Episode Details

In this episode, Dr. Steve explains the molecular structure of fats and how they affect our health. He discusses different types of fats, including essential fatty acids, and the dangers of highly processed vegetable and seed oils found in many processed foods. Dr. Steve recommends avoiding these oils and sticking with healthier options like coconut and olive oil.

By the end of this episode, you'll have a better understanding of which oils to avoid and which ones to consume to promote better health. Listen in to find out how you can make informed choices about the oils you use in your daily diet.

[00:01 - 03:44] The Molecular Structure Using the Centipede Analogy

The analogy of a centipede with carbon atoms as sections and hydrogen atoms as legs

A fully saturated fatty acid has two legs for every segment of the carbon chain.

Removing one leg creates a double bond and makes the fatty acid unsaturated.

Monounsaturated fatty acids have one double bond, while polyunsaturated fatty acids have more than one double bond.

Unsaturated fatty acids are less stable and more prone to oxidation than saturated fats.

[03:45 - 06:48] Different Types of Fats

Saturated fat is a type of fat that is solid at room temperature, usually coming from animal sources, but it can also come from plant-based sources like coconut oil.

Unsaturated fats have double bonds, are mainly found in plants, and are liquid at room temperature. Fish oil is an exception. It is liquid at room temerature, but comes from fish. This is an example of a healthy unsaturated fat.

Monounsaturated fats have only one double bond and makeup 90-95% of the fats in our bodies.

Polyunsaturated fats make up 5-10% of the fats in our bodies and are important in making all the cell membranes of every cell. Still, they are sensitive to oxidative damage and are not very stable.

[06:49 -16:53] Importance of Essential Fatty Acids and their Effects

Essential fatty acids (EFAs) are polyunsaturated fatty acids that the body cannot produce and need to be obtained from food.

There are two types of EFAs: Omega-3 and Omega-6. Omega-3s are precursors to anti-inflammatory prostaglandins, while Omega-6s are precursors to inflammatory prostaglandins.

Omega-3s can be found in fish and certain plant foods like flaxseed, walnuts, and green leafy vegetables.

Omega-6s are historically found in animal and certain plant foods. They are inflammatory precursors that can also be obtained from nuts and seeds.

Highly processed Omega-6s increase inflammation in the body, which can cause small dense LDLs and other health issues.

[16:54 -21:31] Industrial Processing Linked to Obesity and Diabetes

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