Dr. Michael Eades - 'A New Hypothesis of Obesity' 8-11-2018

...around the 26 minute mark, a great representation of the Mitochondrial ATP synthase (windmill)

Even Dr Eades points out the change in vegetable oil consumption: from meat sources as the primary fat source, consumers increased their veg oil consumption, especially soybean oil. He even snooped in the kitchens of chefs: canola oil and soybean oils. I was surprised to see how high our meat fat consumptions was in the 1960's--wow. Before we became so obese.

Glad I kicked these " vegetable oils" to the curb a few weeks ago!

Still watching....l

In college I dropped out of organic chemistry-- if that professor could see me now !!!

F/N ratios that are key to RET.


Linoleic acid acts like a super charged glucose molecule--Holy cow!
Oleic acid is better.
Palmitic acid--a saturated fat that very much drives RET and localized IR

What an amazing concept.

stearic acid --- a beef fat that is stronger than palmitic acid in driving RET and localized IR which drops appetite like a rock.


WOW--this is why when I ate beef I feel less hungry and saw better weight loss!!

He recommended bacon fat and macademia oil.

Off to search the profile of oils and fats, again, with a new view.

Here is a study published in 2001 ( copyright date) comparing stearic acid and palmitic acid in real humans. The results are astonishing: eat more stearic acid.

If Im understanding this, stearic acid is a natural option for "blood thinners".

https://www.nature.com/articles/1601122.pdf?origin=ppub

This got a bit technical for me, and I started zoning out right after after that windmill analogy,... but I got the gist of it.

Interesting, that small group study that fed participants a meal comprised of a modest amount of meat, plus all the carbs they wanted. The differences were in the types of fat used on the carbs. The folks whose carbs were flavored with vegetable oils ended up consuming substantially more calories than those whose carbs were flavored with animal fats.

Not that many years ago McDOnalds used beef fat to fry those french fries. The current pressure to switch to veg oils made them cave and french fries are fried with veg oil now.

Would like to see a head to head study of consumption of these two.

My concern is that mashed potatoes are somewhat limiting compared to french fries regardless of what oil/fat is used on french fries. FOr me french fries are FUN to eat. Love mashed potatoes ( no longer OP) but loved FF better.