8% higher than the USA and 10-12% higher than most of Europe.

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To quote this paper, despite such national habits there's a paradoxically high prevalence

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of cardiovascular diseases, hypertension, type 2 diabetes and obesity.

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Now the other thing about the fragile polyensaturated omega-6 linoleic acid,

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Investible oils is it's still problematic even if not heated.

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Heat isn't the only way to oxidize vegetable oils.

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They can oxidize just sitting on the shelf.

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While not oil for example, which has plenty of linoleic acid,

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will readily oxidize in just a matter of days while simply sitting in storage as you can see here.

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Vegetable oils also oxidize while sitting in your body, creating toxic oxidation products

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like an aldehyde called 4HNE.

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4HNE is actually considered to be the most toxic aldehyde and this compound has been associated

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with aging, heart disease, diabetes, and Alzheimer's.

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Neuroscientist Tetsumori Yamashima has plenty of research on vegetable oils and 4HNE.

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He's published multiple papers on the damaging effects of this compound and why people need to

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avoid vegetable oils because they oxidize into 4HNE in our bodies.

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This book of his is titled Stop Eating Vegetable oils to save your brain and blood vessels.

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He's even gone as far as to say that the real culprit behind Alzheimer's disease is vegetable oil.

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Now that's just the research of one neuroscientist, but other research like this done at the

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Lewis Cat School of Medicine at Temple University found Canola Oil in the diet to be associated

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with worsen memory, worsen learning ability, and weight gain in mice.

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Also, Alzheimer's prevalence happens to correlate with vegetable oil consumption, but again, this is just a correlation.

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Do you ever feel more tired than you should be like you're just low on energy and can't concentrate

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for seemingly no reason and you're thinking, is it normal to require this much coffee just to

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muster the energy to function? But what is energy when you're talking about the body?

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Here's a pop quiz. What a breathing, food, cyanide, and star wars all have in common.

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Committee Clorians, microscopic life forms living in the cells of living things that determine

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your propensity to use the force. Actually, no, but Committee Clorians are obviously based off of

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mitochondria. mitochondria are found in nearly all cells in the human body. They are the

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powerhouse of the cell and the reason you breathe any food. mitochondria use food calories and

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oxygen to create energy in the form of a compound called ATP. We are incredibly reliant on our

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mitochondria to smoothly and efficiently produce massive amounts of energy. We need so much

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energy that if you took all the molecules of ATP you made in a day and put it on the scale,

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it would weigh as much as you. We make our body weight in ATP every day. If you messed up this

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energy supply, things would go haywire rapidly. This is how cyanide kills people so quickly

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it damages the mitochondria's ability to make energy. Unsurprisingly, some instances of feelings

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of excessively low energy or fatigue have been linked to poor mitochondria function. Evolutionary

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biologist Dr. Douglas C. Wallace is arguing here that medicine focuses too much on anatomy,

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not enough on animation. That is, the energy production necessary to animate the anatomy.

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Scientists are starting to see that mitochondrial dysfunction may play a central role in the

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development of many diseases, including heart disease and Alzheimer's. That's not all that

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surprising because the heart and brain require massive amounts of energy to work properly.

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It's also well known that the mitochondria are dysfunctional in obesity and diabetes. In fact,

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the world's most prescribed diabetes drug metformin, which is one of the few that also helps patients

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lose weight, acts on the mitochondria. Okay, but where does vegetable oil come into play in all of

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this? Well, surprise surprise, vegetable oils can damage the mitochondria. To make this real simple,

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you can think of the mitochondria's energy production as a conveyor belt and a factory that's

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pumping out ATP energy. After your body pulls electrons from the food you eat,

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complexes and electron transporters pass electrons down this conveyor belt. The inner membrane of

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the mitochondria. This results in protons being pumped up here and then the protons get sucked into

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this ATP synthesis enzyme to make ATP. Now the conveyor belt, the inner membrane, has plenty of

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something called cardio-lippin. This is important because this is what's damaged when you consume

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plenty of vegetable oils. When the little lake acid from vegetable oils accumulates in your body,

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you can get what's called a peroxidation cascade. Where kind of like dominoes, one molecule of

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linoic acid oxidizes and produces a substance that can oxidize another molecule of linoic acid

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and that produces more of that substance that can go on and damage another molecule of linoic acid

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and so on and so on. It's a chain reaction. This chain reaction can go on to affect the

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cardio-lippin in your mitochondria. As this study shows here, when rats eat a linoic acid

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reach vegetable oil diet, markers of oxidized fat doubled and in the heart, the content of

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cardio-lippin, the stuff your mitochondria needs to properly produce energy, was reduced fivefold.

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In this study, the cardio-lippin of diabetic and non-diabetic rats reduce drastically when they

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were fed a vegetable oil diet and the mitochondria of the vegetable oil fed diabetic rats

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completely collapsed into these crumpled blobs. Even the textbook recent advances in mitochondrial

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medicine acknowledges that omega-6 fatty acids like those found in vegetable oil made damage various

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organs including the pancreas which would worsen metabolic syndrome and type two diabetes.

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So, going back to the first study, what happened to the normal rats whose mitochondrial

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cardio-lippin was reduced so much from eating vegetable oils. In just four weeks, these rats had heart failure.

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Developing heart failure that fast is very alarming, but of course humans are not rats,

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so it's not like eating a bunch of mayonnaise will give you heart failure in a couple weeks.

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It's going to take a very long time of consuming plenty of vegetable oil for damage to become apparent.

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But how long? Well, let me mention one last study. The 1969 LA Veterans Administration

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Hospital Study, another very well-controlled clinical diet trial where people over 60 were given

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either animal fats or vegetable oils. They cut to the chase, the people in the vegetable oil group

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were dying more. And this was the case even though there were twice as many heavy smokers in the

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animal fat group. The interesting part is that this study was so long eight years and it took many

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years to clearly see the negative effect of the vegetable oil diet. The study authors concluded that

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to truly understand the negative health effect of vegetable oils may be studies need to be much

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longer than eight years, but most only last five years at best. So to sum all this up,

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vegetable oils which are rich in the polyunsaturated omega-6 fat little-lake acid,

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displaced saturated fats which we had been eating for thousands of years. The consumption of these

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new oils happen to correlate with rates of obesity, diabetes, and Alzheimer's. Correlations are

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well known that polyunsaturated fats oxidize very easily, creating oxidation products which

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are toxic to humans. Not only that, but the linoleic acid accumulates in the body where it can

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oxidize, creating these harmful oxidation products and damaging our mitochondria. And lastly,

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well-controlled clinical trials have found worse outcomes for people unavageable oil diet.

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So something I've been thinking about is if this is such a big deal, why isn't it a bigger topic?

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Why aren't more people interested in vegetable oils the way people are interested in the health

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effects of say sugar? Well, I think the difference is sugar tastes and makes us feel great.

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If you took it out of your food, you definitely notice. So I think some people intuitively think

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this has got to be too good to be true. Maybe sugar is bad for me. But with vegetable oils,

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there are a lot like the sawdust in William Osman's rice crispy treats. They're just there,

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hard to notice, hiding in your food. I mean, how often do you think about the fat used to make your

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food? If someone swapped the sugar in your coffee with stevia or splendour, you'd notice pretty quickly.

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But could you even tell if the aromatic vegetables you ordered at a restaurant were sauteed in

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canola oil instead of butter? Here's a quick quiz where the answer might surprise you.

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The greenhouse gases in the Earth's atmosphere absorb radiation strongly in the infrared wavelengths.

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When they absorb light, they heat up and eventually this heat is spread mostly through convection

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around the Earth's surface. Warm objects like Earth and the Sun both emit heat in the form of

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infrared radiation. So, is the greenhouse effect predominantly driven by infrared radiation emitted

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from the Earth or the Sun? If you want to know the answer, you'll have to check out

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