Thank goodness for people like this woman and all the others who are prepared to go out on a limb and tell us the truth, not what someone has paid or bullied them to say. Bravo.
@KenDBerryMD So why do you poo poo Brad Marshall (The Croissant Diet guy), he is saying the same thing. His diet is not calorie restriction like you said, it is PUFA and MUFA restriction. If you read his website, you would see that, because he says that. Our modern diseases can't simply be about high carbs, because we have had society's who ate them and didn't have our modern illnesses. These seed oils damage membranes that in turn make us insulin resistant and then we must cut carbs, but the first cause is the seed oils, that sets it all in motion. I am a big fan of yours, so I hope you start looking into this, like many others have.
@@BadCarbNoDonut I’m not a Dr, a Ken nor a Berry but when I looked in to TCD I found these guys; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6Ik0IFaa2Oc.html They could have done a way better job of an ELI5 whiteboard but some of their details give cause for thought about sciencing croissants. I’m curious to hear more about regaining carb compatibility because diversity is comforting and it’s plausible that PUFA broke the camels back. But I’m unlikely to pursue grains again because the autoimmune alarm bells appear to far outweigh the unicorn bread crusts.
5:02 "... so now we know that all LDL is bad. LDL is something we shouldn't have in our body, but we do ... and actually all animals do ... and that means that really all of nature is wrong" ... 😂
I am glad you exist ! Sadly 99.99% of the people I come in contact are too lazy and say that their doctors will take care of them and so continue with their faux beliefs ! Thank you 🙏 from my heart to yours Michael ❤️🎶
This is harsh for those who are constantly told by multiple doctors to take statins because of huge LDL numbers (my LDL is 272). I don’t want to take statins, but when you’re told “your blood is like pudding” or “you have 50% chance of having a heart attack in the next 5 years,” it’s hard not to rethink my convictions. Not having a medical background, I am trying my hardest to unravel what I should do. I just don’t have the knowledge yet to figure it out.
Excellent and extremely informative lecture ...I have just read your updated Deep Nutrition ...it was a very informative read thank you for taking your knowledge out the public whom clearly need to take their health responsibilities into their own hands ... Kenrick
Dr. Shanahan: Thank you for this informative lecture. It goes against everything I have been doing for 35-40 years!! 1 question: is it true that if there is plaques CRP numbers will always be elevated?
My total C is only 150...70 LDL and 80 HDL. But I inherited LP(a) which was 204 nmol in January and now it’s 102 taking niacin. Any other advice for lowering this?
Loved this presentation.. the last part however where she says "eat more vegetables" left me wanting to hear an explanation.. I've yet to see a good presentation or article on the science behind vegetables being the super healthy items they've been cracked up to be in recent times... if anyone could recommend something to check out in regards to that it'd be tremendously appreciated. Doesn't the body produce it's own very powerful antioxidants like glutathione? Does it really need vegetable specific antioxidants? I dont picture ancient man and his ancestors eating tons of raw vegetables before fire was invented.. And how do we know which antioxidants are the ones that help us?
Cate Shanahan if we eat mostly fowl and fish, maybe the harmful affects of cooking would be less? I'm trying to eat very low carb so I can't have a lot of vegetables. So I'm learning lots of new chicken dishes! Fortunately I like to cook.
Also I drink a lot of black coffee for carb-free phytochemicals (and just because I love it haha) and I also have upped my consumption of high quality, high polyphenol (including oleocanthal) olive oil. I figure I'm getting some good antioxidants from those two carb-free sources.
My wife eats only fish and poultry breast meat and planty of eggs.I fri it in lard and butter tanks to Polish stores i can buy natural non hydrogened pork lard.She does not have dry skin anymore and no longe atopidermatittis she had for years.Did not used plant oil for better part of 2years.
Although they can't be burned for energy, excess omega 6 fatty acids eventually degrade and go away. The half life is approximately 680 days. Health can be restored by completely ditching industrial seed oils and all processed foods that contain them. Restaurant food cooked with PUFA should also be avoided, PUFA used in all fast food deep frying is especially dangerous.
Very good talk, it makes sense, not that cholesterol really ever does, it seems. Professor Sikaris in his talk a couple of years ago was saying that the small dense LDL particles are they dangerous ones, he did mention about the modified LDL as being bad also, stating he didn't know why they changed (oxidised). I am a type 1 diabetic that has recently begun LCHF diet, it seems to be working out much better than the typical HCLF diet I was on previously. So do we still eat cooked meat, which will contain those PUFA and it would be good to know how much meat that has been cooked actually has.
Actually I sat through this entire video to find out there is NO LIPID MANAGEMENT even discussed. "Eat more vegetables"?? SERIOUSLY? All you talked about was how the BODY manages it's lipids NOT THE PATIENTS.
Wonderful video! Easy to understand. Question: Is eating bad PUFAs the only way to get oxidized LDL? What if a person is not eating the wrong way and still gets plaque? What other things can cause it? Thanks!
Great question! Not sure anyone really knows, but it IS known that significantly less oxidative stress results from 'burning fat' (aka being in nutritional ketosis) than when our bodies are running on sugars & starches- using glucose as the main fuel.
vegetables seem to be a bit of a religion at the moment no matter how brilliant the doctor is.. i'd look for a scientific explanation behind the idea that we NEED vegetables to be healthy.
im not confused at all, thank you for your concern but the advice of a MD is the last thing id take seriously, and Im a carnivore, not interested in a vegan lifestyle thankyou
Great info but leaving me kind of confused....... I've been told to eat more fat, no to low carbs and sugar and cholesterol will take care of itself... ughhhhh
Ensure vit d3 with k2. But lowering blood sugar and oxidizing oils reduces risks a lot as both alone cause risk. We need to ensure endothelial function. Without lowering risk it will always be accumulating.
Good question and was looking into this ... might be why sous vide cooking is becoming popular ... even crock pot is too high ... Ref. Dr. Mike Eases ... 'Paleopathology and the Origins of the Paleo Diet', yt, as he invented one of the first sous vide home cookers ... and historically presents historical cooking as an MD and Historical Science ... what we might have eaten ... personally I like the images of everyone sitting in a sauna - Cooking - ... certainly less Trans-fats are formed and less Proteins become carcinogenic. 70 Going On 100 .. the Centenarian Diet ... maybe 70 Going On 128 ... the Hayflick Limit
the temp of oxidation is dependent on conditions like antioxidants, presence of metals, and so on. Best to avoid heating pufa-rich oils. Boiling is technically better than frying yes as far as oxidation goes. However you do lose water soluble nutrients. Soups are the best, healthiest foods for several reasons!
There is a high monounsaturated type of safflower oil and there is a high polyunsaturated type of safflower oil. We have been using the high monounsaturated type. Isn't this one okay?
It's the extraction process that destroys the antioxidants and damages the polyunsaturates, even though there might be less of it. So it might be better than high N-6 oils, but EV olive oil and unrefined coconut oil is safer.
So what's the healthiest cooking oil for frying for the least oxidants? Coconut oil? I've been using refined olive oil.. don't know how many trans fats are in it because I live in the USA. Don't know how badly the light olive oil oxidizes during the refining process.
Coconut oil is the least damaged oil for cooking at higher temperatures. Olive oil is best used on salads, or on top of steaks after cooking, or other low temperature uses. You are right- olive oil is changed from a very healthy oil to a dangerous one when heated to cooking temperatures, especially frying. Mercola.com has lots of great info on this, and other nutrition and health topics you may find helpful.By the way, olive oil is one of the most counterfeited foods out there. Most olive oil is mixed with cheap (and toxic) oils like corn oil, soy oil, or canola oil. According to Dr. Stephen Phinney, (see his videos on nutritional ketosis, and ancestral diet, etc here on RU-vid), Costco's brand of olive oil has been repeatedly tested pure. Or, you can try putting the olive oil you buy into the refrigerator- if it does not turn solid within 3 days, it is either mixed with or is just cheap 'vegetable oil'. These days, we chill the olive oil we buy, and it is still liquid on day 3, we return it for a refund.BTW, in general we don't want to fall for 'light' or other modified foods. Usually it is best to either eat or not eat a food, and avoid anything the food manufacturing corporations have messed around with.
every vegetable oil except coconut is completely inappropriate for cooking, it's modified as soon as it gets heated and produces toxic byproducts. For cooking/frying use either coconut oil or any kind of animal fat (butter, lard, duck fat etc) as long as it's from a grass fed animal. The fat needs to be full of omega 3 and low on omega 6 and animals don't produce omegas they find them in their food Grass is one of the vegetables that has most omega 3s and cereals have mostly omega 6. If you feed an animal grass it's fat will be mostly omega 3, any animal or human eating it will then have tons f omega 3s. Feed him grain and you have mostly omega 6 that are inflammatory, cause weight gain and many other problems. So 2 rules : -only eat fat has more omega 3 than omega 6 -never cook with vegetable oils except coconut
Thanks. So if I wanted to do some high temp cooking, and didn't care for coconut oil, home rendered ghee / clarified butter should do the trick right? It would have a high smoke temp and when heated pretty high, it shouldn't get a lot of antioxidants? I suppose I could use just Kerrygold butter for this and as my regular butter, which is grass fed in Ireland.
You can cook with butter yes absolutely though I'm not sure you can go as high temp as with say duck fat or lard but I'm not 100% sure. I believe it's safe as long as it doesn't burn (become brown/black) and it's probably easier with ghee as I seem to remember it allows for higher temps. Though if you can it's honestly best to use animal fat like duck fat or lard as they can stand any kind of temperature your stove can achieve. Don't hesitate to re use that kind of fat like if you cook bacon filter and save the grease in the pan and use it later to cook something else :)
You really need to do your homework ..., NO man made oils .,. and saturated fats will not breakdown ... i.e. no double bonds ... hence use Avodado oil, animal fats ..., high saturated fats like butter or ghee ... clarified butter. 70 Going On 10
short sighted comment i'm sure... if 16:47 is true and our brains and CNS's are so populated with poly unsaturated fatty acids...why are we limiting them? only because of their potential for oxidative stress? seems like if they as bad as we know they are...our brains and CNS's wouldn't be chock full these bad, fatty acids. no? *edit conversely, would non oxidized (stable?) poly unsaturates be necessarily good for us?
All fats in nature come in a variety of fats, not just one. Lard and tallow both have varying amounts of polyunsaturated, monounsaturated and saturated fats. If we only ate meat, we would have enough essential fatty acids as we dont need a lot. By eating processed oils, we skew the omega3 to omega6 ratio off as naturally meat has low proportions of omega 6. It would even be more drastic if grass fed/finished. Adding more than what nature intended is harmful to humans unfortunately.
First I agree with Kate about oils...Back in the day I washed my clothes (skins) with a rock. Teased the bear living in our cave. Chased big cats off their prey to get meat. Died at 24. But wow was I healthy eating natural fibers and meats.
I feel like Gregger said Omega 6 is discarded by the body if you have the proper amount of Omega 3 for the enzyme that makes the EFA. Also, Omega 6 is destructive according to him and if you have a 4:1 ratio, the enzyme will get what it needs for a healthy body. Who knows what is right? I had an MNR test and I don't remember it looking quite like that. I had 1400 LDL particles and 1000 was normal. Now, my small particles were in the good range. I remember there was 6 categories that averaged out to reveal whether you were insulin resistant. I was 60 out of 100, which was on the border of being that way.
Just listened to Dr. Robert Krauss a high-level scientist who in interview on this subject presented a nuanced thorough discussion. You on the other hand bounce around with a lot of mixed opinions as to what the hard road of science research entails. Overall agree with what you are mishmashing around and trying to get to. But recommend you organize your material better to make your points and get to the end. You obviously have not done any research yourself so do not get the the subtleties but end with the abstract. You are way too black-and-white about cause and effect of very complex systems. And (no offense) loos the high energy enthusiasm and bake in deeper modeling.
5:04 "LDL is bad and we shouldn't have it in our bodies and all of nature is wrong." The speaker is using moralizing terminology and sarcasm with an irrelevant and unrelated comparison between the normal synthesizing of endogenous cholesterol as opposed to consuming the unnecessary exogenous cholesterol through a version of the moral equivalence logical fallacy and you can hear the entertained audience members laughing as she tells them what they want to hear.
Seriously, i did not even attempt to understand the crap you just blabbered! She made sense to a lot of her colleagues, scientists, Doctors and Nutritionists there (whom you trivially called "Audience"). And a lot of RU-vid folks understood what she meant too! As an aside, you should be a philosopher !, Its easy to speak and write shit and still feel good about it.
The person commenting here is using Overly Verbose and Pointless language in an attempt to Sound really Smart while focusing on largely irrelevant and unrelated humorous line. This communicates zero actual useful information and is Probably meant to make people Assume the Speaker in the video is "bad" in some way, while Completely Ignoring all the processes described(who they probably did not understand). It's almost like this guy only got _"what they want to hear."_ from this video and is desperately trying to find a way to rationalize it and manipulate people... naaaaaaaaaaaaaaaw
I believe Chrisisms' point was that she was using a strawman in her joke. I don't think a very big number of people believe LDL shouldn't exist in our bodies at all. "Anti" LDL people are just worried about levels exceeding what the body already makes on its own.
This whole talk reminds me of the man that broke into a Burger King and literally drank gallons of oil out of the deep fryer. Dude probably lost 20 years of his life by that choice with all of the highly oxidized vegetable oil he consumed. worldnewsdailyreport.com/man-breaks-into-a-burger-king-and-drinks-gallons-of-deep-frying-oil/
