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30. Tucker Goodrich: How Seed Oils Oxidise Cardiolipin and Damage Your Mitochondria

Regenerative Health with Max Gulhane, MD

CHAPTER

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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