The Shocking Ingredients in McDonalds French Fries (worse than cigarettes) - Dr. Paul Saladino

all right so you slid this across the table like what are you going to tell me now you change your mind on cigarettes that's what I do man I just change my mind on everything you change like the wind no I brought these as a prop because um I've had them in my backpack the last few days that I've been in Los Angeles and I'm always self-conscious somebody be like what are you walking around with marow for but this is interesting it's a it's an illustration for people because I came across some really interesting studies on seed oils and how they're connected with cigarettes and so the idea here is that if you look at seed oils when you cook them when you heat them and specifically you look at french fries like at McDonald's or In-N-Out or any fast food joint they're going to cook in seed oils McDonald's french fries have 19 ingredients and they cook in four different types of seed oils canola soybean hydrogenated soybean oil Etc and there was there's been multiple studies looking at this but one specifically looked at seed oils and the amount of toxic lipid oxidation byproducts when you make french fries out of them right there's 4 h& but which is harmful for humans but there's also acryline and alpab beta unsaturated aldah es and they looked at the amount of alpab beta unsaturated alides in 152 G of french fries which is a large fries from McDonald's or in and out and there's the same amount of these toxic chemicals which are group 2A carcinogens from The Who that you find in 25 cigarettes so the the Striking thing that I wanted to tell you is that if you I know you don't think this but if someone thinks that seed oils are benign consider the fact that eating a large fries from In-N-Out or McDonald's contains the same amount of these toxic chemicals as a pack of cigarettes so what was that what was that main chemical that you said the four uh it's Alpha Beta oh four h& and then there's Alpha Beta unsaturated alahh of which acryline is sort of in that family is that going to be specific to like McDonald's french fries or you said in and out too is it just like when when you cook in seed oils you generate these lipid oxidation products at levels similar to what you find in a pack of cigarettes similar to one serving of large fries and that's crazy to me and so like fries are addictive and just like these are you can't buy these unless you're 18 years old but you can give your three-year-old french fries at McDonald's and we never consider the potential long-term effects of those especially these lipid oxidation products so I believe seed oils are harmful for humans even if they're not cooked because basically they're industrial waste products you know you look at a seed oil factory it's an oil it's an oil refinery and that's I mean they they're going to oxidize the oils they're extracting them with hexane there's contamination with Benzene I've also talked about that that if you look at seed oils across the board there are Trace Amounts of benzene a known carcinogen in seed oils in I believe part per million ranges in Benzene which is crazy because you consider that perier water got pulled off the shelves a number of years ago for part per billion amounts of benzene and they are part per million amounts of benzene and Seed oils all of the other problems with seed oils aside but it's crazy to me that if people are getting seed oils they might be getting seed oils in their salad dressing which you're not going to cook but a lot of people are cooking in seed oils and a lot of the junk food that we are eating as humans is cooked in seed oils and that is creating toxic products now cigarettes are probably also super harmful because of the tar the pesticides and other things and those are not in french fries but I used this and I slid this across the table to you as an illustration of the fact that I mean people see this and they're like whoa that's bad you know that's a piece of that's like Paul is holding a toxin in his hand but in this hand I could be holding a pack of or you know large fries from McDonald's after today's video I popped a link down below for Sundays if you have pups if if you have dogs I definitely recommend you check them out it's the first ever human grade dog food I've got three dogs maybe you don't know that about me at one point I had four big big dog family here so we really care about our dogs and when it comes down to food I definitely recommend you check this stuff out so was created by a veterinarian that was really seeking better quality food so it's all Air dried human grade which means if you wanted to take a bite of it yourself I don't know if you really want to you could it's that good of quality and my dogs absolutely love it we've got a 14-year-old dog a 12-year-old dog and a new pup and they all eat it so anyhow I popped that link down below that'll save you some cashola on them if you want to check them out so first line of the description directly below this video there is a special link and a special code for you to save some money on Sunday's dog food so is this uh are these chemicals typically only only when these particular chemicals only when heated yes okay so that's something so is it a is it one particular oil in specific or is it just this particular medley right yep that happens when you heat linolic acid interesting it just breaks down into these lipid oxidation products and it's not talked about enough because they're they're super harmful for humans and this is this is the reason that I think you have to be careful about any of the oils that you heat because even olive oil can be problematic when you heat it and I don't recommend that people heat Olive or avocado oil like if you want to heat an oil and I should also say that in the same study they found that if you heat a saturated fat it doesn't make it doesn't make the same byproducts yeah well McDonald's I mean was notorious they used to cook in tall they used to cook in Tallow that was like their claim to fame they were proud of that for 50 years they cooked in for 46 years they cooked in Tallow I think it's 1944 to 1990 there was a um an eccentric billionaire or a millionaire named Phil soof who had a heart attack I think in 1966 and he made it his life's work uh to convince McDonald's to stop cooking in Tallow because he believed saturated fats were behind heart disease he was kind of influenced by the ansil keys and I think if you look at the the now it's pretty clear that saturated fats do not associate with heart disease in any way shape or form there are free living populations of humans like the toolens and in the Polynesian ATS who have large amounts of saturated fat in their diet and elevated cholesterol by our standards today in Western medicine and they have vanishingly low rates or zero heart disease in their population so that's a whole separate podcast on saturated fat and heart disease but I think Phil soof was wrong but he had this multi-million dollar campaign these flyers smearing McDonald's and eventually they cave to the consumer pressure but people liked the fries so much when they were cooked in beef Tallow that McDonald's now adds a beef flavor to their fries and the beef flavor is made from milk and Whey and wheat ingredients so there's no real beef almost beef yeah yeah but people like the flavor of Tallow imagine that we like animal fat historically as humans are there any fast food places at all that are not cooking in seed oil zero that I'm aware of who something some company recently um I dang I going have to think of this offline just made a stance that they were like going to get rid of all their seed oils but it wasn't fast food it was like so sweet greens did it sweet greens is awesome yeah sweet greens did it um I think that which I love cuz sweet greens is like a very like trendy almost wokey kind of place but they they're like helping even this younger generation like look at food a little bit differently like because you've got a lot of this Young Generation that's sort of like you know I don't care like it's just going to like you know you're just trying to scare me you're fearmongering me whatever but then you've got sweet cream it came comes in which I think it's largely like geared towards not younger but maybe like people in their 30s cuz it's expensive to eat at Sweet greens it's not like you can't go eat there if you're 17 years old but like you know it's probably for you know like there's one here in West Lake Village like right where it's a more affluent area but most of the people that I ever see there are going to be in their 30s right and there people that maybe before would have been like oh yeah I'd go to you know whatever not worry about the seed oils but I'm I love that sweet greens is doing that do you know Nicholas you know the uh I've talked to him yeah yeah he talked to me when they were doing that through the whole process they still I think have seed oils in their salad dressings they're phasing that out they cook in olive oil now I just used the Chipotle cram one so it's just sour it's basically just sour cream with some chipotle seasoning oh that's good that's good that's the one sauce that you can get away with um Chipotle still uses seed oils maybe they'll change but I mean a lot of the manufacturers they're going to better oils they're not cooking in Tallow or butter that would be my preference so for a cooking fat it's Tallow or butter or ghee the more saturated the cooking fat is the less it's going to have these lipid oxidation products massively different amounts so we're talking orders of magnitude lower and or or non-detectable amounts of these lipid oxidation products um but I'm trying to think there's no fast food restaurants that I'm aware of that cooking Tallow I thought there was a restaurant in Arizona that I went to that was going to do it I'll think of the name in a second but when we actually looked at the data they cook in a mixture of Tallow and Smash Burger they cook in a mixture of Tallow and canola so I went in because I used to I still go to restaurants and say what do you cook in and most of them cook in seed oil some of them cook in Olive but better but still not great they said oh we cook the fries in Tallow and I said hell yeah that's amazing and then you look on the website and they cook in Tallow and canola oil before you looked in the website no no I didn't eat it no I didn't eat it but I told I did I did a piece of content recently where I challenged McDonald's that if any McDonald's restaurant in the United States Cooks their fries in Tallow I will fry I will fly there and eat the fries on on camera if they if they return to cooking one employee that's going to go into the parking lot with like a propane heater and his own Tallow that he got from down the street yeah cooking T in the parking lot make a video about yeah yeah but it's it it doesn't happen and It's tricky because um I mean McDonald's did it for decades it's clearly doable I think that when you cook the fries in Tallow there's like more of a smell there's a restaurant in Costa Rica that I go to and they've eliminated seed oils but they they used to cook the fries in Tallow and and the the employees complained I don't know why isn't it I mean couldn't you argue I don't know if this is true or not so correct me if I'm wrong but couldn't you argue that like with Tallow you could there's probably Department reasons why you couldn't so I guess it's theoretical you could reuse that quite a bit because it's not going to be going rancid right so could could you I mean you could reuse it definitely more than you could a seed oil I think you could and the problem with a lot of these restaurants is they don't I don't think they change out the fryer oil oil I think they're supposed to but they don't I don't think they change it as much as they should you taste it with the iced tea tanks too they're supposed to clean and scrub those tanks you get iced te the mold dude it's nasty like you can tell when they've clean the tank versus when they have what what's your uh take and I asked Shawn Baker this too and he didn't have a whole lot to say probably because it was just maybe it was just something he wasn't that interested in but if a FR if you took a potato and you made had french fries and you cooked it in Tallow would you consider it to be that bad of a food uh because I mean some would say okay well the Randle cycle you've got this high amount of carbs and high amount of fats together what's your take on the Randle cycle what's your take on a french fry if it's like a an organic good potato that's like cooked in tall I think it's not as bad as a potato cooked in seed oils I think that heating oils is not great and if you're deep frying like if I were going to make Tallow fries for my friends and they were like Paul we just we have to make Tallow okay fine we could we could fry you know some some potatoes and Tallow and I think it's probably not the worst thing in the world it's not that bad actually um the Randle cycle is interesting to me I think it gets misinterpreted and and there's some Nuance here and the Randle cycle is the idea that our CS prefer to do either you know carbohydrate metabolism or fat metabolism and so the hypothesis there or the intention would be if you eat these things together it's going to lead to weight gain um there's a lot of nal1 anecdotes of people who disprove that theory myself included I eat a a good amount of fat and a good amount of carbohydrates and I eat them together all the time and so I'm not gaining weight um in in terms of fat but what's interesting about the Randle cycle is that it's not that your whole body does this the cells appear to have the agency to do this at a cellular level and decide whether one cell even adjacent to another cell wants to burn carbohydrates or wants to burn fat so I think that for people to worry about eating fat and carbohydrates together it's just much tooo granular I wouldn't worry about it at all because in that case you're going to number one you're only going to eat carbohydrates or you're only going to eat fat that's just not normal in our diets as westerners and I don't think that's anywhere near the top of the problem is for us in terms of gaining weight that is not the reason humans are fat go ahead have a steak put butter on it and eat an apple with it if you want to or eat a potato with it I don't think that's a problem for humans at all because I think that there is this idea that our cells in our body are intelligent and they don't have nut partioning they can Nutri they don't all have to do the same thing and you can have cells that are doing carbohydrate and GL and fat metabolism you know at different times and different places I don't think it's a problem yeah when you look at some of the research on uh metabolic gridlock and like when these things when they do occur and there's like this particular protein that elevates and is like a pretty inflammatory response but it was in extreme amounts extreme amounts of fat and extreme amounts of carbohydrates in one sitting right and that actually triggered it was like a I want to say it was vkr or something off look it up called like a vkr response and it was it was basically it would trigger this metabolic gridlock where essentially the mitochondria would just be like like it an effort to prevent toxicity we're shutting our doors like the membrane would just so it was almost like a uh um this immune response that would happen so I find that pretty interesting I do think that people that are metabolically damaged subscribe to the Randall Randall cycle a little bit more because it's easier for them to comprehend they saying like Okay hey if I if if I'm broken then maybe I can like isolate these you know nutrients a little bit better and I know a lot of people in the ketogenic Community kind of subscribe to that because it was like hey my body's not necessarily recognizing carbohydrates as well however when you look at things it's almost as though you know you just have a degree of peripheral insulin resistance at this point in time and you're having glucose coming in and your body's for a temporary amount of time not knowing what to do with it 72 hours 48 72 hours in worst cases I mean maybe in someone that's metabolically deranged one to two weeks you know right because in the rodents I think we've seen like two weeks but I think it's faster in humans I think I think the rodents adapt faster but then take longer to kind of revert back well in humans we know and I mean I used to do a ketogenic diet when I was strict carnivore I don't do that in any way shape or form now that and we see this in when you know um in some pregnant women when they fast overnight for an oral glucose tolerance tests like some degree of physiologic insulin resistance develops pretty quickly when we avoid carbohydrates and that that's just and that means that if you have been doing keto for days or weeks or months or years and you try and eat a piece of fruit yeah your body's not going to know what to do with it for a coup of days yeah it's efficiency actually yeah it's not a bad thing it just means give your body time and I think unfortunately in the ketogenic communities people get fearful of that and they misinterpret the way they feel when they eat a strawberry or a banana or five strawberries and two bananas as oh this is bad for me when it's you know you haven't this you've mothballed all of your all of your oxid you know all of your carbohydrate metabolism in your cells and you need to bring that back into the Forefront give your body time it'll be fine and I I'll just say this quickly that I think that k diets have their time and their place but the long term I think that they do Elevate stress hormones in humans whether it's cortisol or glucagon or epinephrine we know that glucagon does not you know normalize in someone on a long-term ketogenic diet the way that cortisol or epinephrine might and glucagon is in many ways a stress hormone and and I've said this before but I haven't heard enough people talking about it there are studies in Atkins dieters and people who were doing zero carb or low carb that showed like at least 1.6 to 2.1 times increases in an advanced glycation end product called methylglyoxal and so like I don't understand how we're getting around this in ketogenic communities and people aren't talking about the fact that like you know people want to look at fruit and say that's increasing Advanced glycation end products which isn't supported by the literature and they're ignoring the fact that ketogenic diets increase Advanced glycation end products associated with bad outcomes in humans and so again I think there's a time and a place for moderation and discipline with food and for some people limiting carbohydrates is very valuable but I also think that if you look at the literature ketogenic diets are not without potential downfalls yeah and I encourage people that you know are following a ketogenic diet to try it out try adding carbs in in a healthy grad yeah and you know in a whole food form right so I typically recommend yes fruit I'll recommend you know some tubers like maybe some sweet potatoes things like that like start small don't go ham and I think that kind of end on this because we got a wrap but that's where people run into issues is they go on keto then when they do go back to the well for a couple of carbohydrates it's not like they're having a half a sweet po Po and an apple you know you and I both know they're not right so right it's I've never encountered someone that has been doing keto responsibly that has had fruit knocked themselves out of keto and said oh my gosh I feel terrible from eating that fruit I have had people say that when they say oh yeah like I went out had pizza and beer last night that's a completely different ball game right and they just might associate pizza and beer as carbohydrate without thinking that's pizza and beer you know uh different effects on the gut absolutely Le polysaccharide Etc and I'll just mention this cuz I know there will be people in the comments saying when I eat carbohydrates I just crave them and I think about them and that might be because your body appreciates the carbohydrates and some I think a lot of people do keto because they feel like they are um imprisoned by food or they don't want to be beholden to food they don't want to have food cravings and so when they go back to fruit or honey they're thinking about these things more and they don't like that I get the psychology behind that but there's a there's probably a reason there too that perhaps if you eat strawberries and you think about fruit your body is saying can we get some more of that please because that's giving your body a signal of abundance so people need to navigate this however they choose to and whatever works for them and allows them to create the overall the most healthy diet but I do think that um if you understand that physiologic insulin resistance resolves over time and you also understand that the reason you're craving these things might be because your body actually likes them and is doing positive things you can reframe it and there is physiology to support that people don't have such a demonization of these things in their diets which limits them also for sure man well Paul where can everyone finds you brother Paul saladino MD on all the socials makes it easy thanks brother thanks brother

Channel: Thomas DeLauer

Views: 222,529

Keywords: paul saladino md, paul saladino, paul saladino diet, paul saladino carnivore diet, paul saladino fruit, paul saladino honey, carnivore diet for beginners, carnivore diet meal plan, carnivore diet before and after, dr paul saladino, dr. paul saladino, carnivore diet weight loss, carnivore diet benefits, french fries, are french fries bad for you, are french fries healthy, are french fries unhealthy, how are french fries made at mcdonalds, acrolein, thomas delauer

Id: qYlIIdD86xc

Length: 17min 40sec (1060 seconds)

Published: Wed May 01 2024