Dietary Fat & Oil: What the heck should I be eating?

[@NoLabCoatRequired]

PART 2: kzbin.info/www/bejne/aJ_Rqn6aebqFgac

[@AkkAttack]

It's slippery.

[@Michael-OBrien]

Especially without bile!

[@AkkAttack]

Haha I knew if I gave my best description of oil I'd get pinned. Love you NLCR ❣️

[@typogenerator]

Slick

[@TheChrisLeone]

But most importantly, it's your mother

[@AkkAttack]

@@TheChrisLeone Do you mean she's slippery‽

[@andylopez7594]

Unusual terms to describe fat via a quick web search: Fatty = Pinguid: The nature of or resembling fat; oily or greasy Oily = Oleaginous: Rich in, covered with, or producing oil; oily or greasy. Buttery = Unctuous: Having a greasy or soapy feel. What a world

[@abracadaverous]

I was thinking unctuous.

[@hakarlrs9817]

Ah yes, I certainly had oleaginous on the tip of my tongue@@abracadaverous

[@cpftank09]

Fat is soft, luscious, creamy, sometimes a little sweet, sometimes salty and it’s what gives food flavor. If fat is rendered in meat, it’s what makes the cut of meat. Especially in BBQ.

[@ThriftyCat]

You're dope for reading and listening to your comment section and creating follow up videos based on the viewers feedback and questions. Thank you

[@DatFishGuppy]

Dude thank you for making this so digestible. As an adult I feel like I don't have a quick reference for this kind of thing? And our grocery stores make it so hard to eat healthy.

[@SomeBlokeOrWhatever]

Hehehe Digestible Because it's all aobut nutrition.

[@RainbowLayer92]

I disagree that grocery stores make it hard to eat healthy. They just make it really easy to make bad choices, but walking the whole store and not putting junk in your cart isn't hard.

[@davebboggs2000]

😂 its really easy, only shop the outside isles.... that are generally refrigerated

[@lefear2]

I hate when some people say that saturated fat is bad because it is solid at room temp and would clog your arteries. Well, good news everyone; the human body is 37°C (98.6°F) and all rendered fats melt below that temp. Have you ever heard of Linoleum? Now days it's a cheap plastic/vinyl flooring material but it originally came from pouring a thin layers of linseed oil on the floor and letting it polymerize to a semi-rubbery surface. Another name for linseed is flax. I think consuming linoleum; I mean linseed; I mean flaxseed oil seems like a great way to clog your arteries. Plus I've never heard of a flooring material called lardoleum; I think pouring lard on the floor would only do one thing: make it slippery.

[@megasupremeopus]

This is the way teachers should teach!!!!

[@karenparinisi3182]

Love the medieval fighting knight analogy!

[@Pinksterton44]

After the last video started talking about oxidation, I've become invested in learning more! You've got a concise way of presenting concepts, even when I already know a little bit of the basics of chemistry.

[@vanessaheesen8154]

I think a good way of thinking of fat is as a lubricant. Lipids, which as we learned in the last video, are fats that move things in the body from one place to another, and unless you are using a chemically made non-stick pan, you need some sort of fat to keep things from sticking to your pan. Whether the micro, or macro level, fat helps things move, and thus, a lubricant.

[@Monechetti]

Criminally early to this one and, as always, extremely well done. Looking forward to part two

[@malta7406]

I'm gonna be referring my customers to this series. The way you explained free radicals recently is probably the clearest, most concise I've seen. Keep it up, and thank you.

[@JustFluffyQuiltingYarnCrafts]

This is fantastic! Looking forward to part 2. Thank you! ❤

[@chriscjjones8182]

Looking forward to part 2 dude. Interesting stuff

[@deanwandell1364]

You are brilliant in your explanations and accruate with your details. I stopped using margarine after graduating my science degree (biology) in 2000 as I saw the risks then. you hit the nail on the head - I will be using these in class at any chance I get - Cheers from Australia!!

[@kelly1231231]

oh thank god you made this video! I watched your last video on vegetable oils and I was hoping over the rest if our options as well :)))

[@fabricdragon]

the "less prone to oxidation" is why solid fats store for longer. however most of the ... extremely processed seed oils are already rancid when you get them: they are just bleached and de scented so you cant tell

[@ZenThruAnger]

I like the way you explained this subject. Something most people know little as to why there is a difference and why it's important to know. I would like to see more on how each type is processed and its reactions within the human body.

[@kaylabrown1740]

Your videos are the best! You are very good at educating people.

[@saratonnan]

You break everything down to such simple, understandable concepts. Thanks! ❤❤❤

[@kingzach74]

Thanks Johnny! You're awesome!

[@amymonroe7184]

Very much looking forward to part 2. Thanks Johnny

[@zac3392]

The voluptuousness of triglycerides can only be expressed as a coefficient of velvety placidity, multiplied by my love of heavy cream and expeller pressed olive oil… WHEREFORE ART THOU, O FATTY ACIDS?!?

[@AngelaRichter65]

I love your videos because you do take it to the micro level and that's good. We live at the micro level. I'm a molecular biologist, so I'm biased. I make dieticians cry. I've pissed off more than one cardiologist. Why? Because I understand physiology. What I find crazy is that they don't. When I fired my third cardiologist it was because he wanted me to go on the Mediterranean diet. I'm type 1 diabetic counting carbs like a miser counting pennies, and you want me to eat carb BASED meals? You're too stupid to oversee my care. Don't even get me started on Statins.

[@SlinkyD]

Every cardiologist I've went to is horribley"ineffective". Once all my tests came back "healthy AF" with no drugs present, their brain failed to work.

[@MatthewTheWanderer]

I wouldn't say "we live at the micro level" at all. No more than I'd say "we live at the macro level". We live almost exactly in the middle of the extremes of the smallest things (subatomic particles) and the largest (the universe itself). The micro level is, of course, extremely important, but it is almost imperceptible to us, because we don't actually live down there. That's why we need special instruments to be able to see or detect it.

[@SlinkyD]

@@MatthewTheWanderer You gonna have them thoughs if you get food poisoning? I thought about both positions and came to the conclusion we experience life on the macro and live life on the micro. Microbiology FTW.

[@thatindigofate8122]

Thanks for giving me sources to make my family change their oils

[@hm1040]

You’re an excellent researcher n teacher young man

[@autiejedi5857]

Thanks again Johnny! 💜

[@ellieshine]

I really do enjoy your work. Keep it up, and I'll keep commenting, and I look forward to watching you grow.

[@r3d-1truth17]

Comment- Activating your Stored Energy! Fat access and its use for the body I appreciate and value your contribution and work, which has only enhanced the quality of topics and raises the bar for video interactions. The information you provide is important knowledge that everyone can benefit from. Keep up the excellent work and can’t wait to see more. Cheers

[@emiliekatrina]

Thanks so much for the dedication to detail in every one of your videos, they are really enriching!

[@_Hal9000]

I did read sometime ago that, when mostly poly unsaturated fat is used as membrane by cells and mitochondria it is not so good.

[@billrobinson198]

I think you've got that backwards. If your body uses polyunsaturated fats in the structure of your cells, that is bad. Saturated fat is the best go to for your body. You need very little of the unsaturated fats.

[@_Hal9000]

@@billrobinson198 Isn't that what i wrote?

[@ZephyrinSkies]

​@@billrobinson198i think you're the one confused. Isn't unsaturated fats in cell membranes being bad what the original comment says? You're just repeating that back to them as if they said something different.

[@billrobinson198]

I misread your original comment. Sorry.@@_Hal9000

[@The.171]

Yay

[@NoLabCoatRequired]

💜I respect the speed

[@Nachiebree]

I'd like to see some more in-depth chemistry here - cis vs. trans fats (and why trans fats are "bad"), what oxidation actually is (the loss of electrons vs. reduction, a gain in electrons), and how oxidation actually changes the fatty acids and why this is a bad thing (instead of just saying "it gets oxidized!").

[@MatthewTheWanderer]

I agree. Plus, why didn't he explain what those lines and squiggles were? I thought for sure he'd mention that those are meant to represent atoms, in this case, mostly carbon, oxygen, and hydrogen. And they are drawn the way they to represent the shape of the molecule itself.

[@Nachiebree]

@@MatthewTheWanderer you know, I honestly glossed over that bit completely because I already have a decent background in chemistry... But yeah, I agree, it could be demonstrated better. I really love the colored balls with holes in them with springs for double bonds- it's a very hands-on type of model and it really helps explain the shapes of molecules.

[@sounghungi]

To get into why Trans fats are bad, he would need to go into beta-oxidation and how fatty acids are turned into molecules that are used in the Kreb cycle which is probably out of the scope of the video. Trans fats are bad because when they enter beta-oxidation, the protein that we use to break the fatty acid chain into smaller usable molecules cannot break down trans fatty chains.

[@telesniper2]

When you look up omega ratios for plant based oils, it's deceptive. They count ALA as an "omega 3",and it's not. Your body has to convert it, which it can only convert 10% of it. Most of the plant oils are high omega 6 anyway. But keep in mind they really don't have any omega 3 for practical purposes. So the only really healthy plant oils are the ones composed almost entirely of saturated fat: coconut, coco butter, and palm oil. And note how they all get a bad rap. Those are the best ones.

[@VultureXV]

My biggest rule of thumb revolves around oxidation.

[@GeriatricMillennialGamerDude]

Could we get a Do More Listening tee?

[@MelTheFruitFly]

I wish I’d had science teachers that explain things the way you do - so glad the algorithm finally recommended your channel a few months ago. You’ve quickly become a favorite. Looking forward to part 2!🧈🫒🥜

[@jlsgarage872]

Im glad somone is putting out what ive been preaching for years!

[@Cecil_Harvey]

Fats and oils are the vehicles by which flavor travels. The long nonpolar ends hold onto flavor while the polar acid end lets it dissolve in water so when we eat it we get the yum yums.

[@kubakielbasa5987]

Fat is an ester of glycerol and fatty acids, which are a type of carboxylic acids.

[@murphygay7606]

excited for part 2. great production quality. Keep it up!

[@Avruthlelbh]

It's worth pointing out that unsaturated fats, especially polyunsaturated fats, are generally considered healthier as long as they're NOT oxidized. The problem is people love to buy canola oil in those clear containers and then leave them out in the sun where they're exposed to the maximum amount sun damage, then they want to use it for their fried chicken, which maximizes the oxidation, etc. Honestly, storing food correctly is arguably the most important aspect of food. It doesn't matter how fresh your fruit is when you bought it if you leave it out and let it rot on your counter, and the same mindset should be applied to just about everything food related.

[@Khanfuzed1]

well, in spirit i agree with you but polyunsaturated fats are the most unstable and reactive. So much so that simply exposing to oxygen and minimal heat causes them to oxidize. Even if you kept them in the dark, many will oxidize on the shelf. additionally, simply creating these oils canola/soybean/etc… the process to make them creates tons of impurities, injects toxins in the oils, and then on top of that are horrible fat profiles. eat animal fats, olive oil, coconut oil whenever given a choice. the seed oils are just bad all around

[@finfrog3237]

But what do people use canola oil for? Don't most people heat it up in a pan?

[@justinwhite2725]

1:58 Fat often imparts a rich, smooth, and creamy texture to foods. It enhances the overall mouthfeel, making dishes more satisfying and indulgent. When cooked, it can add a subtle depth of flavor, often bringing out the natural tastes of other ingredients. Fat also has a unique ability to carry and amplify flavors, making the overall taste profile of a dish more complex and rounded. In some cases, it can have a slightly sweet undertone, particularly in well-marbled meats where the fat is integrated with the protein. -- GPT 4

[@justjunkmale]

Maybe I'm a weird nerd but when I think of fats two things come to mind: cooking fats and the lipids that make up cell walls.

[@KaiPonte]

Wait. I thought fat was bad and that we should all be eating Kellogs ceral with non-fat milk and sugar. No?

[@servnava6601]

So I just read over the Lyon heart study (fun read) and taking that into account with this and you last video what I'm hearing is that polyunsaturated fat are good, but only when used fresh and in normal ways (no deep frying or other oxidative stressors) and without weird processing (no hexane, no bleaching). When used in typical American ways both kinds of fats end up killing you, and I should move to Europe and/or cook all my own food. The europe thing is unrelated but I still think it's worth checking out

[@LuLa_41]

underrated comment mentioning both sides

[@JoltJin]

When I was in school they exclusively taught us that saturated fats are the only ones that are bad and that poly were the most healthy because the added double bonds made them more stable. Have to wonder if that's still being taught in school.

[@seffer72]

Awesome video! And love your stuff; so much of your content has helped me open my eyes to consider better options when it comes to the food my husband and I eat. We've also been paying attention to ingredient lists to scope out vegetable oils. Is soy lecithin basically the same thing? How about vegetable ghee?

[@justinwhite2725]

8:15 ok cool. This is why you can leave butter or coconut oil out and itll be fine, but fish oil will go rancid quickly.

[@Shikadi297]

This seems like the beginning to a response to comments on the last video. Everything in this video is uncontroversial, hopefully the follow up addresses the conclusions that were jumped to in the previous video

[@minislag]

Could you please do a video on the carnivore/ketovore/keto diets?

[@Diabloto96]

The concept of a double bond doesn't really make sense if you don't show the molecular structure of the glyceride. Like, yes it can oxydize but WHY? Would have loved for you to at least broach it. The oxydation makes more visual sense when you see the carbon gap. But I guess people might just get lost if you dive a bit deeper.

[@sounghungi]

Agreed but most people wouldn't understand why a carbon double bond would be weaker than a carbon single bond without some previous chemistry knowledge.

[@JackClayton123]

A simple but good explanation 👍

[@Nirakolov]

My doc gave me some Omega 3s (EPA only) for my eyeball and it really works for that at least

[@oscarlama]

don't forget about non fatty acids non polar fats, like cholesterol and other steroids

[@kristinalubas5181]

Out of curiosity, after watching this video and the seed/vegetable oil video, I googled “what are the healthiest oils” out of the top five results, four articles (including the AHA) all say polyunsaturated is best with canola oil highest and every article says to avoid Saturated except for coconut oil. If you’ve already done a full length breakdown on this concept, could you point me towards it. Other wise, can we please please please have a video on different types of oils to clear up some of the confusion?

[@TakumisBizarreRacingAdventure]

Yeah I'm gonna admit I got a bit overloaded with information and all this chemical stuff from watching all your videos, so in the end I kinda ended up being somewhat confused or unsure. But for the time being I just decided to cut all processed vegetable oil/ palmolein food, and cut most of sugar. Which just means I quit almost all common packaged snacks and processed food 😂😂😂.

[@denofpigs2575]

Check out Methylene Blue as a supplement to help mitigate oxidative stress from free radicals. Avoid if you take any antidepressants because there's some bad interactions with the two.

[@cipela193]

Great video as always

[@Khanfuzed1]

man seed oils topic is so huge

[@user-ot7gs4fq9q]

So when is part two? You made me afraid, now tell me what to do!

[@saschaesken5524]

The 3 times unsaturated fatty acid is the most powerful

[@grimjhaixus]

I already know the answer, just watching for the algorithm.

[@supercleaner]

Get more exposure. Make and sell bumper stickers. Another eye-opening and educational video.

[@OldBlueCollar]

Creamy, smooth, tasty, and fantastic.

[@johnfreeman2956]

When are we getting part 2?

[@Meedup]

What about trans fat? Where does it fit in this?

[@Nachiebree]

Single bonds are essentially able to "twist"- a carbon chain is usually depicted as a zig zag due to bond angles and convenience of drawing, though a snaking path is just as valid. Consider four carbons 1-2-3-4, 1 and 4 don't have any relation to one another because the bond between 2 and 3 can spin around. Double bonds don't have this luxury - imagine connecting one ball to another with one peg vs connecting one ball to another using two pegs. Consider four carbons 1-2=3-4 with the double bond between 2 and 3. 1 and 4 are now in fixed positions to one another- they are either on the same side of the double bond (cis isomer) or on opposite sides of the double bond (trans isomer). (For more information, this is called cis-trans isomerism) In terms of fats, saturated fats are neither cis nor trans, as there are no double bonds within them. Only unsaturated fats can exhibit this behavior. Cis fats are ones in which all the fatty acid double bonds are cis, while trans fats contain trans double bonds. Saturated fats are really good at being solid at room temperature, because the identical shapes of the fatty acids form hydrogen bonds really well- think of it like they stack up nicely. Cis fats are also able to "stack up", though it's more difficult due to different locations of the double bonds so they don't "fit" perfectly. They may be solid or liquid at room temperature, generally with a lower melting point than saturated fats. Trans fats are generally liquid at room temperature due to the trans bonds not "stacking" very well- they have a hard time forming enough hydrogen bonds to solidify and they're kind of stuck in a weird-looking shape.

[@palaceofwisdom9448]

Either this is a re-upload or I'm having deja vu.

[@SlinkyD]

🎤 They shouldn't've showed me that recipe. Everytime I in the kitchen I be cooking with bacon grease. 🎶

[@Datrebor]

The stuff that floats on top of water or waxy. What we need to have some of to live.

[@IxSaltinexl]

Where's part two?

[@Gnarlington]

Where is Part 2?

[@maryannemalandrinos5504]

I find it a bit unreasonable to mention the oxidation of polyunsaturated fats, which hasn't yet been proven to be of much dietary concern according to scientific consensus and dietitians, while not speaking on the scientific consensus regarding risks associated with excess saturated fat consumption. Don't get me wrong, I don't support demonizing any of them; however, I do think it plays into a dangerous trend to pick apart seed oils exclusively when the evidence is shaky and unclear at best.

[@MathiasMartinWR]

Why would anyone seeking truth care about a consensus. Plenty of experts disagree with this consensus. The evidence against saturated fat is shakey at best as well. We know very little in the realm of nutrition science regarding human beings and risk.

[@sounghungi]

The scientific consensus on saturated fat started with a dubious conclusion which did not ever test the hypothesis in a repeatable clinical trial. The few clinical trails we do have, show that lowering saturated fat consumption and increasing polyunsaturated fat consumption leads to a increase in mortality. Look up the Minnesota Coronary Study if you want evidence from one of the largest randomized clinical trails ever conducted. The oxidation of polyunsaturated fats is well know to our bodies considering that it would smell and taste horrible if it was eaten without deodorizing/stabilizing it.

[@maryannemalandrinos5504]

@@MathiasMartinWR yes but why would you choose to disregard the majority opinion in science in favor of a select few who disagree. Also again, why demonize only polyunsaturated fats when other forms of fat also have debated risk.

[@maryannemalandrinos5504]

@Ark-ys2up If the production makes you uncomfortable then that is fair and your own respectable decision. I’m only advocating against the demonization of one type of fat over the others in regard to what the data shows.

[@LuLa_41]

Finally someone who did their own research other than just blindly going with everything in the video. Now - the video never states anything false. But I feel like it leaves out cruical parts and the viewer can easily miss the other side of the coin - with how saturated fats have also been proven to cause cardiovascular diseases in excess consumption. You seem to know your stuff, and all the information left me a bit confused, because science has always been against saturated fats, and now this video came with a claim against polyunsaturated (which i always considered the healthier option). What should the take-away be? More saturated? More unsaturated? Saturated for cooking, unsaturated only without cooking? Balance?

[@poltergeistghost]

I just want to know if it’s a good idea to eat olive oil every day or not or if i should stop eating all together

[@ieaatclams]

Everything in moderation my friend

[@sounghungi]

You won't die from it unlike with most seed oils but it will make you fatter. Mono-unsaturated fat tends to make a unbalanced ratio of FADH to NADH which will slow down your mitochondria. There are some theories that the increase of mono-unsaturated fats in the diet signal to the body to go into fat retention mode in order survive the winter.

[@Nic_Holas]

thanks for this video

[@excelternow]

Butter is good. Danish style butter with sea salt is better!🎉🧐🌞

[@FriendlyChemist907]

Unsaturated fats are more free flowing because the double bonds change the geometry of the molecule. Making them pack un-evenly at room temperature

[@Spaniard47]

Am I stupid, or is there still no part 2?

[@LKMNOP]

You should teach organic chemistry!

[@aligb6323]

One question left : how heat effects every one of these while cooking?

[@HolgerJakobs]

Those interested in food science should read the latest book by Tim Spector: Food for Life.

[@thecjweej2761]

Do Mono and Poly fats fall under the label of Saturated Fats when I look at a nutrition label?

[@lewis-mindscrambler987]

I will not pander to your buttery comment request...

[@roxannlegg750]

Heres the ONLY thing people need to know about ANY fats - (and I do have credentialls here). When it comes to the danger it represents heres the one rule to remember. Its only damaged fats that stick to artery walls. DAMAGED fats. Damaged fats are the ones used in CVD atheroscllerotic plaques. Saturated fats are more resistant to being damaged that polyunsaturated fats, and seed oils esp are the precursors to production of arachadonic acid. In the presence of high insulin, linoleic acid turns into arachadonic acid, driving inflammation and cellular disease processes. Heat oils - they become damaged very quickly. Saturated fats not only have great resistance to being damaged but they are also full of fat soluble vitamins, which are so so vital for our health.

[@justinwhite2725]

5:28 woah woah woah woah. Fish oil is poly unsaturated? I would have xlassified thst as 'good for you' Edit: oh i get it, its less than half poly unssturated egen thiugh it makes up the bulk. Sesame oil is there too and a lot of cultures with good diet habits use s lot of that.

[@brendakrieger7000]

Thank you!

[@Gamerallday2012]

Unrelated, but im stunned by how sweet L carnitine hits the tongue, i put it in water, flavorless, but i take lil bits on a spoon tip, put it behind my bottom lip, n bam, sweet tingly sensations.

[@myfunkyspace]

I think we underestimate the poly-saturated fat knight. Unarmed, yes. But maybe he's a wrestler.

[@Animelove333]

Can you please do a comparison between refined mustard oil and cold pressed mustard oil

[@japjungho4645]

It's been four months now. Where's part 2?

[@NoLabCoatRequired]

sorry for the wait. kzbin.info/www/bejne/aJ_Rqn6aebqFgac

[@starryeye6511]

Fat: "it's fatty, it's oily, it's buttery" 🤤 It can also be liquid, solid, slippery, creamy, tacky, smoky, firey, explosive...and delicious

[@Bogie6588]

Thanks!

[@marcplant5065]

Title card spelling is wrong.

[@jamesalles139]

yes. oxidized products are bad for us. *Q:* How would you know if even 'good' oils were rancid in a soft-gel package? 'Health' supplements may not be healthy in the long run.

[@ldzman218]

You'd stick your nose in the bottle and smell rancid oil, genius. You can smell fish oil through the gel.

[@jamesalles139]

@@ldzman218 look for the study that actually tested a number of brands

[@user-tg7pi6lu6v]

this rules

[@ReAn3x]

Viscous

[@Charlotte-Willow]

It’s also viscous

[@GhostManCrisis]

It's so base :D

[@pratikkore7947]

that apple took its time didn't it

[@Fists91]

Just eat yeast!