Food industry’s favorite ingredient has been killing us, slowly.

okay so you may have heard of some of the horrors of oil not just any old oil highly processed refined oil the stuff that ends up in just about every drive-thru meal and every packaged food no kidding we may be shocked by just how well these refined oils have infiltrated the food industry it's practically everywhere if you leave your home and hit any restaurant rather fast food hole in the wall dine in fancy mom and pop doesn't matter if they aren't particularly picky about their oil Choice assume you're consuming the wor this isn't some kind of Big Industry secret we know we're eating this stuff and it isn't exactly hidden on our packaged Foods either they're right there in plain sight an ingredient list that doesn't feature highly processed refined oil is like finding a crispy $50 bill on a busy Chicago sidewalk it ain't happening inherently we get the picture because of how these oils are presented to us it's nasty giant Oil Trucks removing gunks of this stuff out of the side of a building pools of reused oil grease stains we get it # ill I still get flashbacks of when I worked at Taco Bell and I had to deep fry the chalupas and the Cinnabons welcome to Taco Bell let me get a so of course these oils aren't probably healthy superfoods that vitalize us and make us stronger my 7-year-old nephew could point us to healthier foods even with saying all of that if you're anything like me you just want a little bit more information no we're not looking to defend these oils but we hear all the time that they make us sick and cause inflammation but like you know prove it we're curious how bad can these oils possibly be and stick around to the end I'm going to share and explain why Fried Chicken is objectively one of the most dangerous foods that we can possibly eat all right how do these oils affect the body let's get into it all right first things first we got to get on the same page of what these oils are and where they come from when we say highly processed refined oils we are referring to what we know as seed oils or vegetable oils seed refers to where the oil was extracted from and vegetable refers to if the source was veggie or not veggie or Not Here I Come the title doesn't matter really that much I mean seed oils vegetable oils the name is mostly interchangeable and for fun you can come up with your own name after you see how these oils are made all right so seed oils is an umbrella term and Under the Umbrella we have quite a few oils I was going to just give you a few examples but then I felt convicted to list every seed oil I came across so this is my long somewhat partially exhaustive but there may be more list of these oils soybean is by far the most notable why is that you may ask well we consume a boatload of it a 2011 study assessed our intake of certain foods per capita in the US and found an increase of over 1,000 fold of soybean oil from 1909 to 99 check out this graph I mean at about 1970 we started consuming soybean oil like it was going out of style but the latest of this graph was nearly 25 years ago where are we now this paper reports that according to statista in 2020 approximately 57% of the oil consumed in the US was soybean oil 57% that's over half the pie it is a fact that soybean oil is the most widely used in the US for these seed oils to exist and then be put in our food we got to do some stuff to them to get them to this point what do we got to do to them we got to beat the brakes off of them these oils either go through most or all or more of the following steps first up extraction rather by taking the oil from a seed or a plant we got to extract it and we can use a mechanical device or a chemical solvent hexane is by far the most widely used to pull this extraction off hexane is a chemical and it's mixed with a few others to make this solvent that they use and solvent we know that word we know water as a solvent but we also know water to be harmless but hexane it ain't your grandma's water it's it's hazardous it simply is and there's no other way to spin it and I don't want to go into the specifics of how each of these uh oil making steps could potentially harm us we'd be here all day that's outside of the scope of this video but I want to lead us to the final product so we can discuss it that'll be the focus after we extract the oil we have the crude oil which is by definition gross it smells bad and looks bad we will not be able to consume this without gagging because of this we have more to do it's time to refine we have to degum the oil ew in other words the removal of mucilage and any other gummy substances we have to neutralize the oil making it less acidic by way of an alkaline solution we then have to wash and dry and get that alkaline solution off the oil is coming along but we're not done we're going to go ahead and bleach the oil this is done to take out some of the impurities but really to improve the color next is winterization the reason we call it that is it because because if you take the oil now in its current state and shelf it during the winter we'd notice the oil turning cloudy that's because of small waxes within the oil starting to crystallize we don't want fatty crystals in our oil so this step can also be called dewaxing the final step is deodorization to remove the smell do you smell it that smell a kind of smelly smell a smelly smell that smells smelly the is done by passing steam through oil trays in a highly pressurized heated chamber of sorts we end up with this final product it's a fascinating commodity because we are running out of the way to go get ourselves some soybean or some peanut oil yet we've all consumed it I will say we do pick up canola oil though which is what this is tomato tomato they're all not that great for us I do remember coming up and seeing in multiple households canola oil on the Shelf now I don't know if it's a cultural thing y help me out on in the comments was that just a cultural thing or not me coming up and is it still going on do people still use canola oil I haven't been in many kitchens lately but the point is we aren't buying this oil personally yet the moment we walk out of our door it's nearly unavoidable no kidding read the labels ask your Chef what is this oil doing to us let's break it down I keep finding halfed element packets in the house hey element's the sponsor of this video I went after element I sought after them because I had been satisfied with their product for over 2 years and I knew they'd be a great sponsor for this channel but what I didn't know was when I started bringing the packets in the house my family was going to be using half of them and saving the rest for later I guess it goes to show how many ways we can consume element element is an electrolyte drink mix my absolute go-to to ensure that I'm properly hydrated so many of us are finally under understanding that hydration isn't necessarily about flooding our body with a bunch of purified water but having balanced water inside and outside of our cells element is a company that understands that electrolytes are the key to gaining this balance so they formulated a mix with vital electrolytes no sugar no dodgy ingredients just catering to Optimal hydration electrolytes can be thought of as batteries for our brain and the rest of our nervous system as well they're involved in muscle contraction and really they're just great companions if you are active and if you're somebody who may be taking up fasting as well electrolyte little boogers these suckers give us some suckers and boogers getting real violent these things add so much to me and I urge you to add these electrolytes in and see if you feel a difference in your day-to-day I've certainly experienced it and I recommend them for that if you've never tried them before or if you are a returning purchaser and you already are on the element bandwagon then you can actually check below there's a link in the description and clicking this this link and with any purchase you can get a free sample pack which will allow you to try out all the different flavors I have in my hand right now grapefruit becoming a personal favorite of mine check them out below thank you element for sponsoring this video it's important to understand that we're highlighting a single process this process is happening within an intricate web of other processes so naturally there is a lot more of this conversation to have what we're doing is taking these devices of oxidation and inflammation and we're exploring how these oils contribute to them specifically leading up to the number one disease in the world atherosclerosis even if you aren't sure of where to even begin with oxidation inflammation or atherosclerosis I'm super excited for you specifically because you're about to become more knowledgeable for the first time a lot of this stuff is going to click first up I would like to cordially introduce us to oxidation okay we're lying down the groundwork if you have a human body and you want to keep it for a long time you probably want to understand oxidation oxidation at its core is due to an imbalance what do I mean by that well it's time to get molecular here's a molecule it's beautiful isn't it it's balanced it's stable but I wonder what would happen if we just removed this thing here well now it's still beautiful I guess but it's imbalanced and unstable you see this is an electron you may have heard of them they like to come in pairs when a molecule has an unpaired electron we call it unstable because it becomes highly reactive until it finds an electron think of it this way you're running late for an event and you're frantically rushing to get out of the house but you can't find your keys you absolutely flip your house upside down messing everything up until you finally found your keys once you find your keys you calm down these imbalanced molecules act the same way in a sense that they're frantically rushing to find an electron to find stability a molecule in this frantic state is referred to as a free radical this free radical May steal an electron from an already B balanced molecule which turns that balanced molecule then into a radical which may steal from another and so on and so on we enter this chain reaction that if left unchecked could lead to cell or tissue damage it's like if I asked my neighbor for an egg and they give it to me but now they need an egg so they ask their other neighbor and they so kindly oblige until they realize they need an egg too we enter this Chain Reaction but at some point somebody got to go grocery shopping the whole block needs to reup on some eggs this is where antioxidants come in they can halt or prevent this Chain Reaction by providing electrons to these needy molecules antioxidants have molecules that are stable enough to donate electrons to these radicals thus making them balanced and stable and stopping their hyperreactivity just like a distant neighbor supplying the entire block with some eggs okay oxidation big old green check mark bada boom bada bing we get it now on to inflammation where do we start so when when we hear the word inflammation I want us to immediately consider or think of the immune system the immune system has a ton of tools to defend us and when the immune system is using these tools we call this inflammation so essentially inflammation is a word for immune system activity which obviously can come in different levels but we know it by its tenant redness swelling heat pain and sometimes loss of function but even if we don't sense this going on on a macro level that doesn't mean the IM system isn't causing inflammation and working on a very small and specific item in the body and today that focus is going to be dealing with atherosclerosis atherosclerosis is a nasty condition where our blood vessels undergo narrowing or occlusion due to plaque buildup this plaque formation this clotting we call it thrombosis what gets us here and how does vegetable oil contribute to this hey real quick I want to talk to my younger folks my my young Bloods the hip and the cool kids because because when we hear aerosis we're like old people problems but I used to think that way too and youth does come with this inherent resistance to disease it just does that's really good that's awesome but what I want us to understand about AOS scos is that it's not a short windowed condition that just happens within a span of a few years in our older days it's a long windowed developing process that takes place over time and often times the first symptom to be shown of a cardiovascular disease or aerosis is death since this video started we've lost about 20 people to a cardiovascular event here in the us alone why am I saying this because I want us to understand that when old people Kel over from a heart attack that didn't just happen they were making deposits on that transaction years prior possibly and likely decades prior to that event the research is showing that the initial process of this after thos scerotic activity it can take place in our youth and I'm not saying this to incite fear I'm saying this so that we have a healthy understanding that now is actually the best time to start turning the steering wheel in a better direction that way we avoid a collision with the most popular disease in the world with the condition like atherosclerosis being ridiculously common you can bet your sweet Biffy that we've done quite a bit of research on it so because of that the pathways that contribute to the development of atherosclerosis are well elucidated in other words we know exactly what's going on here this is oil this is water they don't mix we're pretty familiar with water but what is oil it's a fatty substance it's fat it's a lipid as we like to call it as humans we are mostly water so we understand we can't just have oil in the body as is it ain't happening so when we consume fat it enters the blood it's got to get around we have fat on our body that has to get around to certain locations to be used as energy fat has to get around so we can store it too fat is moving through the body at all times and like many other things it has to take the pathway of the blood but how can we do this if fat and water don't mix the answer is lipoproteins lipoproteins are little taxis or little Ubers for fat they pick up fat and drop it off where it needs to go they're conveniently and Incredibly design you may be familiar with the name of one of them it's called LDL you may have heard of LDL cholesterol well we know cholesterol is a fat it's a lipid so it's actually one of the passengers within this LDL vehicle now as we know cholesterol is a bit of a buzzword and it was demonized because it was found in the area of these atherosclerotic plaques at least seemingly right but now we understand that just like a person who was wrongly convicted of a crime they didn't commit cholesterol was just in the wrong place at the wrong time and we're finally getting hip to this now this isn't about cholesterol you can actually take your focus off cholesterol ra completely we really just want to focus on LDL or lowdensity lipoprotein is the name of it but its name does not matter nearly as much as its function its function is to deliver fat when you hear LDL I want you to think of lipid delivery lady so just like a male lady with a big old mail bag stopping at different houses an LDL particle does the same thing delivering fat at different locations LDL is just another vehicle driving along on our blood Highway until something happens look at you I got you right where I want you so eager and waiting to learn either that or you're just here for the Vibes listen I just wanted to remind you to leave a like please and thank you because my manager has been on my butt remind them to leave a like on the video manager is me I'm manager LL is just an ordinary vehicle in the body until it becomes oxid I held that as long as I could I just wanted I don't know I'm dramatic you understand how oxidation works and if you don't that's all right no one's forcing you to get it like that this video is rewatchable but I want us to understand that chain reaction of one free radical causing another and another and another and so on and so on that chain reaction is important to understand because the same thing can take place on LDL and when this does take place on an LDL we call it oxidized LDL or Ox LDL and this thing is nasty oxidized LDL is an absolute Anchor Point for atherosclerosis and I'm going to talk about how vegetable oils contribute directly to this and what all that looks like but first we kind of have to understand what happens when LDL joins the dark side as Ox LDL so oxidized LDL induces a wild Cascade of things as a result this review lays out exactly what we're dealing with starting with immune disorder essentially meaning the oxidized LDL is triggering the response of the immune system which we now know as inflammation so it's about to get real messy platelet activation platelets are intelligent blood cliding cells that stick together usually to stop bleeding and they're being called upon essentially unnecessarily here so it's about to get real sticky endothelial dysfunction and Vascular smooth cell dysfunction essentially we're getting at this barrier that encases our blood right this is the layer that our blood touches its Integrity is about to be compromise so it's about to get real ugly now if you forget all of those problems that oxidize LDL causes I'm fine with that but you have to remember this last one macrophase dysfunction all right stick with me here I know we've been molecular for quite some time but we're almost out of here a macrophase is a serviceman of the immune system it is a soldier in the immune system Army it's a chessboard piece of the immune systems chess Squadron if you will when deployed the macras finds things that aren't supposed to be in the body and swallows them right up just like Pac-Man usually when a macras finds something to Chomp on it's just going to ingest it and dismantle it while it's inside and spit it back out as different byproducts LDL is fine but oxidized LDL is an enemy of the immune system and it's going to deploy a macras and when it's out there its targets are set and locked on that oxidized LDL particle now there isn't just one oxidized LDL floating around there's a lot and this macras continues to just engulf them but oxidized LDL is so toxic and so dis functional the micras is cannot do what they usually do it can't just dismantle the LDL particle but it just continues to ingest and ingest and adjust them and essentially this micras it swells up and begins to lose function just like if we pack a washing machine with two many clothes we lose the function especially if you got one of those new ones that sucker ain't even going to spin till you start taking some clothes up out of there but just like that the macras it starts to lose function when we pack it with this dysfunctional oxidized LDL one thing about physiology is that we name things based on function so if the function of the macras is lost we have to rename it so long macras hello foam cell foam cells are nasty fat Laden disorderly cells that congregate in and around that compromised barrier we were talking about earlier and this goes on and on and on until boom blood clot I didn't think when I came up with the idea for this video that I'd be explaining the pathology of atherosclerosis there's a big elephant in the room how the heck does LDL become oxidized there's a big elephant in the room real funny now I don't know if editing Johnny at some point already showed us what an LDL particle looks like but either way this is an LDL particle no surprises here it's exactly what we thought it would be a bunch of fat and cholesterol inside of a vehicle it's worth noting that really anything we're looking at here can become come oxidized but we actually want to focus on this part right here the outer layer this layer is made of fat we call these fats phospholipids again all lipids are fats and these phospholipids are no different if we actually look at one piece of the layer we can see these Tails coming down from the head Edge these are called fatty acids that's right we may have thought that fat in the body was round and globular but molecularly speaking when we lay it out this way fatty acids look like Twigs all right take a mental screenshot of this we're going to come back to it let's zoom out and take a [Music] breath let's look at vegetable oil real quick vegetable oil is fat so it's made of these lipids and if we zoom in we're dealing with the same twig looking things we seen earlier okay awesome so some of us may have already put two and two together but we see these these twig looking fatty acid things that are this cord is tearing me apart just take that off we see these twig looking fatty acid things that are literally making up the membranes of our lipo proteins and these same twig looking fatty acid things are in our oil so it's not wild of us or um weird of us to cons assume that this oil is going to be a direct translation to how our lip or proteins are composed so some of us may have already put two and two together there but I want to make sure we're on the same page with that connection I'm going to talk a little bit more about this in a bit what's unique about vegetable oil more than any other oil is how vulnerable their molecular structure is to oxidation check this out these are all fatty acids obviously they're all a little different but if I were to ask you which one is the most vulnerable what would be your guess a b or c well if you guess C you would be absolutely correct okay but what if I asked you which one is the most present in vegetable oils well the again if you guessed C you're on the money a is saturated fat B is monounsaturated fat and C is polyunsaturated fat we know because of these double bonds here if there are none we know that as saturated if there is one it's no longer saturated we're going to call it mono unsaturated if there's two or more it's polyunsaturated now honestly I don't think you need to remember double bonds and all this other stuff but I make it known for a couple reasons well frankly one I don't want to piss off all the because if I don't they'd be on me secondly we got to understand the unique challenge presented with the polyunsaturated fatty acids the reason they're more vulnerable is because in between their double bonds is this highly reactive Bridge it doesn't exist on saturated fat it doesn't exist on monounsaturated fat just polyunsaturated fat in between these bonds it's a delicate highly reactive vulnerable point my chemistry nerds will know this as the methylene Bridge it's a weak point just like a bridge with a broken pillar is more vulnerable to collapsing the same goes for this polyunsaturated fatty acid it's more vulnerable to reacting when we introduce a free radical it readily reacts with the fatty acid and as we know free radicals just make more radicals so now we have ourselves a highly reactive lipid radical Chain Reaction Time these lipid radicals cause more lipid radicals that cause more and more and more and the degree determines the severity so the more this goes on the more oxidized the LDL particle will become and the more oxidized the LDL particle becomes the higher the chances of atherogenic activity giving these oils to our bodies is just like giving these free radicals weapons to use against us and I can hear some of us now doesn't that mean we should lessen the production of some of these free radicals instead of focusing on swapping out these oils yes and we're going to talk about ways we can actually lessen the production of these free radicals but really the answer answer is all of the above this review stated the amount of lenol acid which is one kind of a polyunsaturated acid in Omega 6 contained in LDL can it be seen as the true culprit that initiates the process of oxidized LDL formation what we're saying is that the amount of these fatty acids present is actually what initiates the formation of these oxidized ldls okay two things we have to understand number one the body uses the materials it's given so what we're actually saying is that the materials that we make our cell membranes out of and the materials that we make our lipo proteins out of are a direct reflection of the amounts and the different types of fat that we consume so what we're saying is that we can lessen the oxidative capacity of our lipo proteins if we consume less of this polyunsaturated fat but specifically from these highly processed oils number two oxidation is going to happen regardless so yes we can focus on limiting the oxidative burden one way that I'm sure sure you can probably guess before I say it is lessening the amount of sugar that we consume there's a fascinating pathway of how excess sugar leads directly to these oxidized LDL particles and I can highlight that another time if you guys are interested in these pathway videos but we do know sugar makes all of this a lot worse it's kind of like adding an exclamation point to the matter and there are other levers to pull right we got smoking right all kinds of smoking should be avoided industrial compounds air pollutants right but I don't want us to focus too much on avoiding oxidation because what I want to communicate is that our body needs oxidation it actually needs these free radicals but with all things we're talking about the body what's the golden word homeostasis what do we know physiological balance balance balance balance balance is key here all oils are going to provide an array of different fatty acids we're going to get into the game of percentages we call butter a saturated fat because it has majority saturated fatty acids but it has mono and polyunsaturated fats in it as well I came up in a majority black high school but of course we had some Latinos we had some white kids there there are two white kids they were my neighbors like Brothers to me to this day shout out the natus scos you ain't going to find no black natus scos completely avoiding polyon saturated fat is not necessary warranted or even possible right we need these fats the problem is that we consume it way out of proportion primarily due to these veggie oils check this out as you can see vegetable oils are absolutely loaded with these polyon saturated fatty acids and guys this is what we end up with after we've beat the brakes off the oil but after that guess what we do we fry baby with oil just sitting in these restaurants for periods of time at high heat of course we're going to introduce a fair amount of oxidation but not not only that even monounsaturated fatty acids in this situation are prone to transforming into what we know as trans fats now it does not matter which researcher doctor or health Communicator you are listening to we all agree that trans fats are deleterious for the human body so when we take this chicken wing and we well depending upon how the chicken was raised can already determine if we're off to a bad start or not but when we dip it in this uh frankly a stressed out oil and then we take it out and we dip it in some sauce which nine times out of 10 the base of that sauce is some soybean oil or any other of these veggie oils we're looking at one of the most oxidative Foods out it's a triple whammy olive oil coconut oil avocado oil butter these have a totally different fatty acid composition and they are produced with a fraction of a fraction of the steps we talked about earlier and as you guys know I am a quality over everything guy so yes we want that cold press or expell pressed yes we want to see that hexane free yes I'd love it for you to smack the organic label sticker on that sucker while you're at it extra points if you are a transparent company like show me the goods if you're anything like me after watching this you're ready to throw your veggie oils out and not look back you're saying no to Veggie oils like kids say no to drugs but really I'm not going to act like I don't have these oils when I'm eating outside of my home what I want us to focus on is taking these small steps and inoc of if we can go and transform ourselves from a person that consumes these oils maybe six times a week to 1 to three times I mean compound that over time competitively speaking we're killing the old version of ourselves I put a few other resources down in the description if you want to find other ways to potentially avoid these oils don't forget to leave a like on your way out I hope you gained some insight and some perspective I'm going get a b y [Music] way [Music] la

Channel: No Lab Coat Required

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Id: IDZmXzAMmwI

Length: 29min 4sec (1744 seconds)

Published: Sun Jan 07 2024