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How Did We Get Here? The History Of Vegetable Oils; Nina Teicholz, M.Phil.
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- Опубликовано: 7 мар 2022
- Before 1900, the principal fats that people in Western nations used for cooking and eating were butter and lard. Today, we get some 30% of all our calories as vegetable oils. How did we come to consume so many calories in the form of vegetable oils and why did we start eating them in the first place?
Speaker:
Nina Teicholz, M.Phil.
Science Journalist, Author, Speaker, Researcher
Twitter: @bigfatsuprise
Instagram: @ninateicholz
My mother was born in 1933
When she was growing up she always ate bread with lard except for special occasions when she was allowed to eat butter
In day's gone by people would make cakes and biscuits with lard and it was considered perfectly normal
These days we think that is gross but it is not.
They are just as tasty
Because lard resembles our biology as warm blooded organisms, perhaps today not that much because of what pigs are fed, but still better than seed oils.
"Crisco is digestable!"
Such a low, low bar.
Being in the kitchen, something told me to look up the history of cooking oil and I found this.... watched from the Caribbean 🇻🇨
Smart person
Love ya, Nina! One of the unsung heroes of the low/no carb movement. Her research is the basis of the proper human diet
Not so. She is highly respected, quoted and celebrated in the honest nutrition information circles.
2:50 reminds me of how flouride ended up in pir water
lol the PUFA's are VARNISH - linoleic acid, whose molecules contain two double bonds between oxygen atoms, and linolenic acid, which contains three. These can form essentially unlimited long molecular chains, i.e. polymerized, by oxidation.
An oxygen atom in e.g. the air forms a bridge between the double oxygen bonds in two molecules of unsaturated fatty acids by binding to the single oxygen bond in each molecule. Thereby, fatty acid molecules are combined into a larger molecule. Since linoleic acid can form bridges to two other fatty acid molecules, and linolenic acid to three, the polymerization can continue until giant molecules have been formed. The end result is an elastic polymer called linoxin.
Unsaturated fatty acids oxidize with the oxygen of the air into molecular chains. These form an elastic polymer called linoxin. It is water-repellent and resists fats, petroleum products, salts and household acids, e.g. lemon, wine and vinegar. No living organism can assimilate linoxin, so it is indefinitely sustainable. We remove the linseed oil’s other constituents through refining and save the unsaturated fatty acids. We cook them in different ways into oil products with optimal viscosity and curing time for intended use, i.e. impregnation of wood, polishing of wood, rust protection and protection of porous stone.
Thank you for the work you do. I wish all my Keto members would watch all your videos.
Really like her book and talks!
Which book
The big fat surprise
Great information. Thanks for making the message clear and getting out.
Heat alone creats straight fatty acids whereas hydrogenation saturates the double bond creating saturated fatty acids. The high heat used in partial hydrogenation results in transfat, saturated fat, monounsaturated fat as well as residual polyunsaturated fat. Complete hydrogenation results in ONLY saturated fat which is chemically stable (never gone rancid), metabolically neutral and a great source of energy.
This is a very, very interesting video 😮 about oils. Thank you so much for sharing this wonderful information 😊 👏 👏 👏 👏 👏 👏 👏.
Excellent presentation. Thank you!
reminds me of how lead got in to gasoline and how difficult it was to get it out, going against big oil and its lobby groups. the existance of these oils makes no sense, its so clear they shouldnt be consumed, but yet they are
❤
Well, you DO get suet from beef or bison as well.
Tallow from cattles and diet from sheeps and goats.
Omega-3 is worse than omega-6 in damaging mitochondria. The Omega-3 in PUFA is mainly alpha linolenic acid (nonessential and a poor choice for energy) which is converted into essential fatty acids (EPA, DHA) by about 1.2% only.
Citations?
The fact we have been consuming fish forever and the smaller ones at the bottom of the food chain have extremely high levels of omega 3, I’m prepared to back foods part of our staple outside of the last 150 years
@@jackd1582 for what? We are warm blooded organisms, we thrive at 37 °C, polyunsaturated fatty acids go rancid at that temperature, only saturated fatty acids resemble our biology.
What is going on with the dark circles under your eyes?
25 years of no meat takes a permanent toll. Once you have dark circles under your eyes they are impossible to get rid of.
For many people dark circles under the eyes are genetic, and you cannot get rid of them through diet or any other means.
@@pressf4896 keto stress
I noticed her eyes as well.
First of all rude. Second of all, alot of people have genetic dark circles.
Although I agree with the message of the dangers of seed oils and hydrogenated fats, this speaker Nina Teicholt is a questionable researcher, who promotes commercial Keto products. She's just as biased as the P&G funded American Heart Association scientists that she exposes here.
She is correct in saying that hydrogenated seed oils are indeed bad, but she is being dishonestly selective in her presentation of research about saturated fat. Fact remains: Saturated fat from animal lard is still bad for you. We should stick with cold-pressed olive oil and coconut oil, and avoid deep frying altogether. Essential fatty acids should be sourced from healthy natural sources like fish or avocados
Modern lard is 6 to 10% linoleic acid. Truth is we do not know how to discriminate from this high rate of omega-6 and its saturated fate content. The first might be much more problematic. However we know saturated fat consumption at least stagnated at some point in the last 40 years (like meat and sugar), while seed oils consumption never ceased to rise. The truth is we have no idea, but evidence do not point to saturated fat as the culprit.
If in a keto metabolic state, one uses saturated fat for energy, not carbs. Saturated fats aren't nearly as prone to oxidative stress as omega-6 are. Heart disease was never a problem until the introduction of industrial seed oils.
After further investigation I can say confidently this: it's the seed oils.
BS stop spreading lies, you have no idea what you are talking about! I've followed Nina for years and what you say is totally false.
Thank you!
Great source of info…..thanks🫒🫒