Show notes
Lipid Peroxidation (Yellow Fat Disease): Why Seed Oils & Fish Oil Damage Mitochondria + The Vitamin E Antidote (EHR 790) In episode 790 of Extreme Health Radio, I talk about a format change: new solo Sunday episodes released sporadically (labeled “new show”), with archive episodes playing the other six days. I explain lipid peroxidation (“yellow fat disease”) as an oxidative chain reaction affecting polyunsaturated fats (PUFAs) damaged by light, heat, and oxygen, producing lipofuscin “age pigment” that accumulates in tissues and is associated with mitochondrial dysfunction, impaired cell signaling, and many chronic diseases. I argue most influencers wrongly recommend fish oil and emphasizes avoiding PUFAs/seed oils (e.g., soybean, canola, sunflower) and favoring saturated fats (butter, ghee, coconut oil, tallow, lard), with olive oil noted as beneficial. I cover supportive nutrients—especially vitamin E (top), plus vitamin C, glutathione, selenium, CoQ10, niacinamide, polyphenols, and methylene blue—notes limited cod liver oil use, and previews a new censorship-resistant community platform with workshops and live sessions. LINKS MENTIONED: Vitamin E Vitamin C Ray Peat’s Article Atom Bergstrom’s Compendium TIME STAMPS: 00:00 Show Format Update00:53 Why Lipid Peroxidation Matters01:52 PUFAs and Fish Oil Debate03:32 What Is Lipid Peroxidation06:52 Mitochondria Energy Spiral08:38 Cell Membranes and Toxins10:20 Disease Links and Aging Spots11:52 Which Fats to Eat18:18 Electron Transport Explained27:59 How to Protect Yourself30:32 Vitamin E Top Antidote31:58 Wrap Up and New Platform TRANSCRIPT: Alright, my friends, welcome to episode 790 of Extreme Health Radio. I appreciate you guys listening and many of you are probably noticing that there’s no intro music and I’m just gonna cut that out. I think it’s extra fluff and I’m just gonna cut that out and get right into it. And a friend of mine was asking me recently if I’m gonna continue doing the show, and I think what I’m gonna do is I’m gonna be releasing. Shows on a sporadic basis on Sundays, and I’m gonna be sharing my research and things I like learning about. I’m not gonna be interviewing anybody anymore. And you’ll notice in the title it’ll say new show. And if it says new show in the title, then it’s a new show. And all the other six days of the week, they will be shows that are our archive shows going. To 2012, over 789 episodes. And so that’s the plan moving forward and I will be releasing those. So check those out on Sundays Sunday evenings. Today I wanted to talk about something that I’ve been. Aware of for a long time, and I feel like this has been one of the greatest shifts in my health since understanding light. And I first started getting into the idea of light and Dr. Cruz’s work around 2013 I think it was, or no, before that. 20, 20 0 9. I listened to him on an episode of a radio show I used to listen to. And so I’ve been in the light game for a long time, optimizing my light environment. And this subject of this episode, lipid Peroxidation, is something else that I feel is so key so critical to our health. And when I started to understand exactly what’s going on with lipid peroxidation, and it’s also called Yellow Fat Disease. It really opened the doors to a lot of biochemical reactions and disease processes. And we’re gonna get into a little bit of that, and I’m gonna try to keep these episodes to about a 30 minutes or so. I want to just share what I’ve been learning about lipid peroxidation yellow fat disease. And if you notice you that you’ll listen to a lot of health influencers and doctors and things, and almost 90, I’d say 95% of them recommend. Fish oil and these types of oils that become rancid and oxidized extremely easy inside the human body. And there’s been a big push in the last few years to limit seed oils because of RFK bringing that to our attention. You and me in this area have known about seed oils forever, RFK talks about it and now all of a sudden everyone’s antis seeded oil, which is great. But we’ve been on this train for a long time. But when I looked at Dr. Ray Pete’s work and Adam Bergstrom s work and many other people there’s a lot of evidence showing that these oils are extremely damaging to the body. And what people don’t realize is they just say, and they think, oh, this product doesn’t have seed oils and that’s great, but no one really knows why that’s a problem i’m gonna make the argument too, that even fish oils are a problem as well. And there are biochemical reactions that happen and there are beneficial effects of fish oil for example. If someone takes fish oil to make their blood less viscous and to make their red blood cells more slippery this can have a really beneficial effect for heart disease and things like that. So there are positive aspects. Nothing is just. 100% bad all the time. There’s good and bad with everything, but the trick with these oils is that you don’t want to be overexposing yourselves to them for long periods of time, which is what happened to us. If you are, raised in the seventies, eighties and nineties you diet was most likely filled with these types of oils, and I’m gonna give you some solutions to that anyway. But let’s talk about what is lipid peroxidation? What is it? It’s a biochemical chain reaction that happens when fats and their double bond structures become oxidized inside the human body. And this oxygen breaks down and causes oxidation to these fats. And what a lot of people will say is our fish oil is nitrogen flesh. It’s cold pressed, and you know it’s pristine and it’s organic and it’s all this stuff, right? The problem is that our bodies are tropical in nature. They’re 98.6 degrees and we breathe oxygen all day long. Our bodies are filled with light, heat, and oxygen, and so when you put a pristine oil inside a body like that, it’s gonna oxidize extremely quickly. These are called polyunsaturated fatty acids, or you’ll see them abbreviated a lot of times as PUFAs, and they’re extremely vulnerable to oxidation due to their multiple double bonds that they have. And the problem with these is that when they oxidize, they create something called liposkin. And this is something we’ve done many shows on, and Adam Bergstrom Hass written entire books on it. I would recommend buying his compendium. He’s got a great handful of books, like 10 or 12 books, all about this yellow fat disease. And Liposkin is. What they call an age pigment, and it’s just lipid peroxidation of fats. It’s when fats become oxidized and they become rancid, and this accumulation of these lipid peroxides, bioaccumulate in the brain and the liver, skin and the heart, and all over the body. And a lot of people argue, I’ve never seen the research on this. I think Adam Bergstrom mentioned this, but a lot of people say for every one you have on your hand. You have over a thousand that are on your organs and your, tissues and your liver and your skin and your eyes and stuff like that. I don’t know if there’s a way to prove that but I find it interesting. I shared one on Instagram the other day on my hand because I, for the first 27 years of my life, ate processed foods with all these toxic fats. And so these accumulate in the body. And what they do is they increase your susceptibility to oxidative stress. So the more you’ve consumed, it’s like a snowball effect. The more you’ve consumed, the less able you are to deal with more oxidative stress that you’re exposed to just by living and breathing and being a part of modern society. So it becomes. A worsening effect over time. And Adam described this on our show that these are like rats where they leave waste everywhere. They destroy tissues and they just keep going and proliferating. And I thought that was a pretty interesting analogy that he gave. And so what they attribute this to is something called yellow fat disease. And and so this helps explain why certain fats are more vulnerable. To oxidative damage. So not all fats are the same. And these fats, like I mentioned before, get damaged by oxygen, but also by light and by heat. And so it’s really important to make that distinction because no matter how pristine a product is, like I said, nitrogen, flush, cold, pressed, organic, all that it’s gonna be damaged once it gets inside your body. And they just attack double bonds that are in fatty acids. And the problem too is that it, it creates a chain reaction of oxidative damage, which is what I was talking about or alluding to with the analogy that Adam gave with the rats. It’s like a chain reaction, a snowball effect. And so the more of these you consume, the less what’s the right word? The less. Functionality your mitochondria have and the less functionality your mitochondria have the worse your body runs your body’s not able to create energy properly. Your body’s not able to respirate proteins. Your body’s not able to operate cell signaling. There’s the mitochondria doesn’t just. Make energy, it does hundreds of other tasks as well. It gets looped into this energy thing, but it does hundreds of other tasks as well. Cell signaling is one of ’em triggering apoptosis in certain cells. It does so many different, it has so many different functions inside the human body, and when your mitochondria aren’t working properly and respirating properly and and that. Just creates disease. And so what happens is that cells begin to suffer and cells begin to use other ways of making energy. And this sort of leads down the cancer pathway. But your cells start to, what’s the right word? Compensate for not being able to have enough energy because they want to survive, right? But then certain functions of the cell won’t work properly as a result of that, and that puts a metabolic stress on the system, which requires more energy and minerals, like magnesium to deal with, right? And so since you’re stressed outta your mind you don’t have enough magnesium in your diet and in your diet. Or supplement routine, then that’s gonna put more metabolic stress and the more metabolic stress is gonna require more energy. And so it becomes this sort of accelerated aging downward spiral process. I think of it like a whirlpool. If you’re in like a, I don’t know, in the ocean or somewhere where there’s like a whirlpool going on and it’s that little kind of outer edge that kind of gets you wrapped into it. And then as you move closer to the center, the faster you go. And you’ll see this in people as they age. And so the trick for us Adam has said that two reverse into fix aging. What we have to do is. Fix this lipid peroxidation issue. And so I’ll talk about kind of ways to do that, but our cell membranes, going back to the lipid peroxidation are highly comprised of fatty acids. So lipid peroxidation. Impacts the cell membrane and the structure of the cell membrane. And the thing with the cell membrane is that it communicates with the outside as well. So it has a communication process to the outside, outside of the cell as to what to let in the cell and what to let out of the cell in terms of waste. And so there’s all the cellular communication happening, and when you have fats that are oxidized that are sitting on the cell membrane, it alters the voltage of the cell membrane and when the voltage is altered in that way. Things can get inside the cell that don’t belong. Like heavy metals, like estrogens, like toxins and chemicals and things like that. Cadmium and aluminum and iron. And these things get inside the cell and then that impacts your mitochondria because that’s where your mitochondria live. It impacts the cytoplasm, the endoplasmic reticulum, the lysosome of the cell. All these structures, internal organelles inside the cell get affected by these toxins and lipid peroxides and estrogens and heavy metals. And heavy metals themselves, you bioaccumulate those, then all of a sudden you have parasite issues because parasites feed on heavy metals and then you’re infested with parasites because you have too much heavy metals, because you have all these oxidized lipids in your body. And so you can see how all of this stuff is interconnected. And so when these get inside the cell, damage happens everywhere. The cell membranes, like I mentioned, lipoproteins, brain tissue, mitochondria. Skin, you’ll start seeing them on your skin. Like I showed on my Instagram. People call these age spots or liver spots, but they’re not, it’s lipid peroxides. It’s lipid peroxidation, yellow fat disease and liver as well. So a lot of times fatty liver diseases. Macular degeneration, Alzheimer’s disease, dementia, cancers, heart disease. All of these can be tied to not just a poor light environment, because that increases oxidative stress in a massive way as well, and impairs a TP production in your mitochondria, but also these fats that we’ve been consuming all of our lives. And so this is why. People say, oh, don’t eat seed oils. There’s a lot of reasons why, because this is like consuming plastic inside your body. And these plastics get oxidized because of the light, the heat, and the oxygen that’s internal to our systems, right? And so you’re just plasticizing your body whenever you consume these types of foods. And that’s one of the things I’m really, I’m probably not as anal as Ray Pete was where he was, he wouldn’t consume. Egg yolks, certain kinds of egg yolks. There’s low poof of eggs that he could, he bought. And certain kinds of coconut oil that he consumed that had no poofs in em. I just think that’s a bit much. But I don’t, I wouldn’t begrudge anyone for doing that because especially if you’re hip to this later on in life you’ve got a lot of damage to reverse. So you really wanna make sure no new of these, seed oils and fish oils and stuff like that come into your system. So I get that. And if I were on a sort of a cancer regimen or heart disease protocol, something like that, I would definitely make sure that I was really high. More concerned about that. But just if someone’s relatively healthy, I think the best thing that you can do is, start avoiding these oils. Because once the chain reaction begins, like Adam mentioned with the rat analogy it spreads really quickly across your tissues. And so a lot of times people will ask me like, what kinds of fats are good? And that’s the biggest that’s the biggest question you write is what kind of fats do we eat? I’ll share with you some common polyunsaturated fats. These are the ones that are high risk of oxidation. And the problem with these two is that they’re already oxidized before they get into the body. So the analogy I was given before of the pristine fish oils, at least, that was clean and non oxidized before it got in your body, right? So a lot of these oils that we consume in our packaged junk food and processed foods is already oxidized before it even gets into our body, and then it causes a chain reaction even worse because of. Pre oxidized. So what you wanna do is consume saturated fats. These are fats. I’ll share a list of some of these, but these have no double bonds, so they’re extremely stable. They have a high flashpoint you can cook with them, assuming that you’re cooking on, non Teflon or forever chemical type cookware, which I highly recommend that you do get some ceramic or glass or something like that. That will not. Introduce heavy metals like cadmium and aluminum into your foods. But these are highly resistant to oxidation. And saturated fats are the way to go. And it makes sense because our whole human history we’ve eaten saturated fats now, monounsaturated fats. These are. A little less stable than saturated fats because they only have one double bond. They’re moderately stable. So the ones you wanna avoid are the polyunsaturated fatty acids, the PUFAs, because they contain multiple double bonds, and these are highly unstable they’re extremely prone to oxidation and every single double bond that’s in there. It represe…
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