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787. The Hateful Eight

THE DOCTOR IS IN Podcast


Did you know that canola oil is proudly made in Canada? They call it canola oil because it’s a Canadian oil and we ship it all over the world.

In today’s episode, Dr. Martin teaches on seed oils and why you want to avoid them. The ‘hateful eight’ is the term given to the 8 worst oils for human consumption. The reason they’re so bad is because of how they’re processed.

Dr. Martin also discusses a new study that’s showing how these denatured oils are damaging your mitochondria. The little battery pack within your cells are actually being damaged from the continued consumption of seed oils!

TRANSCRIPT OF TODAY'S EPISODE

Announcer:  You're listening to The Doctor Is In Podcast, brought to you by MartinClinic.com. During the episode, the doctors share a lot of information. As awesome as the info may be, it is not intended to diagnose, cure, treat, or prevent any disease. It's strictly for informational purposes.

Dr. Martin:  Well, good morning, everyone. And once again, welcome to another life. Hope you're having a great start to your day. Hope you've had your vitamin C. We're going to talk about seed oils this morning. New study came out, and we always knew they were bad. I call them the hateful eight. Okay? They're hateful because they don't like you, they don't like your body, they're not good for you, and unfortunately it gives us a double whammo. Now you know me, I always talk about sugar and consistently screaming about sugar and what it does to your body. Not good. Not good. There's nothing good about sugar, especially since they changed the sugar to high-fructose corn syrup. That's made cookies and ice cream and bagels and everything that sugar's added to, it's made it worse.

Now this study is coming out, telling us something else about food in general, but more specifically about these crappy oils. Okay? When man gets ahold of stuff, usually it's not good. This artificial oil is not good, and the studies now are showing it, that one of the things that happens, it actually goes down to the cellular level. Every cell in your body is affected when they use this oil. So when you go into the middle aisles of your grocery store, we call those crappy carbohydrates. They are oils and they preserve. That's why they last forever. Because they're not saturated, it's not a saturated fat, the whole world went for it. They got duped.

Don't you hate when we get duped? The whole world went for it. And they said, "Well, since saturated fat elevates your cholesterol ..." Wrong. "We've got to get rid of saturated fat. So no more butter. We're going to use margarine. We're going to use Crisco to do our baking." And when they found that worked, they mass produced this oil. So if you go into McDonald's, you go into Burger King, or whatever, any of those fast foods, almost every restaurant in the world uses oil that you can drive your car with. Never meant for human consumption. Okay?

Now I have just written down the eight-part process before I get to the study. Canola oil. Why did they call it canola oil? Because it's a Canadian oil. Okay? Proudly made in Canada. Canola oil. Look, I get it. It's a big industry. We ship it all over the world, canola oil. I'm just going to tell you how they make it. Okay? How they make it. They collect GMO. Okay? So, genetically-modified canola seed from the rapeseed. They collect that seed. Canola seed comes from rapeseed, and it's genetically modified. One. Okay? That's step one.

Step two, they clean it. Okay. Three, they cook it. High heat. And four, they use a chemical hexane on these processed seeds. That's step four. They use a chemical. Then they use a degummer. They heat it again and they degum it. Six, they refine it. They mix the oil with chemicals again. Then they bleach it, filtering it through a bleaching clay. And then eight, they deodorize it, oxidize the oils by heating it again, and then they bottle it. Now you've got canola oil and right on it, "Contains no cholesterol." Don't contain anything good, I can tell you that.

The problem is people cook with it. It's already been heated, heated, heated, heated, and denatured. I'm telling you guys, I've talked to you about this before. I don't know anything about my car. Okay? I really don't. I'm glad that you can just go and put the gas in. Okay? I know how to do that. And I know something else about my car. Every so often, you better change your oil. Otherwise, your warranty's not even any good.

Okay, I go to the shop where they change the oil and they ask me what I want. And I go, "Well, what does my truck or car, what does it call for?" That's what I tell them, and then they tell me, "Do you want it synthetic or semisynthetic?" I said, "Well, what's the difference?" "Well, the synthetic oil, it's better for your car. It's more expensive, but it'll withstand a higher heat in the engine." "Oh, okay. I guess so. If you tell me that. I don't know." I don't know anything about my car, but they use a synthetic oil. Do they use canola oil? Eh, probably not. But they could, I think. It's a fully synthetic oil.

Now, when I say the terrible eight or the hateful eight, canola, I don't want to just be hard on Canada because the number one oil used around the world that is hydrogenated, heated, synthetically produced is soy oil. Now you guys know what I think about soy most of the time, but don't touch the oil with 100 foot pole. It's very bad for you. We'll get into some detail in a minute, but just let me say whenever you see canola, corn, soy, sunflower, cottonseed, safflower, grape seed, and rice bran ... I saw that yesterday. Rice bran oil. Rice? Sounds all right. Bran sounds all right. Oil, not so good. It's how they make it. It ain't olive oil.

Notice what the good olive oil is, by the way. It is cold pressed, not heated. Cold pressed, right? You put synthetic and heat together. This stuff, guys, was not made for human consumption. But the whole craziness of lowering your cholesterol has brought the world to stupidity. And now, after years, we know some stuff. I always say, "These are crappy carbohydrates." Crappy carbs. Crappy oils. I've been consistent, guys, since the 1970s. Why are you using margarine when your body doesn't even know what that is? You can put it in your body. Your body will not metabolize it. It doesn't know what it is. You might think you're fooling your body, but you're not. Your body is smarter than you are.

Look, I know my audience. Okay? You know I'm teasing because you guys are the smartest people the planet. You know more about nutrition. My audience knows more about nutrition than 99.9% of every doctor I know, including nutritionists and dieticians. This oil is terrible. Okay? This oil is terrible.

And you know, french fries, can I talk about french fries for a sec? Do I like them? Of course I do. I come from Shania Twain's hometown. You know what Timmins was famous for? Poutine. Shania Twain used to talk about it. You talk to young people about Shania Twain. They don't even know who you're talking about. I say, "Well, she's not that old." Okay? Anyway, french fries. Now they're too carby, okay? But they wouldn't be so bad if they cooked them in a better oil.

Do you know that one time McDonald's, in the 1960s, they actually would cook their french fries in lard. They used lard until the cholesterol police came around and told them they've got to stop doing that. "It's not good for you. Lard has got cholesterol in it, and why would you use that? It's going to clog up people's arteries," at McDonald's and all of the other ones. My grandchildren, they wanted to go to Chick-fil-A, okay? And Chick-fil-A was advertising their oil that they cook everything in. It ain't good, guys. They were talking about their oil, what they cook in. Don't touch it with a million foot pole.

Now, here's another reason why. Number one, when you take those oils, you fry food in them, or they make packaged goods with these oils. Read your labels, guys. From cookies to crackers to you name it. Okay? Serious. When you read that, what is happening inside your body? Number one, it's an oil. So what's that do, Doc? Well, when you're having an oil, you're increasing something. What kind of oil is it? Well, it's increasing your omega-6. It's a linoleic fatty acid. It's increasing omega-6, and omega-6 just on its own wouldn't be that bad. Well, not from those oils. But let's say you have a peanut oil. You are eating peanuts. There's fat in them, but it's omega-6. And a little bit of that, who cares?

The problem is when your omega-6 ratio ... People live on fast foods, they're cooking this stuff, they even cook at home, and they're using even a salad dressing or whatever. Oh, I get a splitting headache when I hear about that. And then that elevates omega-6, compared to ... Because this is really important in your body, guys, okay? So understand this. When omega-6 is higher than omega-3, okay? When omega-6 is higher than omega-3 ... Well, a little bit higher, your body can live with that. But if it's really high, and here's what the ratio is from 18 to one, omega-6 to omega-3, 230 to one, depending on what scientists you want to listen to. Okay? Some say it's 18 to one, which is terrible. And the other scientist, up to 30 to one ratio. People live on these oils. They don't realize it. There's no little dinga-dinga-ding coming off their head to tell them, "You're using the wrong oil."

But what does that do when the ratio is high on omega-6 and low omega-3? What does that do to your body? You know what it does? The body sees that oil. Omega-3, guys, one of the biggest things it does, that's why I love it so much, is it lowers your inflammation. But when you're 18 to one, 20 to one, 30 to one, you produce an inflammation response. If your insulin is high, you get insulin resistance. You produce inflammation. It's one of the things that happens. When the world insists on using these artificial oils, farthest thing from nature, the body doesn't recognize it. And one of its responses is inflammation. Guys, I'm telling you it has a lot to do with autoimmune, why we see so much autoimmune disease. It's one of the reasons.

So it's the ratio. Got it? The ratio. [inaudible 00:16:53] See, in the book, The Metabolic Reset, when I wrote that book, I talked about that. When man changed butter to margin, man changed bread, man change the flour, man changed the sugar, man changed the oil, it's inexpensive, it's cheap, and it must be good because it don't have any cholesterol. And now in Canada you have canola fields. The government pays farmers to grow it so they can export it over to China. We send canola oil to China. Chinese are not going to be healthy for very long. Okay? It's not a good oil, guys.

And I love Canada, okay? I do. But they're wrong on this. So that's one way. So the inflammation goes up because of the ratio, but here's the study. Now finally I'm getting to it, a new study. It shows that these oils damage your mitochondria. "What's a mitochondria, Doc?" It's a battery pack within your cells, your heart cells, your muscle cells, your bone cells, your eyeball cells, every body, every cell in your body has got a little mitochondria, a little battery pack that produces ATP, energy. And what they're showing with this oil is that it damages the energy pack, the battery packs within your cells. Not good. Not good. Mitochondrial dysfunction, not good. Your body sees it as a foreign invader, okay?

So folks, I know you don't ever cook with this stuff. Look, I know McDonald's is not going away, and neither is any of the others. When they make donuts at Tim Horton's, guess what oil they use? Uh-huh (affirmative). It's bad enough that it's all carbohydrates. I call donuts, "rat chop." You want to get [inaudible 00:19:48] spot in a hurry? A rat, you give them a donut. It's the perfect food to get them fat in a nanosecond. Unhealthy fats. Fat don't make you fat, by the way, unless it's an unhealthy fat. That's how you make donuts. Yep. So you get an inflammatory response brought to you by the world eating council because, you see, why did they do this?

The whole premise was wrong. The whole premise was wrong. The boogieman is cholesterol. It's a boogieman. It's going to make you sick. It's going to clog up your arteries and give you a heart attack. The whole world went for that nonsense, guys. And you know me, I am so consistent trying to undo it. John the Baptist in the wilderness, screaming, "It's not cholesterol. You don't want to have low cholesterol. You want to have high cholesterol." True or false? It's true. Have I been consistent? Very consistent. And I'm sorry, I will not change my tune. "Doc, don't you know any other songs?" No. I know all the old tunes.

When this study, I flagged it again the other day and I read it and I go, "Why do they do that? Why do they that?" They might as well get your body to try and run on plastic. How could that be good for you? Take out a tub of margarine, guys. I have never done this, but I've seen it done, at least on YouTube or whatever. Put out margarine and then put out butter. In one tub you put butter, and put margarine in the other tub on a summer day when it's hot out and see which one the bugs go after. The bugs are smarter than we are. They buzz around and they go, "Isn't this the craziest stuff? Who in the heck put this up?" They can't eat that. They're smarter than we are. Look, man does some good things. Okay? There's a lot of innovation, and I get it, and men can be smart. But when it comes to medicine, eh, not so much sometimes. Okay? Not so much sometimes.

And their whole premise, the whole premise of cholesterol is wrong, but there's a whole industry, right? When the world goes in a direction, you can hardly change their mind. We saw that with the virus. True or false? I've been screaming from day one, "The immune system, the immune system, the immune system! Don't neglect it! Don't forget it! Vitamin D." Did you see the one I posted this morning on Martin Clinic Facebook group with the new variant? They're saying vitamin D is so important. It's the key. But there's no money in vitamin. But you guys know.

My job is to give you information, and then you decide. My job in teaching is to bring you the facts. Then you decide. I can't make you do it. I can't make your family do it. I know you would love to be able to convince your family. I talked to a lady yesterday, and she was telling me about her brother and said, "Well, Doc, he should be listening to you." "Yeah, he should. He's a diabetic. He's got an allergy to carbs. But you're his sister. Doesn't mean you can't talk to him, but it would be better if he was interested in talking to me." I said, "If you would get him listening to my podcast, I would try and convince him that diabetes is a food problem." I said, "But be an evangelist and see what happens."

Okay. Did you have fun today? I did. So what do we know about these seed oils? Not good. Elevates your inflammation markers in your body. Avoid them. And now we know what they do inside the body. They actually get into the mitochondria, your battery packs, and they start the damage. The mitochondria is only about energy, and that's a big part of it. But when you start playing with mitochondria, and you start giving that body the wrong fuel, it's also a precursor, in my opinion, to cancer at the cellular level. You give the body the wrong fuel, not good. Anyway, okay.

Now, a couple of things. Share this. Share it. On Facebook, you can share. Okay? Secondly, you can get your friends and family, and I know thousands of you have, and we appreciate that, to hook up to our podcast. These are made into podcasts. The Doctor Is In Podcast. What a privilege it is for me. The reason that this show is so popular is because of you guys. Not because of me. Because of you. Okay? And I thank you for.

And our podcast, they can download it on their smartphone. Now don't ask me to help them. I don't know how to do that. Okay? But young people certainly know how to do everything on a phone, right? A smartphone for dummies. That's me. Okay? Now Friday is what? Question and Answer Friday. So send your questions in. "What about this, Doc? What about that?" Happy to answer. Okay? Happy to answer. And we thank our staff. Okay? Nick and Brandy and Jeanette. They're great at answering questions, aren't they? And when they get stumped, they ask me. Okay? So we appreciate you guys much more than you know. Talk to you soon.

Announcer:  You've reached the end of another Doctor Is In Podcast, with your hosts, Doctor Martin Junior and Senior. Be sure to catch our next episode and thanks for listening!