Dr. Sarah Berry

is actually in these heavily processed unhealthy foods. So it's the first argument they say. And you see these beautiful figures that they put out where you see on one axis the intake of CEDAW. You see on the other axis, you know, over time you'll see, for example, like rates of cancer. And you see rates of cancer or rates of cardiovascular disease going up linearly with the intake of CEDAW.

is actually in these heavily processed unhealthy foods. So it's the first argument they say. And you see these beautiful figures that they put out where you see on one axis the intake of CEDAW. You see on the other axis, you know, over time you'll see, for example, like rates of cancer. And you see rates of cancer or rates of cardiovascular disease going up linearly with the intake of CEDAW.

But we have to think what else has changed in that time. The other arguments that they use are theoretical arguments based on biochemical pathways. And I spend an hour teaching this to our undergraduates, and I'm not going to bore you with that biochemical pathway. But they talk about the ratio of a particular fatty acid, which is omega-6, which is found in high levels of seed oils.

But we have to think what else has changed in that time. The other arguments that they use are theoretical arguments based on biochemical pathways. And I spend an hour teaching this to our undergraduates, and I'm not going to bore you with that biochemical pathway. But they talk about the ratio of a particular fatty acid, which is omega-6, which is found in high levels of seed oils.

And omega-3, which is another fatty acid. And they talk about how having lots of seed oils changes this ratio, makes this pro-inflammatory state because it increases a particular downstream chemicals, etc., etc., etc. What we know from kind of theoretical biochemical pathways and enzymes, et cetera, doesn't actually play out in humans. We're so clever.

And omega-3, which is another fatty acid. And they talk about how having lots of seed oils changes this ratio, makes this pro-inflammatory state because it increases a particular downstream chemicals, etc., etc., etc. What we know from kind of theoretical biochemical pathways and enzymes, et cetera, doesn't actually play out in humans. We're so clever.

We have all of these mechanisms in place to control inflammation, to control oxidative stress, to control downstream impacts of foods. And so this argument that is also used to say that omega-6 fatty acids, so the main fat that's found in many of these seed oils is pro-inflammatory, is not supported by any evidence. It's not supported by tightly controlled clinical trials.

We have all of these mechanisms in place to control inflammation, to control oxidative stress, to control downstream impacts of foods. And so this argument that is also used to say that omega-6 fatty acids, so the main fat that's found in many of these seed oils is pro-inflammatory, is not supported by any evidence. It's not supported by tightly controlled clinical trials.

If anything, it's shown to be anti-inflammatory, that levels of inflammatory circulating molecules actually reduce. And yet they use this kind of theoretical argument or what they've seen in a Petri dish, for example, or in a test tube.

If anything, it's shown to be anti-inflammatory, that levels of inflammatory circulating molecules actually reduce. And yet they use this kind of theoretical argument or what they've seen in a Petri dish, for example, or in a test tube.

I think it's one of those things that snowballed. And I think it does fit in with the whole argument that people are using against all processed food. It does fit in with other narratives that are going on. I think some people can be very clever in cherry picking research. So there's a study called the Sydney Heart Study. And in this study, this was done in the 70s.

I think it's one of those things that snowballed. And I think it does fit in with the whole argument that people are using against all processed food. It does fit in with other narratives that are going on. I think some people can be very clever in cherry picking research. So there's a study called the Sydney Heart Study. And in this study, this was done in the 70s.

And this is a study that's used often to advocate for the toxic effects of seed oils. And in this study, males that had had a heart event or a heart attack of sorts were randomly allocated to either increase their

And this is a study that's used often to advocate for the toxic effects of seed oils. And in this study, males that had had a heart event or a heart attack of sorts were randomly allocated to either increase their

omega-6 so this particular type of fatty acid that we is in seed oils in their diet by having lots of seed oil or they were asked to just follow their normal diet which is quite high in saturated fat and what they found is those that increased their seed oil intake went on to have worst health outcomes

omega-6 so this particular type of fatty acid that we is in seed oils in their diet by having lots of seed oil or they were asked to just follow their normal diet which is quite high in saturated fat and what they found is those that increased their seed oil intake went on to have worst health outcomes

Now, the problem with that is that in those days, the majority of seed oils underwent an industrial process called partial hydrogenation. And partial hydrogenation produces a very harmful fat called trans fats. You might have heard of trans fats.

Now, the problem with that is that in those days, the majority of seed oils underwent an industrial process called partial hydrogenation. And partial hydrogenation produces a very harmful fat called trans fats. You might have heard of trans fats.

And so they were eating this seed oil in the form of a margarine or fat spread that had undergone partial hydrogenation and therefore was full of trans fats. Trans fats increase cholesterol. Trans fats increase inflammation. Trans fats are bad for us. That's why they are not in our food supply anymore.

And so they were eating this seed oil in the form of a margarine or fat spread that had undergone partial hydrogenation and therefore was full of trans fats. Trans fats increase cholesterol. Trans fats increase inflammation. Trans fats are bad for us. That's why they are not in our food supply anymore.