The SHOCKING TRUTH About Seed Oils & How They Cause INFLAMMATION | Dr. Mark Hyman

Traditional Advice

Traditional dietary advice has long recommended replacing saturated fats with polyunsaturated fats, or PUFAs, found in vegetable oils like corn, soybean, and canola. Mark Hyman explains that these oils are highly processed and unstable, leading to increased oxidation and inflammation in the body 1. Despite the American Heart Association and other trusted organizations advocating for this switch, recent studies suggest that the benefits are not as clear-cut as once thought 1. Hyman emphasizes the importance of a nuanced approach to dietary fats, considering factors like the type of oil and its processing methods 2.

If you take a plant oil and you leave it out, it's going to become oxidized. So it becomes very easily damaged or more unstable. More easily damaged, more oxidized, more oxidation leads to more inflammation, and they can be problematic.

--- Mark Hyman

   

Historical Studies

Historical studies have also contributed to the confusion surrounding dietary fats. Mark Hyman discusses a significant study from the 1960s conducted in a psychiatric hospital, where patients were given either butter or corn oil as their primary fat source 3. Surprisingly, the group consuming corn oil had lower LDL cholesterol but higher rates of heart attacks, strokes, and deaths compared to the butter group 3. This study was initially buried because its findings contradicted prevailing beliefs, highlighting the need for a more critical examination of dietary fat recommendations.

There was a higher risk of heart attacks and stroke and death compared. And it was a randomized controlled trial, which is really hard to do on like 9000 people.

--- Mark Hyman