Microblog: Fat Breakdown of Vegetable Oils and Animal Fats

If you’re part of the NwJ Newsletter, you know I’m working on @CarnivoreCure ‘s audiobook between client sessions.

📖As I was reading through CH 8, I fell into a table that I thought may FINALLY put the whole PUFA (polyunsaturated fat) fear to rest.

🐓There IS a higher amount of PUFAs in chicken fat. But I doubt it’s the primary driver that’s causing carnivores to hold onto weight. In fact, most of my client’s barely eat chicken.

🐖TBH Pork is a non-issue. The data for PUFA fears in pork is frankly a bit reaching. Pork is BARELY higher in PUFAs than beef. 2% or 1% less PUFAs than beef.

💰Pork is the richest food in thiamine (B1) and you need B1 to break down foods to PROMOTE energy production.

🥜The bigger issue is the vegetable oils. These oils are not only higher in PUFAs that may make us fat (jury’s still out) but they are highly oxidized and rancid.

⚠️Simply put vegetable oils cause injury to our cells and promote disease.

‼️Even if chickens are higher in PUFAs, the fat is not oxidized and rancid. (If you buy rendered chicken fat, it may be a different story-try to process your own animal fats)