In this episode of the Avenues to Wellness podcast, host Tamara Fidler discusses the growing concerns surrounding seed oils, which are prevalent in many diets today. She explains what seed oils are, their industrial processing, and the health risks associated with their high omega-6 fatty acid content, potential trans fats, and susceptibility to oxidation. Tamara also offers practical tips for choosing healthier oils and mitigating the negative effects of seed oils in our diets.

takeaways

• Seed oils are extracted from plant seeds and are common in diets.
• High omega-6 fatty acid content can lead to chronic inflammation.
• Industrial processing of seed oils strips natural nutrients.
• Trans fats can form during the refining process of oils.
• Oxidation of omega-6 fatty acids creates harmful free radicals.
• Oxidative stress is linked to chronic diseases like diabetes.
• Choosing cold pressed or expeller pressed oils is healthier.
• Experimenting with different oils can improve health.
• Avoid hydrogenated oils for better heart health.
• Store oils in dark glass bottles to prevent oxidation.

In this episode, Tamara Fidler explores the question of how bad eating processed food really is, especially considering that many of us grew up on processed foods in the 80s and 90s. She defines processed and ultra-processed foods and discusses the cumulative effects of eating processed foods over time. She compares the quality and quantity of processed foods from the 80s to today and highlights the changes in additives, preservatives, and portion sizes. Tamara emphasizes the importance of making conscious choices to prioritize whole, minimally processed foods in our diets.

Takeaways

• Surviving doesn't necessarily mean thriving. The health impacts of processed foods are often subtle and cumulative, taking years or even decades to manifest as chronic conditions.
• Our lifestyles in the 80s helped counterbalance the negative impacts of a processed food heavy diet, but today our lives are more sedentary and processed foods are more prevalent.
• We now have more knowledge about nutrition and understand the importance of whole foods and the negative impact of consuming too much sugar, unhealthy fats, and sodium.
• Processed foods today are different from those in the 80s, with more added preservatives, artificial ingredients, and cheaper, lower quality fats and sugars.
• Making conscious choices to prioritize whole, minimally processed foods in our diets can make a big difference in our overall health.

In this episode, Tamara Fidler explores the history of the Body Mass Index (BMI), its limitations, and alternative measures for assessing health. She discusses how BMI was originally developed as a tool to assess the average body weight of populations, but over time, it has been used as a screening tool for individual health risks. However, BMI doesn't differentiate between muscle and fat, doesn't account for fat distribution, and doesn't consider factors like age, gender, or ethnicity. Tamara suggests alternative measures such as waist to hip ratio, waist circumference, body fat percentage, and metabolic health markers. She concludes by emphasizing that BMI is just one piece of the puzzle when it comes to assessing health.

Key Takeaways:

• BMI was originally developed as a tool to assess the average body weight of populations, not for individual health assessment.
• BMI doesn't differentiate between muscle and fat, doesn't account for fat distribution, and doesn't consider factors like age, gender, or ethnicity.
• Alternative measures such as waist to hip ratio, waist circumference, body fat percentage, and metabolic health markers can provide a more comprehensive understanding of an individual's health.
• Health assessment should consider multiple factors, including body composition, lifestyle, and overall health markers.