Lipid Peroxidation (Yellow Fat Disease): Why Seed Oils & Fish Oil Damage Mitochondria + The Vitamin E Antidote (EHR 790)

In episode 790 of Extreme Health Radio, I talk about a format change: new solo Sunday episodes released sporadically (labeled “new show”), with archive episodes playing the other six days.

I explain lipid peroxidation (“yellow fat disease”) as an oxidative chain reaction affecting polyunsaturated fats (PUFAs) damaged by light, heat, and oxygen, producing lipofuscin “age pigment” that accumulates in tissues and is associated with mitochondrial dysfunction, impaired cell signaling, and many chronic diseases.

I argue most influencers wrongly recommend fish oil and emphasizes avoiding PUFAs/seed oils (e.g., soybean, canola, sunflower) and favoring saturated fats (butter, ghee, coconut oil, tallow, lard), with olive oil noted as beneficial.

I cover supportive nutrients—especially vitamin E (top), plus vitamin C, glutathione, selenium, CoQ10, niacinamide, polyphenols, and methylene blue—notes limited cod liver oil use, and previews a new censorship-resistant community platform with workshops and live sessions.

LINKS MENTIONED:

TIME STAMPS:

00:00 Show Format Update
00:53 Why Lipid Peroxidation Matters
01:52 PUFAs and Fish Oil Debate
03:32 What Is Lipid Peroxidation
06:52 Mitochondria Energy Spiral
08:38 Cell Membranes and Toxins
10:20 Disease Links and Aging Spots
11:52 Which Fats to Eat
18:18 Electron Transport Explained
27:59 How to Protect Yourself
30:32 Vitamin E Top Antidote
31:58 Wrap Up and New Platform

TRANSCRIPT:

Alright, my friends, welcome to episode 790 of Extreme Health Radio. I appreciate you guys listening and many of you are probably noticing that there’s no intro music and I’m just gonna cut that out. I think it’s extra fluff and I’m just gonna cut that out and get right into it. And a friend of mine was asking me recently if I’m gonna continue doing the show, and I think what I’m gonna do is I’m gonna be releasing.

Shows on a sporadic basis on Sundays, and I’m gonna be sharing my research and things I like learning about. I’m not gonna be interviewing anybody anymore. And you’ll notice in the title it’ll say new show. And if it says new show in the title, then it’s a new show. And all the other six days of the week, they will be shows that are our archive shows going.

To 2012, over 789 episodes. And so that’s the plan moving forward and I will be releasing those. So check those out on Sundays Sunday evenings. Today I wanted to talk about something that I’ve been. Aware of for a long time, and I feel like this has been one of the greatest shifts in my health since understanding light.

And I first started getting into the idea of light and Dr. Cruz’s work around 2013 I think it was, or no, before that. 20, 20 0 9. I listened to him on an episode of a radio show I used to listen to. And so I’ve been in the light game for a long time, optimizing my light environment. And this subject of this episode, lipid Peroxidation, is something else that I feel is so key so critical to our health.

And when I started to understand exactly what’s going on with lipid peroxidation, and it’s also called Yellow Fat Disease. It really opened the doors to a lot of biochemical reactions and disease processes. And we’re gonna get into a little bit of that, and I’m gonna try to keep these episodes to about a 30 minutes or so.

I want to just share what I’ve been learning about lipid peroxidation yellow fat disease. And if you notice you that you’ll listen to a lot of health influencers and doctors and things, and almost 90, I’d say 95% of them recommend. Fish oil and these types of oils that become rancid and oxidized extremely easy inside the human body.

And there’s been a big push in the last few years to limit seed oils because of RFK bringing that to our attention. You and me in this area have known about seed oils forever, RFK talks about it and now all of a sudden everyone’s antis seeded oil, which is great.

But we’ve been on this train for a long time. But when I looked at Dr. Ray Pete’s work and Adam Bergstrom s work and many other people there’s a lot of evidence showing that these oils are extremely damaging to the body.

And what people don’t realize is they just say, and they think, oh, this product doesn’t have seed oils and that’s great, but no one really knows why that’s a problem i’m gonna make the argument too, that even fish oils are a problem as well. And there are biochemical reactions that happen and there are beneficial effects of fish oil for example.

If someone takes fish oil to make their blood less viscous and to make their red blood cells more slippery this can have a really beneficial effect for heart disease and things like that. So there are positive aspects. Nothing is just. 100% bad all the time. There’s good and bad with everything, but the trick with these oils is that you don’t want to be overexposing yourselves to them for long periods of time, which is what happened to us.

If you are, raised in the seventies, eighties and nineties you diet was most likely filled with these types of oils, and I’m gonna give you some solutions to that anyway. But let’s talk about what is lipid peroxidation? What is it? It’s a biochemical chain reaction that happens when fats and their double bond structures become oxidized inside the human body.

And this oxygen breaks down and causes oxidation to these fats. And what a lot of people will say is our fish oil is nitrogen flesh. It’s cold pressed, and you know it’s pristine and it’s organic and it’s all this stuff, right? The problem is that our bodies are tropical in nature.

They’re 98.6 degrees and we breathe oxygen all day long. Our bodies are filled with light, heat, and oxygen, and so when you put a pristine oil inside a body like that, it’s gonna oxidize extremely quickly. These are called polyunsaturated fatty acids, or you’ll see them abbreviated a lot of times as PUFAs, and they’re extremely vulnerable to oxidation due to their multiple double bonds that they have. And the problem with these is that when they oxidize, they create something called liposkin. And this is something we’ve done many shows on, and Adam Bergstrom Hass written entire books on it. I would recommend buying his compendium.

He’s got a great handful of books, like 10 or 12 books, all about this yellow fat disease. And Liposkin is. What they call an age pigment, and it’s just lipid peroxidation of fats. It’s when fats become oxidized and they become rancid, and this accumulation of these lipid peroxides, bioaccumulate in the brain and the liver, skin and the heart, and all over the body.

And a lot of people argue, I’ve never seen the research on this. I think Adam Bergstrom mentioned this, but a lot of people say for every one you have on your hand. You have over a thousand that are on your organs and your, tissues and your liver and your skin and your eyes and stuff like that.

I don’t know if there’s a way to prove that but I find it interesting. I shared one on Instagram the other day on my hand because I, for the first 27 years of my life, ate processed foods with all these toxic fats. And so these accumulate in the body. And what they do is they increase your susceptibility to oxidative stress.

So the more you’ve consumed, it’s like a snowball effect. The more you’ve consumed, the less able you are to deal with more oxidative stress that you’re exposed to just by living and breathing and being a part of modern society. So it becomes. A worsening effect over time. And Adam described this on our show that these are like rats where they leave waste everywhere.

They destroy tissues and they just keep going and proliferating. And I thought that was a pretty interesting analogy that he gave. And so what they attribute this to is something called yellow fat disease. And and so this helps explain why certain fats are more vulnerable.

To oxidative damage. So not all fats are the same. And these fats, like I mentioned before, get damaged by oxygen, but also by light and by heat. And so it’s really important to make that distinction because no matter how pristine a product is, like I said, nitrogen, flush, cold, pressed, organic, all that it’s gonna be damaged once it gets inside your body.

And they just attack double bonds that are in fatty acids. And the problem too is that it, it creates a chain reaction of oxidative damage, which is what I was talking about or alluding to with the analogy that Adam gave with the rats. It’s like a chain reaction, a snowball effect.

And so the more of these you consume, the less what’s the right word? The less. Functionality your mitochondria have and the less functionality your mitochondria have the worse your body runs your body’s not able to create energy properly. Your body’...