> What I've Learned. The $100 Billion Dollar Ingredient Making Your Food Toxic. 2021. YouTube, <https://www.youtube.com/watch?v=rQmqVVmMB3k>. # Oxidised vegetable oils may damage our mitochondria ^db8348 - William Osman found that replacing 15% of a rice crispy's rice with sawdust is undetectable by a human palate - Vegetable oils are extracted from what were initially agricultural by-products - Before the 1900s, everyone used animal fats to cook and heart disease was quite rare - If an animal's cells are made of hard-to-oxidise fats, they live longer. - Polyunsaturated fats in vegetable oils are easy to oxidise and accumulate in our bodies - Dr Ivan Frantz studied heart disease. He conducted a study over 8 years over 9,000 subjects, where they ate either saturated fats or vegetable oils. - The vegetable oil-people had lower rates of cholesterol but died earlier - An average American eats 5-6 tbs of veg oil per day, or about 700kcal. It takes 98 ears of corn to get that much oil. - Food fried in vegetable oil contains 100 times the safe daily limit for aldehydes - The vegetable oil extraction process happens at very high temperatures → they are already substantially oxidised - Isreal paradox: high omega-6 PUFA diet, but high prevalence of cardiovascular disease, obesity, diabetes and hypertension - Even if not heated, vegetable oils oxidise quickly, on the shelf or in your body - Some oxidation products are thought to be linked with Alzheimer's - Vegetable oils can damage the cardiolipins that make up the mitochondria's inner membrane. They could also damage the pancreas