Saturated fats and coconut oil is better fuel for people who need to lose weight than carbohydrates are. Carbohydrate addiction has been measured to be eight times stronger than addiction to cocaine. People get that craving because blood sugar goes down and the body is screaming eat or die and they’re used to eating carbs. Then they gorge and it takes a while to digest and absorb the sugar, to break down the carbs into sugar and absorb it. By the time the sugar level is normal, they’ve ate more than they needed. They just started another fat production cycle and a craving cycle. Why is that?
Cocaine is not a fuel for your body, sugar is a fuel for your body, if you don’t have any fuel, you die, that’s why it’s so strong. We didn’t have fields of wheat 100,000 years ago. That started maybe 10,000 or 20,000 years ago, but we didn’t have the carbs, we ate green foods and seeds and nuts and found a little bit here and a little bit there and we were physically active and that’s all changed. We have more carbs and less activity and that’s when carbs become counterproductive for health.
If you burn the sugar, it’s okay. The problem is when you don’t burn it, when you ate more than you burned, the rest has to be turned into fat and then all of the problems come with the blood sugar. When you eat carbs, either you burn them or you’re gonna wear them. They turn into fat so you wear the fat. Athletes and people with big muscles can burn a lot more carbs than skinny people or sedentary people. But if you don’t burn them, you’re gonna wear them. If you’re having problems like 65% of the population does with weight management then you need to be off the carbs and you need to be using good fats for your fuel and you need to make sure that the Omega 3 and 6 are optimized and then you run your life on good fats, fats and greens and it works unbelievably well.
Ketogenic seems to work although I don’t pay attention to ketogenesis, I pay attention to getting the essential fatty acids and then whatever goes with them because all oils that have essential fatty acids also have some mono unsaturates, also have some saturates.
Thermogenesis means food that increases metabolic rate and therefore increases fat burning. Carbs don’t give you any, proteins give you a little bit of thermogenesis, Omega 3s give you a ton of thermogenesis. They keep you warm in winter and they crank up your energy production because they like oxygen. If you leave them out, they go rancid quickly, but they bring oxygen into the body. Oxidation is the process by which your energy gets made and they increase oxidation rate, that means you have more energy, that means you have more stamina, that means you can produce more, that means you can perform better, it will take you longer to get tired, and you recover quicker from fatigue once you do get tired because you get tired because of oxygen death and you need oxygen to build down that oxygen death and Omega 3s help to improve that cycle.
Krill oil has EPA and DHA and those are also polyunsaturated. But here’s the problem, polyunsaturated means more than one double bond or two or more double bonds, poly just means many. You can get fatty acids that are polyunsaturated. Polyunsaturates are not necessarily healthy. You can have damaged polyunsaturates, they are still polyunsaturated but they’ll be bad for your health. The essential fatty acids are also polyunsaturated, but they are essential for your health. This is messy stuff because unless you’re a guy in the lab working on fats, if you’re just on the street then polyunsaturated is a confusing term.
There is definitely research that says plant based oils or plant based fats have advantages for health over animal based. What is not clear from the literature is whether the animal fats are worse for us because of the hormones and the pesticides and the antibiotics and whatever other crap they feed the animals because honestly, what is done commercially to animals in order to make dead meat look fresh and make it keep longer than meat would keep because meat would rot pretty quick when it’s dead.
There’s a lot of stuff that gets put into that and then you have associations with disease from that because this is not done with health in mind, this is done with shelf life and good looks in mind and all of that. It’s not clear whether the saturated fat on a wild caribou in Northern British Columbia that lives in a place that is relatively clean would cause you the same problems as the fat that we get from pork or beef or lamb that is commercially grown, that’s not clear.
We may be blaming the meat for what should be blamed on the processing. But the research generally says these days, if you want the longest life and the healthiest life, you pretty much are gonna do that best if you’re on a whole food plant based diet and you take a supplement of B12 because B12 is an animal product and that’s proof that we are not obligate vegans. But, I think, in the past when we only had rocks to hunt with, we ate a lot more vegetables than meat because animals run away and plants don’t run away, they don’t fight back, they’re really easy to hunt down and kill. When we called ourselves hunter-gatherers, it sounds so romantic and testosterone-ish but we were actually mostly gatherers and lucky sometimes, when we were hunters. Even now when somebody goes hunting, they have a rifle which is something that gives you a huge advantage over the animal and they come home without meat a lot of times. Imagine when they only had rocks to hunt with, maybe get a squirrel once in awhile or a bird that fell out of a nest before it could fly or they had worms in their grain. There was always a little bit of animal, but not a lot, maybe three times a year, maybe once a month, maybe once a week but we’re doing it everyday and every meal.
We talked a little about what they do to our meat. They treat the commercial oils with sodium hydroxide, which is Drano, a very corrosive base, then they treat it with phosphoric acid which is a very corrosive acid, then they bleach it because the color molecules in the oil attract light and then the light damages the oil. They want to get those out. They bleach the oil with bleaching clays that makes the oil go rancid and now they have to get rid of the rancidity which makes the oil smell bad so they have to deodorize it. To deodorize it, they have to heat the oil to frying temperature, the high end of frying temperature, sometimes as high as 450 degrees Fahrenheit. Literally, you’re getting an oil that has already been fried, the antioxidant has been removed and it put in synthetic ones, the color molecules, the flavor molecules have been removed and all of those things are part of what was in the plant. Of course you remove the protein and the fiber and whatever else was in the seed as well.
A lot of our degenerative diseases, the cause of which is not weakness in our genes, the cause of most of those is the damage done to foods the way nature made them by processing. Processing is the big deal. The processing is usually not done with health in mind, you could if that was your issue. We talk about making oils with health in mind but we have to make very tight systems to protect the oil from the time it’s closed in the seed to the time it’s closed in the bottle so that no light action or heat gets to damage those oils. That takes a retentive attention to detail. You can’t just say good enough for government work. Most people don’t want to pay that kind of attention, but it makes a difference when you do. If you don’t want to do that then don’t get into business. Grow vegetables and grow stuff and eat it fresh and get it done that way because nature’s meticulous in the way it puts food together as well.