The Proof with Simon Hill
Are fatty foods bad for us? | Masterclass
Nov 25, 2024
Joining the discussion are Dr. Philip Calder, an expert on polyunsaturated fats, Dr. Gil Carvalho, a nutrition specialist, Prof. Roy Taylor, a pioneer behind the twin-cycle hypothesis, and Dr. Alan Flanagan, who researches dietary fats. They dive into the role of omega-3 and omega-6 fatty acids in inflammation and heart health. The conversation includes insights on the impact of saturated fats and the importance of balance in our diet. They also explore the connection between dietary fat, insulin resistance, and liver health, unraveling common misconceptions along the way.
02:16:06
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Quick takeaways
- Understanding the four main families of dietary fats—saturated, trans, monounsaturated, and polyunsaturated—is crucial for making informed health decisions.
- Incorporating essential omega-3 fatty acids into the diet, particularly from fish or algal sources, is vital for supporting brain and heart health.
Deep dives
Understanding Dietary Fats
There are four main families of dietary fats: saturated fats, trans fats, monounsaturated fats, and polyunsaturated fats. These categories depend on the structure of the fatty acid chains, specifically the presence of single and double bonds between carbon atoms. Saturated fats are typically solid at room temperature due to their tightly packed structure and are commonly found in butter, ghee, and certain oils. In contrast, monounsaturated and polyunsaturated fats, which have one or more double bonds, are mostly liquid at room temperature and are found in oils like olive, canola, and avocado.
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