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Hi, want to ask something totally different: Your videos are high quality to watch, most are lengthy but the size is small (this video @720dpi is 48.1MB @ 12 minutes). How do you do it?
@@jameszclark Tell that to the dozens of Channels that RU-vid have canceled which is why Rumble was created who supports free speech. You apparently haven't figured out that the powers to be...aka the Globalists don't want this kind of valuable information getting out and RU-vid is a highway of information that can get around really quick...the powers to be want most of the population sick and dependent on pharmaceuticals...that's why Thomas could be cancelled at any time.
My absolute favourite saturated fat is grass fed butter. I put it on everything. It's high in vitamin A, K2 and beta carotene. After doing a carnivore challenge for 60 days I used to eat a little butter after a meal and it's soooo satisfying!! Love love love it🤓🤓
I think the thing to do is add stearic and myristic acid to lean beef during the cooking process, rather than buying fatty cuts. Most pork and dark meat chicken that you buy today is loaded with unhealthy PUFAs. It can be as bad as using soybean oil. The solution is to buy lean ruminant cuts or chicken breast and add in healthy fats.
I make a keto drink with a scoop of Keto powder, a half scoop of MCT oil, 8oz of walnut milk and 4 tbsp of heavy cream. Glad to hear its got some benefit going for it.
I could wrong, but isn't stearic acid primarily found in beef ? Hence the name stear (greek for tallow). Personally (and I could be wrong), but I suspect beef is a better source. Chicken and pork, while containing some SA, also contain levels of linoleic acid that I would say are not insignificant (due to their monogastric digestion process and and being fed a diet high in corn and soy). But I'm curious, are you suggesting that the Palmitic acid levels are too high and outweigh the benefits of the Stearic Acid in beef?
Extra virgin olive oil and extra virgin avocado oil are both highest in palmitic acid. Are you saying i need to cut back on these? I remember you touting them as the healthy go-to oils! Please advise!
They are healthy as long as you dont eat 9 avocados/ half a litre of olive oil. Olive oil gets oxidized, so have in mind the fact it can go bad. I avoid cooking with it for the same reason.
palmitic acid is the main fat that is being synthesized through denovolipogenesis, so why would it be bad? Why are we still arguing over whether a fatty acid is good or bad based on its effect on blood lipids when the whole cholesterol and LDL being bad stuff has already been debunked
@@TehKaiser i am not claiming that they are all the same, i am just saying that judgind FAs by their effects on blood markers that dont say a lot by their own is kinda pointless
@@retrosoul8770 i mean it wont harm you sticking more to non saturated fatty acids, but its just a bit too restrictive if you gotta omit many tasty and nutritious animal products
@@SuperAwesomedude20 What rock have you been hiding under? Yes, high LDL is associated with lower all-cause mortality. Search Dr. David Diamond and watch some of the many videos in which he did a deep statistical dive into this. The reason the LDL myth continues is because big pharma would have no way to support selling statins (something he also goes into.)
@@CarbageMan Well nah. statin is not a "big pharama" selling point. Its a very effective and necessary drug for regulating heart disease in many people. Rather than pointing at an authority figure, i recommend going to google scholar, pubmed etc and looking at the 100's of meta-analysis and epidemiology studies that prove a direct correlation between higher levels of LDL (greater than 100) indicating poor apob levels and thus increased risk of mortality. You can find maybe 10 or 20 studies saying the opposite but they are largely mechanistic and NOT human health outcome-focused. Consensus matters. That's just my perspective.
@@SuperAwesomedude20 Well, yah. You are gullible, and you didn't even check out Dr David Diamond, who, in fact, references "scholarly" "pubmed etc." Meta-analysis of associational studies gives you BS. Diamond explains how they lie with statistics, and gives specific examples. Associative studies don't "prove" anything. BTW, apoB is a specific genotype, and even then, there's a "U shaped curve" whose "sweet spot" is way higher than they claim. You really should actually research before spewing the ancient BS.
@@CarbageMan hm alrighty. if you say so. I will look at his video It is a U shaped curved yes (much like anything in nutrition). I also encourage you to check out what I said to look at human health outcomes rather than simply dismissing all epidemiology studies as "BS". Thank you tho
The problem with Thomas' discussion about increasing cholesterol levels is the fact that the body is self regulating for cholesterol. If you don't eat foods containing cholesterol, your body will produce what you need. If you eat food that contains cholesterol, your body will produce less. So it is incorrect to say that eating red meat, for instance, increases your cholesterol levels. Your levels are what's needed for cellular repair, among other things. If your cholesterol levels are high (and there is disagreement about what constitutes 'high'), then you probably have metabolic syndrome.
IIRC, this is true up to a point, but it is easily possible to consume more than 100% of the cholesterol your body needs even with your body actively reducing dietary absorption. I personally have seen my LDL cholesterol go *way* up on the Keto diet, even as I've seen my glucose, fatty liver, and weight all plummet.
@@reasonableastartes did you check your LDL levels in the early stages of Keto or once you got settled in because I know Dr.Berg (not sure if Thomas did) that initially your cholesterol may go up when your body isn’t fat adapted in order to act as a triglyceride transporter if I’m not mistaken but once you’re a bit more fat adapted it should slowly come down. That’s why triglyceride levels decrease quickly on Keto while Cholesterol increases temporarily and then decreases slowly
@@shivmirani748 Blood tests 1 year before, one week before, and 10 weeks after starting the diet are my data points. Not sure if 10 weeks is "shortly" or not when it comes to a diet 😬🤣
@@reasonableastartes yeah you may want to wait a little longer atleast double that time because it’s your first time getting into ketosis which is a whole different energy using process completely.
@@reasonableastartes were you losing fat during that time frame? Fat metabolism increases LDL demand so the liver downregulates LDL clearance. I've also heard that hypothyroid can cause this... and well in the transition process you experience hypothyroid symptoms
Heavy cream is great with my coffee, I am 100% used to it now / with cinnamon Except for my cappuccino in morning which I’m not sure they can use heavy cream, yes I know the milk they use has sugar and breaks the fast, but overall not that bad
Palm Oil contains high amounts of vitamin E tocotrienols. Tocotrienols are superior to tocopherols (the other vitamin E) I think the meta analyses are flawed in that you don't know anything about whatever else is going on with all these different people. Just seeing that there are some associations doesn't mean there is causation.
Yes I agree there just is not enough data here to say anything about which fat is best to eat. Just stay on a healthy keto diet with enough healthy fats of any kind to keep you from getting hungry so you can do your intermittent fasting and you will see a lot of health in your life.
Healthy user bias. When looking at these types of studies is there needs to be corrections for lifestyle. e.g. Most unhealthy people probably have high palmitic acid intake. However, would we see same correlations in healthy groups that still include significant red meat? Same issue I have with studies looking at nitrites.
Ok, so now, on keto, we DO have to be concerned about cholesterol? Even though carbs are staying under 20g? Now, red meat- not so good, chicken- better? What are you saying to all those doing carnivore? It also concerns me that DeLauer is always selling something directly related to his teaching. Yes, I get it, but it is concerning.
Well, from what i've learned from other keto channels no, not really. As long as your cholesterol is under 300 i think it's just fine because only at about 350 is when your body has some sort of genetic issue and you over-produce cholesterol and then you can run into issues but i haven't heared of any case anywhere when a normal person without this genetic issue gets his cholesterol above 300 so it's probably nothing to worry about. Something to worry about is the oxidized LDL wich can clog your arteries if left untreated and it's caused by sugar monosaccarides (glucose, fructose, galactose) attaching to your LDL wich makes it prone to oxidation.
@@loganwolv3393 forgot about oxidized pufas that also cause a lot of damage. high LDL is probably fine if you're only eating saturated and monounsaturated fats. high ldl with pufas is asking for trouble (4hne among other ROS products). source: me consuming canned sardines trying to boost omega 3 levels...
@@joerandom157 Canned fish always comes with sunflower oil or grapeseed oil and i'm nearly 100% it's not cold pressed so you're getting the most rancid stuff. Just try to get wild caught sardines and salmon if you can to boost your omega 3's... Try COD liver oil as well that should do.
@@loganwolv3393 I made sure to get them in water. That being said, they probably were rancid or just the pufa cause an overwhelming inflammatory response and without enough antioxidants... problems happened.
@@joerandom157 Well pufas in fish as far as i'm aware are not rancid because they're in the fish probably protected by organic compounds so unless the fish was like heated to high temperatures i think you're good with that. It could be a omega 3 to omega 6 imbalance, try to aim for wild caught fish that has the better ratio.
Now do a video on why cholesterol (any sort) is supposedly bad for you, I wont be holding my breath. You could start with the study showing high LDL as a marker for longevity in people over 65 and why thats wrong.
There's a weird bias in this video You hype stearic acid as good, but fail to mention that red meat has the most of it in animal foods, instead mentioning chicken and fish, which are way lower in it, both in amount and percentage. You also only mention red meat as an example in being high in palmitic acid, even though it essentially has same percentage as pork and chicken. Pork and chicken (especially in the US) has also huge amounts of omega 6, with very little omega 3 to balance it. You also recommended in the lauric acid section to change red meat fat and dairy fat with mct oil. Why ditch those with higher stearic acid? Why not instead chicken or pork fat, as they have less stearic acid, and the same amount of palmitic acid? It's almost as if you have something against red meat, or that you didn't do your research properly.
Understand some folks don't like the science behind the results but I do and I appreciate you citing your sources so I can read them directly. There's some related research that goes a bit deeper and the citation allows me to go deeper though I can see from the comments that some people think it's plenty thorough already. Appreciate it
Thomas can you do a podcast with Dr Paul saladino about saturated fat and cholesterol. And do you know if suet has stearic acid ? And I'm sure chicken is high in linoleic acid Wich is polyunsaturated fat Wich is bad for us in high amounts unless they are grass fed and finished and this is because if they are fed a high polyunsaturated fat diet they aren't like cows meaning they cant convert polyunsaturated fats into saturated.
Interesting to see if full grass-fed beef has more or less Pamitic Acid? Grassfed also usually has less fat on it too hence why feedlots stuff the animals with grains to make them more likeable but majority of people....
Dividing fats into saturated and unsaturated is useful because saturated fats don't oxidize. Unsaturated fats oxidize and become poisonous so we should never fry with vegetable or fish oil. But it looks like another important way to divide them is by how inflammatory they are. Palmitic acid and omega 6 are inflammatory. And stearic acid and omega 3 are anti-inflammatory. So an optimal diet is CLEARLY one where most fat in the diet is saturated. Of the saturated fat you want palmitic acid to be a minority and balanced by stearic acid and oleic acid. Of the small amount of pufa we eat, we want a majority to be omega 3.
The reason to avoid saturated fats is foremost to help one negotiate around eventual hearth disease accumulation (everyone gets some form or another eventually - the difference is whether it kills you or you die from something else before heart attack). The other benefits are probably nice to have-s, unconfirmed by science in humans. The effects on Apolipoprotein B 100 (ApoB-100) should be more highlighted. LDLc as far as up to date lipid research goes is kind of useless metric in most cases. Apo-B blood concentration is directly linked with coronary artery disease. (each LDL particle has one ApoB-100 attached to it. The significance in layman's terms is that the number of LDLc particles is what is causing the problem - not the amount of cholesterol in LDL particles. Measuring ApoB-100 is kind of equivalent to measuring the number of all LDL particles combined - without any indication of cholesterol in them). Unfortunately most research is done around LDLc. If something drives up LDLc then there is reasonable chance it drives up ApoB-100. Thanks Thomas for bringing this topic forward - your content over the years have matured and improved by a lot.
this comment section is such a mess that i don’t know what to feel lmao….. i use organic extra virgin olive oil and avocado oil for fats and meat i always get organic lean meats. beef chicken etc doesn’t matter i always get it lean and then add my fats.
Thomas seems to be more California “Woke” lately in not promoting high quality grassfed red meats and dairy with saturated fats. He advocates more a Mediterranean low fat, low carb diet that focuses more on building muscle as a body builder. It seems to work for him, but a vast majority of people aren’t bodybuilders and just cutting out carbs and so called resistant starches and replacing them with grassfed meats, dairy, eggs, and non-starchy vegetables is the more universal solution to peoples weight and medical problems.
I had to add this....The problems with those studies, esp. made in the US...is that the majority is metabolically sick aka insulin resistant, 65% of adults 40 -60 yrs old are insulinresistant. And....the problems with saturated fats. esp palmitic acid occur only in excess energy intake aka hypercaloric diet, mostly from carbohydrates, what is the norm in the US....cause the so called de novo lipogenesis (DNL) = excess bloodglucose is transformed into....palmitic acid....if you add dietary palmitic acid than there is an even higher level. " Palmitic acid (PA) is ubiquitously present in dietary fat guaranteeing an average intake of about 20 g/d. The relative high requirement and relative content in the human body, which accounts for 20-30% of total fatty acids (FAs), is justified by its relevant nutritional role. " "....the dietary consumption of PA has low impact on plasma levels compared with its endogenous biosynthesis; data from a controlled human feeding trial showed that variations in SFA intake from 11 to 30%en did not change circulating SFA, including PA" "However, pathophysiological conditions (insulin resistance) are characterized by a sustained DNL in the liver and aimed at preventing the excess accumulation of glucose, which result in increased tissue content of PA and disrupted homeostatic control of its tissue concentration. This leads to an overaccumulation of tissue PA, which results in dyslipidemia" "When the energetic sources are in excess, the non-fat surplus, mainly carbohydrates, is converted to Fatty acids by DNL" > www.ncbi.nlm.nih.gov/pmc/articles/PMC8983927/
Berg goes for 8 cups of veg & has for years.. that's way too high in plant toxins for many, but he knows if he says 8cups, people will at least eat 'some'.
Fish is better for red meat nutritionally. Red meat has the best protein. Organ meats are best density-wise. I like red meat but it gets old if I consume it too often. Onions and tomato product make beef taste better.
Yeah definitely. I am am following them for about 2 or 3 years. I think this is a market demand that clouds their judgement. Veganism and vegetarianism or plant based agenda is being pushed forward by the elites. Because of that there is so many people who are into it and then it benefits dr. berg and thomas to go into that direction to appeal to large audience instead of following reason, science and evidence. I really wonder if dr. berg himself eats 7-10 cups of salad Xd
Limit animal flesh, concentrate more on fiber rich vegetables and legumes, cut out processed food such as pastries, cakes, candies, sodas (everything mass produced with ingredients you cannot pronounce, understand). Exercise, walk more, add some fruits to your diet in moderation. That alone will get you far IMHO. All the best.
Watch a presentation called “the big fat surprise” it’ll give you a bunch of insight. Even on cholesterol. These areas have been purposely confused imo. High cholesterol is rarely bad, especially on a Keto diet. And hdl/ldl are neither good or bad. They’re merely transporters. Anyway, check out that presentation. And a channel called “low carb down under”
@@Flowmada Every time I hear people recommend chicken breast as the top lean choice, I wonder if they've really explored all the other satiating options we have available to us. To give another example, I often find myself making an appeal to the coffee and tea crowd to check out hot cocoa as another option for hot beverages containing loads of antioxidants. We have so many great options, that I can't help but share. Anyway, soap box moment complete. All the best to you.
❤️ your channel. ❤️ your information... I can barely keep up. ❤️ The NMN Verso you recommended. I bought a year supply... Enough to take #4 capsule daily. ❤️ Thank you. I recommend and share your channel frequently.
people get cancelled mostly for not going along with going along with a particular, most politicized trend. in this case, i guess the carb industry and the fat-positivity evolution are the ones who may cancel.
I know this is a year ago but a little confused and disappointed why @Thomas doesn't mention tallow (beef fat) as a source of c18:0 stearic acid. There's closer to 20% in beef fat vs. 10% in butter/cream. Tallow from suet (beef kidney fat) is even over 30% stearic acid.
Thomas, why didn't you mention suet fat from ruminant animals?? Far better source of stearic acid than those weak plant foods you recommend. There is no way cocao butter is as nutritious as well raised animal fat. Grass fed fat. Love to see you bring paul saladino into a video of yours. I think we all know carnivore is the real human diet that literally fixes problems you wouldn't believe my man
I'm just going to keep eating the way I've been eating for the past few years. If I was still in my 30's or 40's and had another 50 or so years ahead of me I might want to obsess over all this. But I don't.
That's certainly distorting things. The red meat problems comes from the pufa since red meat is primarily saturated and monounsaturated and pufa content is unreliable to track. Giving up red meat is baseless, but switching to lean meat with added fat (preferably dairy) is a better way to go.
Eat a portion of lean meat once a week and fish twice a week, problem solved. Trouble is, a lot of people eat animal flesh for Brefakfast, Lunch and Dinner, and that can never be healthy.
French Viking, " ... my body hates grass fed butter." Have you tried ghee instead of butter? (I plan to do that, but have not yet. Curious whether it makes any difference.)
question: when restrictive dieting (like carnivore + fasting), how long does it take to develop carb and vegetable intolerance (to the likes of brussles sprouts, onion, sweet potato, etc)? It took me months to be able to handle these again and it would be helpful to know.
@@helenahandkart1857 i was having 3 brussles sprouts, a single salad, and small portions of higher carb vegetables at the time of all the bloating. After incremental increase, I can pack my stomach all day with any amount of previously offending vegetables now without problem. The kind of bloating came with an uneasy sickly feeling, especially after brussles sprouts.
@@helenahandkart1857 vegetable intolerance comes from lack of digestive enzymes, which took months to restore, hence why i can now cram as many as possible without bloating. I cram them because im a big eater prone to weight gain. I need a full stomach with every meal otherwise i cant function.
@@cherryl225 , that must be difficult. Veg intolerances can also come from inflammation from mechanical damage due to excessive fibre volume, reactions & excessive gasseous bloating from small intestinal bacterial overgrowth from too much probiitic fibre, &/or reactions to overexposure to the various plant toxins, phytates, lectins, oxalates etc. Just some things to be aware of.
