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American bread versus French bread: which is better for weight? In America, bread is often packed with preservatives and additives to increase shelf life, while French bread is freshly baked and free from these additives. Breakfast cereals in America are often high in sugar and made with cheap grains, while in France, breakfast is typically lighter. Yogurt in America often contains added sugars and lacks the probiotic benefits claimed on the packaging. Wheat bread in America can contain high fructose corn syrup, which is linked to obesity. Cereal bars in America are also high in sugar. To combat these harmful foods, it is recommended to avoid yogurt with added sugars, wheat bread with high fructose corn syrup, and cereal bars with excessive sugar content. Instead, focus on gut health and choose natural fat loss helpers like digestive enzymes, probiotics, appetite suppressants, and green tea extract. These natural supplements can support digestion, reduce cravings, and boost metabolism.

There's no mystery in why people gain weight. If you eat more calories than you burn, then you gain weight. It's as simple as that. But it's not just the amount of calories, it's the type of calories that really make a difference. You can consume virtually unlimited amounts of sugar without getting full. They get absorbed very quickly because the fiber in the bran have been removed, and they cause your blood sugar to zoom up. But the insulin also accelerates the conversion of calories into fat, and so you get a double whammy get all these calories that don't fill you up and you're more likely to convert them into fat. And when you live healthier, the weight comes off naturally and tends to stay off at the same time.

There's something different about the wheat and grains in Italy and Europe. An Italian pasta maker said they produce significantly less pasta in a day compared to large US producers, emphasizing quality differences. Glyphosate is more regulated in the European Union. France exemplifies this with the French paradox: despite a diet rich in saturated fats from butter, cheese, and bread, the French are often leaner than their neighbors. This suggests that saturated fats may not be as detrimental as commonly believed. The quality of food in France and certain Italian provinces likely plays a role. The quality of ingredients probably matters.

Sugar, not fat, causes fat accumulation. When sugar is consumed, insulin levels increase. Insulin's primary role is to inhibit other forms of energy use, including fat metabolism. Consequently, fat accumulates in the blood, leading to elevated blood fat levels. Individuals with high sugar intake tend to have elevated triglycerides due to high insulin levels. High insulin levels are generally associated with diets rich in sugar, especially refined sugars.

So highly processed vegetable oils are healthy for us and butter is bad for us, right? Well, here's how they're both made. First, seeds are exposed to high heat and pressed to extract the oil. Heating increases the yield but can oxidize the oil, which makes it pro inflammatory. Then, it's treated with a toxic solvent called hexane to further increase the yield. Then it's distilled to remove the hexane. After that, it's degummed and neutralized. Then it's bleached to make its appearance acceptable to consumers. And then they deodorize it because the oils can develop off flavors and odors due to the presence of free fatty acids, oxidation products, and other volatile compounds. Sounds like a pretty normal, safe, and natural thing for humans to consume. Now here's how butter's made. Rinse it with water, and then you're done. Now this is clearly unhealthy, dangerous, and toxic to humans.

Vegetable oil is described as highly toxic and not real food, belonging in car engines instead. Manufacturing requires heat, chemicals, and high pressure, which oxidizes delicate seed oils. Consumption of oxidized oils like soy, canola, corn, safflower, and sunflower creates free radicals, causing inflammation, heart disease, and cancer. Restaurants use these oils in a carcinogenic way by repeatedly heating and reusing them. A University of Minnesota researcher found toxic aldehydes in fast food french fries, which are known to cause gene mutation, alter RNA and DNA, and trigger massive inflammation. The recommendation is to avoid industrial seed oils as much as possible.

But eating a bowl of pasta and a basket of bread here, and you just feel like you wanna go to sleep and you're in a bad mood. I think folic acid is being targeted here as the root cause of metabolic dysfunction in America. When you look at breads and pastas, the bigger issue that I see, and when you compare it to the foods you eat in Europe, is the ultra processed nature of the foods. The resources, the nutrients are almost largely uninterrupted and the food we're consuming from the grocery store here in The US has been already pre made and pre fabricated in such a way that it stimulates a huge glucose response. Insulin resistance is the key, the root cause of all the weight issues and metabolic dysfunction we see in The US.

Genetically modified soybean oil, Plenish, was found to cause less obesity and insulin resistance due to reduced linoleic acid content. Consumption of soybean oils triggers endocannabinoids in the gut, leading to increased carb and sugar intake, obesity, and altered fatty acid composition in cells. This results in the production of a harmful chemical, 4 hydroxynonanol (HNE), linked to DNA damage, heart disease, and insulin resistance. HNE causes dysfunctional adipose cells in obese individuals. Overall, seed oils induce endocannabinoids and HNE, promoting overeating, fat production, and adipose dysfunction.

An American living in Germany noticed a difference in snack sizes. In the US, king-size snacks are common, and this phenomenon is called "portion distortion." US nutrition labels list calories per serving, with no legal limit on package sizes. In the EU, nutrition labels display calories per 100 grams or milliliters for easier comparison. Portion sizes are also smaller. German Oreos are about a quarter of the size of US Oreos, and the same applies to chips, soda, and ice cream. While Germans consume junk food, it is easier to overeat in the US.

Seed oils, comprising 25-30% of diets, directly contribute to damaged mitochondria, which control metabolism. Visceral fat is more affected by seed oils than sugar, despite the common misconception that seed oils are heart-healthy. Seed oils are, in fact, heart-unhealthy due to the industrial refining process they undergo, making them damaging to the body when consumed.

Vegetable oils used in food products are not real food. They are manufactured using heat, chemicals, and high pressure, which oxidizes the delicate seed oils. Fast food restaurants often use these oils in a carcinogenic way, repeatedly heating and reusing them. A researcher found toxic aldehydes in French fries from various fast food places. Advising people to consume vegetable oils is misinformation. It is recommended to avoid industrial seed oils as much as possible. Refined vegetable oils are commonly found in processed and packaged foods, from crackers to baby formula.

By cutting out seed oils, processed sugars, and milled grains, you eliminate processed foods and improve health. In a study, one group ate unprocessed foods like beef and vegetables, while the other had processed foods like cookies. Both groups received the same calories and nutrients. Those on unprocessed foods ate 500 fewer calories daily and lost weight, while the processed food group consumed 500 more calories and gained weight. Processed foods are less filling and engineered to make you hungrier.

ultra processed foods are engineered to make you overeat. The best nutrition studies we have hands down are these controlled studies where they take groups of people, put them in a lab, and they say, you can eat as much as you want of these foods and you can eat as much as you want these foods. On average, you'll eat about 600 more calories a day with the heavily processed foods because they engineered them to make you overeat. This is why if you put a family size bag of Lay's potato chips in front of me and you told me to eat it in thirty minutes and you'd give me $10 to do so, I could do it. But if you gave me five plain boiled potatoes, I wouldn't. It's the same potatoes. It's the same amount. But the plain one, I'm gonna gag after eating the third one.

The fat-free, low-fat diet has not reduced heart disease. Margarine, which was introduced as a substitute for butter, is actually toxic and only one molecular structure away from plastic. When margarine enters the body, it damages the arterial walls because it is a damaged fat. To maintain heart health, we should consume fats from natural sources like nuts, seeds, coconuts, avocados, and plant oils that have been traditionally extracted from the flesh of plants. This includes coconut oil and olive oil.

But by the 1970s there's a significant shift that hoped to prevent chronic illnesses like heart disease. Now, emerging science determined that the food we've been eating for hundreds of thousands of years, red meat, saturated fat, and cholesterol, were now killing us. And as a result of this, today we now weigh 30 more on average and heart disease is the leading cause of death. And before you jump the gun and say that's all about excess calories, the 1941 dietary guidelines recommended that an adult male weighing a hundred and fifty five pounds should consume 3,000 calories per day. But the real problem is that since 1960, our consumption of processed foods, seed oils, and rich grains, high fructose corn syrup, artificial sweeteners, and pesticides has gone up. And oddly, our beef consumption has gone down 40%. So maybe we got it all wrong.

In 1911, Procter and Gamble introduced Crisco, a new cooking oil made from cottonseed. It quickly gained popularity, leading to a decline in the use of traditional fats like butter and lard. However, this shift coincided with a rise in heart disease. The American Heart Association, funded by Procter and Gamble, recommended a low saturated fat diet in 1961, further promoting the use of corn and soy oil. Even today, organizations like the American Heart Association and American Diabetes Association receive funding from big food and pharmaceutical companies. It's unlikely that these organizations will recommend avoiding the very foods that support their financial interests.

I believe these seed oils are making us fat. This correlation is too much to ignore. Over the same time period, obesity rates went from around eleven point nine percent to over forty three percent in The United States. Obesity and overweight is now over seventy percent of The US population. Correlation is not causation, but it is important to note that interventional studies with seed oils show an increase in linoleic acid from seed oils in the human diet causes increased oxidative stress and decreased nitric oxide precursors. It's also interesting to note that in the last four hundred years, meat and animal fat consumption has gone down. Meat and animal fat are not the cause of your obesity and chronic illness. Get rid of these if you want to thrive.

Eating the right fats and oils can help with weight loss. According to 53 randomized controlled trials, high-fat diets outperformed low-fat diets in weight loss. Eating the right fats burns body fat, boosts metabolism, fixes HDL, lowers triglycerides, and is associated with a lower risk of heart disease, diabetes, and obesity. The federal government's dieting guidelines now state that there's no limit on the amount of fat you can eat. Until February 2005, the guidelines recommended a low-fat, high-carbohydrate diet. The food pyramid used to recommend 6-11 servings of bread, rice, and pasta daily, with fats consumed sparingly. The speaker suggests the food pyramid should be inverted.

Our diet has shifted from natural to highly processed, with added sugar, highly processed grains, and seed oils being new additions. Added sugar has increased significantly in the last century, particularly for children. Highly processed grains lack fiber and nutrients, turning into glucose bombs. Seed oils, like car grease, were introduced in 1909 as a cheap alternative to healthy fats. This change has led us to consume inflammatory fats instead of anti-inflammatory ones.

Oils should be in car engines, not in our food. Many so-called food products are factory-made, requiring heat and chemicals to extract oils. This process oxidizes vegetable oils like soy and canola, creating free radicals that lead to inflammation, heart disease, and cancer. Restaurants often misuse these oils by repeatedly heating them, increasing their toxicity. Research shows that fast food, like French fries, contains harmful aldehydes that can cause gene mutations and inflammation. It's crucial to avoid industrial seed oils, as they are prevalent in processed foods and fast food items, including snacks, dressings, and even baby formula.

It's nearly impossible to find non-processed healthy food in a regular grocery store because 75% of the store is processed sugar and seed oils. Fried banana chips, local fried corn treats, roasted nuts, tortillas, yogurts, flavored milks, and energy drinks are full of seed oils and processed sugar. The speaker asks, where are the animal fats? The meat counter is about the only spot in the whole store where you can easily avoid processed sugars and seed oils. This is why so many people are sick and unhealthy.

Before 1950, heart disease was rare and obesity affected less than 10% of Americans. Procter and Gamble had a waste product, cottonseed oil, which they hydrogenated and named Crisco. They then gave the American Heart Association $1,700,000. Subsequently, butter became the enemy, and seed oils were considered heart healthy. Hospitals replaced butter with margarine, and home cooks swapped lard for vegetable oil. Within a generation, obesity, diabetes, and heart disease rates increased dramatically.

Obesity rates in America have increased eightfold since the speaker's birth, rising from 5% to 42%. This increase is not attributable to genetic mutations. Even if all genes potentially impacting hunger, weight, metabolism, and obesity risk were corrected, the maximum weight loss would only be 22 pounds. This would not solve the obesity problem or enable the 50-100 pound weight loss needed by many Americans. Therefore, obesity is not primarily a genetic issue.

Toxins, particularly mold, can contribute to weight gain. They can be found in various foods, including coffee, peanuts, and corn. The mold that used to grow on corn now grows in the soil due to glyphosate. Interestingly, corn contains a mold toxin bound to sugar, making it difficult to detect. Industrial cows are given a compound called Ziranol, which concentrates mold toxins, to help them gain weight on fewer calories. If humans consume meat treated with these estrogenic compounds, they too could potentially gain weight on fewer calories. Understanding where these toxins hide is crucial in avoiding them.