Dr. Ben Bikman

There would be other people that would be way more articulate on both sides, attacking and defending.

I've only tried to view that.

I've tried to kind of stay in my lane, which is I'm an insulin mitochondria guy and.

And that's why I've tried to be a little cautious because as much as people will invoke linoleic acid for causing all heart disease, all fatty liver disease, et cetera, I just sort of say, okay, great.

That's not my forte.

I'm looking at it in the context here of I'm looking at metabolic outcomes.

So having said all of that, I think what you just said is what I would agree with in that I think it's appropriate to scrutinize seed oils.

Because of how we eat them.

We eat them from refined seed oil sources.

Dr. Christopher Ramsden at the NIH a number of years ago published a report finding that soybean oil has become the number one consumed source of fat calories in the human diet.

That's not good.

And so I think it's appropriate for us to call them seed oils rather than linoleic acid coming from all natural animal sourced foods, which I'm always an advocate of.

Dairy has linoleic acid in it.

Meat has linoleic acid in it.

They all do.

Seeds have linoleic acid in it.

But they also come with other things like a degree of vitamin E and an omega-3 to some degree.

And those help to varying degrees reduce the pathogenicity.

Even if the linoleic acid was...

had the potential to be harmful, which it does through peroxidation more than the other fats do.