Nina Teicholz

So you're right in that the polyphenols might degrade to a point when you cook with olive oil at high temperatures. But what's not going to happen with extra virgin olive oil, you can rest assured that it's not going to become the cancer causing mutagenic disfigured oil product that you get when you cook with soybean oil or corn oil to high temperatures.

I'm not a fan of grain and seed oils.

I'm not a fan of grain and seed oils.

I'm not a fan of grain and seed oils.

Yeah, the nutritional and medical orthodoxy can't see beyond the fact that these grain and seed oils do lower LDL cholesterol, which according to the orthodoxy is the end all be all indicator of cardiovascular risk, right? Yeah. So they're unable to see past that. And it's true that grain and seed oils do reduce your LDL and APOB. when compared to saturated fats and certain saturated fats.

Yeah, the nutritional and medical orthodoxy can't see beyond the fact that these grain and seed oils do lower LDL cholesterol, which according to the orthodoxy is the end all be all indicator of cardiovascular risk, right? Yeah. So they're unable to see past that. And it's true that grain and seed oils do reduce your LDL and APOB. when compared to saturated fats and certain saturated fats.

Yeah, the nutritional and medical orthodoxy can't see beyond the fact that these grain and seed oils do lower LDL cholesterol, which according to the orthodoxy is the end all be all indicator of cardiovascular risk, right? Yeah. So they're unable to see past that. And it's true that grain and seed oils do reduce your LDL and APOB. when compared to saturated fats and certain saturated fats.

Because as you mentioned, a fat is not a fat is not a fat. Not all saturated fats are created equal. We have stearic acid, which has a neutral effect on cardiovascular risk.

Because as you mentioned, a fat is not a fat is not a fat. Not all saturated fats are created equal. We have stearic acid, which has a neutral effect on cardiovascular risk.

Because as you mentioned, a fat is not a fat is not a fat. Not all saturated fats are created equal. We have stearic acid, which has a neutral effect on cardiovascular risk.

there are other problems with grain and seed oils that we that that we need to talk about they're prone to oxidation and these oxidized fats integrate themselves into all aspects of our physiology they get tugged along by lipoproteins in our blood so you've got these um these lipoproteins that that that carry triglycerides and cholesterol around our bodies dropping off nutrients right yeah and when we we ingest these oxidized fats

there are other problems with grain and seed oils that we that that we need to talk about they're prone to oxidation and these oxidized fats integrate themselves into all aspects of our physiology they get tugged along by lipoproteins in our blood so you've got these um these lipoproteins that that that carry triglycerides and cholesterol around our bodies dropping off nutrients right yeah and when we we ingest these oxidized fats

there are other problems with grain and seed oils that we that that we need to talk about they're prone to oxidation and these oxidized fats integrate themselves into all aspects of our physiology they get tugged along by lipoproteins in our blood so you've got these um these lipoproteins that that that carry triglycerides and cholesterol around our bodies dropping off nutrients right yeah and when we we ingest these oxidized fats

get tugged around by these ldl um by these lipoproteins by chylomicrons by the ldl lipoprotein and that makes them that that gives them an inflammatory phenotype makes them more prone to adhering to immune cells which we know is early uh an early occurrence in the development of atherosclerosis right um we know that they integrate themselves into our fat tissue and they provide the precursor molecules to our inflammation pathway

get tugged around by these ldl um by these lipoproteins by chylomicrons by the ldl lipoprotein and that makes them that that gives them an inflammatory phenotype makes them more prone to adhering to immune cells which we know is early uh an early occurrence in the development of atherosclerosis right um we know that they integrate themselves into our fat tissue and they provide the precursor molecules to our inflammation pathway

get tugged around by these ldl um by these lipoproteins by chylomicrons by the ldl lipoprotein and that makes them that that gives them an inflammatory phenotype makes them more prone to adhering to immune cells which we know is early uh an early occurrence in the development of atherosclerosis right um we know that they integrate themselves into our fat tissue and they provide the precursor molecules to our inflammation pathway

We also know that these grain and seed oils have a small but significant amount of trans fats, man-made trans fats, due to the production process. They undergo a step in the production process called deodorization, which creates trans fats. And we cook with them. They become oxidized. They generate free radicals. And what generates are also oxidative byproducts like aldehydes.

We also know that these grain and seed oils have a small but significant amount of trans fats, man-made trans fats, due to the production process. They undergo a step in the production process called deodorization, which creates trans fats. And we cook with them. They become oxidized. They generate free radicals. And what generates are also oxidative byproducts like aldehydes.

We also know that these grain and seed oils have a small but significant amount of trans fats, man-made trans fats, due to the production process. They undergo a step in the production process called deodorization, which creates trans fats. And we cook with them. They become oxidized. They generate free radicals. And what generates are also oxidative byproducts like aldehydes.