Evolutionary biologist Brad Marshall joins Paul to discuss the dark side of olive oil, how olive oil makes us fat, and the deep dive into European diets. They also touch on the effects of canola oil, the Inuit and long-term ketosis, and takeaways about olive oil.
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Quick takeaways
Consuming excessive amounts of olive oil, particularly high in oleic acid, can contribute to insulin resistance and metabolic dysfunction.
The ratio and types of fats in one's diet can significantly affect metabolic rate, body fat percentage, and overall health.
The dietary challenges faced by the Inuit population, such as the loss of the CPT-1 gene and high consumption of polyunsaturated fats, highlight the impact of specific dietary adaptations on metabolic health.
Deep dives
Significance of diet and its impact on metabolic syndrome
In this podcast episode, the speaker discusses how certain dietary choices can impact metabolic syndrome and insulin resistance in humans. The guest, Brad Marshall, a biologist, shares ideas on the evolutionary biology of hibernation and torpor. He highlights that specific dietary signals can mimic the effects of preparing for winter, leading to fat retention, increased appetite, and difficulty losing weight. The discussion explores the role of monounsaturated fats, such as oleic acid, which can be found in olive oil. It is suggested that in certain individuals, these fats can contribute to insulin resistance and metabolic dysfunction. The conversation also delves into the importance of understanding the ratio of different fatty acids in one's diet and how they can affect metabolic rate, body fat percentage, and overall health.
The impact of olive oil and canola oil on health
The podcast delves into the impact of different types of oils on health, focusing particularly on olive oil and canola oil. The guest explains how olive oil, specifically the high content of oleic acid, can lead to metabolic dysfunction and obesity when consumed in excessive amounts. The discussion highlights the complex interplay between different fats in the diet and their signaling effects on the body. The significant difference in fatty acid ratios between olive oil and other oils, such as butter and beef suet, is emphasized. Additionally, the detrimental effects of canola oil, which contains a combination of oleic acid and linoleic acid, are explored. It is suggested that canola oil can contribute to de novo lipogenesis, the process of fat synthesis, leading to various metabolic disorders.
The Inuit population and their unique dietary challenges
The podcast episode touches upon the dietary challenges faced by the Inuit population in the far north and their relationship with metabolic health. The loss of the CPT-1 gene, which allows the burning of long-chain fats in mitochondria, is discussed. This gene loss has been attributed to their high consumption of polyunsaturated fats found in their traditional marine-based diet. The implications of this genetic adaptation on ketosis and the role of PPAR-alpha, a lipid metabolism controller, are examined. The study on mice fed fish oil, revealing acute liver failure when PPAR-alpha is absent, is mentioned as evidence supporting the importance of PPAR-alpha in detoxification pathways. The conversation highlights the unique context of the Inuit population and their specific dietary challenges.
The Role of Fats in Signaling Winter and Obesity
The podcast explores how the ratio of different types of fats can be evolutionary signals to humans to prepare for winter and how these signals can lead to obesity in modern times. The availability of monounsaturated and polyunsaturated fats in different regions is discussed, suggesting that as you move away from the equator, these fats become more abundant. The podcast highlights the problem of our modern discordant environment, where we have access to food all year round, but our body still receives signals to fatten up. It raises the concern that human obesity may be due to giving our bodies the wrong signals.
Understanding the Controversy Surrounding Olive Oil
The podcast delves into the controversy surrounding olive oil as a healthy fat choice. The Mediterranean region, often lauded for its use of olive oil, is examined in terms of obesity rates and related health issues. Spain, known for its high consumption of olive oil, is revealed to have one of the highest rates of diabetes in the world. The differences in obesity rates between northern and southern Italy are explored, with obesity concentrated in the southern region where olive oil is commonly consumed. The Freddie Med trial, often cited as evidence of olive oil's health benefits, is discussed, revealing an interesting finding of increased obesity in participants who switched from sunflower oil to olive oil. The podcast concludes by suggesting that olive oil may not be as healthy as believed and emphasizes the importance of considering the overall fat ratio and types of fats consumed.
On this week's podcast, Brad Marshall, evolutionary biologist, talks with Paul about how signaling to our body that winter is coming is not advantageous for humans and why humans may want to stop consuming olive oil. They do a deep dive into the human metabolism, what European diets are truly like, and touch on other kinds of oils & fats as well.
Modeling NAFLD disease burden in China, France, Germany, Italy, Japan, Spain, United Kingdom, and United States for the period 2016-2030: https://pubmed.ncbi.nlm.nih.gov/29886156/
Effects of free omega-3 carboxylic acids and fenofibrate on liver fat content in patients with hypertriglyceridemia and non-alcoholic fatty liver disease: A double-blind, randomized, placebo-controlled study: https://www.lipidjournal.com/article/S1933-2874(18)30362-3/fulltext
