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Jeff Nobbs and Malcolm Gladwell discuss the controversial topic of seed oils and their impact on health. Nobbs argues that many public health organizations are beginning to recognize that seed oils, particularly those high in omega-6 fatty acids like linoleic acid, may not be safe and could be harmful. He emphasizes that much of the research supporting seed oils is based on observational studies that show correlation rather than causation, often relying on biomarkers like cholesterol rather than actual health outcomes. Nobbs explains that seed oils contribute to oxidative stress in the body, which can lead to inflammation and various health issues, including heart disease. He points out that populations that do not consume seed oils tend to have lower rates of heart disease. He highlights the importance of oxidized LDL cholesterol as a significant risk factor for heart disease, linking it to the consumption of seed oils. The conversation shifts to the prevalence of seed oils in the modern diet, with Nobbs listing common sources such as soybean oil, canola oil, and corn oil, which constitute a large portion of American caloric intake. He notes that these oils are found in many packaged foods and restaurant meals, making it difficult for individuals to avoid them. Nobbs also discusses testing options for individuals to assess their omega-6 levels, recommending Omega Quant as a starting point. He provides a historical overview of how seed oils became popular, tracing back to the introduction of Crisco in 1911 and the subsequent push for vegetable oils in the mid-20th century, particularly after President Eisenhower's heart attack. The discussion touches on the motivations behind the continued promotion of seed oils by some health professionals, attributing it to biases and reliance on observational studies. Nobbs argues that the focus should be on the types of fats consumed, particularly the high levels of omega-6 in seed oils, which he believes are detrimental to health. Nobbs shares his personal journey into nutrition and health, motivated by the loss of his parents to cancer. He emphasizes the need for a better understanding of food and its impact on health, leading him to create a healthier cooking oil alternative through his company, Zero Acre. This oil is produced through fermentation and aims to provide a neutral-tasting, high smoke point oil that is healthier than traditional seed oils. The podcast concludes with Nobbs sharing his health philosophy, which includes avoiding seed oils, refined sugars, and refined flours, while encouraging individuals to listen to their bodies and consume nutrient-dense foods. He stresses the importance of maintaining physical fitness, setting boundaries in work and relationships, and being mindful of personal health choices.

Johnny Cole Dickson discusses the pervasive presence of highly processed refined oils, particularly seed oils like soybean oil, in the food industry. These oils undergo extensive processing, including extraction with hazardous solvents like hexane, refining, bleaching, and deodorization. The consumption of these oils is linked to health issues, including inflammation and atherosclerosis, a condition characterized by plaque buildup in blood vessels. Oxidized LDL, a byproduct of these oils, triggers immune responses and contributes to cardiovascular diseases. Dickson emphasizes the importance of reducing polyunsaturated fats from processed oils and suggests healthier alternatives like olive oil and butter. He encourages viewers to make gradual changes in their dietary habits to improve health outcomes.

Cate Shanahan discusses the detrimental health effects of vegetable oils, which she refers to as the "hateful eight": corn, canola, cottonseed, soy, sunflower, safflower, rice bran, and grapeseed oil. These oils are prevalent in processed foods and restaurant dishes, often replacing healthier fats like butter and olive oil. Shanahan highlights that these oils undergo harsh processing, leading to toxic lipid oxidation products that contribute to various health issues, particularly in children. She cites a toxicologist's claim that consuming fries cooked in vegetable oil can be as harmful as smoking 20 cigarettes, emphasizing the oxidative stress these oils cause in the body. Shanahan explains that oxidative stress is a root cause of many chronic diseases, including Alzheimer's, cancer, and diabetes. She argues that the American Heart Association's promotion of these oils has led to widespread health problems, as they are often found in common foods like mayonnaise, dressings, and fried items. Shanahan stresses the importance of avoiding these oils and suggests that most of the harmful effects come from processed foods rather than home cooking. She encourages individuals to read ingredient labels and be cautious when dining out, as many restaurants use these oils to cut costs. She believes that the majority of health issues stem from oxidative stress caused by these oils, which deplete the body’s antioxidants and lead to cellular damage. In her book, *Dark Calories*, she argues that even those warning about seed oils may underestimate their dangers. She calls for a return to whole foods and traditional cooking methods, advocating for a diet rich in healthy fats and nutrients while minimizing processed foods. Shanahan concludes that understanding the impact of vegetable oils on health is crucial for improving overall well-being.