All over now you see that seed oils are bad for you, but why is that actually the case? And why should you be cooking in Great Ghee, a cooking fat with some of the lowest % PUFA content?
Polyunsaturated Fatty Acid (PUFA) is known to increase cancer incidence in the recommended amount by health authorities. PUFAs also shrink the thymus gland and damage T-cells, which suppress the immune system in the same way radiation does.
PUFAs are unstable. They break down into toxic byproducts like lipid peroxides and acrolein inside of the body, which then damage cellular proteins and create lipofuscin aka age pigment.
PUFAs also interact with estrogen to amplify toxic effects and slow down metabolism. Animals in the wild purposely eat PUFAs to slow down their mitochondria and to hibernate. This same effect happens with humans, which is something we don't want.
One easy way to avoid PUFAs in your diet is to cook in ghee, which is on average one of the cooking fats with the lowest amount of PUFA content.
The above thread was a summary I made from the article by Ray Peat below. Highly recommend you take a look!
Unsaturated fatty acids: Nutritionally essential, or toxic?
Ray Peat
#peatstr
