Great essay, Andre. I also went through a phase of adding different fats to my morning coffee. I love using the blender to get that really good froth going on. I’ve been diving into what oils/fats are the best for years as well. I personally try and avoid seed oils when possible in order to get something in its more natural form. Seed oils, from what I have learned, are originally black and smell bad when they are originally made, so they have to be bleached and deodorized in order to get what we see in the bottles on the shelves. That alone makes me question how good they can be when they are so far from their natural state.
When it comes to cholesterol, and I’m definitely not a doctor, I find it strange that people worry so much about it. Our liver produces it naturally and it’s only a few molecules away from what our hormones look like. I believe some people, based on genetic factors, will have higher cholesterol than others. It’s also strange that medical standards over the years keep lowering what they deem to be “healthy cholesterol” levels. I eat 4 eggs everyday, and get a majority of my calories from fats, and I feel great.
Love this writing here and thank you for the voice over you added. I really enjoy these types of dialogue to see what is working well for others and the research along with it. 🙏
Thanks for reading it so closely. I went through a similar attraction to simple explanations around fats, which is part of why I wanted to look past the processing story and into the human outcome data. I appreciate you adding your experience to the discussion.
Q:. Does genetics play a role in how fats are metabolized in an individual and, if so, how much? It's one reason why I'm skeptical about "the next big thing" regarding nutrition. I didn't get too involved in the oil debate, although I do use olive oil and butter instead of canola oil and margarine. It's the supplements that suck me in, e.g., Vitamin D as a miracle cure for just about every disease under the sun.
Yes, genetics plays a role in how we handle dietary fats. How much it matters depends on the person and the type of fat, and we’re still a long way from being able to turn that into precise dietary advice.
Great essay, Andre. I also went through a phase of adding different fats to my morning coffee. I love using the blender to get that really good froth going on. I’ve been diving into what oils/fats are the best for years as well. I personally try and avoid seed oils when possible in order to get something in its more natural form. Seed oils, from what I have learned, are originally black and smell bad when they are originally made, so they have to be bleached and deodorized in order to get what we see in the bottles on the shelves. That alone makes me question how good they can be when they are so far from their natural state.
When it comes to cholesterol, and I’m definitely not a doctor, I find it strange that people worry so much about it. Our liver produces it naturally and it’s only a few molecules away from what our hormones look like. I believe some people, based on genetic factors, will have higher cholesterol than others. It’s also strange that medical standards over the years keep lowering what they deem to be “healthy cholesterol” levels. I eat 4 eggs everyday, and get a majority of my calories from fats, and I feel great.
Love this writing here and thank you for the voice over you added. I really enjoy these types of dialogue to see what is working well for others and the research along with it. 🙏
Thanks for reading it so closely. I went through a similar attraction to simple explanations around fats, which is part of why I wanted to look past the processing story and into the human outcome data. I appreciate you adding your experience to the discussion.
Q:. Does genetics play a role in how fats are metabolized in an individual and, if so, how much? It's one reason why I'm skeptical about "the next big thing" regarding nutrition. I didn't get too involved in the oil debate, although I do use olive oil and butter instead of canola oil and margarine. It's the supplements that suck me in, e.g., Vitamin D as a miracle cure for just about every disease under the sun.
Yes, genetics plays a role in how we handle dietary fats. How much it matters depends on the person and the type of fat, and we’re still a long way from being able to turn that into precise dietary advice.