According to Tucker Goodrich in the Ivor Cummins Podcast pork fat is bad for us because US pigs are fed with corn, grains and vegetable oils and it accumulates in their fat and thus makes it bad for us. (my paraphrase) starting @ about the 34:48 but more specifically 39:56
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Any comments? It make me want to give up bacon as a regular part of my diet as well as Chicken.
Watch at least to 60:00
PUFA score:
Hydrogenated = trans fats + high sugar (carb) diet: when you apply heat = extreamly high cardiovascular risk, processed polyunsaturated vegetable and chemically or heat extracted oils/fats during the manufacturing and bottling process is why I would always go with extra virgin (cold pressed) anything (e.g. seeds) in plant based oils/fats. e.g. extra virgin coconut and palm oils?
Grain fed meats throw off the ratios of omega 6 and omega 3’s rather than being closer to 1:1 today’s ratios are closer to 16:1 (16 in omega 6 & 1 in omega 3) which cause inflammation (highly inflammatory) in the human body but eating unprocessed extra virgin organic fish oils with grain fed livestock and poultry will even those ratios out when eating grain fed meats = anti-inflammation?
Anything seed should be freshly ground with a coffee grinder or what ever you use to do that with and should be grown in organic soil free of modern agricultural chemical fertilizers, glyphosate, pesticides, herbicides, fungicides?
References:
[1] Omega-3 enriched meat and eggs brings consumer health benefits: study
Yes! Or they should be? Cutting back on sugar and refined sugars are only part of the whole picture in the inflammation and anti-inflammation arena?
Omega 6 Fats & Inflammation
1800’s is probably when grandma could do the 100 yard dash faster than you? …lol
Oh! You were talking about eggs, sorry …lol
I wish, because we want more range free eggs where the shickens are free to roam eating more grass, plants and bugs which brings up the omega three ratio in the eggs rather than being completely grain fed and quarantined off from natural foraging and scavenging?
Maybe I misunderstood your first post’s link. I thought it was talking about cattle feed not human feed. My OP was about pork fat being bad for us but if you could change the pork fat profile it would be safer to eat.
But yes to your post about inflammation. It seems that even a high carb died minus the seed oi;ls and sugar is a healthy diet free from heart disease. People that do not eat seed oils do not get heart disease. I’m just now finishing up the podcast . . . It’s an eye opener.
Fructose oxidizes omega-6 discovered in a study on children. (he did give the study reference)
It makes the body think there’s an infection going on causing the inflammation . . .
Very unhealthy, apparently.
Yes - the pork fat from unnatural feed must have its impacts on humans at some point. The industrial manipulation of the feeding of animals (and humans) is very utilitarian, and it profits on the forced metabolic syndrome of cows and pigs and chickens. The vegetable oils impact the whole animal and the fatty acid profile of the meat. Nina Teicholz has well documented in her book The Big Fat Surprise that veg oils are unnatural and new and very problematic for the most part. It would follow that meat raised with unnatural grain/seed feed is part of that continuum, and that grain-fed fat pigs and cows and chickens are actually very unhealthy creatures who are pre-diabetic (very sadly). The concentrated animal farms themselves have high rates of disease in general (and are living hells imho - there are a number of documentaries that have been done on the subject - NPR did an excellent one on the chicken warehouses back in the late 90s).
And finding bacon and other pork that is both humanely raised + grassfed is still pretty rare. And if you do find it, it’s very expensive, because the prices we are accustomed to paying for bacon are based on industrial pig farming and its MASSIVE and longstanding production infrastructure. I think Applegate Farms and Niman Ranch’s humanely raised pork products are just now starting to offer grassfed pig meat products for certain things.
Re separation from natural foraging - and seed and grain fed vs. pastured animals, from Robert Lustig MD, MSL:
"Next time you’re at the butcher, have them show you strip steak from grassfed cow and from a corn-fed cow. The grassfed steak is pink, and pretty homogenous throughout. It’s delicious, but when you grill it up it’s a little tough. Now look at the corn-fed steak, see all that marbling? We love it because that’s where the flavor is. And after grilling, it practically cuts with a butter knife.
That marbling is fat in the muscle. That’s muscle insulin resistance. That cow had metabolic syndrome; we just happened to slaughter it before it got sick, and now we’re consuming the aftereffects in each and every Big Mac."
pp. 126-127, The Hacking Of The American Mind: The Science Behind The Corporate Takeover Of Our Bodies And Brains.
It is so sad (diabetic livestock), 
heck look at what it (grains and corn) does to humans? I also feel bad for the farmers because at a earlier time they were at loss on what to feed their livestock and poultry to keep up with the demand and were thus trained from previous generations “…welp this is how you do it…” they may or may not be aware of damage they are doing to everything including themselves, us and the entire ecosystem?
You could be a person that owns endless plots of land but no vegetation/natural forage if one wanted raise livestock, so what do you do?
That is why I think culturing chlorella, seaweed, spirulina and algae on land using equipment designed for such purposes could be a way to feed your livestock keep them healthy and reboot the entire ecosystem and quality of protein from the livestock and to stop livestock investors from feeding them grains, corn and soylent green (soy protein)…lol
Including replenishing the topsoil with mineral and trace element grade sea salt?
Definitely! And, I also think that many of these ill animals are also depressed and sad. Feedlot/warehouse life is not what Nature intended.
Yes, industrial farming/abuse is now the content of most all college/university agriculture and animal husbandry courses (horticulture and permaculture aren’t nearly as common). It used to be that farmers had names for all the animals which they cared for - not serial numbers.
On the bright side though, McDonald’s and some other Big-Ag fast food corporations now have implemented more humane cow slaughter practices for their suppliers - (from the work of Temple Grandin) that calm the dear animal in an individual holding structure that slightly compresses its shoulders/back of neck to help it feel secure and to reduce the terror - for a short time before its end. It reduces the adrenaline in the circulation too, though I don’t know how much or how long that takes (the adrenaline in meat is another hormonal minefield that affects humans). At least there’s that.
Fantastic that you bring up this subject @Hap. I think it is a corner piece in the whole nutritional puzzle. I hope people curious in ketoWoE will eventually find their way to it in time to help their own health.
Tucker Goodrich is brimming with good information about bad news.
The omega 6 fatty acids (he mentions essential linoleic and arachadonic fatty acids) are dangerously out of proportion in our modern human food stuffs due to the inclusion of industrial seed oils.
The mechanism for risk of disease identified by Goodrich’s tenacious engineering mind research is due to the toxic end products of omega 6 fatty acid oxidation; pro inflammatory eicosanoids*. Omega 6 fatty acids oxidise readily. When that happens in cell membranes, or intracellularly in mitochondrial membranes, inflammatory disease, including cancer ensues.
It is fascinating to hear that a high carbohydrate diet with limited omega 6 fatty acids (less than 4% suggested by Ivor) results in a degree of health span without cardiac disease or cancer. This points at oxidation of the unbalanced polyunsaturated omega 6 oils in the modern diet as the root cause of the root causes of modern diseases of civilisation e.g. nonalcoholic fatty liver disease (NAFLD), cardiovascular disease, obesity, inflammatory bowel disease (IBD), rheumatoid arthritis, and Alzheimer’s disease (AD).
So, if the bacon has a high omega 6 content due to grain/soy feeding, then it’s eaten contributing to the supply of saturated and polyunsaturated fats in a person’s diet, it depends how much omega 6 has already accumulated in the body, and how much is still coming in through diet.
@richard has mentioned that adipocytes take about 7 years to turnover. So we are potentially storing omega 6 we ingested in the mix of fats we ate 7 years ago. It might mean we have at least a 7 year clearance time for fixing the ratios of lipids in our bodies.
So eat pasture reared (not even grain finished) meats and eggs for at least 7 years to undo earlier eating mistakes. This may mean not eating bacon, if one can’t get the correct bacon.
A caveat on this thinking is in the case of the different digestive tracts of food producing animals. Ruminants (cows, sheep, goats), depending on their gut biota may not absorb as high quantities of omega 6 as monogastric animals such as pigs or fish? I’m not sure on this so have couched it as a question.
Bunny’s @atomicspacebunny comments about feeding meat producing livestock marine vegetables is prescient for food production, over and above traditional regenerative agriculture that rebuilds soil. It should also apply to feeding fish and other aquaculture where bean counters would push producers to use pelleted feeds based on cheap grains and beans, and cheap industrial seed oils to produce the protein, without a thought to the knock on dietary risks.
The short answer. Is yes, eating less pork and poultry is ideal. Poultry is the worst offender. Beef seems the least effected, but grassfed is still much better.
Soylent Green wasn’t actually made from soy and lentils. It was kind of the major plot point…
I just heard on a very recent podcast Dr. Lustig advice that Omega 6 oils probably are not as bad as currently claimed. The in-built problem is the susceptibility to oxidation and the mechanism may be that they are quickly converted to trans fats.
Like Bunny said in an earlier post.
Re OP - Seed oils aren’t vegetable oils though.
Glad Dr. Lustig says Omega 6s aren’t so bad, esp when raw.
With regard to seed oils and nut oils - seems like whether they’re raw or cooked, can matter a lot, and whether they’re otherwise rancid (as is the case in many a supply chain situation due to improper storage/transport etc).
Also, looking into ancient use and quantity of use is interesting. Whether people just ate the seeds - and who pressed oil and how that worked out. For example, Southwest Native Americans ate tons of sunflower seeds , northern Siberian taiga Russians ate tons of pine nuts and pressed oil with wooden presses, middle east and north & south Asians ate tons of sesame and poppy seeds.
Many traditional peoples have eaten seeds and nuts in relation to their horticulture and foraging. Some have roasted and ground seeds to make nutrient dense pastes with high oil content (sesame seed paste/tahini, for example, goes back thousands of years).
But the use of large amounts of, say, sunflower seed oil, is a modern industrial thing - and most of it isn’t even cold-pressed.
I eat organic and free range meats and poultry pretty much all the time, unless I am in a restaurant which is rarely.
Beef I eat biodynamic as an added precaution.
Oils I eat organic ghee and EVO oil, organic butter… if I store toxins in my body fat I expect everything else does too.
I was kind of forced into this prior to keto by an unidentified allergy causing angio-odema (face swelling massively) when I returned to Australia to live in the 90s.
Something in the food chain here, extensive, massively time consuming testing couldn’t discover what. So the allergists advised going completely organic and I have not had the allergic reaction since.
I really wish that I could afford to eat all pasture raised organic humanly slaughtered meats. But I am living below the national poverty level. I like the concept of buying more lean cuts of commercially raised animals and using healthy oil choices to up the fat content. I can afford grass fed ground beef and lamb. So I do always buy that.
I am a believer in the “Don’t let the perfect get in the way of the good.” concept. I just do the best I can with the money I have. Because keto with commercially raised meat is better than I was doing before.
