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Mastering the Art of Healthy Eating: Diet Tips and Nutrition Research | Professor Walter Willett, MD

The Proof with Simon Hill

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Seed Oils and inflammation

The hypothesis that seed oils and omega-6 fatty acids are harmful stems from the idea that omega-6 fatty acids compete against the anti-inflammatory effects of omega-3 fatty acids. However, this hypothesis overlooks the fact that omega-3 fatty acids are elongated to arachidonic acid, which is crucial for various bodily functions. Arachidonic acid is tightly regulated and plays a significant role in the central nervous system and anti-inflammatory pathways. Moreover, polyunsaturated fats, including omega-6 fatty acids, have additional functions such as downregulating inflammatory pathways and serving as insulin sensitizers, thereby reducing insulin resistance. Therefore, replacing saturated fat with polyunsaturated fat can be beneficial in reducing inflammation and improving insulin resistance.

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