Dr. Stephanie Venn-Watson

I just noticed a comment with regard to the beef tallow conversation.

You know, C15 is also in beef tallow.

That C15, C7, these odd chain saturated fats were actually first discovered by a contest from Napoleon, who was looking for a cheaper version of butter during the war.

And they came up with beef tallow, called it margarine for margaric acid, which is actually C17.

So a strong history.

And then we just, and then we replaced,

stopped becoming saturated fat and started becoming vegetable oils and all other kinds of stuff.

Yeah, and it may just be also, too, of separating.

We're learning, we're getting smarter and smarter about fats.

We had initially put all fat in the naughty category, and then we said, okay, polyunsaturated fatty, omega-3s are good, saturated fats are bad.

Now we're understanding that even among saturated fats,

even chain can be pro-inflammatory, can increase, are associated with increased risk of type two diabetes and heart disease.

But these odd chain saturated fats are the opposite.

And there was a recent clinical trial showing that the higher the C15 with people based upon their dairy fat intake, the better their vascular resilience.

So it's really fascinating work that's been being done.

Right.

I agree.

I think, you know, they went to the right experts that are experts that have been working on dairy fat.

I think some good things that were called out was that there does seem to be something about dairy fat compared to other sources of saturated fats that

you know, make it lean toward more studies showing not only that it's not bad, but potential benefits.