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OMEGA 6 SEED OILS OXIDIZE INTO LIPID PEROXIDE…pathogenic metabolite that damages fat cells
presents episode 229:

Dr Ben Bikman &
Dr Bret Scher
April 2021

Linoleic acid is everywhere, even in animal fat…
so, there is no avoiding it

We are eating 56,000% more now than 100 years ago!

Linoleic acid:
When we get it from refined foods or cooking oil,
like canola or soybean oil:
-we are getting way too much &
-not getting it the way nature intended

Linoleic acid:
When you can keep it as linoleic acid
-your body knows what to do with it

Dr Stephen Cunnane discovered years ago:
-linoleic (omega6) & alpha linoleic (omega3)
-are the highest burned fats in brain
for energy
-brain makes its own ketones from these

Linoleic acid from animal sources:
-stays as linoleic acid,
-does not turn into a lipid peroxide
~because of its antioxidants keeping it clean

When from a refined source:
-robs away the antioxidant mechanisms
-they are changed into lipid peroxide

Linoleic acid:
-we eat way too much
-it is most readily oxidized (turns into lipid peroxide)

Lipid peroxide are remarkably pathogenic molecules

Linoleic acid, from refined and cooking oil sources:
-produce lipid peroxide metabolites that:

-force a fat cell to grow through hypertrophy
(growth in size of cells)
-limit fat cell potential for hyperplasia
(growth of new cells)

If you have fat cells that are told to grow,
due to sufficient energy & insulin (must have both)…

when sufficient linoleic acid with its lipid peroxide is:
-forcing growth through hypertrophy

“That is a sick way to get fat”

In my lab (at BYU) we are studying these linoleic metabolites:
-how they change mitochondria function in
-muscle cells & fat cells

“It is not good. It goes beyond the
saturation of the fat &
the pure amount of calories”