Dr. Mark and Dr. Chip's Healthy Blogs

  STORY AT-A-GLANCE A compelling report in the journal Gastroenterology offers a radically novel yet logically sound explanation as to why some COVID-19 patients develop life-threatening organ failure, namely their high unsaturated fat intake Data indicate that COVID-19 mortality rates are heavily influenced by the amount of unsaturated fats you eat. Simply put, unsaturated fat intake is associated with increased mortality from COVID-19, while saturated fat intake lowers your risk of death The researchers believe early treatment with calcium and egg albumin will reduce rates of organ failure and ICU admissions, as they bind unsaturated fats and reduce organ injury Omega-6 linoleic acid (LA) makes up the bulk of the omega-6 consumed and is the primary contributor to nearly all chronic diseases, because when consumed in excessive amounts, LA acts as a metabolic poison Detailed instructions for how to calculate and track your LA intake are included A compelling report 1  in the j...

  STORY AT-A-GLANCE One of the most damaging components in our modern diet is processed vegetable oils, as they contain excessive amounts of oxidized omega-6 linoleic acid, a polyunsaturated fat (PUFA). The biological damage they cause is even worse than that caused by refined sugar and high fructose corn syrup Virtually all chronic metabolic and degenerative diseases, including age-related macular degeneration, are primarily caused by a preponderance of industrial vegetable oils in the diet Vegetable oils degrade to extremely toxic oxidation products when heated, including cyclic aldehydes, which contribute to the development of heart disease and neurodegenerative diseases Two common stealth sources of harmful PUFAs are conventionally farmed chicken and pork. These animals are routinely fed grains such as corn. As a result, the meat becomes high in omega-6 linoleic acid, as corn is loaded with this type of fat Replacing processed vegetable oils (and the foods that contain them) wi...