That. Was. Amazing. I've been keto paleo forever (like 50 years on and off), have been following Peter and hyperlipid for more than a decade or two, and totally have embraced Brad's hypothesis. You not only explained it extremely well you've brought in these other things (light, etc.) which I find fascinating and make a lot of sense. And they branch off the foundation of Peter and Brad. Great job, thank you.
The obvious question is: how to turn this into a massive consumer fad? The low-fat craze in the 1990s had major effects on the food supply, particularly screwing up pork quality (by breeding pigs that don't do de novo lipogenesis anymore, so end up getting almost all their body fat from their high-PUFA dietary fat) and tanking full fat dairy. So hopefully, a "low-seed-oils" craze could accomplish the reverse. IIRC there are already GMO soybeans (Plenish) that produce a lot more oleic acid and a lot less linoleic acid; popularizing these could be a way to smooth the food supply transition.
I'd hope for government action, but given the levels of competence and benevolence among our various bureaucracies revealed (to me, others understood it earlier) by COVID, I'd rather the government stay as far away as possible from diabesity/metabolic syndrome epidemic. The high n-6 PUFA + high carbohydrate (notably, n-6 PUFAs don't seem to be as bad on ketogenic diets, probably because they get burned immediately rather than stored) dietary recommendations that they've helped push on the country would make the govt a major cause of the obesity crisis, if the n-6 PUFA theory is correct.
Interesting take! Maybe dumb question, but how does that square up with countries which traditionally also have low obesity AND high consumption of vegetable oils? I’m thinking specifically Mediterranean diet / olive oil. Granted I think olive oil has low linoleic acid content relative to other vegetable oils but still?
That. Was. Amazing. I've been keto paleo forever (like 50 years on and off), have been following Peter and hyperlipid for more than a decade or two, and totally have embraced Brad's hypothesis. You not only explained it extremely well you've brought in these other things (light, etc.) which I find fascinating and make a lot of sense. And they branch off the foundation of Peter and Brad. Great job, thank you.
The obvious question is: how to turn this into a massive consumer fad? The low-fat craze in the 1990s had major effects on the food supply, particularly screwing up pork quality (by breeding pigs that don't do de novo lipogenesis anymore, so end up getting almost all their body fat from their high-PUFA dietary fat) and tanking full fat dairy. So hopefully, a "low-seed-oils" craze could accomplish the reverse. IIRC there are already GMO soybeans (Plenish) that produce a lot more oleic acid and a lot less linoleic acid; popularizing these could be a way to smooth the food supply transition.
I'd hope for government action, but given the levels of competence and benevolence among our various bureaucracies revealed (to me, others understood it earlier) by COVID, I'd rather the government stay as far away as possible from diabesity/metabolic syndrome epidemic. The high n-6 PUFA + high carbohydrate (notably, n-6 PUFAs don't seem to be as bad on ketogenic diets, probably because they get burned immediately rather than stored) dietary recommendations that they've helped push on the country would make the govt a major cause of the obesity crisis, if the n-6 PUFA theory is correct.
Interesting take! Maybe dumb question, but how does that square up with countries which traditionally also have low obesity AND high consumption of vegetable oils? I’m thinking specifically Mediterranean diet / olive oil. Granted I think olive oil has low linoleic acid content relative to other vegetable oils but still?