4.6 • 5.2K Ratings
🗓️ 2 January 2025
⏱️ 72 minutes
🧾️ Download transcript
In this episode, you'll get to discover the impact of rising linoleic acid levels in modern diets, the effects of industrial seed oils on your food quality and health, and much more! Dr. Anthony Gustin and Steven Rofrano dive into why balancing omega-6 and omega-3 fatty acids is crucial, the benefits of healthier fats like grass-fed beef tallow, and the importance of using high-quality, organic ingredients in food production. Plus, we'll discuss how traditional flavoring techniques and sustainable farming practices can lead to healthier, more nutritious foods—and I'll introduce you to some of my favorite, tasty (and seed oil-free) new snacks created by Anthony and Steven over at Ancient Crunch.
If you're interested in improving your health through better food choices, discovering delicious snacks without harmful ingredients, or learning more about the fight against seed oils, you'll love this show!
Full show notes: https://bengreenfieldlife.com/seedoilpodcast
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0:00.0 | My name is Ben Greenfield, and on this episode of the Boundless Life podcast, |
0:05.3 | everyone knows what's your body temperature, 98.6 degrees, right? That's the standard of your body temperature. |
0:10.3 | That's actually not true anymore. That was true in 1905 or 1907 when the Harvard, whoever, |
0:16.1 | was measuring average human body temperature. People, on the whole, have gotten, I think, |
0:20.5 | whatever that is, |
0:21.0 | 15 to 20 percent colder. Everybody's doing cold plunges now, bro. |
0:25.3 | Yeah, yeah. That's it. So, yeah, people have gotten colder, which is one way of measuring |
0:31.5 | average basal metabolic rate. You know, I'm not necessarily claiming the seedles are the only |
0:36.7 | cause of this drop in body temperature. |
0:39.6 | But clearly something is going on with humans where we're much less metabolic than we used to be. |
0:45.1 | Welcome to The Boundless Life with me, your host, Ben Greenfield. |
0:49.7 | I'm a personal trainer, exercise physiologist, and nutritionists, |
0:53.1 | and I'm passionate about helping you discover unparalleled levels of health, exercise physiologists, and nutritionists, and I'm passionate about helping you |
0:54.9 | discover unparalleled levels of health, fitness, longevity, and beyond. |
1:05.1 | You need some good meat and you like Wagyu, but you don't want to pay an arm and a leg at a |
1:10.2 | steakhouse. I got a hook up for you. A hundred percent grass fed and grass finished Wagyu, but you don't want to pay an arm in a leg at a steakhouse. I got a hook up for you. |
1:11.9 | 100% grass fed and grass finished. Wagyu beef and elk, yes elk and venison, the best tasting |
1:18.8 | meat you'll ever have. That's also non-GMO, certified humane, no antibiotics, no added hormones. |
1:24.2 | Here's the story. Three of these guys, Jason Ross, Gerard Hickey, and Greg Evans |
1:28.6 | set out to do something very simple. They wanted to raise the best cattle on the best land |
1:32.2 | in New Zealand. And they enlisted some of the country's best farmers who have the best grazing |
1:36.9 | land, which for a country famous for green pastures, is saying something. So on that land in New |
... |
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