High Oleic Oil Explained- Dangerous or Helpful? скачать в хорошем качестве

High Oleic Oil Explained- Dangerous or Helpful?

Click Here to Subscribe: http://Bit.ly/ThomasVid Get MY groceries at MY price with Thrive Market: http://ThriveMarket.com/ThomasDeLauer This video does contain a paid partnership with a brand that helps to support this channel. It is because of brands like this that we are able to provide the content that we do for free. The best way that you can directly support my channel, is by supporting the brands that help make this all possible. Any product that you see on my channel is a product that I also use personally, regardless of any paid promotion. Get my Free Newsletter and Downloadable Cheatsheets (eating out, travel, etc): https://www.thomasdelauer.com/life-op... Follow More of My Daily Life on Instagram:   / thomasdelauer   Special Thanks to my team and Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student - for working diligently on research as well! It's important that I am honest and to say that this video does have a sponsorship from Thrive Market, supporting them is a good way to support my channel! High Oleic Oil Explained- Dangerous or Helpful? -Thomas DeLauer There are tons of oils out there! Today, we will talk HIGH OLEIC OILS! They're found in lots of products now - so join me as I break down the efficacy of them! Let's have some fun with this one! I'll see you in the COMMENTS!! What’s Motivating the Rise in High-Oleic Oils We all agree that trans-fats are bad, right? Well, trans-fats are what were historically used to keep oils shelf stable in grocery stores. As trans-fats are becoming increasingly unpopular, suppliers need new way to keep their products shelf stable. One solution would be to breed varieties of common vegetable oil crops, like soybean and sunflower, to produce more stable MUFAs and less PUFAs. That’s precisely what is done. Therefore, as with most things public health and nutrition, the motivation behind the trend is economical. Natural oils (e.g. Olive oil) rich in oleic acid more than “High-Oleic” oils more than high-PUFA equivalents The short answer is that high-oleic are probably nutritionally superior to their high-PUFA equivalents but not healthy as oils that are naturally high in oleic acid, like olive oil. As for where on the health spectrum between high-PUFA oils and olive oil genetically modified high-oleic oils fall, the jury is out. The reason naturally oleic acid-rich oils are superior to genetically modified high-oleic oil is because the former come packaged with many other “healthies” that improve the oil’s nutritional quality. For example, olive oil contains 36 powerful antioxidants that GMO high-oleic oils do not. The British Journal of Nutrition 2001 published a rat study that showed olive oil (and probably not even good olive oil) was more effective than high-oleic sunflower oil at improving high blood pressure, likely owing to the polyphenol content of olive oil. https://www.ncbi.nlm.nih.gov/pubmed/1... A more recent double-blind crossover study, published in the Journal of Nutrition 2019, found no difference in the total cholesterol, LDL, HDL, or triglycerides of 119 patients who consumed high-oleic canola oil and regular canola oil during different six-week intervals. Granted, these participants were far from low-carb, so it’s hard to say if the absolute change in MUFA and PUFA consumption were meaningful. Still, nothing remarkable popped out. https://www.ncbi.nlm.nih.gov/pubmed/3... A meta-analysis on the topic, published in Advances in Nutrition 2015, similarly found, “In most studies that replaced oils high in omega-6 polyunsaturated fats with equivalent amounts of high-oleic oils, total cholesterol, LDL, HDL, triglycerides, apoA-1, and total cholesterol/HDL did not change.” https://www.ncbi.nlm.nih.gov/pubmed/2... Limitations of the Data and “The Bottom Line” Having shared the above, I must note there are surprisingly few studies comparing high-oleic oils to their high-PUFA equivalents. Most studies include as “controls” high-saturated fat western-style diets. Furthermore, no studies, to my knowledge, have been conducted in humans on low-carb diets to compare the effects of high-oleic oils to their high-PUFA counterparts. In the Journal of Nutrition 2019 study, above, the change in net calories from MUFA and PUFA respectively were a comical +1.6% and -2.2%! The FDA are of a similar opinion. They state that there is, “supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20g) of oils containing high levels of oleic acid [at least 70%], may reduce the risk of coronary heart disease.” This is called a “qualified,” rather than an “authorized” health claim. Study - Nature: Scientific Reports: https://www.nature.com/articles/s4159... Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student: https://www.dpag.ox.ac.uk/team/nichol...