Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast

The #1 Worst Food for Your Heart (HINT: It's Not Sugar)

Jan 16, 2024

11:00

Snipd AI

This podcast discusses the detrimental effects of seed oil on heart health, including inflammation, oxidative stress, and increased clotting risk. It explores flawed studies on polyunsaturated fatty acids and raises doubts about their supposed benefits. The hosts emphasize the importance of avoiding seed oils and increasing intake of omega-3 fatty acids for a healthier diet.

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Quick takeaways

Regular consumption of seed oil can lead to potent inflammation inside arteries and contribute to the development of heart disease.

Seed oil is heavily used in cooking, salad dressings, and ultra-processed foods, increasing its significant presence in our food supply and posing a risk to heart health.

Deep dives

Seed Oil: A Major Driver of Heart Disease

Seed oil, such as canola, corn, or soy oil, is identified as the number one worst food for heart health. This highly inflammatory oil causes potent inflammation inside arteries and contributes to the development of heart disease. It modifies LDL cholesterol, making it penetrate artery walls and initiate damage. Regular consumption of seed oil leads to oxidative LDL, plaque formation, incomplete healing, and increased risk of metabolic syndrome. It also promotes lipid peroxidation, neurodegeneration, cancer, and inflammation. Unfortunately, seed oil is heavily used in cooking, salad dressings, and ultra-processed foods, leading to its significant presence in our food supply.

Introduction

3min

The Detrimental Effects of Seed Oil on the Body

3min

The Negative Effects of a Highly Inflammatory Food and Flaws in a Heart-Healthy Study

2min

The Damaging Effects of Unsaturated Fatty Acids on Heart Health

2min

Understanding the Negative Effects of Omega-6 Fatty Acids and the Importance of Omega-3

2min

In this podcast, we’re going to talk about the absolute worst food for your heart! Here are some of the side effects:

•Primary driver of heart disease

•Creates inflammation inside the arteries

•Consumption directly correlates with heart disease

•Creates oxidative LDL inside your arteries

•Increases the risk of developing metabolic syndrome

•Causes lipid peroxidation

•Increases the risk of clotting

•Creates oxidative stress

This food is an industrial product that is heated five times, contains added chemicals, and is devoid of anything living at all. The food we’re talking about is seed oil!

Vegetable oil is one of the most commonly used seed oils and isn’t really made of vegetables at all. Seed oils are generally composed of corn, cottonseed, canola, or soy oil.

Vegetable oil is an unsaturated fatty acid, so it’s very unstable and susceptible to oxidation. Light, air, oxygen, and temperature can all cause seed oils to oxidize.

Seed oils are in so many of our foods. They’re used in cooking but also used in salad dressings, condiments, and in almost all ultra-processed foods.

Most of the information available to the public tells us that polyunsaturated fatty acids (seed oils/PUFAs) are not bad for us.

Two popular studies on PUFAs are The Finnish Mental Hospital Study and The Los Angeles Veterans Administration Study. Both of these studies have several flaws. They weren’t randomized, and there were many other variables, like participants on medications and those who smoked.

Check labels to avoid seed oil consumption. Condiments and salad dressings often contain seed oils, so opt for versions without, or you can even make your own. Use butter, olive oil, coconut oil, avocado oil, and lard for cooking instead of seed oils.

Seed oils are too high in omega-6 fatty acids. Typically, you want a 1:1 ratio of omega-3 and omega-6 fatty acids. When omega-6 fatty acids are too high, it can cause inflammation and other issues.

DATA:

https://www.zeroacre.com/white-papers...

https://pubmed.ncbi.nlm.nih.gov/24144...