part 3

Transcribed by sweetly (http://www.raypeatforum.com/forum/memberlist.php?mode=viewprofile&u=2625)

Sarah: I had to pop out for a moment so I'm not sure if you covered all the different types of oils that fall under the category of the unsaturated vs the saturated
But humans have been eating saturated fats forever, for thousands and thousands of years and they didn't make seed oils. They didn't make oil out of corn.
Andrew: Apart from olive maybe
Sarah: Well thats mostly, thats very little polyunsaturated, thats mostly monounsaturated
Peat: The safe oils are butter, chocolate fat, which is mostly stearic acid, coconut oil, palm kernel oil, beef fat, lamb fat.
Sarah: People think of like pork fat and chicken fat as being bad fats and they actually are bad fats because of what they feed the pigs and the chickens.
Peat: Right.
Sarah: So unlike beef fat or butter or cream and milk and lamb fat, and any other ruminant animal that has multiple stomachs, the chicken fat and the pork fat are just as bad as the corn oil because basically the pigs and the chickens are eating corn.
Peat: Yea. And they're now farming fish and feeding them some of the same foods they feed chickens and pigs. And interestingly, the things we think of as fish oil, the fish that live in the cold oceans, get their fats from plankton, the small fish eat the plankton, and the plankton fat is made by algae and the algae is where the n-3 fats come from and the fish modify them a little, but basically what we call fish fat is algae fat. And in experiments they have given, either warm blooded animals extra fish oil or they give the fish a diet containing less unsaturated fat, like grains and cereal fat and so on or chicken fat was one I think was one they used. Or anchovy oil, the highly unsaturated oil of a small fish, that a salmon would maybe eat and then they tested their endurance, the rats getting the fish oil had less endurance, even the salmon on a pure fish oil had less endurance, than when they were getting chicken fat or some other less polyunsaturated fat, so fish oil isn't even so great for fish.
Sarah: So what about like the farmed shrimp? Because there's so many shrimp. Do you even think farmed shrimp even have the minerals in them, why it's good to eat shell fish?
Peat: No. The good thing about anything growing in the ocean, is that it has access to selenium, iodine and other trace minerals. Where things grown inland, depend on whatever is in the soil. So they're often deficent in selenium and copper.
Sarah: So farmed salmon, any kind of farmed fish or farmed shellfish, well apart from oysters they have to farm those in the ocean I think.
Peat: Yea.
Sarah: But they'll all be deficent, then there's actually no point eating them.
Peat: Unless people know exactly what they feed them and they probably don't.
Sarah: Then they're giving them vitamins and then you're eating vitamins recycled, recycled vitamins.
Andrew: Now Dr. Peat, what do you explain is the problems in the food chain with those things that either poison the cells directly or interfere thyroid function, all hinge on the fact that as organisms, we need an excess of metabolic energy, to cope with the insults of foods we're exposed to, or the drugs we might take, or environmental toxins, etc.
Peat: Yea and diabetes, is a good model of the energy deprived state, and they're starting to see several years ago, someone suggested that alzheimers disease was diabetes of the brain. And people are seeing the effects of inflammation in all of the degenerative diseases. And inflamation involves a failure of energy and a shift to the basically the diabetic metabolism, in which, all you can do with glucose is make lactic acid.
Andrew: Which poisons you again, right?
Peat: Yea, the lactic acid is pro-inflammatory and doesn't produce enough energy for normal function. And the essence of diabetes was pointed out by Randall in 1963 or 64 when he observed that if you increase the free fatty acids in the blood, you very quickly make the cells unable to use glucose.
Andrew: Did it shift their metabolism from glucose directly or?
Peat: Yea, it's now been worked out that, there are two very clear points where the free fatty acids, inhibit the use of glucose, ???hyrubick dehydrogenase??? and thats the one you need to burn glucose and they stimulate ???glucion?? which happens to turn on the synthesis of glucose at the expense of protein.
Andrew: Ok, they stimulate ???glucion???
Peat: Yea and ??glucion?? then in turn stimulates the release of more fatty acids, there are several points where the free fatty acids activate, adrenalin, ACTH, cortison, ??hydrothroyphic hormone???, ???glucione???, all of which increase the release of free fatty acids from your fat cell storage. All of that seems very illogical of the body to create vicious circles in which where you start to have an energy failure you turn on exactly what caused it. It turns out that it's only the polyunsaturated fatty acids that have those terrible antienergy effects, if you look at a comparsion of stearic and linoleic acid.
Sarah: Which is like butter vs corn oil
Peat: The butter burns off adrenlin and acth and cortisol and the corn oil turns them on. And the excited ???toxic histamine in the brain??? that wears out can kill brain cells, those are activated by the polyunsaturated fats, pretty much in proportion to the number of double bonds they have. ???racktonic??? more than linoleic
Andrew: So these promote alzheimers, other neurological, degenerative disorders
Peat: Yea and they're calmed by stearic acid.
Andrew: Right which is beef fat or stearic from stears
Sarah: It's in butter
Peat: It's basically a greek word meaning fat
Andrew: Ok