I’m 60+ & was brought up on Lurpak butter & beef dripping etc. Then when my mom was 64 she had a mild stroke & was found to have high cholesterol, which when I got tested I had too - still do. She was put on a low fat/no fat diet which gave her little joy in food. She died 4 years later from cancer. I followed low fat from then till about a year ago, when I started to understand just how much sugar was in this stuff & that sugar not saturated fat is the big problem. Now I have full fat yoghurt etc, have mostly ditched processed food, use EVOO for cooking, (no sunflower oil which we were told for years was healthy!) cut down massively on bread, rice etc, eat some fermented foods & do intermittent fasting. At 5’ tall I’ve gone from 9st 10lbs which was quite overweight to 8st 9lb so much healthier without dieting but just changing what & when I eat. Regarding cholesterol, I think the so called good & bad labels are a bit simplistic & outdated. I think it’s more complex than that & my understanding is that high triglycerides are the bigger issue but that doesn’t get talked about so much. As someone who has raised cholesterol I’ve read that LDL is actually protective in those over 60 though I’m sure statin manufacturers don’t won’t that widely known! I think it would be good to have an expert in cholesterol on a future podcast.
@@bayleahy1734 I used Flora Pro Activ for many years but my cholesterol didn’t drop much at all but I guess it works for some people. Now I don’t use it because it’s such a manufactured product so basically very processed which I’m trying to reduce to the minimum. Luckily I’m not someone who’s ever put loads of spread on toast or baked potatoes so I really don’t miss it but as with everything it’s personal choice.
Hi Lynda I am also living with high cholesterol - it's been the bain of my life!! I have always felt a low fat diet is not a good option and I try to maintain a healthy lifestyle but that niggle is always there, so I too would welcome a talk from Zoe on the best way to counter raised cholesterol without resorting to statins!!!
@@annemacdonald9596 Hi Anne, absolutely. I was put on statins 3 years ago but couldn’t tolerate them so came off them. With all I’ve learnt about statins & actually the importance of cholesterol (who knew?!) in the last year I would never try them again. I follow the work of Dr Aseem Malhotra consultant cardiologist in UK & others who’ve led me to understand that lowering cholesterol is not necessarily a good thing. The other big problem is that Big Pharma pay for medical trials so it’s obviously in their interest to get the results they need to get statins etc into as many of us as possible. I’m glad more doctors in UK seem to be becoming aware of nutrition & lifestyle but it’s a slow process. NHS needs to get on board before the crumbling system collapses altogether. Excuse the rant!
Great information. I'm low carb high fat. I lost 20kgs in 10 months. Maintained my weight for 11 months now. No processed food, no sugar, no grains no seed oils and no food until midday. I'm using avocado oil to cook, olive oil for dressing.
I’m high carb and don’t eat after 4pm, essentially the exact opposite other than we both cut out process food and I have lost 14kg in 5 months. Ultimately diets work if people can stick to the because they restrict calories.
Almost exactly the same. Just extra virgin coconut oil for cooking instead of avocado oil, and I eat breakfast and lunch but no dinner (but still that means intermittent fasting). Lost a similar amount of weight in a similar timeframe. Learned a lot of what I practice by watching RUclips videos instead of listening to professional nutritionists. Thank goodness for the freedom of information and media literacy. Congratulations to your health success!
I start the day with home made lemon and ginger tea which I find has stopped my cravings for sweet things, halved portion of food on my plate, hardly any processed foods, home made bread with seeds, eat butter, cream and home cooked food with olive oil, lots more vegetables and drinking minimum 2 litres of water a day. Dropped a dress size, dont get hungry, feel happier, more energy, less inflammation.
What a great approach - to tell us in the Intro what Dr Sarah Berry is going to talk about, then to let her talk at length, and then finally in the Outro to summarize it. Wish more YT vids adopted this approach.
Jonathan uses the typical approach in giving a speech: "Say what you are going to say. Say it. Then say what you just said." Excellent approach, excellent moderator!
Excellent interviewer, he speaks from the "layman" point of view, asks the right questions and digs in deeper into the practicalities that we need. Well done! Very impressed with the level of knowledge of Dr Berry....you were clearly born to do this with a surname like that!
As usual, Zoe along with Dr. John Campbell in my opinion give the most scientific based information. Kudos to your moderator skills & inquisitiveness along with your stellar guests (this time Dr. Sarah Berry)!
Just a note for Zoe - it really is worth getting accurate subtitles for these excellent podcasts so that the correct information is accessible to everyone.
I disagree that Sunflower, Soy or Canola vegetable seed oils are healthy, the reason is: most of these seed oils on our supermarket shelves are all processed at very high temperatures, usually with hexane solvent then go through several more processes to make them presentable and have decent shelf life. Unless these seed oils are processed differently, ie cold pressed, etc, then they surely just cannot be healthy? The bias against animal fats and butter seem to project a plant based diet, which to me seems is somewhat an unfortunate bias that I find disturbing, when obviously, animal food products these are part of our ancient diet as they do contain all the nutrients required by humans which resulted from thousands of years of being meat eaters. Not that I don't like vegetable or fruits, its just impossible for them to have been available 30 to 40 thousand years ago, not even taking into account the high sugar content and starch content bred into modern Fruits and veggies by human manipulation. I just cannot see why the bias towards plant based food, doesn't make sense to me.
Just a couple of areas for clarification: 1. What should we put on toast? Tim said ditch olive oil spread and use butter but you don't seem to agree. Which do you think is better? 2. Is it OK to eat wholemeal bread, pasta and rice? Thank you.
If you get an oil bottle with a spout you can drizzle olive oil over your toast and it tastes great on its own or with marmite and/or peanut butter. I do use butter if I’m having jam though!
Now as a T2 diabetic I make my own whole meal bread with mixed seeds. Told to use full fats, so NO synthetic spreads, butter, a scraping, quantity. Oil doesn’t go with toast 🙄
Ideally you wouldn't eat toast since it's bad for your health. But if you do, then don't put any fat on it. There is very little in nature that contains both carbs and fat, and that combination triggers a vulnerability in us that makes us find it delicious and causes us to overeat.
Oh dear, I’m doing it all wrong! I am slim but have high BP and had mini stroke 5 yrs ago, all this despite taking regular exercise. I’ve always been a sugar fiend, mainly in tea and coffee. I really must stop that! So more extra virgin olive oil, 3 eggs per week, some oily fish and add a few whole almonds. Thank you, so interesting!
Great information, I'm almost 70yo still work full time in a very physical job and on a full fat diet, milk eggs bacon daily my cholesterol is at the high end of what's deemed acceptable ( whatever acceptable should be as I don't think anyone really knows) but it hasn't moved in years. Also the point at which polyunsaturated cooking oils become toxic/ carcinogenic is largely guesswork so I avoid altogether. I do use olive oil, ghee and plain butter a lot and Cold Pressed raw milk.
Your health and virgor fly in the face of latest low fat diets. They say heart disease picks up without fat and dietitians still say low fat. I'm so confused. You are doing an amazing job on health.
You are so right about Cholesterol. Most experts are clueless and guessing. But just act as if they are not. Given the confusing and conflicting muddle that passes for advice it's hardly surprising.
Maybe there wasn’t the time but there was no mention of the impact of the ratio of omega 6 & 3 in our diet and the imbalance that comes from too much 6 from seed oil in our diet like sunflower, rape and palm.
Hi Jim, thanks for your question. We'll pass the feedback over to Sarah and Jonathan and try and set up a fats revisited episode, there's certainly a lot to say!
@@jimnewtonsmith unfortunately it seems J. DiNicolantonio has made unsupported statements & refers to outdated research & contradicts the evidence based medicine in all recent trials etc. So I would be extremely cautious about following his advice. Like you I would be very interested to see the ZOE team's response to Omega 3 & 6 benefits (or otherwise) as I have a number of nuts & seeds in my daily diet.
@@robinstokes5179 That’s interesting. Where did you get get your analysis from? I don’t thing the concern is about nuts and seeds as such - it’s more about the amount of industrialised (veg) oils used in our diets for cooking and in processed food, as well as the actual processes that make seeds into oil.
Jonathan you said (Ithink) that you thought it was magical that cheese would be nutritionally different from butter because "cheese is made from butter" but it isn't. You may have misspoken but in case your cheese-guilt is a result of this misunderstanding, they are made by different processes and although both are made from milk the one isn't made from the other.
I am more than skeptical of some of the information provided in this presentation. Dr. Berry stated that butter consumption might be bad for you - raising cholesterol in some people. Is this always bad? It is my understanding that cholesterol is at best a surrogate marker associated with premature heart disease in a minority of people. Are there good studies showing premature mortality in those who indulge in butter consumption? What I mean by good, is studies that eliminate confounding risk factors such as smoking, lack of exercise, poor sleep, poor social relations in the populations being compared. There was a surprising reference to a single study that tried to compare 2 diets - has this been replicated? This is reliance on a single study in nutrition - and nutritional studies have been shown repeatedly to fail under scrutiny to be unbiased or the subjects not truly randomized. Reliable nutritional studies are extraordinarily difficult to do with human subjects. I can't hang my hat on a single study. There have been some recent studies that suggest that saturated fat consumption might actually be associated with longevity. Another Zoe, Zoe Harcombe, has studied mortality using World Health Organization data that indicates that increased cholesterol blood level is associated with longevity, especially in women. The Women's Heath Study - one of the largest studies ever- results indicate increased mortality in those women consuming a low fat diet.... I consider death as an indisputable marker in a study - most analysts will agree that the person is dead, but "heart disease" has a huge "fudge potential" in often what is called heart disease is insignificant with regard to mortality. My 2 cents!!
Bit disapointed regarding the talk on seed oils. They are all very highly processed (They have to use solvents to even get oils out of seeds..think about that) and also very high in Omega 6s which makes them very pro-inflammatory. As if anyone needs that? Also, the talk on cholesterol. 75% of the cholesterol in your body is manufactered by your body regardless of your diet. Only 25% comes from diet. It is a very important component. I'm not sure why people are still saying you need to lower it as much as possible. It has so many vital functions. People also need to remembner the number of particles which is a factor in contributing to heart disease etc....and saturated fat does not increase these particles. Carbs do...Saturated fats just fill up the existing particles....so talking about fats increasing cholesterol and hence being bad is way too simplistic and not telling the full story.
I had to go low carb due to diagnosed with T2 diabetes, had a cholesterol level of 4.8 till going low carb more eggs for breakfast, increased to 6.1🙄 nurse started mentioning it, ah but your good cholesterol is low 🤷🏼♀️ No way will they get me on a ruddy statin ££££
Just to add to what you are saying: One third of the membrane of every cell in our bodies is made of cholesterol. We'd all drop dead if our cholesterol levels went too far below optimum. The cholesterol patches up the sclerosis in the arteries, which are caused by something else (not cholesterol! - hint: sugar, carbs!) and then the clowns blame cholesterol and put their dupes on statins. It is like blaming fire trucks for housefires because every time there is a fire they noticed fire trucks and therefore they concluded that fire trucks cause house fires, while they ignore arsonist running around with a lit match (ie. sugar). Bunch of morons that led everybody down the wrong path 50 years ago and have brainwashed everybody ever since, starting with nutrition "scientists"..
@@angelarawlins3703I've refused too. I have no plaque at 73. My cholesterol is high. I had arrythmias so I had carotid ultrasound, MRI,CT and angiogram of the heart. No plaque. I've eaten low carb high fat for years.
Coming from the more animal-based side of things, I find most "experts" I encounter say 2 - 4 eggs per day are perfectly fine. I'm aware of one that eats 12 eggs per day (His calcium score is zero). Sarah's cautious recommendation of 3 - 5 eggs a week would be seen as ridiculous.
Your best video so far. Data on what people with weight problems have thought for a long while. Please get this out to Doctors, especially those without weight problems, as patients feel like failures when conventional diet advice does not work for them.
I think it would be really good to cover the health impact of hydrogenated fats. Lots of people avoiding animal fats & dairy as they think this is healthy but eating lots of hydrogenated fats because they think vegan is automatically healthier (e.g. margerine)
Would be very interesting if you could speak on exogenous ketones and MCT oil for metabolic health and chronic inflammatory diseases, exercise performance and cognitive decline
Just one comment on Sarah's use of the term rapeseed oil. In much of the rest of the world, this has been renamed to canola. I believe that this originated in Canada as a marketing effort. I have heard that some opthalmologists relate polyunsaturated oil consumption to rates of retinal detachment. I'm not sure how scientific this is, but it does add to Sarah's "complicated" description.
What is the reason for limiting the intake of eggs? This was not explored. I've been eating 30 eggs a week for years and I'm healthier now in my 50s that I've ever been. There's another nutrition expert on youtube who had 39 eggs a week for a month and then tested his triglycerides, cholesteral, etc. and they all improved. So it is pretty useless to just state that you should only consume 3-5 eggs a week without backing it up with your thesis. Makes me sceptical about the rest of the advice.
Rapeseed oil is 60% + Mono, and Sunflower oil is 60% Poly, so I don't know where your cooking advice comes from. Polys are more likely to form carcinogenic aldehydes because of the multi weak bonds, especially if you reuse the oil, which happens in all restaurants and fast food outlets. The safest fat to cook with is Lard, which is 45% Monounsaturated, 40% Saturated and 15% Polyunsaturated, so, much lower chance of creating Aldehydes. SatFat has no weak bonds.
There are a lot of doctors in the US that promote a whole food completely plant based diet and they advocate no oils. We are not talking about those over processed low fat food… Basically what they are saying is that olive oil is hyper caloric malnutrition. All these messages that contradict themselves are so confusing. But honestly I have been able to manage a lower weight and loose a lot of weight but I can’t seem to be able to loose my last 30 pounds. And it’s because it’s a very hard diet to follow long term for me. If the decadent foods I use to love are around I have such a hard time resisting… Damn loosing weight is one of the hardest to do😩 Make Zoe available in Canada!
I lose weight easily with the calorie DENSITY approach,NO calorie counting. Older female. Walk, line dance. It’s not the exercise. I wish they would do an experiment specifically for weight loss and calorie density.
Interesting video but I think each topic could be covered in more depth. 1) Oily Fish: Dr. Spector’s reservations about fish are more about naturally grown and caught vs. fish farm raised where crowded fish received anti-biotics etc. 2) I was surprised that Dr. Sarah Berry used “average” rather than a more statistically relevant “median.” 3) Oils: There are other oils available: Safflower, Peanut, and Avocado that have high smoke points. 4) Oil consumption can be cut drastically by using a non-stick pan. Hard anodized aluminum is one of the best. The pan should be heated before the oil is added. Then you add a small about of oil, this should coat the pan. Then add the food. Cooking techniques can change oil use and consumption. As Dr. Berry said: “it is all about moderation.”
@@angelarawlins3703 Do not use Teflon. Hard Anodized Aluminium is the best. Their are other types but you must be a skillful chef. The best part is it cuts oil consumption but something close to 85-90 %. But again you must learn how to handle your pans. With Hard Anodized you use just enough oil to fill the microscopic gaps in the pan. You must also spread the oil all around the pan. Note: this is a very fast cooking method. Therefore a high smoke point oil is essential. The result is drastically less calories from oil. Note that these pans retain heat so you must learn to turn off the heat before you think the food is cooked & remove the food to a plate to cool. Since the pan retains heat, l add dishwasher soap, cold water & scrub clean with a brush with the soappy water.
@@angelarawlins3703 I have them too. The frying pans are sitting in my storage room. I use the pots to boil potatoes, make chicken soup from chickens (no powders with added chemicals). Also my pressure cooker is stainless. Better for blending with various tools that can damage non-stick pans. Various stores sell good quality hardwood tools for use in non-stick pans/pots. My motivation was the calorie content in all cooking oils. BTW: I took a hint from Dr. Spector, I splash expensive EVO after cooking when the taste of oil adds to the food.
I appreciate that this is only an hour, but so many vital topics were missed. There was no mention of.. 1) Insulin Resistance and Hyperinsulinaemia. 2) Visceral, Hepatic and Ectopic fat. 3) NAFLD/NASH 4) Fructose (being half of table sugar) being a major cause of the first 3. All of which lead to obesity and T2D. 5) The poor ratio of Omega 3 to Omega 6 in industrial nation diets and its inflammatory effect 6) Fat doesn't clog arteries. They are narrowed by the inflammatory issue of Atherosclerosis. I'd like to point them in the direction of the Minnesota Coronary Experiment, the results of which were buried in the 70s, and just recently published. An RCT, showed that a group that swapped out SatFats for PUFAs had more deaths from heart attacks and all cause mortality than the control group that kept on eating the SatFats. It was buried by Ancel Keys, who was the main proponent of the SatFat is Bad theory. He knew that it wasn't true.
@@angelarawlins3703 The ZOE RUclips channel does seem to be recognizing that we have been misinformed in the past about diet but the channel comes across (to me) as being very tentative about acknowledging this change.
I applaud any channel that promotes good health but I struggle with some of these "revelations"...because they have been known for decades already. Eat whole food, as fresh as possible. Rigorously avoid even mildly processed factory output. Eat a wide variety of vegetables etc. Don't overeat. If you eat meat, have small portions, as a "condiment". I have been reading about this for 50 years. But I know most people have not. It just amazes me... Keep up the good work
I have damaged my body by taking low fat foods yet eating sugar and refined carbs. I wish I had know this better 20 years ago. Its what ancient wisdom like Ayuerveda have been saying all along!
just at the 3rd video and already a ZOE fan. I would love to have a comment on fermented butter, as well how much that process might influence other fats like the example on cheese, yogurt and kefir. thank you!
I haven't heard ANYTHING about the nutritional value of grass raised beef/butter/cheese vs organic vs traditional. When I studied holistic nutrition 15 years ago they were comparing grass fed fat from beef to the quality of oil from oily fish... Love love the podcasts!!!
So often a ketogenic diet is seen as “fringe”, a “fad”, some diabetics do it etc. Let’s see: 1 out of 10 US Americans now has type 2 diabetes! But many of these people have successfully reversed it with a low carb or ketogenic diet. This is often conveniently brushed under the rug. 1 out of 10, and rising. While you see restaurants and grocery stores catering to people with gluten intolerance (about 3 out of 100), 10% of the US population is being ignored (unless it’s the food industry trying to make a buck off of “Keto” foods and nonsense like fat bombs). But there’s much scrutinizing a low carb lifestyle that has taken so many type 2 diabetics off the pile of medications that their oh-so-wise doctors prescribed without ever guiding them to REVERSING that diabetes. I know, I am one of those patients. To blame however is much of the “keto craze” put up by false apostles on the internet who are busy not “getting kicked out of ketosis” and promoting nonsense like fat bombs while failing to educate themselves and their followers about what a correct low carb or keto lifestyle means.
As usual, really useful discussion that has succeeded in changing my mind (and future practice) concerning cooking with extra virgin oil. I had taken seriously the scare story about the carcinagenic effects of heated EVO but Dr Sarah Berry explanation of the studies that led to this scary claim were faulty, i.e. good for mice in the lab but not applicable to humans cooking their food at home.
That was really interesting about the difference between whole almonds and ground almonds. I've recently switched to almond flour but I see now that it's probably not as good as I was led to believe. Is this the same for peanuts and peanut butter?
Very good information, thank you. I make my own butter and ferment it with kefir culture for 48 hours. I wonder if this method would somehow alter the way the fat in butter is metabolised by the body.
The key is insulin. Insulin is a fat storing hormone. There is function for this as bloody sugars getting too high is very dangerous so the insulin tells to body to burn those first to get rid of them and thus block access to fat stores. If your insulin levels are high then you cannot burn fat. What spikes insulin? Sugars and carbs...all carbs...and proteins to a lesser degree. Fats do not really cause any insulin response at all. Saturated fats are also very satiating and so you do not need to eat as often when you eat those along with proteins. Less frequent meals means insulin has more chance to lower as well plus fasting is good for the digestive system. Basically, carbs make you fat and hungry. Cut them down and eat more saturated fats and moderate proteins and you'll find you don't need to eat anymore often than twice a day max....for sure cut the processed food and replace with whole proper food. We were never meant to be constantly grazing on food.
@@jrcampbell2367 exercise is advocated for diabetics after eating. However carbs turn to sugar in the body and spike the glucose. Whole fat foods are recommended more than low fats.
@@jrcampbell2367Exercise does not contribute anywhere near as much as you think it does. It is good for sure...but especially as the body gets older, exercise will not really assist in weight loss. It is mostly down to diet.
@@jrcampbell2367 It is FAR harder to burn calories than it is the consume them. You simply cannot keep up with exercise and too much anaerobic exercise will actually increase cortisol and insulin!!!
I tried high fat, and initially did well, but after 2mnths or so, i put on weight. Prior to, i had been on slimming world, which is more balanced, i suppose. I lost weight and had kept it off for 7yrs, till the pandemic, when i stopped SW and started eating takeaways to cheer me up. I was always concerned with slimming world that the fat free yoghurts were full of sugar though...
The positing that "your body doesn't care" and that you can "swap back or forth between fats and cola" is quite disturbing on a broadcast like this. It definitely lowers the credibility, as that is absolutely NOT the case.
I still object to Sarah's claims that sunflower oil, soybean oil, and rapeseed oil are fine. Are they really? These are highly processed, ultra-processed seed oils that promote unnecessary inflammation. Olive oil should only be used as dressing, never for cooking. LDL cholesterol is not all bad; it depends on the type of LDL. Saturated fat is needed by the body. Polyunsaturated fats make cell go haywire. Good LDL (not to be confused with HDL) is protective to cells, and beneficial to the elderly. I just could not swallow Sarah's claims, which seem to protect the big food and big pharma industries through misleading explanations. I'm so sorry. We are safer with natural oils like butter and coconut oil.
Those plant oils are indeed awful. They become rancid during extraction, and they superheat them to burn the rancid taste away. But the oils are still rancid and the superheating process creates highly toxic substances on top. Yes, cholesterol is highly misunderstood. LDL is important, having low LDL increases your risk of death and dementia.
@@vmcdelta As ridiculous as social media is, in this case, it doesn't even come close. Look into how nutrition "science" is conducted, and you'll quickly realize that the vast majority of the "evidence" is invalid. Moreover, look into how various forces (researchers, companies, organizations and government entities, not to mention the Adventists) have consistently ignored or even buried evidence, written abstracts and conclusions that don't match the data they gathered, and actively work to produce misinformation.
Thank you so much for this excellent canter through the subject of fats and oils. It is so difficult to forget some of the indoctrination we have been subjected to over decades, like "low fat foods are good for you" and "you mustn't fry foods in olive oil" but it is important to look at the real science and not the food myths. Thank you again, Zoe!
Is it OK to fry foods in olive oil? I'm happy to consume extra virgin olive oil, but I thought olive oil that isn't extra virgin is just as unhealthy as other seed oils, and extra virgin olive oil has a low smoke point, so it's not especially suited for cooking. Perhaps our fearless ZOE guides provide other information in the video. I must admit I saw your comment before watching the video and replied immediately.
@@eugeniebreida1583 That sounds healthy. I'm not sure if it's guaranteed to be tasty (LOL). But I tend to prioritize the former over the latter, and yeah, I cook with water these days. For steak, though, I just cook it at low temperature in the pan and let its own fat help the cooking.
@@intimatedesign I didn't know that. I bet a lot of people assume the oil is starting to degrade when it starts smoking. Personally I think avocado oil is too expensive (as compared with common extra virgin olive oil.) But these days, actually I mostly cook sous vide with no oil, so for me personally it is now fairly irrelevant.
I have been a staunch supporter of the Zoe site but this podcast is in disagreement with the"fat" debate of Dr Esselstyn, Dr Greger, Dr Barnard, Dr Ornish and Dr Campbell. I have, since following their diet recommendations, significantly lowered my blood pressure and cholesterol. Also I have lost a stone in weight without calorie counting and was a healthy 10stone to begin with at 5 feet 6. Are you saying that their plant based low fat, low sugar and low salt diet is unhealthy then???
Of those I only know Greger, Ornish and Barnard's. They are indeed awful diets. Slightly better (or at least comparable to) than the "standard" diet (that is absurdly bad for you), but that's not a high bar.
@@Blucamels Barnard's diet is nonsense. If you have diabetes you should be cutting all carbs from your diet (consult your doctor first because you will need to drastically reduce your meds if you do that). Obviously you'll be getting your energy from fats.
I followed the Esselstyn diet for almost five years. It was causing an unfavorable trend in my lipids. I added olive oil, fatty fish, avocados and nuts. My ldl went down, my HDL went up, my triglycerides went down all in very significant amounts. My total cholesterol also went down.
WTF at 42.56 we hear a throw away line - "fresh not tinned tuna" - and she immediately moves on to salmon without making the same distinction. I eat lots of fish. I really really really want to know 1. What's wrong with tinned tuna which isn't wrong with fresh? 2. Is tinned salmon the same, better or worse than fresh salmon? 3. ... why?
In the 90’s Dr Sarah would’ve been pushing the low fat diet to us all (as some dieticians still do). A little self-skepticism might be in order. If we were wrong once, we very well could be wrong again. I think that, separately from the “research”, there is much to be learnt from the wisdom of the crowd, where high fat, moderate protein, low carb diets, seem highly likely to reverse many chronic diseases.
Have you looked at the high processing temperatures that canola and soy bean oils are processed at? It changes them at the molecular level which make them very unhealthy.
That is correct. Before it's even bottled, the oil becomes rancid and you wouldn't be able to eat it. Which is why they superheat it (at many times the temperature of a deep fryer) to burn the rancid taste away. But the oil is still bad, and the superheating creates a number of highly toxic products. Canola oil, soybean oil, flaxseed oil... they're basically cancer juice.
When I was diagnosed with a Vitamin-D deficiency in 2009 following some health issues, I looked at data online from nutrition investigations. I then added nuts, yoghurt and more oily fish into my diet, which are all high fat.
Same! I havent been able to get my vitamin D up despite supplementing and its because I had been avoiding fats as they were 'bad for me' which I now see is preposterous!
@@TS-rv4hf I had not been following a low fat diet, and the investigations were looking at issues like mortality and CVD. However, the result of my reading was to identify healthy foods that turned out also to be high fat and to dismiss the anti-fat information. It told me that there was no evidence for low-fat milk being a better choice than high fat. Fats are a whole range of nutrients that should not be grouped together as all being the same.
Many people supplement with too low a dose. We have 2000 UI but friends are on about 10,000 as they suffer significantly. Obviously, really high doses should, I believe, be prescribed via your GP. A good GP is worth their weight in gold - and then some
Sarah is very knowledgeable and hearing all the data is often useful, but sometimes when the conclusion is, "it's complicated and dependent on person to person", it becomes confusing and I'd say pointless to hear for most people. For me that important point about low carb/high fat working for some but not all people would be: "What was it about those people that made it work?" A bit of speculation would help here because if you can define the (a possibly correct) answer it would push things forward much better for people than leave it hanging unresolved. For example, could it be that the people it helps have a different insulin resistance status to those it does not help.
Dr. Sarah, just curious what you mentioned that some sunflower seeds oil make a good cooking oil, but sunflower seeds oil are 59% Linoleic Acid (polyunsaturated) and below 30% Oleic Acid (monounsaturated), and you continue to said polyunsaturated are bad - are you confusing the audience?
That's not exactly what she said - when she talked about sunflower oil, what she said was 'when you start ADDING polyunsaturates...' which I took to mean sunflower mixed with other oils.
@@spchua512 I might if I have time, but to be honest, I never use sunflower oil for anything at all anyway., have stuck with unfiltered extra virgin olive oil and organic rapeseed oil for years.
Great video, thanks. I would be interested to see research that shows saturated fat from meat is worse than plant-sourced saturated fat. Can anyone point me in the right direction ? Cheers!
Very useful, if you are not deaf! For those people reading the text I can imagine they are a little confused with all the wrong words, which crop up quite often.
Can anyone, including the channel creator(s) please tell us why Dr Sarah Berry is telling us that a fried egg is healthier than a poached egg, please? Also, regarding the fat in the butter, is this across ALL butters or only the ones that have oils in it? I only consume butter containing milk/cream and maybe some salt so would like to know if it's also not as good as I thought. Thank you in advance
The eggs source of nutrients will be consumed with the added benefit of "Extra Virgin" Olive Oil, which retains its plant polyphenols. Which is a plant defence chemical that defends the plant against insects but delivers antioxidant or anti inflammatory properties for those that digest it.
@@lisagamble6503 Oh ok. I have my poached eggs 90% of the time, added to a salad, always drizzled with lots of EV Olive Oil so I guess in my case, that claim does not apply. Cheers
I eat a lot of whole grains (as in steamed kernals) as my carb base, and use unsaturated oils, usually with legumes or low-fat meat. I originally did this because it's cheaper and I'm on a budget, but what I've found is that it's easier to lose weight than with canned soups and other processed stuff.
A high satfat diet and low carb has reduced my triglycerides massively. I found this presentation rather old fashioned. Cholesterol is a red herring. Olive oil has a low smoke point. All rather disappointing.
It’s is so enjoying that even 2 proficient nutrition specialists still don’t make the distinguo between whole carbs and refined / hyper palatable carbs; because here lies the entire difference between a beneficial whole carbs diet and toxic refined carbs diet What a shame you don’t discuss this😢
This episode is specifically about fats and oils. There are many many episodes, and they are still making more. I haven't listened to all of them yet but there probably is an episode on refined vs whole carbohydrates, if they haven't made one yet they probably will make one in the future. Nutrition is such a complex topic it isn't possible to discuss all of it in one episode.
Something I don't understand - if making almond flour means we process the food quicker and it's less healthy for us why is olive oil any different? It's even more processed than the original food. It's the fat worlds equivalent of sugar. In addition a tablespoon of olive oil contains 3.75mg of polyphenols. 1 blueberry has more than that. Olive oil is not a good source of polyphenols. I just can't makes sense of the logic behind being wary of highly processed foods and eating oil, a highly processed food?
Reckon the least processed olive oil is Cold pressed Extra Virgin Olive Oil sold in dark bottles. If I want to fry something at a higher temperature I might add a dash of Grapeseed Oil, or if I‘m cooking Asian I add a splash of Sesame Seed Oil mainly for flavour, as it burns quickly. Wonder how good/healthy seed and nut oils are.
I think they mean highly processed carbohydrates being bad. Oil per se can be fine but obvious as pure oil it has all its calories but if eaten as the raw food (olives or sunflower seeds etc) then less of the calories are released and absorbed but can help the gut microbiome
Eggs, I’ve become a T2 diabetic so had to seriously reduce carbs. I will have 2 eggs for a breakfast. I still have oats but mix with seeds etc. why is it I’m finding it hard to eat out occasionally. All other eating styles are catered for eg. Vegetarian, vegan etc but no one bothers with helping diabetics? Told to eat more whole fats.
I do not buy the statement that highly-processed vegetable oil is better for you than a non-processed animal fat like tallow. It goes against the whole foods principle. I'd love to hear and see some actual data to back this claim up.
Late to the party, but so very grateful for this hugely informative video. The explanations are clear without being patronising, and it's great to have solid evidence to back up my reluctance to buy 'low fat' options. And thanks for the tip about extra virgin olive oil!
Butter is probably the third best fat to use to fry your meat or eggs in, after beef dripping & lard. Ahead of olive oil & way ahead of any seed oils, which really ought to be banned.
The countries where large amount to of coconut products tradional had little cardiovascular disease until they started eating a western diet. See Dr Western Price and his research.
Can Dr Berry explain how 3 to 5 eggs a week is determined as 'up to a certain cut-off of intakes'? What happens if you eat more than that? Personally, I usually consume one poached egg for breakfast every day, or 7 per week: is that wrong in any way?
She is a traditionally trained MD peddling the same fence-sitting nonsense of “moderation is the key”. Her statement that eggs are good but there is a cutoff of 3-5 per week is nothing but rubbish based on zero science. She lost all credibility on that point, and her statement that the EU governed fry oil use and change intervals. And her claim that palm oil was added to commercial fry oils. And that only extra virgin olive oil was acceptable, and that sunflower and soybean oils were beneficial. Many of her views are wrong science and claptrap. I am an MD, classically trained and have unlearned much of what I was taught over the last two years.
@@patrickstarrfish4526 Palm oil really gets added to commercial frying oils, at least in Germany. I know because I get rushes and pimples from palm oil. I can't have fried foods at restaurants any more.
She doesn’t account for the fact that soybean and canola oil are produced from GMO plants and as such have weed killer contamination which the EU doesn’t have.
While not wishing to get into the debate about GMO plants and whether or not glyphosphate causes cancer etc., as a food chemist I feel it is important to point out that even if there were glyphosphate residues in the soya or canola (rapeseed in the UK) beans and seeds, the fact that it is very wter soluble and oil insoluble means that the processing and refining to the final oil removes any possible residual glyphosphate. While I will happily criticise the food industry where it does get things wrong, food oil processing is very effective at removing contaminants. A little media-enhanced knowledge is a dangerous thing. Why no publcation of the risk of water-insoluble, oil-soluble aflatoxins and mycotoxins in food oils, (a much more serious health risk than glyphosphate)? Because the refining gets rid of them, simple as that. The scaremongering extension of glyphosphate risk to refined oils is based on emotion and headlines not science.
@@philipjones3561 I did not intend to fearmonger and understand your comment because I say the same about much that read. What you describe about solubility was very educational. I agree that processing as you describe can be effective at removing residual glyphosate. However, the true scientific test of that reality is independent assessment of those residuals. I did a little research, not in media reports, but in agricultural chemical engineering discussions about making glyphosate more effective. It appears that surfactants and some other additives are used to keep and help transfer glyphosate into the target plant. I guess the question is whether those hold glyphosate in such a manner that residuals are not reduced in processing, or are those chemicals if not removed just as dangerous to long term health. Glyphosate may not be the worst of herbicides for human health. Perhaps paraquat and agent Orange are worse. We know of 400 people involved in DOD activities in Panama regarding Agent Orange are now receiving major disability because of cancers.
Glyphosate is commonly used as a pre harvest desiccant on oilseed rape and other crops in UK and elsewhere but I cannot comment on residues in processed oil.
That's not even the worst problems with those oils. The main problem is, that rancid taste that she describes, it happens before the oils are even bottled. They superheat the oils to burn the rancid taste away, but the oil has already turned bad and the superheating creates toxins on top. It's cancer juice.
Soybean oil is only 25% monounsaturated and 60% polyunsaturated. It is NOT a safe cooking oil. Was Sarah thinking of Peanut oil, which is heavier in mono?
Re Almonds. Very interesting to me personally and illustrates how almonds function in respect of weight. I`m not overweight and have a very average frame size for a male. Some years back i decided to add smashed up almonds to my morning porridge, smashed up because they are not detrimental to teeth and because the ingredients are broken down in the body much more readily. After some months of this process and keeping an eye on my weight i found i was putting on weight, not desirable, giving thought to my food consumption, decided it was most likely the almonds causing the weight gain, cut them out all together, after further few months the weight was falling away. Rarely eat them now unless they are in marzipan, yummy!!
26 minutes in... Epidemiological: questionnaire about food consumption. Very problematic. How many oz of bacon have you had in the last three months? (Nothing about the 15 lbs of pasta in the last three months)! The expert reviews the answers and summarizes that bacon and saturated fat is bad for you! I respect this girl a lot. Just trying to point out there is a difference in research (Epidemiological) and result based. If you dig into some of these studies you find some of the healthy diet people are consuming the equivalent of sugary pastries every meal.
Brilliant podcast today. I’m really pleased to have things confirmed and I seem to have made a lot of the right choices 🙏. I’m also an advocate for all things in moderation. I found the section on oils really helpful as I too was limiting the amount I cooked with olive oil (yes extra virgin 👍) being concerned at high temp cooking. I’m also an egg lover…..mainly boiled though 😂. Look forward to more of these myth busting talks. Thank you so much x
Hi Only just listened to this session.. really VERY useful. I know you are mainly operating on the USA and UK(Europe) but I am mindful you didn’t mention palm oil? It would be really interesting to hear about this.
As someone in the states, this is my first time hearing about Soybean Oil being a healthy option. It’s not really a regular oil around here. For context I’m in Texas
Does butter and other carbohydrate fat have a bad effect on your heatlh in the absence of grains and sugars? I don't think there is any proof for this but happy to be corrected.
It is almost impossible to sustain a low fat diet, since you are forced to eat more carbohydrates which tend to switch off fat burning and initiate fat storage.
Indeed, there is fat in every plant food, even lettuce so to go fat free is nigh on impossible. Whole olives and sweet corn are better than their highly processed oils.
The package of almonds has to include the entire chemical energy. They can't make an assumption about what you would do with the ahmonds. You might as well make an ahmond butter in a blender. Other ingredients could be ground or cooked more or less.
I found the concept of intrinsic and extrinsic fats, sugars and other carbohydrates fascinating. It certainly sounds very plausible and I am already thinking how I might incorporate it into my diet. I did wonder what the effect of freezing would be on cell structure and matrix and whether it might change an intrinsic food into an extrinsic food? For instance if I added frozen berries to my porridge (made from steel cut oats off course), would the berries matrix survive enough to control the release of sugar or would it be diminished and if so by how much?
Could someone just tell me which particular foods to eat?!! My Dad died age 95 still eating his sausages fried in lard; my Mum had a stroke at 90 & again died from a stroke ( like all her siblings) at 92. I have no idea what my cholesterol is now (in my mid 70s) but I had a test 30ish years ago & was very high 7. Tell me what to eat besides no red meat!
Red meat is literally the healthiest food in the world. But the short of it is... avoid ultraprocessed junk, and avoid carbs. If you do that you're already 90% of the way to a good diet.
I’m 60+ & was brought up on Lurpak butter & beef dripping etc. Then when my mom was 64 she had a mild stroke & was found to have high cholesterol, which when I got tested I had too - still do. She was put on a low fat/no fat diet which gave her little joy in food. She died 4 years later from cancer. I followed low fat from then till about a year ago, when I started to understand just how much sugar was in this stuff & that sugar not saturated fat is the big problem. Now I have full fat yoghurt etc, have mostly ditched processed food, use EVOO for cooking, (no sunflower oil which we were told for years was healthy!) cut down massively on bread, rice etc, eat some fermented foods & do intermittent fasting. At 5’ tall I’ve gone from 9st 10lbs which was quite overweight to 8st 9lb so much healthier without dieting but just changing what & when I eat. Regarding cholesterol, I think the so called good & bad labels are a bit simplistic & outdated. I think it’s more complex than that & my understanding is that high triglycerides are the bigger issue but that doesn’t get talked about so much. As someone who has raised cholesterol I’ve read that LDL is actually protective in those over 60 though I’m sure statin manufacturers don’t won’t that widely known! I think it would be good to have an expert in cholesterol on a future podcast.
I have been buying Flora per active whi h claims to reduce cholesterol through in lauding "a tive plant steroids" Is it true?
@@bayleahy1734 I used Flora Pro Activ for many years but my cholesterol didn’t drop much at all but I guess it works for some people. Now I don’t use it because it’s such a manufactured product so basically very processed which I’m trying to reduce to the minimum. Luckily I’m not someone who’s ever put loads of spread on toast or baked potatoes so I really don’t miss it but as with everything it’s personal choice.
Hi Lynda I am also living with high cholesterol - it's been the bain of my life!! I have always felt a low fat diet is not a good option and I try to maintain a healthy lifestyle but that niggle is always there, so I too would welcome a talk from Zoe on the best way to counter raised cholesterol without resorting to statins!!!
@@annemacdonald9596 Hi Anne, absolutely. I was put on statins 3 years ago but couldn’t tolerate them so came off them. With all I’ve learnt about statins & actually the importance of cholesterol (who knew?!) in the last year I would never try them again. I follow the work of Dr Aseem Malhotra consultant cardiologist in UK & others who’ve led me to understand that lowering cholesterol is not necessarily a good thing. The other big problem is that Big Pharma pay for medical trials so it’s obviously in their interest to get the results they need to get statins etc into as many of us as possible. I’m glad more doctors in UK seem to be becoming aware of nutrition & lifestyle but it’s a slow process. NHS needs to get on board before the crumbling system collapses altogether. Excuse the rant!
What is EVOO?
The knowledge that Sarah has and the way she gets it across is amazing!
Great information. I'm low carb high fat. I lost 20kgs in 10 months. Maintained my weight for 11 months now. No processed food, no sugar, no grains no seed oils and no food until midday. I'm using avocado oil to cook, olive oil for dressing.
I’m high carb and don’t eat after 4pm, essentially the exact opposite other than we both cut out process food and I have lost 14kg in 5 months. Ultimately diets work if people can stick to the
because they restrict calories.
Congratulations!
I would still want a Cholesterol test. I need to try and lower my bad cholesterol
Almost exactly the same. Just extra virgin coconut oil for cooking instead of avocado oil, and I eat breakfast and lunch but no dinner (but still that means intermittent fasting). Lost a similar amount of weight in a similar timeframe. Learned a lot of what I practice by watching RUclips videos instead of listening to professional nutritionists. Thank goodness for the freedom of information and media literacy. Congratulations to your health success!
@@brendawoodford6363 no no no
I start the day with home made lemon and ginger tea which I find has stopped my cravings for sweet things, halved portion of food on my plate, hardly any processed foods, home made bread with seeds, eat butter, cream and home cooked food with olive oil, lots more vegetables and drinking minimum 2 litres of water a day. Dropped a dress size, dont get hungry, feel happier, more energy, less inflammation.
Sweet potatoes are also high in potassium, that also reduces the sugar cravings.
@@awizenwoman I read it depends on how you cook them. Roasted makes higher sugar content than boiling.
I’m now a T2 diabetic and need low carb.
Thank you will try this
Well done!
@@lynneeady6506 good luck and be well
What a great approach - to tell us in the Intro what Dr Sarah Berry is going to talk about, then to let her talk at length, and then finally in the Outro to summarize it. Wish more YT vids adopted this approach.
Jonathan uses the typical approach in giving a speech: "Say what you are going to say. Say it. Then say what you just said."
Excellent approach, excellent moderator!
@@kengaskins5083Yes, Jonathan is really skilled at this.
Excellent interviewer, he speaks from the "layman" point of view, asks the right questions and digs in deeper into the practicalities that we need. Well done! Very impressed with the level of knowledge of Dr Berry....you were clearly born to do this with a surname like that!
At last! Getting reliable information on fats has been particularly difficult when trying to work out a new diet for health issues. Thank you!
As usual, Zoe along with Dr. John Campbell in my opinion give the most scientific based information. Kudos to your moderator skills & inquisitiveness along with your stellar guests (this time Dr. Sarah Berry)!
😅
Just a note for Zoe - it really is worth getting accurate subtitles for these excellent podcasts so that the correct information is accessible to everyone.
I disagree that Sunflower, Soy or Canola vegetable seed oils are healthy, the reason is: most of these seed oils on our supermarket shelves are all processed at very high temperatures, usually with hexane solvent then go through several more processes to make them presentable and have decent shelf life. Unless these seed oils are processed differently, ie cold pressed, etc, then they surely just cannot be healthy? The bias against animal fats and butter seem to project a plant based diet, which to me seems is somewhat an unfortunate bias that I find disturbing, when obviously, animal food products these are part of our ancient diet as they do contain all the nutrients required by humans which resulted from thousands of years of being meat eaters. Not that I don't like vegetable or fruits, its just impossible for them to have been available 30 to 40 thousand years ago, not even taking into account the high sugar content and starch content bred into modern Fruits and veggies by human manipulation. I just cannot see why the bias towards plant based food, doesn't make sense to me.
Just a couple of areas for clarification: 1. What should we put on toast? Tim said ditch olive oil spread and use butter but you don't seem to agree. Which do you think is better? 2. Is it OK to eat wholemeal bread, pasta and rice? Thank you.
If you get an oil bottle with a spout you can drizzle olive oil over your toast and it tastes great on its own or with marmite and/or peanut butter. I do use butter if I’m having jam though!
Ditch the toast!
Now as a T2 diabetic I make my own whole meal bread with mixed seeds. Told to use full fats, so NO synthetic spreads, butter, a scraping, quantity. Oil doesn’t go with toast 🙄
Rice & pasta wholewheat is better, slower release, takes longer to digest.
Ideally you wouldn't eat toast since it's bad for your health. But if you do, then don't put any fat on it. There is very little in nature that contains both carbs and fat, and that combination triggers a vulnerability in us that makes us find it delicious and causes us to overeat.
Oh dear, I’m doing it all wrong! I am slim but have high BP and had mini stroke 5 yrs ago, all this despite taking regular exercise. I’ve always been a sugar fiend, mainly in tea and coffee. I really must stop that! So more extra virgin olive oil, 3 eggs per week, some oily fish and add a few whole almonds. Thank you, so interesting!
I was delighted with the show; you interviewed Ms. Berry very well. I learned much from both of you. Thank you for a fine podcast.
24:04 No, cheese does not come from butter. It's made from fermented milk curds. Milk curds are high in protein.
@debbiehinde7657 my comment referred to him incorrectly saying that cheese comes from butter.
Great information, I'm almost 70yo still work full time in a very physical job and on a full fat diet, milk eggs bacon daily my cholesterol is at the high end of what's deemed acceptable ( whatever acceptable should be as I don't think anyone really knows) but it hasn't moved in years. Also the point at which polyunsaturated cooking oils become toxic/ carcinogenic is largely guesswork so I avoid altogether. I do use olive oil, ghee and plain butter a lot and Cold Pressed raw milk.
Your health and virgor fly in the face of latest low fat diets. They say heart disease picks up without fat and dietitians still say low fat. I'm so confused. You are doing an amazing job on health.
Cold pressed raw milk?
You are so right about Cholesterol. Most experts are clueless and guessing. But just act as if they are not.
Given the confusing and conflicting muddle that passes for advice it's hardly surprising.
Maybe there wasn’t the time but there was no mention of the impact of the ratio of omega 6 & 3 in our diet and the imbalance that comes from too much 6 from seed oil in our diet like sunflower, rape and palm.
Hi Jim, thanks for your question. We'll pass the feedback over to Sarah and Jonathan and try and set up a fats revisited episode, there's certainly a lot to say!
@@joinZOE my reference on this is from various reads over many years but Dr James diNicolantonio is my main current source.
@@jimnewtonsmith unfortunately it seems J. DiNicolantonio has made unsupported statements & refers to outdated research & contradicts the evidence based medicine in all recent trials etc. So I would be extremely cautious about following his advice. Like you I would be very interested to see the ZOE team's response to Omega 3 & 6 benefits (or otherwise) as I have a number of nuts & seeds in my daily diet.
@@robinstokes5179 That’s interesting. Where did you get get your analysis from? I don’t thing the concern is about nuts and seeds as such - it’s more about the amount of industrialised (veg) oils used in our diets for cooking and in processed food, as well as the actual processes that make seeds into oil.
Dr. Berry is very nuanced. Brilliant. Thank you!
Absolutely brilliant. "Everything in moderation, including moderation". Key to life. Is there a T-shirt available?
Jonathan you said (Ithink) that you thought it was magical that cheese would be nutritionally different from butter because "cheese is made from butter" but it isn't. You may have misspoken but in case your cheese-guilt is a result of this misunderstanding, they are made by different processes and although both are made from milk the one isn't made from the other.
I'd like an episode on cooking methods, including whether or not barbequed and air-fried food is healthy.
I am more than skeptical of some of the information provided in this presentation. Dr. Berry stated that butter consumption might be bad for you - raising cholesterol in some people. Is this always bad? It is my understanding that cholesterol is at best a surrogate marker associated with premature heart disease in a minority of people. Are there good studies showing premature mortality in those who indulge in butter consumption? What I mean by good, is studies that eliminate confounding risk factors such as smoking, lack of exercise, poor sleep, poor social relations in the populations being compared.
There was a surprising reference to a single study that tried to compare 2 diets - has this been replicated? This is reliance on a single study in nutrition - and nutritional studies have been shown repeatedly to fail under scrutiny to be unbiased or the subjects not truly randomized. Reliable nutritional studies are extraordinarily difficult to do with human subjects. I can't hang my hat on a single study.
There have been some recent studies that suggest that saturated fat consumption might actually be associated with longevity. Another Zoe, Zoe Harcombe, has studied mortality using World Health Organization data that indicates that increased cholesterol blood level is associated with longevity, especially in women. The Women's Heath Study - one of the largest studies ever- results indicate increased mortality in those women consuming a low fat diet....
I consider death as an indisputable marker in a study - most analysts will agree that the person is dead, but "heart disease" has a huge "fudge potential" in often what is called heart disease is insignificant with regard to mortality.
My 2 cents!!
Bit disapointed regarding the talk on seed oils. They are all very highly processed (They have to use solvents to even get oils out of seeds..think about that) and also very high in Omega 6s which makes them very pro-inflammatory. As if anyone needs that? Also, the talk on cholesterol. 75% of the cholesterol in your body is manufactered by your body regardless of your diet. Only 25% comes from diet. It is a very important component. I'm not sure why people are still saying you need to lower it as much as possible. It has so many vital functions. People also need to remembner the number of particles which is a factor in contributing to heart disease etc....and saturated fat does not increase these particles. Carbs do...Saturated fats just fill up the existing particles....so talking about fats increasing cholesterol and hence being bad is way too simplistic and not telling the full story.
I had to go low carb due to diagnosed with T2 diabetes, had a cholesterol level of 4.8 till going low carb more eggs for breakfast, increased to 6.1🙄 nurse started mentioning it, ah but your good cholesterol is low 🤷🏼♀️ No way will they get me on a ruddy statin ££££
Just to add to what you are saying: One third of the membrane of every cell in our bodies is made of cholesterol. We'd all drop dead if our cholesterol levels went too far below optimum. The cholesterol patches up the sclerosis in the arteries, which are caused by something else (not cholesterol! - hint: sugar, carbs!) and then the clowns blame cholesterol and put their dupes on statins. It is like blaming fire trucks for housefires because every time there is a fire they noticed fire trucks and therefore they concluded that fire trucks cause house fires, while they ignore arsonist running around with a lit match (ie. sugar). Bunch of morons that led everybody down the wrong path 50 years ago and have brainwashed everybody ever since, starting with nutrition "scientists"..
Completely agree. I was very surprised that she didn't mention this at all
@@angelarawlins3703I've refused too. I have no plaque at 73. My cholesterol is high. I had arrythmias so I had carotid ultrasound, MRI,CT and angiogram of the heart. No plaque. I've eaten low carb high fat for years.
Thers another zoe podcast on the seed oils that covers some of your concerns re manufacturing it
Coming from the more animal-based side of things, I find most "experts" I encounter say 2 - 4 eggs per day are perfectly fine. I'm aware of one that eats 12 eggs per day (His calcium score is zero). Sarah's cautious recommendation of 3 - 5 eggs a week would be seen as ridiculous.
Your best video so far. Data on what people with weight problems have thought for a long while. Please get this out to Doctors, especially those without weight problems, as patients feel like failures when conventional diet advice does not work for them.
Fantastic video! Thanks to you both and to your production team. Much appreciated for the transcript, subtitles, and very clear sound which are super!
We really appreciate your support 🙏
I think it would be really good to cover the health impact of hydrogenated fats. Lots of people avoiding animal fats & dairy as they think this is healthy but eating lots of hydrogenated fats because they think vegan is automatically healthier (e.g. margerine)
Would be very interesting if you could speak on exogenous ketones and MCT oil for metabolic health and chronic inflammatory diseases, exercise performance and cognitive decline
Just one comment on Sarah's use of the term rapeseed oil. In much of the rest of the world, this has been renamed to canola. I believe that this originated in Canada as a marketing effort.
I have heard that some opthalmologists relate polyunsaturated oil consumption to rates of retinal detachment. I'm not sure how scientific this is, but it does add to Sarah's "complicated" description.
What is the reason for limiting the intake of eggs? This was not explored. I've been eating 30 eggs a week for years and I'm healthier now in my 50s that I've ever been. There's another nutrition expert on youtube who had 39 eggs a week for a month and then tested his triglycerides, cholesteral, etc. and they all improved. So it is pretty useless to just state that you should only consume 3-5 eggs a week without backing it up with your thesis. Makes me sceptical about the rest of the advice.
Rapeseed oil is 60% + Mono, and Sunflower oil is 60% Poly, so I don't know where your cooking advice comes from. Polys are more likely to form carcinogenic aldehydes because of the multi weak bonds, especially if you reuse the oil, which happens in all restaurants and fast food outlets. The safest fat to cook with is Lard, which is 45% Monounsaturated, 40% Saturated and 15% Polyunsaturated, so, much lower chance of creating Aldehydes. SatFat has no weak bonds.
Lard, yes hopefully natural fat which we all ate years ago before processed fats
There are a lot of doctors in the US that promote a whole food completely plant based diet and they advocate no oils.
We are not talking about those over processed low fat food…
Basically what they are saying is that olive oil is hyper caloric malnutrition.
All these messages that contradict themselves are so confusing.
But honestly I have been able to manage a lower weight and loose a lot of weight but I can’t seem to be able to loose my last 30 pounds. And it’s because it’s a very hard diet to follow long term for me. If the decadent foods I use to love are around I have such a hard time resisting…
Damn loosing weight is one of the hardest to do😩
Make Zoe available in Canada!
I lose weight easily with the calorie DENSITY approach,NO calorie counting. Older female. Walk, line dance. It’s not the exercise. I wish they would do an experiment specifically for weight loss and calorie density.
Lipid peroxidation products 4-HNE, 9-HODE and 13-HODE are produced by the heating of polyunsaturated fatty acids like those found in vegetable oils.
Interesting video but I think each topic could be covered in more depth.
1) Oily Fish: Dr. Spector’s reservations about fish are more about naturally grown and caught vs. fish farm raised where crowded fish received anti-biotics etc.
2) I was surprised that Dr. Sarah Berry used “average” rather than a more statistically relevant “median.”
3) Oils: There are other oils available: Safflower, Peanut, and Avocado that have high smoke points.
4) Oil consumption can be cut drastically by using a non-stick pan. Hard anodized aluminum is one of the best. The pan should be heated before the oil is added. Then you add a small about of oil, this should coat the pan. Then add the food. Cooking techniques can change oil use and consumption. As Dr. Berry said: “it is all about moderation.”
Non-stick coating, wonder what that does to the digestive system
@@angelarawlins3703 Do not use Teflon. Hard Anodized Aluminium is the best. Their are other types but you must be a skillful chef. The best part is it cuts oil consumption but something close to 85-90 %. But again you must learn how to handle your pans. With Hard Anodized you use just enough oil to fill the microscopic gaps in the pan. You must also spread the oil all around the pan. Note: this is a very fast cooking method. Therefore a high smoke point oil is essential. The result is drastically less calories from oil. Note that these pans retain heat so you must learn to turn off the heat before you think the food is cooked & remove the food to a plate to cool. Since the pan retains heat, l add dishwasher soap, cold water & scrub clean with a brush with the soappy water.
I do have a stainless steel fry pan, my other pans are stainless steel.
@@angelarawlins3703 I have them too. The frying pans are sitting in my storage room. I use the pots to boil potatoes, make chicken soup from chickens (no powders with added chemicals). Also my pressure cooker is stainless. Better for blending with various tools that can damage non-stick pans. Various stores sell good quality hardwood tools for use in non-stick pans/pots. My motivation was the calorie content in all cooking oils. BTW: I took a hint from Dr. Spector, I splash expensive EVO after cooking when the taste of oil adds to the food.
I appreciate that this is only an hour, but so many vital topics were missed. There was no mention of..
1) Insulin Resistance and Hyperinsulinaemia.
2) Visceral, Hepatic and Ectopic fat.
3) NAFLD/NASH
4) Fructose (being half of table sugar) being a major cause of the first 3. All of which lead to obesity and T2D.
5) The poor ratio of Omega 3 to Omega 6 in industrial nation diets and its inflammatory effect
6) Fat doesn't clog arteries. They are narrowed by the inflammatory issue of Atherosclerosis.
I'd like to point them in the direction of the Minnesota Coronary Experiment, the results of which were buried in the 70s, and just recently published. An RCT, showed that a group that swapped out SatFats for PUFAs had more deaths from heart attacks and all cause mortality than the control group that kept on eating the SatFats. It was buried by Ancel Keys, who was the main proponent of the SatFat is Bad theory. He knew that it wasn't true.
Well said
@@angelarawlins3703 The ZOE RUclips channel does seem to be recognizing that we have been misinformed in the past about diet but the channel comes across (to me) as being very tentative about acknowledging this change.
Ancel Keys was a criminal.
I applaud any channel that promotes good health but I struggle with some of these "revelations"...because they have been known for decades already. Eat whole food, as fresh as possible. Rigorously avoid even mildly processed factory output. Eat a wide variety of vegetables etc. Don't overeat. If you eat meat, have small portions, as a "condiment". I have been reading about this for 50 years. But I know most people have not. It just amazes me... Keep up the good work
I have damaged my body by taking low fat foods yet eating sugar and refined carbs. I wish I had know this better 20 years ago. Its what ancient wisdom like Ayuerveda have been saying all along!
just at the 3rd video and already a ZOE fan.
I would love to have a comment on fermented butter, as well how much that process might influence other fats like the example on cheese, yogurt and kefir.
thank you!
I haven't heard ANYTHING about the nutritional value of grass raised beef/butter/cheese vs organic vs traditional. When I studied holistic nutrition 15 years ago they were comparing grass fed fat from beef to the quality of oil from oily fish... Love love the podcasts!!!
So often a ketogenic diet is seen as “fringe”, a “fad”, some diabetics do it etc.
Let’s see: 1 out of 10 US Americans now has type 2 diabetes!
But many of these people have successfully reversed it with a low carb or ketogenic diet. This is often conveniently brushed under the rug.
1 out of 10, and rising.
While you see restaurants and grocery stores catering to people with gluten intolerance (about 3 out of 100), 10% of the US population is being ignored (unless it’s the food industry trying to make a buck off of “Keto” foods and nonsense like fat bombs).
But there’s much scrutinizing a low carb lifestyle that has taken so many type 2 diabetics off the pile of medications that their oh-so-wise doctors prescribed without ever guiding them to REVERSING that diabetes.
I know, I am one of those patients.
To blame however is much of the “keto craze” put up by false apostles on the internet who are busy not “getting kicked out of ketosis” and promoting nonsense like fat bombs while failing to educate themselves and their followers about what a correct low carb or keto lifestyle means.
As usual, really useful discussion that has succeeded in changing my mind (and future practice) concerning cooking with extra virgin oil. I had taken seriously the scare story about the carcinagenic effects of heated EVO but Dr Sarah Berry explanation of the studies that led to this scary claim were faulty, i.e. good for mice in the lab but not applicable to humans cooking their food at home.
... has led me to use EVO for cooking as well as salad dressing.
Wonderful! So much to take in - I will be listening again. Thank you.
That was really interesting about the difference between whole almonds and ground almonds. I've recently switched to almond flour but I see now that it's probably not as good as I was led to believe. Is this the same for peanuts and peanut butter?
Very good information, thank you. I make my own butter and ferment it with kefir culture for 48 hours. I wonder if this method would somehow alter the way the fat in butter is metabolised by the body.
The key is insulin. Insulin is a fat storing hormone. There is function for this as bloody sugars getting too high is very dangerous so the insulin tells to body to burn those first to get rid of them and thus block access to fat stores. If your insulin levels are high then you cannot burn fat. What spikes insulin? Sugars and carbs...all carbs...and proteins to a lesser degree. Fats do not really cause any insulin response at all. Saturated fats are also very satiating and so you do not need to eat as often when you eat those along with proteins. Less frequent meals means insulin has more chance to lower as well plus fasting is good for the digestive system. Basically, carbs make you fat and hungry. Cut them down and eat more saturated fats and moderate proteins and you'll find you don't need to eat anymore often than twice a day max....for sure cut the processed food and replace with whole proper food. We were never meant to be constantly grazing on food.
This is not true if you are exercising. During exercise the intake of carbs produces a much smaller insulin response.
@@jrcampbell2367 exercise is advocated for diabetics after eating. However carbs turn to sugar in the body and spike the glucose. Whole fat foods are recommended more than low fats.
@@jrcampbell2367Exercise does not contribute anywhere near as much as you think it does. It is good for sure...but especially as the body gets older, exercise will not really assist in weight loss. It is mostly down to diet.
@@jrcampbell2367 It is FAR harder to burn calories than it is the consume them. You simply cannot keep up with exercise and too much anaerobic exercise will actually increase cortisol and insulin!!!
@@jrcampbell2367 Plus who wants to be stuffin carbs down their face when running or running straight after a meal? Not recommended lol..
Hello, thank you both. Real helpful. I'll rerun this several times...to take on more of the scientific facts.
I tried high fat, and initially did well, but after 2mnths or so, i put on weight. Prior to, i had been on slimming world, which is more balanced, i suppose. I lost weight and had kept it off for 7yrs, till the pandemic, when i stopped SW and started eating takeaways to cheer me up. I was always concerned with slimming world that the fat free yoghurts were full of sugar though...
The positing that "your body doesn't care" and that you can "swap back or forth between fats and cola" is quite disturbing on a broadcast like this. It definitely lowers the credibility, as that is absolutely NOT the case.
Zoe: Could you please consider doing one similar to this but for diabetes (or if enough a series..please)
I still object to Sarah's claims that sunflower oil, soybean oil, and rapeseed oil are fine. Are they really? These are highly processed, ultra-processed seed oils that promote unnecessary inflammation. Olive oil should only be used as dressing, never for cooking. LDL cholesterol is not all bad; it depends on the type of LDL. Saturated fat is needed by the body. Polyunsaturated fats make cell go haywire. Good LDL (not to be confused with HDL) is protective to cells, and beneficial to the elderly. I just could not swallow Sarah's claims, which seem to protect the big food and big pharma industries through misleading explanations. I'm so sorry. We are safer with natural oils like butter and coconut oil.
Those plant oils are indeed awful. They become rancid during extraction, and they superheat them to burn the rancid taste away. But the oils are still rancid and the superheating process creates highly toxic substances on top.
Yes, cholesterol is highly misunderstood. LDL is important, having low LDL increases your risk of death and dementia.
Your opinion appears to be incongruent with the larger body of evidence. Understandable though, given the weight of bias on social media.
@@vmcdelta As ridiculous as social media is, in this case, it doesn't even come close. Look into how nutrition "science" is conducted, and you'll quickly realize that the vast majority of the "evidence" is invalid. Moreover, look into how various forces (researchers, companies, organizations and government entities, not to mention the Adventists) have consistently ignored or even buried evidence, written abstracts and conclusions that don't match the data they gathered, and actively work to produce misinformation.
Sobbing in a corner…complicated…definitely… ..thanks for the summery …. If butter is out and cheese is in I wonder where does cream comes then ?
Thank you so much for this excellent canter through the subject of fats and oils. It is so difficult to forget some of the indoctrination we have been subjected to over decades, like "low fat foods are good for you" and "you mustn't fry foods in olive oil" but it is important to look at the real science and not the food myths. Thank you again, Zoe!
Is it OK to fry foods in olive oil? I'm happy to consume extra virgin olive oil, but I thought olive oil that isn't extra virgin is just as unhealthy as other seed oils, and extra virgin olive oil has a low smoke point, so it's not especially suited for cooking. Perhaps our fearless ZOE guides provide other information in the video. I must admit I saw your comment before watching the video and replied immediately.
Best to cook w/a little water. EVOO poured on food on the plate : )
@@eugeniebreida1583 That sounds healthy. I'm not sure if it's guaranteed to be tasty (LOL). But I tend to prioritize the former over the latter, and yeah, I cook with water these days. For steak, though, I just cook it at low temperature in the pan and let its own fat help the cooking.
@@intimatedesign I didn't know that. I bet a lot of people assume the oil is starting to degrade when it starts smoking. Personally I think avocado oil is too expensive (as compared with common extra virgin olive oil.) But these days, actually I mostly cook sous vide with no oil, so for me personally it is now fairly irrelevant.
I have been a staunch supporter of the Zoe site but this podcast is in disagreement with the"fat" debate of Dr Esselstyn, Dr Greger, Dr Barnard, Dr Ornish and Dr Campbell. I have, since following their diet recommendations, significantly lowered my blood pressure and cholesterol. Also I have lost a stone in weight without calorie counting and was a healthy 10stone to begin with at 5 feet 6. Are you saying that their plant based low fat, low sugar and low salt diet is unhealthy then???
I think they are saying everyone is different you have to find what suits you.
It also goes against Mastering diabetes who follow Dr Barnard's way of eating and cooking. Why use oil if you don't have to...
Of those I only know Greger, Ornish and Barnard's. They are indeed awful diets. Slightly better (or at least comparable to) than the "standard" diet (that is absurdly bad for you), but that's not a high bar.
@@Blucamels Barnard's diet is nonsense. If you have diabetes you should be cutting all carbs from your diet (consult your doctor first because you will need to drastically reduce your meds if you do that). Obviously you'll be getting your energy from fats.
I followed the Esselstyn diet for almost five years. It was causing an unfavorable trend in my lipids. I added olive oil, fatty fish, avocados and nuts. My ldl went down, my HDL went up, my triglycerides went down all in very significant amounts. My total cholesterol also went down.
WTF at 42.56 we hear a throw away line - "fresh not tinned tuna" - and she immediately moves on to salmon without making the same distinction.
I eat lots of fish. I really really really want to know
1. What's wrong with tinned tuna which isn't wrong with fresh?
2. Is tinned salmon the same, better or worse than fresh salmon?
3. ... why?
In the 90’s Dr Sarah would’ve been pushing the low fat diet to us all (as some dieticians still do). A little self-skepticism might be in order. If we were wrong once, we very well could be wrong again.
I think that, separately from the “research”, there is much to be learnt from the wisdom of the crowd, where high fat, moderate protein, low carb diets, seem highly likely to reverse many chronic diseases.
Have you looked at the high processing temperatures that canola and soy bean oils are processed at? It changes them at the molecular level which make them very unhealthy.
That is correct. Before it's even bottled, the oil becomes rancid and you wouldn't be able to eat it. Which is why they superheat it (at many times the temperature of a deep fryer) to burn the rancid taste away. But the oil is still bad, and the superheating creates a number of highly toxic products.
Canola oil, soybean oil, flaxseed oil... they're basically cancer juice.
When I was diagnosed with a Vitamin-D deficiency in 2009 following some health issues, I looked at data online from nutrition investigations. I then added nuts, yoghurt and more oily fish into my diet, which are all high fat.
Same! I havent been able to get my vitamin D up despite supplementing and its because I had been avoiding fats as they were 'bad for me' which I now see is preposterous!
@@TS-rv4hf I had not been following a low fat diet, and the investigations were looking at issues like mortality and CVD. However, the result of my reading was to identify healthy foods that turned out also to be high fat and to dismiss the anti-fat information. It told me that there was no evidence for low-fat milk being a better choice than high fat. Fats are a whole range of nutrients that should not be grouped together as all being the same.
Many people supplement with too low a dose. We have 2000 UI but friends are on about 10,000 as they suffer significantly. Obviously, really high doses should, I believe, be prescribed via your GP. A good GP is worth their weight in gold - and then some
@@TS-rv4hf Sunshine gives Vit D Known that many in the UK are Vit D deficient
Sarah is very knowledgeable and hearing all the data is often useful, but sometimes when the conclusion is, "it's complicated and dependent on person to person", it becomes confusing and I'd say pointless to hear for most people. For me that important point about low carb/high fat working for some but not all people would be: "What was it about those people that made it work?" A bit of speculation would help here because if you can define the (a possibly correct) answer it would push things forward much better for people than leave it hanging unresolved. For example, could it be that the people it helps have a different insulin resistance status to those it does not help.
Dr. Sarah, just curious what you mentioned that some sunflower seeds oil make a good cooking oil, but sunflower seeds oil are 59% Linoleic Acid (polyunsaturated) and below 30% Oleic Acid (monounsaturated), and you continue to said polyunsaturated are bad - are you confusing the audience?
That's not exactly what she said - when she talked about sunflower oil, what she said was 'when you start ADDING polyunsaturates...' which I took to mean sunflower mixed with other oils.
@@mjwilliamsb2676 You must go and listen again
@@spchua512 I might if I have time, but to be honest, I never use sunflower oil for anything at all anyway., have stuck with unfiltered extra virgin olive oil and organic rapeseed oil for years.
Very interesting - whole fresh natural food with portion control, balanced diet of all foods - thank you 🙏🏻
So glad you enjoyed the episode
Whole food plant based it’s healthy for gut
I heard that we have to decide if we choose further type - carbs or fat not mix as it might be dangerous
Great video, thanks. I would be interested to see research that shows saturated fat from meat is worse than plant-sourced saturated fat. Can anyone point me in the right direction ? Cheers!
RUclips:
"Mic the vegan fats."
Very useful, if you are not deaf! For those people reading the text I can imagine they are a little confused with all the wrong words, which crop up quite often.
especially the "alcohol"😆😆 (algal!) sources of long chain omega 3!
Can anyone, including the channel creator(s) please tell us why Dr Sarah Berry is telling us that a fried egg is healthier than a poached egg, please? Also, regarding the fat in the butter, is this across ALL butters or only the ones that have oils in it? I only consume butter containing milk/cream and maybe some salt so would like to know if it's also not as good as I thought. Thank you in advance
The eggs source of nutrients will be consumed with the added benefit of "Extra Virgin" Olive Oil, which retains its plant polyphenols. Which is a plant defence chemical that defends the plant against insects but delivers antioxidant or anti inflammatory properties for those that digest it.
@@lisagamble6503 Oh ok. I have my poached eggs 90% of the time, added to a salad, always drizzled with lots of EV Olive Oil so I guess in my case, that claim does not apply. Cheers
I eat a lot of whole grains (as in steamed kernals) as my carb base, and use unsaturated oils, usually with legumes or low-fat meat. I originally did this because it's cheaper and I'm on a budget, but what I've found is that it's easier to lose weight than with canned soups and other processed stuff.
Very confused. Most olive oil and the cheapest does not have the good perifenals. Like 90% of them. What about animal fats as cooking oils?
A high satfat diet and low carb has reduced my triglycerides massively. I found this presentation rather old fashioned. Cholesterol is a red herring. Olive oil has a low smoke point. All rather disappointing.
In two minutes you've just stated that fat is bad for us. Well done.
It’s is so enjoying that even 2 proficient nutrition specialists still don’t make the distinguo between whole carbs and refined / hyper palatable carbs; because here lies the entire difference between a beneficial whole carbs diet and toxic refined carbs diet
What a shame you don’t discuss this😢
This episode is specifically about fats and oils. There are many many episodes, and they are still making more. I haven't listened to all of them yet but there probably is an episode on refined vs whole carbohydrates, if they haven't made one yet they probably will make one in the future. Nutrition is such a complex topic it isn't possible to discuss all of it in one episode.
What are your thoughts on lard and leaf lard for medium heat cooking?
Something I don't understand - if making almond flour means we process the food quicker and it's less healthy for us why is olive oil any different? It's even more processed than the original food. It's the fat worlds equivalent of sugar.
In addition a tablespoon of olive oil contains 3.75mg of polyphenols. 1 blueberry has more than that. Olive oil is not a good source of polyphenols.
I just can't makes sense of the logic behind being wary of highly processed foods and eating oil, a highly processed food?
Reckon the least processed olive oil is Cold pressed Extra Virgin Olive Oil sold in dark bottles.
If I want to fry something at a higher temperature I might add a dash of Grapeseed Oil, or if I‘m cooking Asian I add a splash of Sesame Seed Oil mainly for
flavour, as it burns quickly. Wonder how good/healthy seed and nut oils are.
I think they mean highly processed carbohydrates being bad. Oil per se can be fine but obvious as pure oil it has all its calories but if eaten as the raw food (olives or sunflower seeds etc) then less of the calories are released and absorbed but can help the gut microbiome
Eggs, I’ve become a T2 diabetic so had to seriously reduce carbs. I will have 2 eggs for a breakfast. I still have oats but mix with seeds etc. why is it I’m finding it hard to eat out occasionally. All other eating styles are catered for eg. Vegetarian, vegan etc but no one bothers with helping diabetics?
Told to eat more whole fats.
I do not buy the statement that highly-processed vegetable oil is better for you than a non-processed animal fat like tallow. It goes against the whole foods principle. I'd love to hear and see some actual data to back this claim up.
Late to the party, but so very grateful for this hugely informative video. The explanations are clear without being patronising, and it's great to have solid evidence to back up my reluctance to buy 'low fat' options. And thanks for the tip about extra virgin olive oil!
How to reduce bad cholesterol?
I thought butter was OK. Better than margarine surely?
Butter is probably the third best fat to use to fry your meat or eggs in, after beef dripping & lard. Ahead of olive oil & way ahead of any seed oils, which really ought to be banned.
Grass fed butter always better. Grain fed meat and butter not so much.
The countries where large amount to of coconut products tradional had little cardiovascular disease until they started eating a western diet. See Dr Western Price and his research.
I love the quick fire question and answer session, no waffle
Can Dr Berry explain how 3 to 5 eggs a week is determined as 'up to a certain cut-off of intakes'? What happens if you eat more than that? Personally, I usually consume one poached egg for breakfast every day, or 7 per week: is that wrong in any way?
.
I consume like 4eggs every single day...
She is a traditionally trained MD peddling the same fence-sitting nonsense of “moderation is the key”. Her statement that eggs are good but there is a cutoff of 3-5 per week is nothing but rubbish based on zero science.
She lost all credibility on that point, and her statement that the EU governed fry oil use and change intervals. And her claim that palm oil was added to commercial fry oils. And that only extra virgin olive oil was acceptable, and that sunflower and soybean oils were beneficial.
Many of her views are wrong science and claptrap. I am an MD, classically trained and have unlearned much of what I was taught over the last two years.
@@patrickstarrfish4526I struggle to see how any seed oil is even remotely beneficial.
@@patrickstarrfish4526 Palm oil really gets added to commercial frying oils, at least in Germany. I know because I get rushes and pimples from palm oil. I can't have fried foods at restaurants any more.
She doesn’t account for the fact that soybean and canola oil are produced from GMO plants and as such have weed killer contamination which the EU doesn’t have.
While not wishing to get into the debate about GMO plants and whether or not glyphosphate causes cancer etc., as a food chemist I feel it is important to point out that even if there were glyphosphate residues in the soya or canola (rapeseed in the UK) beans and seeds, the fact that it is very wter soluble and oil insoluble means that the processing and refining to the final oil removes any possible residual glyphosphate.
While I will happily criticise the food industry where it does get things wrong, food oil processing is very effective at removing contaminants.
A little media-enhanced knowledge is a dangerous thing. Why no publcation of the risk of water-insoluble, oil-soluble aflatoxins and mycotoxins in food oils, (a much more serious health risk than glyphosphate)? Because the refining gets rid of them, simple as that. The scaremongering extension of glyphosphate risk to refined oils is based on emotion and headlines not science.
@@philipjones3561 I did not intend to fearmonger and understand your comment because I say the same about much that read. What you describe about solubility was very educational. I agree that processing as you describe can be effective at removing residual glyphosate. However, the true scientific test of that reality is independent assessment of those residuals. I did a little research, not in media reports, but in agricultural chemical engineering discussions about making glyphosate more effective. It appears that surfactants and some other additives are used to keep and help transfer glyphosate into the target plant. I guess the question is whether those hold glyphosate in such a manner that residuals are not reduced in processing, or are those chemicals if not removed just as dangerous to long term health. Glyphosate may not be the worst of herbicides for human health. Perhaps paraquat and agent Orange are worse. We know of 400 people involved in DOD activities in Panama regarding Agent Orange are now receiving major disability because of cancers.
Glyphosate is commonly used as a pre harvest desiccant on oilseed rape and other crops in UK and elsewhere but I cannot comment on residues in processed oil.
That's not even the worst problems with those oils. The main problem is, that rancid taste that she describes, it happens before the oils are even bottled. They superheat the oils to burn the rancid taste away, but the oil has already turned bad and the superheating creates toxins on top.
It's cancer juice.
Soybean oil is only 25% monounsaturated and 60% polyunsaturated. It is NOT a safe cooking oil. Was Sarah thinking of Peanut oil, which is heavier in mono?
What about the role of caloric density?…..what is going to make feel full….a large bowl of steamed broccoli or a teaspoon of olive oil?
Re Almonds. Very interesting to me personally and illustrates how almonds function in respect of weight. I`m not overweight and have a very average frame size for a male. Some years back i decided to add smashed up almonds to my morning porridge, smashed up because they are not detrimental to teeth and because the ingredients are broken down in the body much more readily. After some months of this process and keeping an eye on my weight i found i was putting on weight, not desirable, giving thought to my food consumption, decided it was most likely the almonds causing the weight gain, cut them out all together, after further few months the weight was falling away. Rarely eat them now unless they are in marzipan, yummy!!
Great video and very interesting about food science and what we are putting into our bodies, Thanks.
What about the studies regarding mostly VLDL being the culprit causing vascular problems? (And not total LDL)
26 minutes in...
Epidemiological: questionnaire about food consumption.
Very problematic.
How many oz of bacon have you had in the last three months?
(Nothing about the 15 lbs of pasta in the last three months)!
The expert reviews the answers and summarizes that bacon and saturated fat is bad for you!
I respect this girl a lot. Just trying to point out there is a difference in research (Epidemiological) and result based.
If you dig into some of these studies you find some of the healthy diet people are consuming the equivalent of sugary pastries every meal.
Great interview - great summary. How did you do it?
When I was brought up, bread and dripping with lots of salt was a treat!
I'm a little older than you.
Brilliant podcast today. I’m really pleased to have things confirmed and I seem to have made a lot of the right choices 🙏. I’m also an advocate for all things in moderation. I found the section on oils really helpful as I too was limiting the amount I cooked with olive oil (yes extra virgin 👍) being concerned at high temp cooking. I’m also an egg lover…..mainly boiled though 😂. Look forward to more of these myth busting talks. Thank you so much x
My mother’s mantra 50 years ago was all things in moderation !
Hi Only just listened to this session.. really VERY useful. I know you are mainly operating on the USA and UK(Europe) but I am mindful you didn’t mention palm oil? It would be really interesting to hear about this.
As someone in the states, this is my first time hearing about Soybean Oil being a healthy option. It’s not really a regular oil around here. For context I’m in Texas
Great explanation using the whole almonds v ground almonds.
Does butter and other carbohydrate fat have a bad effect on your heatlh in the absence of grains and sugars? I don't think there is any proof for this but happy to be corrected.
I'm interested to know what the evidence is for recommending no more than 3 eggs/week?
All oils are highly refined and processed. Hardly a whole food.
It is almost impossible to sustain a low fat diet, since you are forced to eat more carbohydrates which tend to switch off fat burning and initiate fat storage.
Indeed, there is fat in every plant food, even lettuce so to go fat free is nigh on impossible. Whole olives and sweet corn are better than their highly processed oils.
My understanding (nt knowledge) is that oils like sunflower are highly processed and can cause imflamation in the body? I this not so?
The package of almonds has to include the entire chemical energy. They can't make an assumption about what you would do with the ahmonds. You might as well make an ahmond butter in a blender. Other ingredients could be ground or cooked more or less.
wow that was so insightful I did a lot of pausing and searching to check things out.
Superb, as ever, many thanks to all involved.
Thanks for this - I found it interesting and straightforward- it will influence my choices!
I found the concept of intrinsic and extrinsic fats, sugars and other carbohydrates fascinating. It certainly sounds very plausible and I am already thinking how I might incorporate it into my diet.
I did wonder what the effect of freezing would be on cell structure and matrix and whether it might change an intrinsic food into an extrinsic food?
For instance if I added frozen berries to my porridge (made from steel cut oats off course), would the berries matrix survive enough to control the release of sugar or would it be diminished and if so by how much?
Could someone just tell me which particular foods to eat?!! My Dad died age 95 still eating his sausages fried in lard; my Mum had a stroke at 90 & again died from a stroke ( like all her siblings) at 92. I have no idea what my cholesterol is now (in my mid 70s) but I had a test 30ish years ago & was very high 7. Tell me what to eat besides no red meat!
Red meat is literally the healthiest food in the world.
But the short of it is... avoid ultraprocessed junk, and avoid carbs. If you do that you're already 90% of the way to a good diet.