Posted on 07/12/2024 10:55:27 AM PDT by Red Badger
The Worst Ingredient in the World: Interview with Dr. Chris Knobbe
Well worth watching at least the first few minutes with the obesity charts since 1920 - the #1 villain becomes obvious. And seed oils are very difficult to avoid in the USA.
The problem is corn syrup, especially HFCS. Most or our processed food has corn syrup, not so much sugar-due to costs.
The only ones I find worth eating are olive and coconut oils.
They end by wanting the FDA to ban soda. Which means the whole thing is just evil BS from control freaks.
why is olive oil on their list....I thought that was the good one
There is a reason why we purchase very little from the center aisles.
Like you said, that stuff is toxic.
bttt
I have no idea. Maybe if it is brominated, then you have a problem. The best form of olive oil is extra virgin.
The problem with banning sugar laden soda drinks is that people will switch to soda with alternative sweeteners.
It likely is the good one if made properly. Probably a lot of different ratios of whole fruit to seed on the market.
“The problem is corn syrup, especially HFCS. Most or our processed food has corn syrup, not so much sugar-due to costs.”
HFCS 55, primarily used in soft drinks, is similar to sucrose (regular table sugar), which is 50% fructose and 50% glucose.
https://www.healthline.com/nutrition/high-fructose-corn-syrup-vs-sugar#production
It is a good oil/fat but most imported olive oil is fraudulently adulterated with cheap seed oils while being sold as virgin olive oil. Only buy domestic (Californian) olive oil.
Ping
And healthy too!..............
When I was a kid in the 50’s and 60’s, we had only two ‘fat kids’ in our class of 30 +/-, and very few in the school as a whole.
I live near two schools and see fat kids all over the place...........................
bump
exactly. I read some years back about the mob getting into olive oil and adulterating it to sell cheaper,.
I buy only 100 % US California virgin olive oil. I can get it at whole Foods.
I haven’t seen it in awhile, but there was actually an Omega-6 supplement on the shelf I saw a few years ago. Can’t imagine why anyone would need to have a supplement for that.
In the mid-1800s consumption was about 1-2% of calories. Now it's around 30%. The problem is the oil becomes part of the cell membrane and takes years to get changed.
The video in the previous poster (#2) has similar info.
Now I've got to resist eating seed-oil chips when we go out for Mexican food tonight.
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