Dr. Sarah Berry

But yeah, cholesterol is another area of neutropolics. And then, you know, on this whole area of cholesterol, heart disease, I think a really frustrating area of neutropolics is saturated fat.

But yeah, cholesterol is another area of neutropolics. And then, you know, on this whole area of cholesterol, heart disease, I think a really frustrating area of neutropolics is saturated fat.

Okay, so you've got dietary cholesterol, which is just the cholesterol that's in the food.

Okay, so you've got dietary cholesterol, which is just the cholesterol that's in the food.

And that has very little impact on circulating cholesterol. Okay. Then you have cholesterol that the liver produces. And the liver produces that from scratch. Okay. And it's how diet impacts the liver production that determines how diet impacts our circulating cholesterol. So saturated fat increases the production of cholesterol by our liver and reduces the removal of cholesterol by our liver.

And that has very little impact on circulating cholesterol. Okay. Then you have cholesterol that the liver produces. And the liver produces that from scratch. Okay. And it's how diet impacts the liver production that determines how diet impacts our circulating cholesterol. So saturated fat increases the production of cholesterol by our liver and reduces the removal of cholesterol by our liver.

Highly refined carbohydrates can also increase the production of cholesterol by our liver. So when we're thinking about how diet impacts

Highly refined carbohydrates can also increase the production of cholesterol by our liver. So when we're thinking about how diet impacts

our cholesterol particularly our ldl so our bad cholesterol we don't need to worry so much about dietary cholesterol i.e how much cholesterol is in a food because unless it's extreme it will have a minimal impact we need to think about how much saturated fat for example we're having because that's one of the main dietary determinants of our cholesterol level okay and what is a saturated fat

our cholesterol particularly our ldl so our bad cholesterol we don't need to worry so much about dietary cholesterol i.e how much cholesterol is in a food because unless it's extreme it will have a minimal impact we need to think about how much saturated fat for example we're having because that's one of the main dietary determinants of our cholesterol level okay and what is a saturated fat

Yes, there are good and bad fats. All of the fats that we eat or 98% of the fat that we eat comes in the form of a molecule called triglyceride. And a triglyceride has within it three fatty acids. And it's the mix of these fatty acids that determine the health properties of that triglyceride, the melt profile of that triglyceride, et cetera, et cetera.

Yes, there are good and bad fats. All of the fats that we eat or 98% of the fat that we eat comes in the form of a molecule called triglyceride. And a triglyceride has within it three fatty acids. And it's the mix of these fatty acids that determine the health properties of that triglyceride, the melt profile of that triglyceride, et cetera, et cetera.

And there's lots of different types of fatty acids. So you're probably familiar with amino acids, which are types of protein. And in the way that amino acids are what make up protein, fatty acids are what make up

And there's lots of different types of fatty acids. So you're probably familiar with amino acids, which are types of protein. And in the way that amino acids are what make up protein, fatty acids are what make up

a fat and the quality of that fat and we typically uh separate them into three main classes saturated monounsaturated and polyunsaturated and you might have heard of those terms yeah loosely yeah And saturated fatty acids differ in terms of their biochemistry, and I won't bore you with that, to mono and polyunsaturated fatty acids.

a fat and the quality of that fat and we typically uh separate them into three main classes saturated monounsaturated and polyunsaturated and you might have heard of those terms yeah loosely yeah And saturated fatty acids differ in terms of their biochemistry, and I won't bore you with that, to mono and polyunsaturated fatty acids.

They also differ in terms of their melt profiles, so like how hard they are or liquid they are. Most tend to be hard, hence why most hard fats like butter, you know, most animal fats which are hard at room temperature tend to be high in saturated fats.

They also differ in terms of their melt profiles, so like how hard they are or liquid they are. Most tend to be hard, hence why most hard fats like butter, you know, most animal fats which are hard at room temperature tend to be high in saturated fats.

mono and polyunsaturated fatty acids differ from saturated fatty acids in terms of their biochemistry in terms of their malt profile they tend to be liquid and polyunsaturated fatty acids are a very special type of fatty acid because they're actually essential for us our body can't make them and so they're essential fatty acids and one of those is omega-6 which is the fatty acid found in seed oils which is what people say is why seed oils are bad for us which hopefully we debunk that and

mono and polyunsaturated fatty acids differ from saturated fatty acids in terms of their biochemistry in terms of their malt profile they tend to be liquid and polyunsaturated fatty acids are a very special type of fatty acid because they're actually essential for us our body can't make them and so they're essential fatty acids and one of those is omega-6 which is the fatty acid found in seed oils which is what people say is why seed oils are bad for us which hopefully we debunk that and