Studies show why chickens are killing you and are saturated fat friends

This article was previously published July 11, 2020, and has been updated with new information.

In the video podcast above, Dr. Paul Saladino and science journalist and author Nina Techols – who is also the executive director of the Nutrition Coalition – review the evidence against chicken, and why saturated fat really qualifies as a healthy food.

Teicholz’s book, The Big Fat Surprise, challenges the traditional knowledge of dietary fats, especially saturated fats. Meanwhile, Saladino released the second edition of his book, The Carnivore Code, in August 2020.

Why traditional chickens can contribute to poor health

As Saladino noted, while red meat consumption is declining, people are eating more and more chicken meat due to the degrading effects of red meat and saturated fats.

Long thought of as a healthy type of meat, mainly because it is thinner than red meat, the problem with traditional chickens is that they are fed corn – usually GMO species that are farmed with glyphosate.

Increasingly, we are finding that trans fats and polyunsaturated fats from vegetable oils are much worse for your health, and a greater contributor to chronic diseases than added sugar. And what happens when chickens are fed corn? Meat is high in omega-6 linoleic acid, as corn is high in this type of fat.1

As Saladino points out, high chicken consumption actually adds to your vegetable oil consumption. When you need some omega-6s, the amount you get from processed foods from the high standard American diet is very high for health. High omega-6 intake also lowers your omega-3 and omega-6 ratio, which would ideally be closer to 1-to-1.

As noted by Saladino and Teicholz, 60% of the American population has chronic disease, about 70% are overweight or obese, and recent NHANES data2 Based on five parameters, 87.8% of Americans reveal that they are metabolically unhealthy. That data is now over 4 years old, so that number is clearly more than 90% of the population today.

This means that almost everyone is at risk for all the chronic diseases associated with type 2 diabetes and insulin resistance, ranging from cancer to Alzheimer’s. Assuming you are 12.2% (from 4 year old statistics) metabolically healthy would be a risky business.

Will the saturated fat myth disappear soon?

Part of the reason why chronic disease health is so widespread is the persistent idea that saturated animal fats are unhealthy, and should be replaced with industrial vegetable oils.3

On the contrary, Teicholz reviews the 2020 paper4 In the Journal of the American College of Cardiology, which admits that long-standing nutritional guidelines limiting actually saturated fat are wrong. This is a rather amazing entry, and a big step forward. As mentioned in the abstract:

The recommendation to limit dietary saturated fatty acid (SFA) continues despite mounting evidence to the contrary. The most recent meta-analysis of randomized trials and observational studies found no beneficial effect in reducing SFA intake in heart disease (CVD) and total mortality. Instead a protective effect against stroke was found.

Although SFAs increase low-density lipoprotein (LDL) cholesterol, in most individuals, this is not due to increased levels of small, dense LDL particles, but rather large LDLs that are less associated with CVD risk.

It is also clear that the health effects of foods cannot be predicted by their content in any nutrient group without considering the overall macronutrient distribution.

Full-fat dairy, unprocessed meat, eggs, and dark chocolate are SFA-rich foods with complex matrix that are not associated with an increased risk of CVD. The totality of the available evidence does not support further limiting the consumption of such foods. “

How did we go so wrong?

In the podcast, Saladino and Techols review the history of the demonization of saturated fats and cholesterol, starting with the erroneous hypotheses of the Ansel keys.5 Saturated fat caused heart disease in 1960-1961, and how the introduction of the first dietary guidelines for Americans in 1980 (which recommended limiting saturated fat and cholesterol) coincided with a rapid increase in chronic diseases such as obesity and heart disease.

They also discuss the reasons why this myth was allowed to continue despite the scientific evidence against it. In short, the low-fat, low-cholesterol myths propagated by the keys in the ’60s led to dramatic changes in the food and pharmaceutical industries, and these behemoths are incredibly reluctant to abandon those who are highly profitable businesses.

Saturated animal fats are healthy, and accepting that processed industrial vegetables are not oils and grains will destroy the processed food industry, as it is dependent on vegetable oils and grains. Healthy alternatives are real food, and there is no big industry benefit to making from it.

Vegetable oils weaken your health

Both Saladino and Knobbe are equally convinced that the large increase in linoleic acid (omega-6 polyunsaturated fat found in industrial vegetable oils) is a major metabolic driver of obesity, heart disease, cancer and other chronic diseases. They review many studies6,7,8,9,10,11,12 Demonstrating its truth.

Historically, people have found an estimated 2% polyunsaturated fat in their diet. Today, that percentage is between 10% and 20% – and traditional chicken is also a hidden source of harmful polyunsaturated fats.

Importantly, they also review the misconception that high LDL is a risk factor for heart disease, and that by lowering your LDL, you reduce your risk of heart attack. Science alone does not tolerate this, and this is because not all LDL particles are the same.

By reducing red meat and saturated fats and eating more vegetable oils and poultry for example (which will again count on your intake of vegetable oils or polyunsaturated fats), your LDL may be lower, but those LDLs are now going to be oxidized, and some for oxidation. Does not test Oxidized LDL, Saladino explains, will eventually trigger related problems, including insulin resistance and heart disease.

On the other hand, eating saturated fat can increase your LDL, but those LDL particles will be larger and “fluffy” and will not cause any arterial damage. Numerous studies have shown that high LDL has nothing to do with heart disease. High LDL does not increase the risk of heart disease, but oxidized LDL does.

Teicholz also makes another important point, that the saturated fat myth has become one of the most complete and comprehensive hypotheses in the history of nutrition science, and it has failed miserably.

She also explains how to avoid saturated animal fats and you end up with a lack of nutrition, as animal food and fat are also rich in micronutrients. Not industrially processed vegetable oils. As noted by Teicholz, “foods high in saturated fat are the most nutrient-dense foods on the planet.” These nutrients are also highly bioavailable.

Meanwhile, the diet recommended by our dietary guidelines for Americans does not actually meet nutritional goals. As a result, the most disadvantaged among us – poor school children who depend on school meals, hospitalized patients and the elderly in long-term care facilities, for example – are being harmed unequally because they have fewer options than healthy food choices.

Benefits of Carnosine

In addition to saturated fat and the vitamins and minerals it contains, red meat is also an important source of carnosine, a dipeptide (two amino acids put together) made up of beta-alanine and histidine. Carnosine is found only in animal products. It acts as a scavenger or sink for reactive carbonyl groups – mediators that lead to the formation of advanced lipoxidation end products.

If you can catch these carbonyls before attacking proteins and fats, you can inevitably stop the vicious cycle resulting from destructive peroxidation. Diets that do not include animal products and meat will lower your carnosine levels, and carnosine is a really important nutrient to limit the damage caused by oxidation products. It is also important for mitochondrial function.

Summary of why saturated fats are so important

Towards the end of his podcast, in about an hour and 44 minutes, Saladino provides a detailed summary of the entire discussion. Here is a quick review of his main points:

  • The insulin sensitivity of your fat cells is reversed in the rest of your body. In other words, you want to make your fat cells insulin resistant, because it makes the rest of your body sensitive to insulin (i.e., not insulin resistant). If your fat cells are insulin sensitive, the rest of your body will be insulin resistant. The factor that determines the insulin sensitivity of your adipocytes is the fat you eat.
  • Linoleic acid “breaks down the sensitivity of your fat cells to insulin levels” – making them more insulin sensitive – and, as your fat cells control the insulin sensitivity of the rest of your body by releasing free fatty acids, you end up. Insulin resistance.
  • Conversely, when you eat saturated fat, because your mitochondria are beta-oxidized, your fat cells become insulin resistant. As a result, they cannot grow and they do not release free fatty acids. This way, insulin sensitivity in the rest of your body improves, and insulin resistance decreases.

Vegetable oils are toxic

Dr. As discussed in an interview with Chris Nobbe, polyunsaturated fats from vegetable oils, seed oils and trans fats are often stored in your fat cells (unlike those used for fuel), and have a half-life of 600 to 680 days. .13

They are also found in tissues, including your heart and brain. Who in their right mind wants so many oxidizable oils to saturate their organs for years? One of the consequences could be poor memory and an increased risk of Alzheimer’s disease, which they actually found in canola oil.14 As reported in a 2017 study:15

“Our findings do not support the beneficial effects of chronic canola oil consumption on two important aspects of AD pathophysiology including memory impairment and synaptic integrity. While further studies are needed, our data do not justify the current trend of replacing olive oil with canola oil.”

In the interview, Nobbe explained the harms of vegetable oils and, like Saladino and Techols, reviewed why they are the root cause of almost all chronic diseases.

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