White could be the new beige when it comes to fat cells, following the discovery of a switch that maintains the functions of adipose tissue in mice, transforming it from a lipid-locker into a calorie-burner.
‘may’ is my most despised headline word. This article sounds like they may be onto something in mice trials anyway.
Seed oils are like canola, soy, “vegetable”, sunflower, etc. They’re the cheapest, so they’re used wherever they can be
As for alternatives, some people say grass fed butter/ghi is the easy to go, personally I mostly use olive oil (although I’m not super clear on why that’s different)
Ultimately, something is very wrong with our diets, and seed oils + sugar are where the experts offering explanations seem to be pointing. There’s other things it could be, like micro plastics and the million other containments in our food and water allowed in doses that don’t cause obvious harm, and even foods like tomatoes and potatoes that contain toxins (ones that are minimal if you prepare them properly, but we don’t prepare them how we used to)
I definitely recommend researching it, and I’d be interested to hear what you come up with
Processed food is simple enough to identify just because there is so much of it. I’m not familiar with seed oils so I’ll look that up.
But yeah. The sugar cravings are the hardest part of everything. The Wegovy thankfully limits how much I can consume, but it’s still there.
Seed oils are like canola, soy, “vegetable”, sunflower, etc. They’re the cheapest, so they’re used wherever they can be
As for alternatives, some people say grass fed butter/ghi is the easy to go, personally I mostly use olive oil (although I’m not super clear on why that’s different)
Ultimately, something is very wrong with our diets, and seed oils + sugar are where the experts offering explanations seem to be pointing. There’s other things it could be, like micro plastics and the million other containments in our food and water allowed in doses that don’t cause obvious harm, and even foods like tomatoes and potatoes that contain toxins (ones that are minimal if you prepare them properly, but we don’t prepare them how we used to)
I definitely recommend researching it, and I’d be interested to hear what you come up with