I'm gonna thank Jeff and Rod, the organizers for having me back once again for the third time And today we're going to talk about a new hypothesis of obesity and it's really not a new hypothesis It's just kind of my idea of why I think we got to where we are I have no disclosures no financial interest than anything. I'm going to talk about today I want to show you this this thing because when we were out promoting protein power You see this that every obesity confidence you go to this little map from the CDC Showing the growth of obesity and I wasn't going to put this in Then I noticed that nobody else showed it so I thought heck they're probably people that haven't seen it So it's really interesting and kind of mortifying but you can see the the growth of obesity in all the states Now I've ended this in 1996 because that's when we wrote protein power And we thought when we wrote protein power that we were going to stop the obesity epidemic And so, uh We'll see how that worked out now, this was when I was going when we were promoting protein power This was a slide that I always used. This was the end slide of this progression You just saw and three states that turned yellow. We're over 20% of the population was obese And so I thought god this is terrible. But little that I know As it just keeps on going and The only thing I can say in our defense for not stemming the tide is the last place to convert was, Colorado Which is where we were living when we approaching parakeeto So but unfortunately, even it succumbed So This is a pretty graphic display of obesity But I want to show you another one because I did a little just a little experiment I went on Google and I look back as sororities and fraternities in the 50s before there was really an obesity epidemic at that time obesity it held steady forever and I picked sororities and fraternities because I could pick people that were about the same socioeconomic class both times and also people who hadn't had a chance to smoke because a lot of people say well people were more obese or Robeast now than then because not as many people smoke and everybody smoke back then so I wanted to get people young before smoking can Make a lot of difference. So this is a picture you'd go on google and find any of these This is a picture of a sorority in the 1950s. This is in, Louisiana This is the LSU in fact And these girls are on a campout and I picked this one specifically because they're in shorts and you can see what they look like But that was in the 1950s and all these women. I'm sure ate carbohydrates Okay, they weren't on low-carb than I say carbohydrates They had toast for breakfast every house in America had a toaster and that's that's what they look like in 1950 if you look at fraternities in 1950, and again, these were all on Google fraternities on 1950 They're harder to see because the fraternity guys are all dressed up This is interesting because this picture up in the upper Wherever that upper right is a group of college musicians in 1897 and you can see between 1897 in 1950 there really hasn't been any change because there wasn't a big change in obesity since 1897 in the 1950s if you look down at the lower rights You can see some guys with their shirts off so you can see what they look like and you can see one overweight guy now that doesn't mean that there wasn't any obesity back in the nineteen fifties because there was But it wasn't very common and in each group You would find one obese person one overweight person every school room every classroom that I was in had one kid That was chubby and it was usually a boy But that's what it was like back in the 1950s before this obesity epidemic took off Now if you look at kids in the fifties, here's one on the left Very typical picture bunch of skinny little kids and one big old heavy kid, and this is an interesting picture because a lot of people in this room know one of the people in this picture and Everybody in the room knows another person in the picture If you look down at the lower left, that's my lovely wife when she was about two and a half Okay, and she's one of the little skinny ones and the big and that one big fat kid in the back I'll show you this picture about four years later a same group of kids and There's the big fat kid in the back And down The lower left is my wife with her hair all cut off And that's her brother behind her and in the middle is Roger Clinton, and that's her sister Remember Roger Clinton and his band. So that's that's Bill back in the 50s So now this is this was really what's happened Now I had major angst about doing this because I didn't want to fat shame Anybody a lot of these kids may see this this video is going to be disseminated So I was trying to figure out a way to get the point across without actually identifying people So this is what I did I I kind of cut the tops off people but you can see just looking at the legs the difference See how much heavier young girls are now than they were back in 1950 and there's a comparison If you look at for current ease, you see not as bad But see how all the guys are chunky they're not long and lean They're in and I didn't cherry-pick these pictures you go to google put in fraternities 1950 2015 Pictures same thing with sororities you'll see and you'll see all these pictures and others there. They are again they don't look as bad as the girls, but you can't tell because they've got more clothes on and Here's again for attorneys in the 50s. And there's that one with the you know, the one overweight kid So what happened? What changed in this time? Because as I say there have been obese people all along but all of a sudden it just exploded So that's what I want to talk about a little bit about what I think happened and what the mechanism behind it is So let's look at micro nutrient intake over Over time now this is a this is a kind of the slide that I used to promote protein power because it shows micronutrients as a percentage of Calories which I think is a dumb way to do it But that's what everybody did back then and they told everybody that if you could get your fat below 30% You can eat everything you want and you would never gain weight So it was all I made a percentage of calories every label you looked on it was fat Oh It's 28% I can eat all this I want I won't gain weight and if you see on this on this chart you can see that the carbs have gone up fat intake has gone down as a percentage of a Nutrient intake proteins remained about the same so you can make a great case for the low carb diet look Curves have gone up fats gone down. Everybody is getting fat fat doesn't make you fat It's got to be carbs on a low carb book and And so here's a here's another graph that actually shows grams per day. That's a little bit more revealing And it shows that the top line is carbohydrate intake and you can see that in about 76 to 80 it just skyrocketed it went up about 240 calories and if you look at fat and protein, they're superimposed but fat count You know fat got 9 grams per calorie. I mean 9 calories per gram Proteins got 4 so there were a lot more calories of protein that then you see there in the protein And you would think from looking at this graph. What's amazing is just the part the the increase in carbohydrate intake and why is that? Why would people started eating carbohydrates all of a sudden at greater rates? Were they more tasty? They hadn't even started a super-sized back then why you know? Why did people all of a sudden suck up about two hundred and forty or fifty more calories a day? Now the calories in calories out folks will tell you. Well. It's easy. I mean people ate more. That's why they got fat Yeah, but why did they eat more? What happened? What all of a sudden kick this thing into gear and made everybody suck down the carbohydrates And then that's kind of what we're gonna talk about and we're gonna look at what has happened to the fat fat intake Now if you look at this and I kind of apologize for this this is you've heard of piss-poor PowerPoint this is piss-poor graphing from Excel. That was my first attempt at a graph from Excel I could have grabbed one offline, but I wanted to make sure it was accurate And this looks at the change in fat Even though fat hasn't changed the quality of the fat that we've eaten has changed and this is vegetable consumption And it is absolutely skyrocketed And if you look at over the same time that we've been gaining all this weight so if you look at that that's vegetable oil consumption and Most of it and we've seen this chart from Nina and a bunch of other people this week and most of it comes from soybean oil All right, and so we're placing Since the fat intake hasn't changed or fat content of the diet hasn't changed but what changes the makeup of the fat in the diet and we've switched to a lot more vegetable oils and If you look at this chart This is vegetable oils plus vegetable shortening the last one was just vegetable oil is just liquid oil is this it was Vegetable shortening added now. I wanted to show on this because this is grams per person per day on The y-axis on the Left I wanted to show what the saturated fat consumption that over the same time But it's really difficult to find out because when you go to the economic research service you get presented with tons of data but it's difficult to tease out because they've got the oils because the oils are manufacturers they can say how much soybean oil and how much cottonseed oil and how much lard and how much this and how much that And butter and all the rest But when you come down to two fats and meat it's hard because they give you the per capita sumption of beef of lamb of pork of chickens of turkey so you'd have to go into each one of those and tease out the percentage of saturated fat and then make a graph and I Just I didn't have the time or the will to do that But but what I did because I wanted to superimpose them on the same graph So we can see what it looked like so instead as a surrogate I just took beef consumption and if you look at beef consumption, and this is really stunning This is beef consumption over the same period of time So just recently We've started eating more vegetable oils than we have beef. It's hard to believe I Mean that that is a stunning stunning Graph to me now. Why is this all happening? well a couple of reasons one reason is they were eating out more and when you eat out you lose all Troll over what you eat? Now you may order a steak and some sauteed asparagus but you don't know what they sauteed it in and you don't know what they they seared the steak in and Right. Now there are many people eating away from home as there are eating at home when I was a kid I never went to a restaurant until I was in the seventh grade Other than if we were traveling somewhere we would stop But every meal was at home, and we prepared everything at home And now I have the people Go out to eat and lose all control over what they get not all control because they can order a steak or whatever But they don't know what it's cooked What any of this stuff is cooked in and so I was trying to find this out? so I went undercover in a restaurant to do this and this was a this was a few years back before I decided to start coloring my hair gray and I Went to one of these deals where they you can pay and go in and kind of become a Pseudo chef for a night and work in the back under the tutelage of the chef and help fix that so that's what I did And my wife did it too and went in and had a good time But meanwhile, I snooped around because I was really curious to see what kind of fats they were using and sure enough there's what I found heavy-duty canola liquid frying oil and Soybean salad oil and that's what they cook everything in and I asked the chef and he said yeah I like the canola oil But the other place that works most of them use the soybean oil and so that's what you get your stuff cooked in That's what you get your salad dressings made in when they bring you your little thing of olive oil to the table a you don't know that that's real olive oil that hasn't been adulterated because there's a huge problem with olive oil adulteration right now and B that's a little tiny bit of olive oil all your other stuff is slathered in soybean oil So we're eating a lot more oils because we're eating out and we're getting a particularly pernicious oil Because if you get if you look at canola oil, it's 32 percent a little like acid and I'll give you a preview I'm going to lay the lot of the blame on what's going on on a little like acid so you get 32 percent Uh no a while you get sixty one percent in soybean oil and if you get good old beef fat you get about 4% okay, and a lot of stuff used to because is an Another number of speakers have talked about a lot of stuff used to be cooked and beef fat if you look at this graph by Stephen, Guyana He went out and pulled together a bunch of studies that measured linoleic acid content in fat Okay, and our fat and subcutaneous ed human fat and what we can see is from the time of 1960 to 2010 It's increased markedly That means we really have been eating a lot of linoleic acid whether we want to or not and this just shows this this graphs Adipose versus consumption Okay, now let's look at this chart and then it's this chart it's easy to jump to conclusions from This is a chart this is the prevalence of obesity among US adults aged 20 to 74 and the chart next to it is the consumption of Vegetable oil now. This could be like the you know, the marriages in Maine and whatever it was that he was talking about, you know Correlation is not causation But when you see something like this and it's not and it's it's in the same realm in this case of what we eat It makes you look a little bit closer and clearly vegetable fats are correlated. But are they causative and if so, how? now a lot of this problem we can lay at the doorstep of our good friend Ancel keys and we both We've all talked about all through this conference who is the sort of the leading nutritionist of the 20th century and he's even lapped over now because people are still enthralled with with his work But you know he was the one who demonized saturated fat and he Got us all eating these vegetable oils and you can see how the attitude has changed in saturated fat Over the time attitude prior to 1980. What do we all think about saturated fat? This was the attitude we had Remember alfred e Newman from Mad Magazine nobody thought about it. She asked somebody back in 1976 how much saturated fat enough that What me worried and it's changed because our attitude towards saturated fat after 1980 after the got involved after the nutritional guidelines after they started promoting low-fat diets are headed to changed and it became scared to death of saturated fats and so But we've because we were scared of it. We have gone along with all these guidelines. We've been plucky little soldiers Here's a graph from that nina generously sent me and you can see in kind of the greenish blue Those are the things that we've been told to eat more of and we have and in the red are things We've been told the less up and we've eaten less of them So we've gone right along like the lemmings we are and if you look over here it's saturated fat fatty intake you can see the fat intake is falling off that's in the dark blue and the kind of Aquamarine is carb intake the holy grail is to get your carbs about 55 percent We haven't quite gotten there and to get fat below 30 percent and we still haven't quite and gun there Haven't quite gotten there yet either But these as I say aren't percentages, which I hate But this is this is saturated fat and this is what's happened to saturated fat now this starts in 71 the graph above it started in 65 and you notice the big drop-off in fat from 65 to 71 and but just in this graph from 71 on if you look at it There's been about a twenty point five percent decrease in saturated fat. So I went back and extrapolated and said, okay I'm sure that we were eating more saturated fat in 1765 because we're eating more fat in 65 and I kind of cobbled together this graph and It looks like it's about a 25% intake and I don't know what that is. Actually an absolute value is how many? Fewer grams reading today than we were then but it's pretty substantial And so the big changes since 1980 are that linoleic acid consumption has gone way way up Saturated fat consumption has gone down and the calories we've consumed primarily Carbohydrate calories have gone up and so it's kind of the perfect storm We've got this wholesale adoption of vegetable oils We've got increased consumption of refined carbs and we've got the demonization of saturated fat. So my hypothesis then is Little lake acid promotes obesity, which is nothing that's you know half the other people haven't set up here This is nothing, you know great insight The problem is how does it promote obesity? What's the mechanism? That's what we're going to talk about What I think the mechanism is The other thing is saturated fat protects against obesity we've gone from who cares to the guys screaming about saturated fat now We've kind of come around other people are still screaming about saturated fat out of fear now we've come around to this notion that well maybe saturated fats are neutral, but I'm gonna Hypothesize or I'm gonna deposit the saturated fats protect against obesity and show you how I think that they do now My wife was looking at these slides and says if you throw these up there, they're gonna think you're you know You're one of these idiots The Batman I cut my carbs almost here and I'll kill still can't fool I told you there's more of the equation than just cutting carbs So I I go back and I've got to add to the hypothesis and in addition of these things I'm a big believer in the carbohydrate insulin hypothesis. And I think that's the cornerstone of everything So I haven't, you know gone off the rails and gone facedown in the carbs I just think that these other things have created A black hole that have sucked all these extra calories in and I'm going to show you how or how I think of this? Now the mechanism for this is tough I have a and I've been searching for this for a long time and I have a friend who has achieved his Climb, the corporate ladder to the highest echelon is running a huge company at an age when most people are just getting into middle management And I asked him. How did you do this? How did you get there so fast, and he said well I decided early on that What I was going to do was that I was going to hire only hire people who were smarter than I was that way I could go to them for answers instead of having them come to me for answers So I decided to do that same thing because the subset of people who are smarter than I am is enormous So I have a lot to pick from And I got a lot of my information from this guy right here. Whose name is Peter dobro Milski, which is difficult to pronounce. He belongs his hyper lipid. He's got a whole section on Protons, he's been fooling with this for five or six years now. He's a quirky funny Highly technical blogger. A lot of people don't read his stuff because it's really technical but I have got a wealth of information Established a correspondence with him. Excuse me. We send papers back and forth and this guy he's a vet in the UK He was retired now and this is one smart guy So I Wanted to get somebody smarter than I am and I found that Peter is probably the smartest people found the smartest person in most rooms that he's in and So I had a lot of help from him and coming up with this mechanism that I'm going to present And you can you can find him at high-fat nutrition blogspot blog spot.com or just google hyper lipid and it'll take you to his blog Okay, now we're what I'm going to do with this is it crossing a chasm You can see how cleverly I'm photoshop my face into this. That's me hanging out there And what we're gonna go to from what we know for pretty sure or really know for sure again to what we know for pretty sure and we're gonna kind of gap our Cross the chasm and close that gap with what we're going to talk about today now. I want to talk about life This is life simplified. Okay? You get food? There's somebody that's tearing this hamburger part to get rid of the bun get low carb Er get rid of the bun and keep all the other good stuff. So that's food food converts to ATP ATP Gives us life Alright and what happens with this is we've got the Sun the Sun Makes plants grow the plants start out of little bitty seeds and they take the energy of the Sun and they build these chemical bonds To make the plants to make plant protein and to make the carbohydrates and the plants Animals, eat the plants and break down these bonds and they use the bonds to fuel their own growth We eat the animals as food and we eat the plants for food and it all came from the Sun so we literally eat the Sun every time we eat that's where the energy comes from and We take this food and what we do with it is that we break it down into high-energy electrons and these high-energy electrons We then use to create the ATP which is the currency of life Now we do all this in the mitochondria and we can make some ATP outside the mitochondria in the cytosol But not a lot about 85 to 90 percent of it is made in the mitochondria It's made in one specific part of the mitochondria. It's made in the inter the inner mitochondrial membrane and the inner membrane space and You're ready for this. This is my graphic that I put together This is the top line as the outer mitochondrial membrane with the cytoplasm of the cell outside that the inner mitochondrial Meandering membrane the matrix and inside is an intramembranous space and all these little things that colorful things you see down at the bottom are Complexes of one sort or another that transfer these high-energy electrons that we throw off when we break down food and what happens and I just noticed that ETF which is electron transfer flavor proteins should be actually up and Nudged up into the membrane. How did I do that? It's a huge embarrassment. Anyway, the The what ends up happening is that you you get electron brought in by NADH into complex one Complex one hands that off to the CoQ couple Complex two gives you an F ADH and ETF gives you the same thing. It gives you another Fadh2 an Spurs high-energy electrons reduces the co q couple then the co q couple passes. Well, okay We've got the glycerol 3-phosphate shuttle Which that can actually convert an ad outside the cytoplasm into the into the inner mitochondrial membrane We're not going to fool with that for purpose of the discussion Let's put it in there for completeness, but it comes then that hands it off to complex 3 goes cytochrome goes complex 4 and all this going along These are high-energy Electrons that lose a little bit of their energy as they go from one step to the next in this and the energy that's lost That they give up is used to pump protons from one side of this membrane to the other Okay, you've got all these protons. These are hydrogen atoms positively charged hydrogen atoms and in this picture They're kind of evenly distributed but what happens is that they get pumped when these high-energy electrons go around and they get pumped through these Complexes they get pumped through all the complexes except for complex two, they can come through three Three they pump through four and they get pumped until there's a lot higher concentration in the space, then there is below the space and when you got to differences in concentration It always wants to equalize and the difference in those Concentrations is called Delta C And they want to they want to come back through they want to come back through the putting tremendous pressure On this inner mitochondrial membrane to get back through to the other side Because not only is it a chemical imbalance? You got more hydrogens up there than you do below. You've actually got more electricity. You've got all these positive charges So the positive charge wants to discharge and so what it does that comes back down through this complex v and it does it They come zipping through this complex v and you can see them come zipping There and this complex 5 is a little turbine a little molecular turbine that turns Whenever one of these hydrogen's zips down through it, and it doesn't go fill up Discharge fill up discharge. This is constantly going on because we're constantly pumping High-energy electrons along this electron transport chain And so what what you see and this is if you look this is this complex 5 this is what it looks like This is a molecular model. It's upside down to the way I have presented it there, but it turns when these hydrogen Ions go whipping through there. It turns this and this throws off ATP and this is where the majority of our ATP comes from these things turn 150 revolutions per second And these are scattered all across the inner mitochondrial membrane of all the mitochondria and all the cell's there are Thousands of mitochondria in each cell and billions of cells you can imagine that each revolution. They're cranking off an ATP So these things turn out your body weight and ATP daily. I weigh about 195 pounds So if my day goes, okay, I'll make a hundred and ninety five pounds of ATP I mean, it's really phenomenal when you think about it and That's where our energy comes from So when we go back to Here and we see an NADH coming in. That's a energy electron carrier. It goes to the co q couple same for two Embarrassingly the ETF which isn't embedded in the membrane that passed that off two three and four and goes on down the way but What if you overload the the co cute couple the co q couple is a really Important crossroads in this and you're reducing the co q couple every time you hand electron off to it Okay. So when you reduce the co q couple what if the co q couple gets fully reduced and you're still trying to put Electrons in through NADH misses. Um And it shifts them back and that's called reverse electron transport And when you have reverse electron transfer forge, it ends up popping off a free-radical a superoxide in this case Now you may think I got a free radical It's a free radical theory of aging. This is killing us but it really isn't this is a this is a You can see it over here. I've kind of Made it smaller The the superoxide gets converted to hydrogen peroxide It diffuses through the the mitochondria and it goes into the cell And it acts as a signaling molecule okay, these reactive oxygen species act as signaling molecules that are not just harmful things and what they do one of the things that Is increase my T mitochondrial biosynthesis. We all want to increase the number of mitochondria We have something we absolutely want to do you can do it by exercise and actually you can do it by eating Ryan because you want to increase Mitochondrial biosynthesis reasonably know that from a great paper by Nick Lane is it's been shown that add Antioxidants lower the the ro s leak at the same time They decrease the amount of mitochondrial DNA and they decrease ATP synthesis. We want as many as many Mitochondria's we can get in one weekend. We can get them as popping off free radicals now this whole free radical thing causes localized insulin resistance and this is the key to this whole explanation that's going forward because the the hydrogen peroxide Inhibits off auto phosphorylation of the insulin receptor and creates local insulin resistance Now I'm not talking about total body insulin resistance. That's what we've been talking about this whole conference. We're talking about measuring insulin That's total body insulin resistance I'm talking about local insulin resistance at the level of an individual cell and that can be protective Against excess nutrients going into the cell and it's one-way cells have to prevent Taking in too much stuff that they don't want and this thing explains a whole lot it explains physiological insulin resistance You know, a lot of people have been talking about that. What does that mean if you starve? What ends up happening? Is that that? Because you're not pumping any food down. You're only pumping down your own Broken-down fat and you're making ketones and ketones really reduce the difference in charge across the intermembrane It reduces delta sign to very small amounts and in very small amounts. You can't activate the insulin receptor because it takes a little pulse of this h2 of superoxide of our OS to generate a little bit of insulin that you need and so if you don't generate generate Insulin activity and if you don't generate insulin activity You can't bring glucose into the cells because you don't want to bring glucose in the cells because you've got to conserve those for red blood cells and other tissues that can all use glucose so you can explain local as a Physiological insulin resistance this way the same thing happens with low carb dieting you do have a bigger pressure gradient a bigger delta side there but Because as we'll see the FDA FA d HK fat breakdown Really drive this for a first electron transport. So it it Because if you're on a low carb, not the low carb part of the diabetes, you're not taking in a lot of glucose so you need to conserve what you have for the gluco for the tissues that are Obligation sumers. So this this whole reverse electron transport explains a whole lot Now, how do we generate fadh2 and NADH now? I've gone overboard on this so I'm going to go really quickly through it and this is a 16 carbon saturated fat this is palmitic acid You tell us a fat because it's got the hydroxyl group on it To get it into the mitochondria where this all happens You've got to swap that out for an acyl group and that that's when the whole fat gets activated. Dr Pigment talked yesterday about how you had to use carnitine to get the fat into the mitochondria So the fat send of mitochondria and what happens is it gets broken down by a process called beta oxidation and it Cleaves it off at this two carbon molecule right here and So it chops off two carbons at a time until the fatty acid is completely oxidized I'm going to go through this quickly and only one time so here's beta oxidation. It's a four step process there are only two steps that we're concerned about and That's this one right here because that creates FA th that sadi hydrogenation and it converts That single bond into a double bond rips off a couple of hydrogen's and loads up fadh2 and that's one of the the molecules that carts them through the electron transport chain the other Important part is the NADH because it does that so each 16 carbons saturated fat completes 7 cycles of beta beta oxidation Each creating an acid Teal'c Oy because when this is chopped off, it's chopped off to two carbons in the acyl group Which makes this an asset Eelco a and it gives you seven fadh2s Because it a 16 carbon just goes through 7 Beta oxidation Processes because at the end that's left with an acetic away. So it doesn't have to go through eight it just goes through seven because what's left over is an asset Eelco a So it goes through this process that you see on the left only seven times. So it generates 7f 82's 7 8 nadh s and a tacit field Co a Alright now that now what happens next, is that the acid Teal'c away? I'll go onto the krebs cycle Which is also in the mitochondria and close by and when the sto co a go into the krebs cycle they go around the krebs cycle and what they do is they throw three NADH is for every For each each sto way that goes through and they throw off one fadh2 Ok, so what ends up happening is you got f8f a DHS because you got eight sto quois going around you got 24 nadh s And that gives you a total of 15 fadh2s and 31 Nadh s if you divide those out and this is the crux of this whole thing if you divide those out you come up with an effin ratio of 0.8 on a saturated fat Pardon me? What did I say Oh 0.48. Sorry now, I've got my cue card person up here 0.48 and and that's a An important ratio because that's the saturated fat and that's highly generative of reverse electron transport Now remember the F ADH has all come from from fat breakdown and If you look at the beta oxidation of a pom it'll lake acid You can see that that's got a double bond in the middle You cleave it off the same way you go this same process and you chop down except when you get to that double bond There's already a double bond So you don't have to do the part with the fa th you don't have to make a double bond You've got a couple of enzymes that twist this thing around and get it back into sync without making the double bond So you have one fewer? Fadh2 get six seven eight each eight a steel coil just like we did before after running all these things through the krebs cycle you end up going through all this and you end up with a F n ratio of 0.45 now I'm really gonna scream through this because we don't need to go through all this it's just showing that a lake acid which is what you find in olive oil is got an F n ratio of 0.46 little lake acid the fat we love to hate has an F in ratio of 0.43 now neither the The point four three does not generate reverse electron transport. Okay. Now the four six is the FE. That's that's a You know a monounsaturated fat you've only lost one fadh2 and it can generate a little bit So here are the way they're laid out this shows that palmitic acid and saturated fats in general. Really? Create a lot with this four point eight oleic acid a little bit by metal lake acid nut The linoleic acid net and glucose brilliant. So this is kind of a switch That throws whether you're gonna have reverse electron transport or not and when you get back up and look at the complex and glucose runs through It goes just nadh a little fadh2 It goes through doesn't reduce the co q couple that much you get no reverse electron transport no local insulin resist And so the glucose goes right into the cell If you get a little lake acid you get no reverse electron transport no local insulin resistant and it goes right into the cell and it actually acts like a Supercharged carbohydrate because it's got nine calories versus four for a carbohydrate If you look at a lake acid, that's the monounsaturated fat It's plus or minus that can throw off a little bit my local insulin resistance So it serves a little bit to keep fat out of the the cells and to prevent Too many nutrients going into the seller more than the cell wants for you polymeric acid You get major? reverse electron transport and large local insulin resistance So this is a saturated fat and when your fat cells start to get enough and you're eating saturated fat it shuts it off Now, let's look at the adipose cell and let's look at a McDonald's fries cooked in beef tallow like that used to be cooked Okay, and they've been beef is mainly stearic acid history cast. It's an 18 carbon fat - its 0.49 so that's gonna create even more Reversal electron transport than the little lamp Then the palmitic acid does so stearic acid and glucose starts from the french fries. So what happens you eat those? your cell grows a little bit because it's taken in the fat then reverse electron transport steps in and says I'm sending the rest of it back to the circulation and what that does the Circulations got to get rid of it somehow so it kind of gins up its energy production So you have increased energy expenditure and you have a hunger reduction because all the stuff isn't getting sucked into the fat cell So you don't eat as much now if you make these things with Vegetable in oleic acid plus glucose. Here's what you get You get the fat cell gross - monstrous sizes because there's no reversal Electron transport to start it and see how to Postel cell really expands and here's a really interesting study That's a terrible study, but it demonstrates this. This was an idiotic study where they were trying to show has a different different complex Carbohydrate intakes with different glycemic indices see if they had any effect on appetite it turned out It really didn't wasn't the way they control. It was kind of screwy but anyway What they did is they had two different studies at two different groups of kids 11 to 15 years old that they wrote in on Five different weekends and they fed them these different carbohydrate meals and they fed them to them They would give them rice or they would give a baked potatoes or they were given french fries and what they did was they gave? It to them One, you know one meal along with about I don't know a hundred calories 150 calories of Meatballs And they let them eat it and then they let them keep asking for more carbohydrate until they eaten Halle wine And then they calculated how many calories they had eaten and so they did this on two different groups of people all using themselves as their their own control and What you get down here what's really interesting here is baked potatoes made with butter. They took these baked potato they're not baked potatoes boiled potatoes mashed with milk and butter and You look at the caloric intake the satiation there and when you look at french fries, these are french fries cooked in canola oil okay, and two different study groups that were all randomized all were their own controls throughout but two different experiments with Two completely different groups of kids and you found the same thing look at the difference in calorie intake in feeding the satiation 707 calories around 700 calories versus 1100 calories and the only difference is One was with butter a saturated fat that creates reverse electron transport the other with canola oil That's got a lot of linoleic acid that says hey baby come on into the fat cell now if you go on a low-carb diet You got a lot of stearic acid and glucose that goes into the cell and raise it up a little bit You got electron reverse electron transport Back to circulation increases the eat and it reduces hunger and it spares glucose for the glucose tissues you need So the system works perfectly and what happens with adipose cells when they get huge because you've been consuming linoleic acid And sucking all the stuff in there that opposed cell gets large and finally We don't know if it's because it reaches a critical size Because of adipose triglyceride lipase and perilymph and a which is a protein that works with atgl One of the other of these is okay enough I don't care if I don't have local instance if activity you ain't put any more stuff in here So then it starts releasing it and starts releasing non-esterified fatty Acids into the circulation and those go to the viscera the very place. You don't want them to go because we're in the viscera that's called ectopic fat ectopic fat is fat where it shouldn't be and a copic fat is like Having a big splinter. It's a big inflammation. It causes your body doesn't recognize that itself It recognizes it as foreign because it's not supposed to be there. It recruits macrophages You see the macrophages that come in there you get macrophage infiltration of cells the macrophages call out for more Macrophages and the macrophages you'll be fifty to sixty percent of the fat cell mass Just think about that and you wonder why it causes inflammation Okay, so reverse electron transport protects the fat cells and others from over nutrition saturated fat drives reverse electron transport It's a beneficial mix with nutrient the little lake has a prevents reverse electron transport and allows the cells to fill with fat This is what I think This giant increase in carb consumption came from when we all went to eating vegetable oil this very mechanism linoleic acid should be avoided so here my recommendations cut the carbs first If you cut the carbs, you get rid of most processed foods and processed foods or where you find vegetable oils Meticulously avoid linoleic acid eat more at home. If you want to use salad dressings use macadamia nut oil That's a good one if you were from the south you would know about wilted salad you take Bacon and you fry it up and you put the crumble the bacon you put it on the salad Then you pour the hot bacon grease into the cell and it will sit. It's fabulous You can try that so you don't have that salad dressings and eat more saturated fat And I thank you very much for your attention
Nice video! That's why it's already in the sidebar. :)