Introduction to Fire In a Bottle
This post serves as a summary of the key points of my video, “How Olive Oil Makes You Fat”. Much more evidence is presented in the video, including epidemiological data in humans, feeding trials in rodents and pigs and stuff about grizzly bears. Plus jokes. This paper looked at oxidized linoleic acid metabolites AKA oxlams …
I made this video to push back on the idea that starchy tubers are “fallback foods” for humans. I would argue that the evidence that we have suggests that starchy tubers have been fundamental to human development. I’d also argue that we should rethink paleolithic peoples role in the environment. There is significant evidence that …
Obesity explained episoeds 8 and 9 are out. They are based on a trio of really great papers that have come out since 2018. Two are in the journal Nature and one is in PNAS, but remarkably all three are publicly available. The papers are (Kim, 2018), (Kim, 2020) and (Huang, 2022). Kim (2018) shows …
Turnips green, buttermilk and potatoes. Obesity Explained episodes 8 and 9. Read More »
Food Reference Lists: Linoleic Acid. Highest and lowest foods, percent of calories. Folate. Highest foods per calorie. Vitamin B12. Highest foods per calorie. Vitamin B6. Highest foods per calorie. So I’m having fun making these food reference lists. All of the data is from the USDA food data central, but sometimes when you slice the …
The 1000 foods highest and lowest in linoleic acid (And folate and B12) Read More »
The list is here! I just fired up a database on the google cloud and populated it with data from the USDA Nutrient database (Food Data) that some hero has put into MySQL format. My frustration with the available sources of this information is the inability to ask simple questions like, “calorie per calorie, which …
Over at Firebrand Meats I sell heirloom berkshire pork that has been raised on a diet that is low in PUFA. Animals cannot make polyunsaturated fat, so if you limit what’s in their diet, you can lower the amount that is in the meat. I summarized the problems with PUFA in pork and poultry in …
Save Thirty Bucks on Low-PUFA Pork! Pork without seed oils. Read More »
This paper from Finland is literally the greatest nutrition paper I’ve ever seen. (Lankinen, 2019) It’s long been known that high plasma levels of linoleic acid predict low diabetes risk. (Kroger, 2010) Furthermore, plasma levels of linoleic acid are a biomarker for intake. At this point people of a certain predisposition will say, “See! I …
By popular demand! This is clipped from my recent longer video Seed Oil and Fryer Oil Reality. This one is only 10 minutes and is just the parts of the video where I talk about what happens in restaurant deep fryers. Enjoy!
I made this video about the realities of seed oils and fryer oils. This started as a reaction video to Are Seed Oils Inflammatory by Gil Carvalho, MD PhD on his Nutrition Made Simple channel. I think it evolved into a pretty interesting discussion on the seed oil topic. Perhaps I’m biased. The main parts …
This video is a supplement to the post Reductive Stress Causes Oxidative Stress (Take 2). You can find the citations there.
At the end of my series on how seed oils cause reductive stress, I said I would be back soon with ideas for what to do about it. This is the first article and I’m going to look at two cheap supplements that have been around a long time and look at how they work …
Battling Reductive Stress: Pyruvate and L-Carnitine Read More »
Is it lazy to just post my own tweet and call it an article? You decide. Reducive stress(RS) vs Oxidative stress (OS): they are not opposites, RS is the POTENTIAL for OS. Reduced things (NADH, NADPH, GSH) are electron donors. If they give those electrons to O2 it makes superoxide (O2-). You can't make O2- …
Reductive stress is the POTENTIAL for oxidative stress Read More »
Kevin and I had a great convo about all things FIAB. This is a great preview of topics on this blog.
This is another article in my series on reductive stress as a unifying model for obesity. The intro article is here! Food Is Reduced In the food that we consume, the Hydrogens (H) and Carbons (C) are in a reduced state – they are in control of their own electrons. We release them as CO2 …
Introduction This is the second article in my series about reductive stress. Check out the intro. The terms oxidative stress and antioxidant have been thrown around a lot in recent decades, often without a clear understanding of their true nature. Oxidative stress is caused by an overproduction of superoxide and hydrogen peroxide or by a …
