Video

Transcript

so today we’re going to talk about

oxidation okay a very exciting topic

originally this meant adding oxygen to a

compound and the loosening of an

electron okay when you lose an electron

from an atom you create a free radical

so these atoms have paired electrons as

an example you have this plate and

you’re spinning it right on your finger

and it has two weights on it and you can

balance that plate as you spin it okay

but a free radical is when you remove an

electron and you have what’s called an

unpaired electron so it just has one

weight on a plate and you’re spinning

this thing well guess what it’s gonna

fly off and break something well in the

body it’s going to start damaging tissue

DNA etc so that’s the problem with free

radicals okay and it could come from

adding an oxygen to some other compound

now the definition has expanded to the

creation of free radicals without the

oxygen another example would be biting

into an apple if you leave it exposed to

oxygen it’s going to turn brown right

but if you add an antioxidant like lemon

it doesn’t turn brown so what an

antioxidant does is it donates an

electron to make things more symmetrical

and stabilize this atom and antioxidants

always come in a group or a network in

the food this is why when an antioxidant

donates it becomes now unstable and it

needs to borrow from another antioxidant

and this is why you need a network of

antioxidants so let me give you some

examples of an oxidant the top oxidizer

is glucose okay so what’s gonna happen

if you have high sugar in your blood

your body’s going to metabolize that

it’s gonna create a massive amount of

oxidation okay it’s called Ross okay you

don’t need to know the long term but you

just need to know this is oxidation on

steroids so you have all this oxidation

all this free radical damage from

consuming a lot of glucose now it’s

interesting when you consume

antioxidants and a lot of different

nutrients act isn’t an accident like

zinc

lynnium even though there are minerals

they’re not like vitamin C for example

they act like an antioxidant then you

have vitamin E vitamin C even vitamin D

and even ketones can all act as an

antioxidant to reduce the complications

of diabetes for example and that’s what

it’s really doing it’s minimizing the

damage control but glucose is at the top

of the list next one vegetable oils

highly unstable they’re always cooked to

stabilize them but typically they’re

omega-6 fatty acid that becomes very

unstable I’m gonna talk more about this

in a second and then we have iron think

about when you have like rust if you

combine oxygen with iron you get rust so

iron and very high amounts in your body

is very very dangerous because it’s

going to create a lot of oxidation so a

deficiency of iron is very very

dangerous but an excess is also very

dangerous pollution and the environment

chemicals in the environment and just

having low antioxidants because you

don’t like vegetables okay that can

actually create an imbalance so when you

have too much oxidation versus

antioxidants that’s called oxidative

stress okay because it’s not in balance

now let’s come back to this vegetable

oil which is really not even vegetable

oil it’s seed oil

mostly GMO we’re talking about soy corn

cottonseed in canola these are the four

GMO vegetables that you see in the

grocery store in so many of your

products highly processed has trace

amounts of glyphosate which is an

herbicide and it can create this thing

called advanced lipid oxidation end

products so it creates more free

radicals it creates inflammation in the

body and it depletes the antioxidant so

it depletes you about it mancine on a

mini vitamin A and that’s one of the big

problems when people go to restaurants

or they go to fast food restaurants

they’re using these oils and they keep

reheating it over and over and over and

they might reuse this for a week or two

weeks and it all ends up as this dark

highly processed

highly oxidized grease in a grease pit

and there are certain companies that

come along and we’ll take this

restaurant grease because you can’t put

it into the sewage and they will take it

back to the plant and they will recycle

it okay and guess where they put it back

into animal feeds I printed this off one

of the websites and one of the companies

and this there’s a couple little quotes

here that’s quite interesting vegetable

oils are produced from the freshest

recycle raw material freshest really and

stabilized with ethoxy Quinn for maximum

shelf life now what is it that foxy

Quinn Heath AXI Quinn was developed by

take a well guess Monsanto in the 50s he

foxy Quinn was initially registered as a

pesticide then in 1965 reclassified as

an antioxidant interesting he foxy queen

is allowed in the fish industry in

Norway as a feed stabilizer

so is commonly used in food pellets fed

to farm salmon not well caught by the

way ethoxy Quinn is used in pellets to

feed chickens on chicken farms in 2017

the European Union suspended

authorization for use as a feed additive

of course in America we still use it

welcome to America the agency and I’m

talking about the agency in Europe found

one of its metabolites to be geno toxic

that means toxic to your genes in

mutagenic that means it can generate

mutations so this is just another reason

why to do keto healthily okay for you

for those of you that are new I put a

link down below but if you’re going to a

restaurant realize you might be getting

some of these oils alright thanks if

you’re liking this content please

subscribe now and I will actually keep

you updated on future videos