Content of this poste: Omega-6 fatty acids from vegetable oils are the main cause of heart attacks, heart failure, strokes, cancer, diabetes, and even macular degeneration. A very convincing presentation by macular degeneration researcher Dr. Chris Knobbe summarizes historical and recent research findings that comprehensively prove this!
This is probably one of the most important articles I’ve ever written! Highly recommended, please share! The article is long, complex, and takes a lot of time – but it’s worth it, it’s about YEARS of your health!
- Contents: Vegetable oils – processed in industrial products everywhere –
- Trigger insulin resistance, carbohydrate intolerance, and diabetes,
- Lead to mitochondrial disease, energy production deficiency,
- Activate many cancer genes,
- Atherosclerosis, heart attack, and heart failure,
- Cause macular degeneration,
- And the obesity pandemic,
These unsaturated vegetable oils Oils are hardly broken down in the body. Omega 6 has a half-life of several years and is toxic in the truest sense of the word!
Chris Knobbe – Milestone Talk about Seed Oils
An important term that you might not know: PUFA = polyunsaturated fatty acids. These are Omega 3 and Omega 6 fatty acids, which are the main components of vegetable oils.
Dr. Chris Knobbe – ophthalmologist – fighter against macular degeneration
Dr. Knobbe is one of the members of the very interesting group of doctors who hold conferences in both Australia and the USA as “Low Carb Down Under” and who, with their vast clinical experience, are revolutionizing nutritional medicine. Their findings almost completely contradict the prevailing nutritional medicine and dietetics, yet they have achieved tremendous health success!
Unfortunately, such videos are not available in German-speaking countries, and so nutritional medicine is still decades behind in our country!
Dr. Knobbe knows what he is talking about
Dr. Chris Knobbe himself had rheumatism and tried everything from official medicine for over 15 years without significant success and was symptom-free after 10 days of autoimmune PALEO, as he explains in this interview linked here. This is how he finally came to treat diseases with nutrition and suddenly became successful with it. His research ultimately led him to recognize the “standard” vegetable oils used everywhere as the actual source of almost all diseases of modern civilization.
The secret lies in hidden food intolerances, especially lectins (such as wheat germ agglutinin or nightshade plants) are the source of many autoimmune diseases. I’ve written quite a bit about lectins as a driver of disease.
- Ballantyne, Sarah (Author)
- Gundry, Steven R. (Author)
All photos are screen cuts from the above lecture. Copyright, of course, belongs to Dr. Chris Kobbe.
This lecture goes against all “official guidelines”
Here are typical official guidelines from the most prestigious institutions: Harvard, Mayo Clinic, American HeartAssociation: Eat lots of unsaturated vegetable oils and avoid all saturated fats if possible!
Guidelines are guidelines that we learn and explain to patients based on what journalists tell us in the media.
But what does science say?
Evidence that Omega-6 oils are the main cause of almost all current diseases
An overview of the lecture linked above, which, mind you, only describes the US population. We in Austria, of course, have a completely different diet!
Pictures taken about a year ago at Interspar of the typical Upper Austrian shopping baskets
It’s much better than in the US, but we still see at least 70% of calories in the form of industrially prepared foods!!!
68% of the US population’s total calories come from industrially prepared foods; if you include alcohol, the figure is 70%.
If you calculate the proportion of the “main calorie sources” in our diet, you can see that in the West (USA) our diet consists of almost 20% wheat, 22% sugar, and 32% vegetable oils – all of pure, clean industrial quality and lacking micronutrients.
This micronutrient deficiency leads to deficiencies and – as this lecture aims to demonstrate – is actually toxic and triggers all “diseases of civilization.”
All of these industrial food ingredients contain NO micronutrients (vitamins, trace elements) that we need.
Only 30% of food is “unprocessed” and contains the micronutrients so important to us (which the German Greens now want to ban across the EU).
I’ve written extensively about micronutrient-rich foods – via Dr. Joel Fuhrmann
- Joel Fuhrman (Author)
One of the consequences – galloping obesity
When the FDA published the new US dietary guidelines, approximately 10% of people in the US were obese. Now it’s >40% – it’s predicted that 50% of the US population will be obese by 2030.
Calorie intake hasn’t actually increased all that much: over the last 30 years, we’ve consumed about 250 kcal more per day.
In terms of macronutrients, carbohydrates in particular have increased, and we all attribute the obesity wave to the excess of sugar and carbohydrates. The fat content is steadily decreasing, especially saturated/animal fats.
Has this helped us with the #1 cause of death – heart attack or cardiovascular disease?
- In 1811, there were only 25 unclear “sudden deaths” in all of Boston, none of which were attributed to the heart.
- In the 19th century, there were only 8 known and published cases of heart attack in the entire scientific literature.
- 1897 – The famous doctor at Johns Hopkins Hospital, Sir William Osler, described having only encountered 6 cases of heart disease in 20 years of professional practice, all of which were the result of endocarditis. (Heart valve infection, e.g., after angina).
- In 1900, 12.5% of all deaths were attributed to the heart – practically all in the form of myocarditis or endocarditis after syphilis; heart attacks and atherosclerosis were simply unknown at that time.
- In 1912,The first paper on heart attacks was published by Dr. John Harries in the literature. His colleagues didn’t take it seriously for the next 10 years and laughed at it because this disease simply didn’t exist.
- In 1930, heart attacks suddenly became the leading cause of death. Thirty years earlier, this disease didn’t even exist; it was unknown.
- The same is true for cancer!
62-fold increase in cardiovascular diseases in the last 200 years, unimaginable! Especially in the last 50 years – since the introduction of the new nutritional guidelines (less butter, more unsaturated oils) – there has been a huge increase! - The same is true for diabetes
- The same is true for obesity
– JAMA declared a few weeks ago that we will have 50% obesity in the US by 2030! Macular degeneration is Dr. Chris Koppe’s main area of expertise as an ophthalmologist. He founded a society against AMD (age-related macular degeneration).
In the 19th century, fewer than 30 cases were known worldwide. Today, one in three people in the USA develops macular degeneration. Back then, it only affected 80-year-olds, but today it affects as young as 35!
Timeline of Industrial Food Production
- Sugar was first produced industrially in 1822.
- After the US Civil War, “vegetable oil” was first introduced in 1866 in the form of cottonseed oil.
- Modern mills then introduced “refined” white flour in 1880.
- In 1911, P&G introduced margarine with partially hydrogenated trans fats, thus providing all the main components of industrial food.
Overlaid, you can see the increase in obesity in the population. which consumes an increasing proportion of its diet in the form of pre-processed foods.
When I attended Dr. Omura’s course in Los Angeles in 2016, I was shocked that several participants said that modern lower-middle-class homes only have microwaves and no proper kitchens. One course participant was a cooking teacher; she gave up her profession because none of the children at her school in a lower-class district could or wanted to cook; most had no cooking facilities other than a microwave.
Historical Nutrition Experiments
The physician and scientist Evan McCollum conducted and published thousands of experiments with animals.
You can buy a facsimile of the book; I ordered it once and am curious to see what else I can learn from it.
Dr. McCollum has conducted thousands of insightful experiments.
Example of a diet
Two laboratory rats were fed different fat compositions from birth.
The left rat received 1.5% cottonseed oil (“vegetable oil = frying oil”); the right rat received 5% butter mixed into its diet.
The vegetable oil-fed rat reached only half the weight of the butter-fed (normal) rat, was stressed and sick, and lived only 555 days. The right butter-fed rat lived a healthy life and reached a normal age – about 3 years – and was healthy.
Dr. McCollum’s research showed
that vegetable oils are toxic to rats, and they only thrive when given sufficient vitamins from natural animal sources (vitamin A, vitamin D, and vitamin E = butter, egg yolk) as well as sufficient B vitamins (= wheat germ extract).
What exactly are these plant oilsle
Everything that remains liquid in the refrigerator is polyunsaturated. These are highly chemically reactive substances that easily convert into toxic metabolites and are difficult for the body to break down.
They have different names but almost identical compositions:
The main ingredient is always OMEGA-6 – linoleic acid. Certain oils consist almost exclusively of the toxic Omega-6 oil, e.g., corn germ, sunflower, safflower oil, all undeclared vegetable oils (=cotton, soybean oil), and peanut oil.
Only rapeseed oil has a moderately balancing omega-3 content, while linseed oil consists primarily of omega-3.
Here is the internal composition of various oils + fats
- Blue is toxic = Omega-6
- Orange is healthy in large quantities = Omega-3
- Red is healthy = saturated fat
- Yellow is neutral = oleic acid
Olive oil contains almost exclusively oleic acid, but still 10% Omega-6 – this proportion alone results in worse data than if it were replaced with butter. Olive oil is nevertheless incomparably better than the “normal Western diet” – in the sense that “the less harmful is healthier than the harmful.”
Dr. Koppe mentions, however, that cheap olive oils are all diluted with normal vegetable oils, and manufacturers can’t be trusted in this regard – buy directly from the farm!
I’ve only been using olive oil for perfume for a while now, not for cooking or as a salad oil. For this, I use MCT – C8 oil, a very short-chain oil that is primarily converted into the brain energy substance ketone bodies.
However, as we will see in the following studies, even consuming mixed oils (rapeseed, olive, linseed) is toxic. In fact, this should be reduced!
How did people eat before the industrial oil revolution?
This graphic shows that the toxic blue omega-6 content in animal fat sources is very, very low!
Grass-fed butter, lard, beef tallow.
Total calorie content: today over 12% pure omega-6 oil
And when my kids go to McDonald’s or enjoy a healthy salad at a restaurant (with rapeseed oil, sunflower oil, or corn germ oil), this proportion is certainly significantly higher!
Vegan foods are actually often terrible!
My friend, the organic farmer and organic butcher, is horrified when I show him the data from this lecture. He has just completed a course on “vegan sausage” and tells me that 50% of the contents of this vegan product are rapeseed or sunflower oil.
Olive oil or coconut oil are out of the question because of the taste, palm oil is ethically prohibited, and he can’t use butter because vegans are all militant and avoid any animal product!
Okay, a conscious decision to sacrifice one’s health for a religion.
Wretchedly long half-life – these oils aren’t burned!
This article expands and deepens my older oil/fat articles. These are no longer entirely accurate due to this new knowledge.
Dr. Chris Kobbe describes in this lecture and other YouTube interviews that the half-life of these fatty acids in the body must be measured in years. Once ingested, they are simply stored away because they block fat burning and disrupt mitochondria.
Historically terrible development of nutrition
From a few grams of omega-6 fatty acids per day around 1900, the industry has now given us more than 80g of vegetable oil daily. We consume over 30% of our calories in the form of these toxic substances if we eat “like the average person.”
Examples of nutritional studies on humans – epidemiological facts
First, a statistical correlation – red is heart-related deaths – purple is saturated fat consumption.Dr. Kobbe rightly misses any correlation here. That is, the heart attack rate has increased dramatically, but not the consumption of animal/saturated fats. Therefore, viewing saturated fats as the CAUSE of atherosclerosis is incorrect.
However, there is a nice correlation with omega-6 oils.
Fake Science Against Saturated Fats
We all know by now that the corresponding research, namely that saturated animal fats are absolutely unhealthy, by Dr. Ancel Keys has been corrupted by financial contributions from margarine manufacturers.
The proportion of toxic omega-6 oleic acids in human adipose tissue
Dr. Kobbe says he searched for a very long time to find this data. We see almost a tripling of Omega-6 in adipose tissue between 1960 and 2008 – the before and after data are certainly much more dramatic!!!
Please note that back in 1959, heart attacks were already one of the leading causes of death, but we only had 13% obese people during that time! In 2005, however, 34% were obese, and since then, Omega-6 intake has increased significantly!
Groundbreaking studies on population groups
as further epidemiological evidence for the correctness of his thesis: refined vegetable oils are toxic, Dr. Kobbe studied several groups of people with very clearly restricted diets.
Pure animal fat diet with animal saturated fats
Massai: 50 autopsies and >300 ECGs –> no cardiac carbs at all. Fantastic performance, advanced age, super healthy.
Fantastic health, well into old age, incredible performance. Eat no vegetables or fruit at all! Weston Price discovered this back in the 1940s, and it’s all excellently described in Dr. Shanahan’s book “Deep Nutrition.”
Here are the official nutritional recommendations from the authorities (FDA, AMA): A maximum of 5% of the diet should come from saturated or animal fat.
So the US nutrition gurus are saying to these Maasai: You crazy people with 60% saturated animal fat in your diet, you’re killing yourselves!!!!
….. you absolutely have to change your diet and consume more healthy plant-based polyunsaturated oils:
Pure plant-based, high-fat diet with saturated vegetable oils
Takalau Islanders: Brilliant Health
Over 53% of calories come from coconuts –> coconut fat (almost all of it is saturated fat)
Takalau Islanders have only 3.8% Omega-6 in their adipose tissue!! Above, I showed that Americans already had 21% Omega-6 in their adipose tissue in 2005.
In the graph above showing the horrific increase in Omega-6 fatty acids in American fat, the Omega-6 content in the adipose tissue of the islanders is below the scale – the green dot.
practically purely carbohydrate-based diet
In Papua New Guinea, there is an island tribe that lives almost exclusively on various types of sweet potatoes.
Sometimes a pig is slaughtered, but that’s rare; they prefer to live with their animals.
Sweet potatoes (= resistant starch –> much healthier than flour because they are harder to digest and not as insulinogenic)
Only 0.6% of the diet is in the form of omega-6 fatty acids
400 people were examined in detail: no chronic Carbohydrates
Conclusion of the population surveys
Do macronutrients play a role in health?
NO
Maasai primarily eat fat as their main diet, while the TUKISENTA eat practically none at all, but almost exclusively carbohydrates, which the Maasai eat almost exclusively. Both populations are extremely healthy.
Does fat composition play a role?
- Saturated fats: no harmful effect (Maasai and Tokelau > 45%)
- Monounsaturated fats: no harmful effect (Maasai > 53%)
Polyunsaturated Vegetable Omega-6 Oils
Here, indigenous peoples have less than 1.7% in their diet, while
So – what really counts in nutrition in terms of health?
epidemiological studies prove this to us.
- Amount of carbohydrates? —> no
- Amount of fats? —> no
- Amount of saturated fats —> no
- Amount of monounsaturated fatty acids —> no
- Animal fats? —> no
Only the PUVA content = Omega-6
In healthy diets, this is 0.6-1.7% – not higher in our case, at least over 12%
So what is characteristic of this super-healthy “natural” diet?
No wheat – no sugar – no convenience foods – no vegetable oils, although the latter is probably the deciding factor!
Biochemistry: Why do we have these problems with PUVA?
Two reasons:
- Toxicity
- Pro-oxidative effect
Why – how exactly does this happen?
- PUVAs accumulate free radicals in the form of oxidized double bonds. This changes the important mitochondrial membrane lipid CARDIOLIPIN, which is vital for mitochondrial energy production.
- Oxidized cardiolipins lead to disruption of oxidative phosphorylation in the mitochondrial membrane or the respiratory chain.
- This mitochondrial membrane disease leads to massive release of free radicals.
- Which in turn oxidizes membrane lipids and cardiolipins, thus triggering a vicious circle.
- This disruption of the mitochondrial membrane blocks combustion, which leads to cellular insulin resistance. The cell refuses to absorb glucose and fat, resulting in diabetes and fatty liver.
i.e., insulin resistance does not begin as a result of carbohydrate overload, but rather as a result of PUVA overload and the resulting mitochondrial disease.
This is truly completely new knowledge and connections for me, and it now explains many paradoxical observations: for example, that the Dutch eat so much white bread but are slim, or that Italians eat so much pasta and are slim.
- Now comes the disruption of fat burning. Obesity is the result.
- Lipid peroxidation produces many toxic substances: aldehydes, nonenals, carbonylated proteins, oxidized lipoproteins, acroleone, etc. –> we measure them all significantly elevated in all chronic inflammatory diseases and were previously unaware that these can also be the result of “salad oil poisoning”!
- due to mitochondrial disease and energy deficiency, many other secondary diseases: mutations –> cancer, mitochondrial diseases, heart failure, neurodegeneration, ….
Further in vivo studies prove
Dr. Chris Kobbe now presents three further studies in which the only variable in the diet was the omega-6 content, with enormously dramatic results that support and explain everything already shown above.
A beautiful 3-week feeding study with rats
The only variable in the diet was the omega-6 content; everything else (Ω3, protein, carbohydrates, calories) was kept constant at 59% total fat content in the diet, thus a so-called “high-fat diet.”
Group 1 received saturated beef tallow – slightly enhanced with linseed oil
Ω6 content was approximately 4%
Group 2 received olive oil = Ω9 – slightly enhanced with linseed oil
Ω6 content was approximately 8%
Group 3 received safflower oil – slightly enhanced with linseed oil
Ω6 content was approximately 37%
After just 3 weeks, the following results were obtained
All 3 groups experienced weight gain on the very high-fat diet. Despite the same calorie intake, the Ω6-rich group 3 with safflower oil gained 16% more weight.
From the population studies shown above, we know that a truly healthy, natural diet has an Ω6 content of less than 2%.
Dr. Kobbe now assumes that the unfortunately unstudied group of rats with a very low Ω6 content (which would have been pure beef tallow without added linseed oil) would not have gained any weight at all, which, to be honest, is unscientific or rather guesswork.
In 3 weeks, the safflower oil rat group gained the equivalent of 33 kg in human weight and weighed 40% more than before the study!
Cardiolipin Remodeling and Heart Failure with Omega 6
again, rats received 20% of their calories in the form of sunflower oil – less than the average population consumes daily in the form of Omega 6.
After only 4 weeks, there was a 32% reduction in cardiac strength under stress.
This actually corresponds to very significant systolic heart failure after only 4 weeks of poor nutrition—poor meaning that it roughly corresponds to our everyday diet!
Extensive 32-week feeding study with many dramatic results
The variables examined were both the OMEGA-6 content of the diet and the FRUCTOSE content of the diet.
Fructose is actually a liver and brain toxin, which is why too much fruit is unhealthy. Why fructose was chosen here is unclear; it would have been better to add glucose. Possibly because a lot of soda is consumed in the USA (Coke, Fanta, etc.), and these drinks are very high in fructose.
50% weight gain when soybean oil content increases to 20% – with a sugar-free diet
Mice 19% soybean oil weighed 55% more than mice on normal mouse chow!!
Comparison extrapolated to humans: 92 kg male —> 142 kg male after 7 months with an increased soybean oil content. The carbohydrate content was sugar-free; only hard-to-digest carbohydrates were used.
19% Omega-6 oil is now a “normal diet” for many Americans!
Cancer genes are activated
Genetic analysis was used to analyze 31 different genes that are relevant to cancer. Cancer inhibitors were suppressed, while cancer promoters were activated.
Severe fatty liver disease develops
19% soybean oil: after 16 weeks (bottom right), liver cells are already inflated.
19% soybean oil: after 32 weeks (bottom left), enormously swollen “balloon cells” – these are liver cells that are extremely filled with fat!
4% soybean oil + 36% coconut oil (top right): almost normal liver architecture
Top left: normal liver with normal mouse diet
Diabetes is induced by 20% soybean oil – not by 20% fructose
The mice were then tested with a glucose tolerance test. This involves measuring the rise in blood sugar and the subsequent fall in blood sugar over the next 2 hours when a certain amount of glucose is administered.
Red/Orange = Mice fed a 20% soybean oil diet or a 20% soybean oil and fructose diet: extremely high blood sugar rise above 500 mg/dl – blood sugar levels still pathologically high after 2 hours. Interestingly, the fructose/soybean oil mice had slightly better values.
Green/Gray/Blue = Mice fed a 20% fructose diet, or a 40% coconut oil diet, or a normal, balanced mouse diet: approximately equivalent normal blood sugar rise and fall.
The same result in an insulin tolerance test: how strongly do the mice react to insulin injections with blood sugar reduction? The soybean oil mice react very poorly, interestingly, the fructose/soybean oil mice even react better (paradoxical, unexplained result: give two liver toxins and the liver functions better as a result???)
Summary
If you add 19% soybean oil to the mouse diet—which is slightly less than the average American consumes daily—you get, compared to 40% coconut oil or the standard mouse diet after 7 months:
55% weight gain, insulin resistance, impaired glucose tolerance, = diabetes, severe fatty liver, and a strong predisposition to cancer
Conclusion of Dr.’s lecture Chris Kobbe
The epidemiological and scientific data have been clear for a long time (1919 – especially through the work of Weston Price).
Refined vegetable oils do not have the same nutritional effect as saturated animal fats, which evolution has forced upon us for millions of years as the primary source of our diet.
In fact, vegetable oils are “toxic waste” – while animal and vegetable saturated fats give us divine health.
Vegetable oils contribute 80% to all chronic diseases and the obesity pandemic!
The official guidelines perfectly incorporate these facts, which have been known for >100 years.
Official nutrition guidelines recommend many unsaturated vegetable oils and prohibit saturated animal fats.
These guidelines also apply in Austria.
Especially during the pandemic, we have greatly appreciated the excellent advice from AGES, the Medical Association, and TV experts such as Prof. Novotny and others.
We experienced daily in our practice that the authorities and the industry work hand in hand. Both strive for our highest good: a cost-effective, humane medical system.
So what would be necessary – to reduce the proportion of vegetable oils to 1%?
In any case, I threw away my organic rapeseed oil, safflower oil, and sunflower oil today. For cooking and frying, we only use pasture-fed butter or clarified butter anyway. I now only make salad dressings and mayonnaise with MCT C8 oil. For deep-frying, however, I used to use olive oil, but I will now replace that with beef tallow and clarified butter.
- GLASFLASCHE: 100% kunststofffrei, um die hohe Qualität des MCT C8-Öls zu erhalten und die Umweltbelastung der...
Insert – further good information for those interested
For very dense, comprehensive, and wonderful information on nutrition, I recommend the book Zellnahrung by Dr. Catherine Shanahan
- Shanahan, Catherine (Author)
The book “Why We Get Fat and What We Can Do About It” by Jerry Traubes is also highly interesting, albeit no longer ethically sound, as it legitimizes meat-eating.
Jerry Traubes is a science journalist for the NY Times and has researched for many years and summarized dense research evidence showing that abundant meat consumption is indeed healthy – much healthier than a vegan diet, by comparison.
However, I believe this topic needs to be viewed in a differentiated manner: Vegetable oils are toxic, saturated fats from beef are healthy. However, too much animal protein activates inflammation, mutations, cancer, and mTOR, puts a strain on the liver and kidneys (with ammonia, for example), and therefore accelerates aging. “Relatively speaking,” of course, is The “fatty, meat-rich diet” is healthier than a doughnut + soy milk diet.
In any case, it’s great that all these books are now available in German!
Proven Optimal Nutrition
because it just fits (nutrition, meat, further information) ……..
If Dr. Kurt Mosetter switches national soccer teams worldwide to a milk/cheese-free and low-meat diet with a focus on lentils/chickpeas as a meat substitute, thereby reducing injury days per season and team by more than 1,000 days, and using this diet to promote fourth-division teams to the first division,
If the best soccer players in the world eat this way, then the optimal nutrition is probably behind it.
Back to the topic Meat
If you’re still interested, I wrote an article about carnivores: many people with autoimmune diseases become symptom-free by eating only meat. The underlying cause is likely an undiagnosed salicylate intolerance or lectin intolerance.
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