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Diet: Phat is where its at!
20 Plays7 days ago
Fat has gotten a lot of press over the last 70 years since the American Heart Association hypothesized a detrimental link between fats and heart health. While in the last decade or so this link has been challenged and debunked, its prevalence is still responsible for many American's understanding and attitudes towards fat. And still we have an absence of knowledge about what types of fats we should be eating and how much we should consume.
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Transcript
Fats in Chinese vs. Western Medicine
00:00:10
Speaker
right, so to go back to the topic of the conversation. yeah Love it. ah Which is at this point a tangent of our movement episode. What's become movement episode? um We still got a couple more food groups that we got to go over. Let's do it.
00:00:28
Speaker
you Starting with fats. you Now, we I know that we want to that fats are good for us in Chinese medicine. And this is kind of not, I don't think...
00:00:41
Speaker
ah Oh, universally accepted in Western medicine. Fat is bad. And a lot of times people, they don't want fat. So is fat good? Is it bad?
00:00:53
Speaker
And then how do we process it? Yeah. Even in Chinese medicine, it's fascinating. um traditionally, like if you go back 500 years, they all agree like fat good, right? Fat's real good. um My Chang Han Lun teacher used to say this too. He'd be like, um he'd do like a survey. I know because I took his class three times. It was so good. And he did every year because he's really, he's got his pedagogy down to a pretty impressive science. Anyway, he'd be like, so um all right, all you students, like what do you think the best kind of meat out there is?
00:01:25
Speaker
Do you think it's like lean meat or fat meat? And everyone's like, lean meat is good for your heart. as ah He's like, well, up until 50 years ago, every Chinese person would have said the fatty pork. Yeah. Or duck. Exactly. so it's the kind. It's also the cut, right? Think about beef and you like you can get like the leanest leg muscle or you can get something that's marbled and whatever else.
00:01:46
Speaker
And they you know the more expensive, better preferred cuts would always be the ones that have fat in it.
Schools of Thought in Jin and Yuan Dynasties
00:01:52
Speaker
And from a Chinese medicine perspective, what's so important about the fat? It provides the yin.
00:01:58
Speaker
So it nourishes yin. So that's the fundamental thing why we have to say like, okay, is fat good? Is fat bad? Is there such a thing as too much and too little fat? All of those things are really good questions. But fundamentally, what is fat doing for us? It's providing yin.
00:02:12
Speaker
So um a lot of people go through Chinese medicine school and and they're told like, don't eat cheese and don't eat fatty things. And just eat white rice porridge and stuff like that. And so the fundamental thing is people are like, oh, well, cheese is bad for you, right? Says who? Cheese is super nourishing of yin.
00:02:31
Speaker
The key is, can you process it? Which basically means do you have the gallbladder process to process it? And do you need yin? Those are the two most important things. And I would say the vast majority of people need yin.
00:02:43
Speaker
um Yeah, we're a very indeficient culture. I was even talking to a patient the other day who's really interested in Chinese medicine. And I was saying like, you could basically call modernity another pathogen.
00:02:54
Speaker
And it's all for sure, right? That's what I treat like 85% of the people who come in for is like their modern day lifestyle. it' So true. Like, what's the diagnostic code for modernity?
00:03:06
Speaker
That's what you're suffering from. And it's like, well, what's the two biggest problems modernity has posed to the human race? Well, not enough sleep, way too much stress. And what do those two things do? They basically harm your yin, right? Not enough sleep directly. You just can't recharge your yin battery. And too much stress blocks up your liver. You can't sleep as well. You can't do a lot of other things. And the secondary effect of that is you start your yin starts you know suffering from it. So I would say that we're basically in a yin deficient era.
00:03:39
Speaker
And you can see these eras really clearly if you have like a 4,000-year-old perspective. And that's thankfully what we have. But if you go back to like the Jin and Yuan dynasties, you see four major schools. You see the heat school.
00:03:51
Speaker
So they cleared the heat. You see the yin-deficient school, which nourished the yin. You see the spleen-deficient school because they boost up the spleen and and fortify the spleen. And then you see the external pathogen school because they they love to vomit and diarrhea out pathogen. Oh, that's the purging and... the purging i've got gong xia pai in chinese which is like um like you purge downward and like clear the pathogen out of the body i like to shouldly call it the vomiting and pooping and vomiting and diet school but whatever you want to call it you know great formulas that guy is brilliant zhang yuan su is just a genius
00:04:29
Speaker
And these were all for external pathogens, not for gluttonous behavior? Correct. Okay. Correct. And and so a lot of people will ask, well, there's four major schools in the Jinnyuan dynasty. They're for reduced, the four big schools. So which one's right? And the answer is they were all right for the time period that they were in.
00:04:49
Speaker
Oh, yeah. Snaps, baby. That's what it's out. Put the stuff in a historical
Modern Lifestyle as Pathogen in Chinese Medicine
00:04:54
Speaker
context and it will make so much more sense. Oh yeah. Look at the comedians, right? That's their biggest thing. They're like, yeah, I've made a, an insensitive comment, but you took it out of context. If you put it back in the context of the joke, you can see I'm supporting that group of people and not like bagging on them. Right. Right. or Or, I'm equally bagging on everybody.
00:05:15
Speaker
oh yeah. Oh dude. I mean like, so I've got babies and I laughed my ass off when Dave Chappelle was doing yellow face. I was like, dude, you get it because it was hilarious in the context. Yeah.
00:05:26
Speaker
It made so much sense in the context of his comedy special and the joke made sense. like You could make fun of anything, right just do it in a good hearted way to get a good solid point across. so Same thing here is like which one was the right school? Well, Zhang Yuan-su was one of the um ah like earlier schools. and At that point, people were getting a lot of parasites. People were We're getting like stomachy bugs, right? You can call them bacteria and viruses and all that stuff. We don't say that. We just called them all external pathogens.
00:05:57
Speaker
And so he was like, well, let's just clear these out, get these people, you know, um like bug free, if you want to call it that. And then they'll convalesce on their own because they started out pretty healthy and, you know, they they were just good hardy folk to begin with and it worked. And so everyone's like, yeah, he's the best.
00:06:15
Speaker
His student is Dongyuan. And Li Dongyuan was the spleen boosting school founder. So the next generation, just literally the next generation, apparently, you know, maybe people are like, Hey, this works. And so people were probably overdoing it a little bit. and were like, Hey, Da Huang fixes everything. he pooped like crazy. And we all know what happens if you, if you use too many laxatives and,
00:06:38
Speaker
and things like that, you're probably going to harm your spleen, especially because most laxatives are downward draining. Well, it doesn't just drain your digestive tract, it drains your spleen. So the next generation, their main founder, their main school there was spleen boosting school. That's Buhupai.
00:06:53
Speaker
And so he's did so many important things too, just like his teacher did. there you know we We still use formulas from all these guys. Zhang Yuan Su created a formula called Jiu Wei Chang Gua Tong, the nine herb Chang Gua formula. It's wonderful for certain external conditions.
00:07:08
Speaker
And then Li Dongyuan, so famous. He did you know so many good tonifiers. Bu Zhongyi Qi Tong is his most famous. But he was also really famous for other ones like Dangui Liu Hu, I'm sorry, Dangui Bu Xue Tong and some other really good ones too. So he made some really key formulas via how do you tonify a spleen. And it's not just tonify, by the way. If anybody's interested in his school, don't just give Bu Zhongyi Qi Tong to everybody.
00:07:32
Speaker
He would always a really big affirmer of, you have to clear pathogens in the digestive tract first. And it's not like his teacher did, but you have to regulate it first. So one of the most famous formulas he would use for that is baiai xin tongue to clear any irregularities in the pathogens in the digestive tract first so that the tonifiers would actually take hold.
00:07:53
Speaker
This is a really interesting point. You can see that when people don't have other pathogens in the way, their tonifying herbs work so much better. um And so like if you cleared the underlying blood heat and then give them the tonifiers versus not clearing the blood heat or some other kind of heat first,
00:08:11
Speaker
the tonification function is so much different because they'll be like, oh yeah, I felt so much more you know jazzed up and energized on the second formula. And you're like, yeah, because you needed to clear the hurt of the heat in the first one, that was that was bogging us down and wasn't let that letting the tonifiers do their function.
00:08:29
Speaker
So really, really key there. And then you get to the other two schools. ah um You get the heat clearing school, and that one was really key for epidemics. And so likely that was when a lot of people were moving to cities and living in higher density. We all know higher density humans tends to breed epidemics and pathologies that way. a lot of heat disease or wind being kind of stuff. Well, this guy, um he was really good at clearing all that heat. Different than wind being itself, but basically a similar situation.
00:08:58
Speaker
ah idea and very similar constructive formulas. And then the last guy, Zhu Danqi, he's just an OG. He's my second favorite doctor of all time. He's the one that created the yin nourishing school. And that's more or less, in my opinion, what we need now.
00:09:14
Speaker
We need to figure out how do we um nourish the yin and that helps anchor at the yang and do so many of other things because of the condition that we're basically putting all of our you know people through.
00:09:26
Speaker
Yeah. Can you put um the yin nourishing school, what's the historical context that it came out of? Oh, yeah, yeah. So the guy, you mean? Yeah, like what was happening and in his province of China, like where we subsistence farmers, where we like, don't know, gluttonous, ah I don't know, the political caste.
00:09:47
Speaker
Exactly. So if you think about Zhu Danqi and his his school called zi yin pai, zi yin, it means like nourish the yin. um It's an interesting point too, and a slight subtle linguistic ah variation here.
00:10:01
Speaker
When we talk about 补 or to tonify, we really do it for 仰 things. We 补仰, we 补气, but we don't really 补淫. And it's not that you can't say that, but it's just not commonly the way the verb that we would use for that. We would usually use the word 仰淫,
00:10:20
Speaker
to cultivate, to nourish, just like yangsheng, that same verb, or you use a word called zi, which has three water dots on the left. And this tells us that not only the three water dots is telling us we're nourishing the yin components of the body, right? We're building up the fluids.
Unhealthy Vegetable Oils and Alternatives
00:10:36
Speaker
um And then the yangyin, I really like because there's a time period, right? If you take ginseng today, That's bu qi. You feel Jinxing's energy today. You feel it really good. You might even feel a little bit tomorrow, maybe on the next day.
00:10:52
Speaker
But unless you know how to use it, you're using it properly. You're probably not going to feel it for too long, but you feel it right away. That's a bu But zi or yang tells us that we it's about like, how do you set it on the path, nourish it long term and help it grow like you would a plant.
00:11:08
Speaker
Tangible things move slower, they build slower and so forth. So I'd like to tell that to people because nourishing yin isn't an overnight thing. You don't take Chengdi and just be like, I've got all the yin.
00:11:20
Speaker
You do feel better. You feel more angered. You feel less hot and so forth. But it's it's a process. And so that's a really important way to do And one of the best ways to nourish yin is actually food, speaking of the episode that we're on. Food.
00:11:34
Speaker
is yin qi. It's the earth qi, right? um The yin qi. And just like air and oxygen is um from heaven, so we call tian qi. We hear heaven, of course, is always referring to the sky or climate. it's There's no religious context here.
00:11:51
Speaker
So um what did Zhu Danqi, what time period and where was he living? He was living in like a more urban area, just like we are here, right? There's more people and they have longer work hours. How does that work out, right? So they're not just like the farmers who can wake up with the sun and basically go to sleep with the sun. That's what really is nice. Our body wants to do that.
00:12:13
Speaker
But this is where people are basically living with artificial light, right? So they're using lanterns. They didn't have like electric lights, obviously, back then. and they're burning the candle at both ends. That's literally a great you know metaphor, but literally what's happening, right? So they're using up more of their yin and they're not replenishing it.
00:12:32
Speaker
And that's basically what modern times are, right? Like you stick someone in the mountains with no Netflix and no phone, they will sleep more. They will sleep more. and That's really good for their yin. Yeah, totally. And they'll be less stressed. Yeah. stressed they'll they'll probably get bored they're still less stressed but the heck yeah they'll be less stressed yeah so that's very similar you can see how that kind of correlates to where we're at for sure and so we're eating the fats to to replenish our yin we got to have a good liver to do the fats now what about the oils this is going to be another fat like thing yep
00:13:14
Speaker
Okay. So we're still still nourishing the end, still got to process it via your liver. Correct. Now, I run into a lot of confusion both for myself and when patients ask me, I'm like, oh, God, please ask Google or something. or Google doesn't know either. There's so much information about what oils are healthy, which oils are not healthy.
00:13:33
Speaker
What am I supposed to be cooking with? yup um Can you help us out here? Yeah. So let's start with the simplest. We're going to go the biggest two macro rules we can, and then we're going to subify ah you know we're going to subdivide that into some complexity.
00:13:47
Speaker
Because I think starting with something really basic is super helpful for people, even if it doesn't fully answer the question. So let's get our two big basic ground rules. And we're basically going to say, what's the difference between a good fat and a bad fat?
00:14:02
Speaker
And the first fundamental thing is, because like, so some people like, is it animal fats or good or bad? Is it all these other things? so Saturated versus unsaturated? Right. Yeah. What's saturated versus unsaturated? This is a great question. are Is one better or worse? Or, you know, are they both good or bad? These are really solid questions. But the first thing you need to think about for what is a bad fat saturated.
00:14:25
Speaker
vegetable oil. Now, know that sounds funny, but don't eat vegetable oils. um Now, specifically, we're going to say, of course, 100%. The hydrogenated ones bring that up three times worse than the standard ones. But when I say we don't eat a vegetable oil, don't eat corn oil, don't eat soy oil Don't eat, ah when it comes to the flower seeds oils, we'll get to some some complexity there, but don't eat vegetable oil.
00:14:53
Speaker
So then got it what should we eat? Fruit oil. So let's think about what what what oils are fruit oils. The easiest one is
Butter vs. Margarine: Historical Perspectives
00:15:00
Speaker
olive oil. Olives are fruits. And nut oils. So things that come from nuts. So avocado is also a fruit. That's that's a fruit oil. And if we think about nut oils, like a walnut oil or coconut oil,
00:15:14
Speaker
These are nut oils. Now, seed oils, we'll get to, an because that's like an interesting one they've talked about. And that I think there's a little bit of exaggeration on some of it, but that's kind of an intermediate one. But first of all, that's rule number one is stay away from vegetable oils. So if you see canola oil, if you see... um All those. Soybean. Soybean, corn. Run. Yeah, don't eat it. Don't eat it. Rapeseed oil. First of all, who names a plant rapeseed? Don't eat that.
00:15:41
Speaker
But don't eat those oils, right? So that's number number two. What's that? And then those oils are – how are they causing damage in the body? Just so we can give a little – That's a great point. So they have a lot of things, but one of the big things, I believe it's called lanoloic acid. But they did some really interesting research. If you guys are interested in a fun podcast, the guy who Malcolm Gladwell, he wrote out. Oh, yeah. Super smart guy. Really fun to read too.
00:16:10
Speaker
I think he's got just such a, the thing about Malcolm, and I think he would say this too, is he's not the greatest genius there is. He's he's been on multiple multiple podcasts. He's like, these people are just way smarter than me.
00:16:22
Speaker
Because there's always smarter people than us, right? What he's so brilliant at that basically no one seems to be able to match him at is making it synthesizable. He takes all this information and he makes it be like a digestible for the rest of us.
00:16:36
Speaker
That's really helpful. I would like more Malcolm Gladwell's around for lots of different things. So he's got like, obviously his books are really interesting and fascinating. And so he's got a really cool podcast called Revisionist History.
00:16:48
Speaker
And if you look up one of them, I forget the exact name of it, but it just look up the revisionist history about cholesterol. And so the whole point here is what they, he was basically covering the history of when they decided that, hey, butter is bad. Saturated fats are bad because they are bad for your cholesterol. Remember, this is all the old paradigm that I'm not saying this currently. So that was the old paradigm. And that instead we're going to hydrogenate vegetable oils, which is take a bad thing and make it worse. And we're going to make it and we're going to create a pump it full of trans fats, which don't exist in nature.
00:17:23
Speaker
And then we're going to create margarine. thanks We're going to give people margarine and it's going to make them die faster. That actually is what happened. It made them die faster. It made people who are not paragons of health by any means, they made them die faster. And so you're like, okay, well, this is just all wrong.
00:17:40
Speaker
So if you, and there's really good research about like they fed, um and this was within, I believe mental institutions where they didn't have access to other things. So it was a really controlled study and they fed one demographic butter and the other one margarine.
00:17:55
Speaker
And that was it. they then They followed him for years and the margarine group died faster. um Which means the whole thing about saturated and unsaturated fats is goofy. Go back, do your research, you know, ask your Western matt doc to give you the evidence-based reasoning and medicine behind it. And it's not there. There is not conclusive evidence that saturated fats are any worse for you than an unsaturated, polyunsaturated, monounsaturated, blah, bitty, boobity.
00:18:24
Speaker
So what's but the big difference here is A, don't eat those vegetable oils. We still said that's the number one rule. And B, don't burn your oils. That's the second big rule. Don't eat the vegetable oils.
00:18:35
Speaker
Don't burn the oils. And the reason why they said the vegetable oils are bad is they targeted, one of the things they targeted was, I'm pretty sure it's linoleic acid or lanolin. And it's it's not bad for us, but in the quantities that it exists in these vegetable oils is absolutely unnatural for our body to eat that much.
00:18:53
Speaker
If you think about it, um our body is designed to process things in nature. How many soybeans would you have to eat to get a cup of soy oil? That's what I was thinking. I'm like, well, you were just telling us on the last episode to eat your veggies, but here he's saying vegetable oil is bad, but it's like, in what quantity do you get the vegetable oil when you eat the vegetable? it's like barely any. Exactly. And that's the amount that you want that, you know, it's not that you don't want any of these. I think it's an omega six.
00:19:21
Speaker
Anyway, you can, you can check up the research, but, um, the fundamental point is we want some of it. We just don't want too much of it. And if you get too much of it, your body can't process it and we die quicker. So, um,
00:19:34
Speaker
That's the gist. And then when it comes to not burning, what does that mean? Is don't go to over the smoke point. So obviously, if you're going to be cooking with these oils, pick high smoke point oils and turn down your heater. Turn down the stovetops. People, like if it sizzles when it when I put the thing in, like anything more than like the gentlest thing,
00:19:55
Speaker
then I might just throw it away and start again because there's just no point for it. Now, I know the chefies out there and the foodies are going to be how are you going to get a good crust on things? and but You shouldn't be eating proteins with crust on them. So if you're eating a big crusty protein, it's called carcinogens. So enjoy it while you can if you want, but that's not how I eat my proteins. If you burn protein, it's poison.
00:20:17
Speaker
If you burn fat, it's poison. And if you burn carbs, it's actually better for your gut. Don't burn the first two. Oh my God. Burned the carbs. That's right. yeah We shouldn't be eating carbs anyway, but if you burned them, you're totally fine. So here's the good example. What's the one kind of carb that we should all be eating in ginormous, plentiful amounts is fiber.
00:20:41
Speaker
And fiber is technically a carb. And so like, let's think of like zucchini because, you know, they're plentiful and delicious. You take some zucchini and just slice them and you either broil them because that's how I like to do it because who wants to actually clean a grill or you grill them outside.
00:20:54
Speaker
Yeah. And make sure you don't want any those like the black shit on a grill is old burnt shit. So don't you know scrub the heck out of your grill. like you need You want all that black stuff gone. Or don't use grills. Just use a broiler because you you don't have to do it. Anyway, I just think of a broiler as an upside down grill and it works great. So you you put them in the broiler, right? And you maybe you put it on high and you get them nice and toasted and they get a little char on the edge.
00:21:19
Speaker
Is that good? Is that bad? Good. That's good. Because they're a vegetable that has basically very little fat, very little protein, and lots of fiber and carbs, um which though it's carb in the form of fiber.
00:21:35
Speaker
And so you just made that the fiber even arguably more beneficial to your gut biome. So we all know activated charcoal and some other things can be very useful binders. Basically, charred fiber and charred carbs do a similar thing. Sugar too. Technically, if you burn the sugar, it's arguably a little bit better than pure sugar. But sugar is so inflammatory anyway, why would you play with fire, right? So- In this case, fiber is good for you. So char a little is totally fine. Now i'm not going to char them all to like little pieces of charcoal and eat that, but a little char on the side is absolutely fine. And for the foodies out there, that's where you get your char feel, the vibes, you know? So if you want some smoky flavor, do it with your vegetables. Don't do it with your fats and your proteins because you're just going to get loaded up with carcinogens.
00:22:19
Speaker
Sweet. That was a good lowdown for us. So we're we're worried about smoke points and we're we're not touching any vegetable oil. Correct. And then seed oils. Yeah. So let's go a little deeper in here. So exactly. So if we go to the next level of complexity but prefer you know beyond the first two cardinal rules, seed oils. So I'm not a i'm not really that against seed oils.
00:22:43
Speaker
um I don't try to eat them except for potentially one seed, which is grape seed oil. Grape seed oil actually has some really interesting benefits as far as um we can talk about cholesterol because that's actually really very different too than what it used to be and also very different from what people are telling you. But currently in Western medicine, they'll say LDLs are bad, HDLs are good.
00:23:06
Speaker
That's, I don't think that's right. We can talk about that more if you want, but it just so happens that grapeseed oil increases HDLs and decreases LDLs. So Western medicine loves it and people like to keep their cholesterol where it is. And we don't like people taking statins. So take that pharma. You're not going to support our show anyway.
00:23:25
Speaker
But it's just a bunch of bull, I think. And they can cause a lot of side effects that we don't want. So yeah they don't affect cholesterol. They just affect HDLs and LDLs, which is not cholesterol. So do, you know, you do or do research there too. the The effect of LDLs on, um,
00:23:41
Speaker
you know heart attack, stroke, and all those things. it's it's just not There's just not good evidence for it. So the whole point here is much like the idea between saturated and unsaturated fats, we're seeing a big shift in understanding.
Cholesterol Myths and Seed Oils
00:23:54
Speaker
And I'm sure it's going to continue in that direction because there's just no good evidence for it. LDLs and HDLs are really talking about is cholesterol moving towards your liver or away from your liver And it really does it gets to a deeper understanding, which is what is cholesterol and is it necessary or bad for the body and so forth. We'll get to that at some point, but you know it would just delay our episode too long if we did that now. But the general gist is, are seed oils good or bad?
00:24:17
Speaker
um Yes, they're they're fine. I think in smaller quantities, but it's nothing that I would aim for. So like olive oil has really, really awesome benefits. That's the one you want to go buy a Costco jug of and put it on all your salads and stuff. Coconut oil, it can be super useful. you can you know As long as you're not burning it, you can cook that one too.
00:24:38
Speaker
Avocado oil, really helpful. So those are, I think, the top three oils. And you can see a seed oil didn't make that list. But something has a little sunflower seed oil in it. I don't think it's terrible. Two things to maybe pay attention to is how is the seed oil extracted?
00:24:52
Speaker
If it was extracted chemically, that's a big problem because yeah lot of a lot of oils, including olive oil, a lot of it is not pressed out in cold pressed mechanical methods. a lot of it's drawn out via chemicals. They just soak the olives in chemicals like benzene and stuff that can pull out oil.
00:25:07
Speaker
Yeah. You don't want that. not Only cold press, please. Exactly. Give me a donkey and a morgar and a pestle any day. Let's do it. That's right. Asher just asked for a donkey. of Yeah. no You're absolutely right. so So that's not a biggie in my opinion, but I much prefer if I'm going to get some of the benefits of seeds, just to eat the seeds. So like, you know, I don't want to necessarily have a ton of sunflower seed oil in my diet, but I'm more than happy, ah eat happily eat sunflower seeds every day. That's actually beautiful. That gives you a lot of good benefits for tons of things, including um some nutrients necessary for your skin and so many other things. So
00:25:47
Speaker
i would go um I would not focus on seed oils if I were people. like just as a But like if you're you know if you're trying to have some product that's going to speed up your life a little bit and give you some convenience, it happens to have some sunflower seed oil in it.
00:26:00
Speaker
Not the end of the world. It's not a big deal. Okay. Sweet. Yeah. Second thing too. So then people are asking, well, like, well, what about butter? I love butter. And butter is really healthy.
00:26:12
Speaker
It's actually really healthy. Again, I'm not telling to people to just eat chunks of butter, like as their main course of meal, but you know, it has fat soluble vitamins. It's just, there's some really good things about butter. And as long as you, again, you're not burning it, it's phenomenal.
00:26:27
Speaker
um But here's a really big, so that's actually the third. So like in our house, we usually use olive oil, but we don't cook it. But we'll use it for sauces and drizzling on stuff at the end. It's delicious.
00:26:38
Speaker
um We'll use, ah sometimes we use occasionally products that have grapeseed oil in them. So like vegan is is a good example. That's a really yummy one. But so that would be one. And then we use coconut oil, um sometimes topically for like skin stuff. And then certainly it's great for eating. um But I, again, I don't, so this gets to the kind of ah the last part, which is, oh, and then we get butter. Sorry. So that's the third major fat that oil, however you want to classify butter. But a lot of people be like, well which one should I be frying stuff in?
00:27:13
Speaker
And the real answer is you just shouldn't be frying stuff. So not to be a total downer on this one, but I really recommend people just try not to cook their oils at all.
00:27:25
Speaker
And the way to do this is if you saute, just use a little bit of broth. So whatever broth you like, do if it's veggie broth, if it's homemade broth, which is what we like to use, it would just be veggie scraps and stuff to make broth. If you like, you know, whatever it is, beef, chicken broth, just whatever flavor you like. then you toss all the veggies and whatever in the pan. When it gets a little dry, it's going to pull some some water out of the veggies as it goes. And then when it starts to get a little, like feels like it's sticking on the pan, you just toss in some broth and cleans the bottom of the pan off real fast. So it's kind of like, d um what do they call that? It's like a fond, what do they call it?
00:28:05
Speaker
um You know what I'm talking about. Like when they kind of ah clean the pan off. Sure. It's not like deglazing. but is it deglazing a pan it's like the opposite of seasoning. Yeah. It basically pulls up everything like, and it stops anything from burning. So um it's, it's super easy. Just use broth.
00:28:24
Speaker
It's, it sounds excessive, but it's really not. And here's an interesting thing. It tastes better because instead of having basically tasteless oil, right? Like, you know, what does, what does canola oil taste like? All these oils.
00:28:37
Speaker
Nothing. Nothing. Yeah. Yeah. And those are bad for you. And then what are even the good oils? Like I don't like to take a spoon of olive oil. It's like not my choice. No flavor too intense. Yeah.
00:28:49
Speaker
So broth tastes good. Like you could actually take a spoon of broth and enjoy it. It actually adds really nice flavor to things. So we, we basically don't fry anything anymore. We just use broth, um except for the occasional thing. Like, so so for instance, if we're making an omelet, you can't make an omelet in broth. I haven't learned how to do that yet. I've learned poach eggs. that That works great. That's water.
00:29:08
Speaker
I haven't learned that. it So we will occasionally do like an omelet like that. And then just use butter. I just use it not too hot and I don't let it get to like the sizzling and all that stuff. Works great. um But the key here is cook your oils as little as possible.
00:29:23
Speaker
um And when it comes to like, so yeah, that gets us maybe to the proteins.
Healthy Protein Intake Guidelines
00:29:28
Speaker
Should we, should we had proteins wise? Hell yeah. All right. So we were we were shouting out the steak lovers and it, you know, it's, it is delicious, but don't burn your steak. Don't char your steak. Don't get a crust on your steak.
00:29:41
Speaker
Crust is an exterior of burnt stuff. um And meat is extraordinarily, certainly red meat is phenomenally high in protein. I was used to get pissed as a vegan because i was a vegan for 10 years a long time ago that like people would be like, oh, I need my meat for my protein. i was like, dude, there's protein in literally every living thing.
00:30:01
Speaker
There's protein in broccoli. there's protein And there's a lot of protein in vegetables. But the quantity of vegetable that you'd have to eat for that is quite impressively high. But there's real like there's still good protein in all those. Obviously, we know it's more consolidated than beans. And here's an interesting point, which is, um let's go for the cardinal rule again. How much protein should everybody have?
00:30:22
Speaker
And the general gist, obviously, we're different sized humans, but let's go for the average human. ship this stuff playing Playing cards. Playing cards. Yep. A deck of playing cards per meal. And that's assuming have three meals a day. And that comes out to about 24 grams of protein per meal. Or sometimes you could say the the the size of your palm.
00:30:39
Speaker
And that's actually a really good one because every the size of everybody's palm is different. And then relative to the human. And relative to the human. Yeah. the like The doctors used just to say it's just this the pack of a cigarette, you know, that that that's the, and then they changed it. They're like, maybe not cigarettes. Let's do playing cards instead. It's not the same. That's right. It's better to roll the dice than to smoke your lungs away.
00:31:05
Speaker
yeah Maybe. ah So in in that case, a lot of us are then eating, like when, let's say i go out to eat, yeah which I would never do if I was trying to actually eat healthy, but say go out to eat and I get a quarter pound burger, just blew blew up the, that's that's more than my whole day's worth of protein right there.
00:31:26
Speaker
Right. Because let's see, a quarter pound, one pound is 16 ounces. Is that right? Yeah, sounds about right. So then that's not terrible. So a quarter pound should be four ounces of ground beef if I'm doing my math correctly. Okay. Yeah, yeah, yeah. That's about right. That is about that is about it. But here's – so like the reason that's unhealthy though is because the bread on the top and the bottom and then the and then the oil that it's cooked in. So there's reasons that's unhealthy. But the amount of protein is actually not terrible if that's an source of protein. but Here's an interesting one. go If you ever go to a steakhouse with people or any place where they would order steaks,
00:32:01
Speaker
Four ounce steak is the correct amount of red meat. Four ounces, which is why a quarter pound could work. But nobody's ordering a four ounce steak. Like people order like a half pound, a full pound. Like these ribeye things are like bigger than my head. to Yeah. Yeah.
00:32:18
Speaker
And your body cannot process that much protein without producing an enormous amount of nitrogenous waste. And so the general gist without getting too sciencey for people is protein has nitrogen on one end and carbon in a form called carboxyl on the other.
00:32:35
Speaker
So every time your body wants to use these things, it um breaks them apart. It breaks down proteins into little things called amino acids, which is like the building blocks. And hopefully what your body's doing is reusing those amino acids to build your body.
00:32:51
Speaker
It's to build proteins inside your body. It's to build muscles. It's to rebuild things. and People are like, oh, it'll work out a lot. i don't need to build muscle. You do. You really do. You need to renew all the muscles that are in there. There's tissues that need rebuilding. Everybody needs to rebuild stuff.
00:33:05
Speaker
And so, and that's just the muscles, right? Think about all the like little um organelles inside the cells and stuff. That's all based on protein as well. So that's what we should be using our amino acids for when we eat protein.
00:33:17
Speaker
But if you eat too much protein, your body says, what am i going to do with all this extra? And what it starts doing is chopping off the nitrogen head of all the amino acids and just using it to run your Krebs cycle, just fuel for the furnace, basically.
00:33:30
Speaker
And what happens is all that amino acid end, that nitrogenous end, the part that has nitrogen in it, just builds up into really strong P. This is called urea in our body. But if you make urea really strong, it basically starts approaching the concentration of what we call ammonia.
00:33:48
Speaker
If you guys have ever smelled or you know been around ammonia cleaning products, imagine that inside your body and you'll understand why not to overeat protein. And the easiest way to do this is if your pee is coming out dark, yellower or smelly, so yellowy or smellier, eating too much protein.
00:34:08
Speaker
ah So cut it back. It's just not not helpful, which gets us to the carnivore diet, which is basically a kidney failure diet. I'm just going shoot that one right out of the park because I do not think for humans, it's a disaster. For the environment, it's a disaster. This carnivore diet needs to stop immediately, I think.
00:34:28
Speaker
Yeah. And then just to switch languages a little bit. Yeah. Because you were talking about the buildup ah and then the smell and everything. So are we building up damp heat then from from too much protein? Is that how it's going to look for us? That is exactly right, dude. That is exactly right. Damp heat. That is exactly right.
00:34:49
Speaker
um And so you see a lot of people, they're like, hey, how come my kidneys aren't working properly or whatever else? like Maybe they came to you for prostate enlargement or whatever else. And they're just, they're causing damp heat in their body.
00:35:01
Speaker
Gotcha. Yeah. So then you might say, well, okay, if we're not supposed to use our proteins to run the fuel, like the metabolic heat, the metabolic engine, well, what can we use? You can use carbs. This is true. You can use carbs and your body will prefer to use the carbs first.
00:35:16
Speaker
But we all know carbs are inflammatory. So there's only one food group left, and that's fats.
Fats vs. Carbs for Energy Efficiency
00:35:21
Speaker
And your body can use fats extraordinarily efficiently. And that's what we should be running our Krebs cycle primarily on. and So this is the foundation of what's called a keto diet, even though if you look up keto, you're going to get a million different definitions.
00:35:34
Speaker
ah So I don't even call what I, how I eat keto anymore. Cause there's some people, some keto people are like, just eat dairy, just eat cheese. and And you're like, okay, that's just bad advice all around. But there's a cult there. There's a cult in the keto community and it's not always putting out good information. It's right. It's usually not. No biome culture. So that cult without culture.
00:35:58
Speaker
Yeah, true. so I usually just say low carb. Yeah, I call mine low low inflammation, nutrient-dense option, Lindo. But you know I just wanted something catchy so people could replace the catchy word keto.
00:36:13
Speaker
The whole point here is that's what you're going for. You want to decrease the inflammation that you're fighting against because then you you're building up the enemy that you're trying to defeat. And then you're trying to get as much out of your food as possible.
00:36:24
Speaker
And that's the nutrient-dense side.