PAUL MASON b | Omega 6: ESSENTIAL, But, in veggie oils: IT’S OXIDIZED = INFLAMMATORY
http://www.DoctorsToTrust.com
presents episode 984 | Dr Paul Mason
Nutrition with Judy podcast
Low carb / carnivores misunderstand...
Omega 6 fats [form bulk of fats in seed oils]
-are inherently harmful
"That is demonstrably FALSE"
Polyunsaturated fat
[a double bond between 2 carbon atoms;
can easily OXIDIZE]
-it is THAT OXIDATION that can be
absorbed into body and do damage
-polyunsaturated fats have more than 1 double bond
-monounsaturated fats have 1
-saturated fats have 0
Consuming veggie/seed oils means ingesting these oxidized
fats...that is what causes the damage...
-polyunsaturated oils oxidize
WITHIN HOURS OF PRODUCTION
Arachidonic acid: chemical formed by
omega 6 fatty acids
-can be turned into more pro-inflammatory
chemicals
"We have assumed, because of this ability,
it must be bad for us"
-NO. It will only turn into these
inflammatory substrates, IF
there is an inflammatory TRIGGER
"If you have removed inflammatory triggers [oxidized oils]
the arachidonic acid will not create these substrates
Dr Jeff Volek, 2019 study
-researched fatty acid profiles of low carb eaters
-result? in low carb eaters:
arachidonic acid INCREASED
-every OTHER INFLAMMATORY MARKER
REDUCED
"By removing inflammatory triggers, the
arachidonic acid was not being converted
into these downstream products that
cause INFLAMMATION
Omega 6 is an essential fatty acid: we must have it in diet...
But, when we get if from seed / vegetable oils
it is in oxidized form
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