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30. Tucker Goodrich: How Seed Oils Oxidise Cardiolipin and Damage Your Mitochondria
Regenerative Health with Max Gulhane, MD
The Predilection of Cardiolipin to Oxidation
In 1900 or in the late 1800s, there was a new type of fat that got added to the food supply. And the proportion of that fatty acid, linoleic acid, rose massively. Now it's closer to 7 or 8% in America and probably north of, well north of 8% now. Tocco: We get about 21% of our calories from vegetable oils and vegetables tend to be about 60% of the fats. So we're probably north, you know, north of 10% of our Calories from Linoleic acid.
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