Are fatty foods bad for us? | Masterclass
The Proof with Simon Hill
Simon Hill
4.9 • 2.9K Ratings
🗓️ 25 November 2024
⏱️ 131 minutes
🔗️ Recording | iTunes | RSS
🧾️ Download transcript
Summary
Transcript
Click on a timestamp to play from that location
| 0:00.0 | The fats that you eat could be the difference between a long healthy life and one where you |
| 0:06.8 | battle chronic disease. But choosing healthy fats, thanks to marketing and low quality information online, |
| 0:12.4 | is really harder than it needs to be. Here is a scenario that most of us are faced with each week. |
| 0:18.5 | Picture this. You're standing in the grocery store, staring at rows |
| 0:22.5 | of cooking oils, extra virgin olive oil, coconut oil, canola oil, avocado oil, ghee, and then only a |
| 0:29.1 | short walk away butter and margarine in the refrigerated section. Which one or ones should you choose? |
| 0:34.6 | If you've ever felt overwhelmed by this decision, you're not alone. By the end of |
| 0:38.8 | this video, you'll navigate the grocery store like a nutrition expert, or at least that's my hope, |
| 0:44.1 | making choices that could add years to your life and life to your years. Number one on our list of |
| 0:50.8 | five points we're covering today. There are four broad families of dietary |
| 0:55.1 | fats or fatty acids, saturated fats, monounsaturated fats and polyunsaturated fats. Fatty acids |
| 1:02.1 | are chains of carbon atoms linked together by bonds. It's these bonds that determine whether |
| 1:06.5 | a fat is saturated, mono-unsaturated, polyunsurated or trans, and also determines if the fat |
| 1:12.3 | is solid or liquid at room temperature. |
| 1:15.1 | Saturated fatty acids like those that predominate in butter, ghee, coconut oil, palm |
| 1:19.6 | oil, cocoa butter, have single bonds between the carbon atoms. |
| 1:23.9 | The absence of double bonds allows the fats to pack tightly at room temperature, forming a solid like butter. |
| 1:31.3 | Whereas unsaturated fats, like those that predominate in olive oil, canola oil, avocado oil, etc., |
| 1:37.3 | have one or more double bonds between carbon atoms, sometimes referred to as a kink in the carbon chain, |
| 1:43.3 | preventing the |
| 1:44.8 | fats from packing tightly together, which is why they're a liquid at room temperature. |
| 1:48.9 | If a fatty acid has one double bond, it's a mono-unsaturated fat. If it has two or more double |
... |
Transcript will be available on the free plan in -123 days. Upgrade to see the full transcript now.
Disclaimer: The podcast and artwork embedded on this page are from Simon Hill, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Simon Hill and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2025.