58:00

whole processed food industry began

58:03

over a hundred years ago now, there

58:06

weren't frozen foods, right?

58:08

Refrigeration didn't exist. So it was

58:10

really cookies and baked goods. And

58:13

at that point in time, it was because

58:15

of cost. It was just

58:17

cheaper. And it was

58:20

also, there was an advantage in shelf stability

58:23

because butter, tallow, and lard, they can

58:25

actually go bad. But the alternatives that

58:27

were made from seed oil, they didn't.

58:30

So that also had a bottom line,

58:32

a huge impact on the bottom line

58:34

because things could sit on the shelf

58:37

for longer before they would mold. So

58:39

that's where it started in

58:41

baked goods. And then with refrigeration,

58:44

well, I mean, then in

58:46

the 40s, then it was like, oh yeah, you should

58:50

cook with these oils because they'll lower your cholesterol. That

58:52

was the claim, the Ansel Keys thing. So people were

58:54

bringing them into their house and cooking with them in

58:56

the form of cooking oil. But

58:58

for most people today, they're not getting it mostly

59:01

in their own cooking oil because most people today,

59:04

whether they know it or not, are relying on

59:06

a lot of prepackaged or pre-processed foods. You may

59:08

not think about it this way, but even like

59:10

canned tuna or sun- dried tomatoes packed in, you

59:12

know, soy oil, that's

59:17

a prepared food. And so

59:19

these things make their way into

59:22

frozen dinners, into things

59:25

like tater tots and hot pockets.

59:28

They're in the junk food aisle. That's

59:32

everything. It's in every single thing there.

59:34

I mean, you're not gonna find butter

59:36

or tallow or lard in

59:39

crackers or potato chips or things that

59:41

we think of as junk food. You

59:45

often hear that junk food is bad because

59:47

of saturated fat. No, it's

59:49

vegetable oils. Vegetable oils put the junk

59:51

in junk food and they are unsaturated,

59:54

polyunsaturated. Different chemistry here. Totally different chemistry.

59:58

So and then also just a lot of food

1:00:01

service, right, in the

1:00:03

schools, in hospitals, in

1:00:05

nursing homes, in assisted

1:00:07

living facilities, camps,

1:00:10

like anywhere food is being served, they're

1:00:13

going to use, instead of expensive olive oil, they're going

1:00:15

to use a blend that's 99% soil oil and 1%

1:00:17

olive oil. So they get to tell their customers

1:00:20

it's made with olive oil. So

1:00:23

it's like everywhere. And

1:00:25

because it's everywhere, these

1:00:29

oils now make up about 30% of

1:00:32

everyone's daily caloric intake. 30%.

1:00:35

It's a huge impact. It's

1:00:38

bigger than anything else that

1:00:41

is bad that people

1:00:43

are talking about, right? Even sugar.

1:00:46

Most people don't get 30% of their daily calories from

1:00:48

sugar. Wow. And what are

1:00:50

these seed oils doing in the

1:00:52

body? Nothing good,

1:00:54

I will tell you. They're

1:00:56

promoting a kind of chemical pollution

1:00:59

called oxidative stress. And what does

1:01:02

that do? Well, oxidative stress causes

1:01:04

inflammation. So any inflammatory

1:01:06

disease you might be suffering from,

1:01:08

which includes acne, eczema, psoriasis,

1:01:11

like almost all skin problems, even if

1:01:13

you get sunburns too easily and

1:01:16

you don't tan, that's a skin problem

1:01:18

that's from inflammation. The

1:01:20

first place it attacks you is where it enters the

1:01:22

body, which is through your gut. So

1:01:24

it can cause gut problems.

1:01:26

It can cause gastritis of the stomach,

1:01:28

inflammation of the stomach. It can cause

1:01:30

esophagitis, inflammation of the esophagus that two

1:01:33

bed enters your stomach, inflammation

1:01:35

of the entire small intestine and

1:01:37

colon. Soy oil is responsible

1:01:40

for at least 30% of

1:01:43

an all inflammatory bowel disease. I think it's

1:01:45

much more than 30%, but like some doctors

1:01:47

are aware of that and at least advising

1:01:49

people to stay away from soil oil. Doctors

1:01:53

now are using a keto diet

1:01:55

to heal these things because the

1:01:57

keto diet is the one popular

1:01:59

diet. that doesn't force

1:02:01

low saturated fats onto people

1:02:03

and allows people to eat

1:02:06

natural fats from cheese,

1:02:08

butter, eggs, fat

1:02:10

like that. So the keto diet

1:02:13

works, but even better is

1:02:15

just really paying attention to these oils

1:02:17

and being strict about getting them out of your life.

1:02:20

And possibly the worst thing that they

1:02:22

do is they change our relationship with

1:02:24

food, they change our cravings. And this

1:02:26

I experienced myself because

1:02:29

when I got off these oils, earlier I mentioned I had

1:02:32

a terrible sweet tooth, I ate like an army of ants.

1:02:35

When I got off these oils and started eating

1:02:37

natural fats, I realized I

1:02:39

didn't care so much about sugar. It

1:02:41

wasn't the center of my diet and

1:02:43

my dietary life. Like

1:02:45

I used to be such a sugar addict that if

1:02:48

I didn't have something sweet with my meal, I

1:02:51

felt like I just didn't eat. Like the meal

1:02:53

wasn't even worth it, right? I just kind of

1:02:55

plowed through dinner because the real main event was

1:02:57

the dessert, the ice cream or

1:02:59

the cookies or whatever I had waiting for me. That

1:03:02

was how bad I was. And I never

1:03:05

in my life imagined I could be one

1:03:07

of those people who would be able to

1:03:09

sit with chocolate in their house and not

1:03:11

obsess about it constantly. I just

1:03:13

never imagined that. But once I got

1:03:16

off those oils, I realized I

1:03:18

didn't even care. I mean, it

1:03:20

was like unbelievable. I didn't think

1:03:22

I would ever get there. And

1:03:25

that has to do with how they change how our body

1:03:28

processes energy. And there's a lot of really fascinating science that

1:03:31

we don't need to go into here, but this

1:03:33

is not just a trend. This is not something

1:03:35

that's going to come and go. It's

1:03:38

coming and it's gonna keep on coming

1:03:41

until these oils go. That's what's

1:03:43

gonna go, hopefully. And

1:03:46

so walk me through how

1:03:48

we can start to eliminate

1:03:50

these for

1:03:53

someone who is yes, cooking

1:03:56

at home, but

1:03:58

also has a life where. they might

1:04:00

need to order out every once in a while, where

1:04:02

they go out every once in a while. What

1:04:07

can we be cooking with? And

1:04:09

how can we be advocating for

1:04:11

ourselves when it comes to eliminating seed

1:04:14

oils? Yeah, great. So cook

1:04:16

with, I call

1:04:18

them the delightful dozen. There's about

1:04:20

12 that are

1:04:22

super useful. And

1:04:25

they include, my top five of those are butter,

1:04:29

olive oil, peanut oil, coconut

1:04:31

oil, and sesame seed oil.

1:04:34

So there is a seed oil in there. But

1:04:36

it turns out that sesame seed oil is

1:04:40

actually cultivated to have

1:04:43

an enormous amount of antioxidants and yield

1:04:45

its oil easily, which means that it

1:04:47

just doesn't break down. It's

1:04:50

actually in some circumstances even better than

1:04:52

olive oil. So those are like the

1:04:55

ones I have all the time. So

1:04:57

you wanna have the good oils in your

1:04:59

house and you wanna know what they taste

1:05:01

good with, right? So like, I

1:05:03

would use butter with eggs because I

1:05:05

don't like the flavor of coconut oil

1:05:08

with eggs. I like coconut oil. Actually,

1:05:11

I love coconut oil combined with

1:05:14

peanut oil and

1:05:16

soy sauce, right? So that's sort of Asian.

1:05:19

So if I have like

1:05:22

say some pork in the

1:05:24

house, I'll

1:05:26

like stir fry it in that combination

1:05:28

of oils to make

1:05:31

it taste Asian, right? Whereas if

1:05:33

I want it to just taste like a

1:05:35

pork chop, then I'll fry

1:05:37

it in a blend of olive

1:05:39

oil and butter because I

1:05:41

love that combination too. And

1:05:44

it just gives it like, oh, such a great taste.

1:05:46

It gives it like that browning, butter will brown it

1:05:48

a little bit. And then the olive oil has like

1:05:50

that sourness. It's just really

1:05:53

good. And

1:05:55

you're making me hungry. I know, I was

1:05:57

already hungry too. to

1:08:00

fuel with, not

1:08:03

sugar, we're not designed to fuel with sugar, we're not

1:08:05

designed to fuel with the fats that are in the

1:08:07

vegetable seed oils, the hatefully.

1:08:12

Yeah, if people are

1:08:14

going out to dinner, if they're ordering in,

1:08:16

et cetera, I guess, are

1:08:19

there ways in which we can just

1:08:21

make sure that the proper oils are

1:08:23

being used or none at all? I

1:08:25

guess what do you do when you

1:08:27

go out to a restaurant? What

1:08:29

I do is I say, do you have

1:08:31

anything back there in the kitchen that you

1:08:33

can cook for me in butter? Or

1:08:37

100% pure olive oil, not a blend. And

1:08:40

then they'll go back and see. And

1:08:43

I've been surprised. Sometimes I've been in chain restaurants, and they're like,

1:08:45

oh, yeah, we got butter and we got fish, and we're going

1:08:47

to just fry that up in a pan for you. And

1:08:50

it was good. I did it. And

1:08:52

they even garnished it with some vegetables that went

1:08:54

really well with it. It was like they made

1:08:56

up this whole new, could have been a menu

1:08:58

item, but they just did it. It was fast.

1:09:01

And are you picky

1:09:03

about whether the butter is grass

1:09:05

fed, et cetera? I

1:09:07

mean, when it's myself, that's what I get, because

1:09:09

I like the taste best. But when I'm out

1:09:12

socializing and I don't want

1:09:14

to be too antisocial about what I'm

1:09:16

ordering, I just do what is easy.

1:09:19

And I don't expect them to have grass fed. If

1:09:21

they did, I would be like down

1:09:23

on my knees thanking them. OK.

1:09:28

Because I think a lot of people have

1:09:31

that anxiety of, I don't want to be

1:09:33

that person at dinner that is asking all

1:09:35

the questions, that is making me a specific

1:09:37

request. But it is pretty quick

1:09:40

and easy to be able to ask those

1:09:42

questions. So I love, I really,

1:09:44

really love that. To

1:09:47

round out this conversation, I do want to talk

1:09:49

about just the

1:09:51

broader, more ancestral approach to eating

1:09:55

and why it is so

1:09:57

healthy for us and so important and how we can

1:09:59

help people.