The $100 Billion Dollar Ingredient making your Food Toxic

ExpHub - Prashant Kirad

The $100 Billion Dollar Ingredient making your Food Toxic  Discover the shocking truth behind the $100 billion dollar ingredient that’s hiding in your everyday food and slowly harming your health. From ultra-processed snacks to so-called "healthy" meals, this toxic additive is linked to obesity, diabetes, gut issues, and even cancer. In this video, we break down the history, science, and scandal behind this controversial chemical—used more for profit than for your well-being.  You'll learn how to identify it on ingredient labels, which foods are most dangerous, and what healthier alternatives you should switch to immediately. If you care about your health and the health of your loved ones, you can’t afford to ignore this.   ---  Audience Queries :  1. What is the most toxic ingredient in processed food? 2. Is high fructose corn syrup bad for you? 3. Why do food companies use dangerous ingredients? 4. How does MSG affect the brain? 5. Are artificial sweeteners harmful? 6. Which food additives cause cancer? 7. What ingredients should I avoid in snacks? 8. What are hidden toxins in food labels? 9. Why is seed oil considered toxic? 10. Is food dye linked to ADHD? 11. How do emulsifiers damage gut health? 12. Which fast foods contain toxic chemicals? 13. What ingredient is banned in other countries but allowed in the US? 14. How do preservatives affect the body? 15. What are natural alternatives to toxic ingredients?     ---  Tags : toxic food ingredient, harmful food additives, processed food dangers, food industry secrets, toxic food, chemical in food, unhealthy ingredients, artificial ingredients, food label warning, gut health, cancer causing foods, seed oils, high fructose corn syrup, food toxins, clean eating   ---  Hashtags: #ToxicIngredient #ProcessedFood #FoodIndustrySecrets #HighFructoseCornSyrup #FoodAdditives #ChemicalFreeLiving #GutHealth #CancerAwareness #ArtificialIngredients #CleanEating #FoodLabelTruth #HealthTips #AvoidToxins #WellnessEducation #HiddenIngredients

Transcript

00:00In 2019, mechanical engineer William Osmond was trying to figure out how to make use of

00:07a common waste product, sawdust. A walk in the park left him thinking, people eat plants all

00:13the time so why not eat trees? Osmond decided to use sawdust as a cheap alternative for a food

00:20ingredient. Considering the American food most resembling an actual piece of wood is the rice

00:25crispy treat, Osmond decided to test just how much of the crisp rice he could replace with sawdust

00:32without consumers noticing. Incredibly, he found you could replace 15% of the rice with sawdust

00:39without too noticeable of a difference in the final treat. No idea. No way. That's indistinguishable.

00:46I have literally no idea the sawdust in here. That's amazing. Osmond's switcheroo was very clever but

00:51hails in comparison to the gigantic switcheroo pulled on our global food supply over the past

00:56hundred years that would lead to today's people switching out a very common type of food that we

01:01had eaten for thousands of years in favor of something edible but foreign to the human diet

01:07and as I'll argue here, maybe even toxic vegetable oil. Mozilla corn oil. Crisco oil it? Vegetable corn

01:15and sunflower oil. Low-cost vegetable oil is in everything from packaged foods to restaurants and

01:21kitchens across the world. Vegetable oil. Canola oil. Vegetable oil. Canola oil. As consumption of

01:27vegetable oils exploded, rates of obesity and diabetes happened to explode with it. To understand

01:33why some doctors and scientists are saying vegetable oils make us fat and diseased, we need to take a look

01:39at some history, why some animals live longer than others, some tapes hidden in a basement, how

01:45vegetable oils are actually made, and what happens in your body when you eat them.

01:53Let's start in 1829. Thanks to new machinery, it became practical to make use of the leftover garbage

02:00from cotton production, cotton seeds. The oil extracted from cotton seed could be used as fuel for lamps or

02:06lubricant for machinery. In the early 1880s, Thomas Hudnut invented a mechanical way to extract oil from

02:13corn germ. Up until then, corn germ was a byproduct that corn refiners threw away. In 1898, corn oil

02:21started to be used as commercial cooking oil, and in 1902, the Hudnut mills were selling 36 million gallons

02:28of corn oil per year. In 1911, the soap maker Procter and Gamble came out with a new product,

02:35crystallized cotton seed oil. Crisco looked a lot like the common cooking fat lard. Before 1900 or so,

02:43everyone used virtually 100% animal fats to cook, but Procter and Gamble figured their newer, cheaper

02:50product Crisco looked a lot like lard, so why not get people to eat Crisco instead? They launched a massive

02:58marketing campaign presenting their cotton seed oil product as the newer and cleaner cooking fat that

03:03made cheap, better tasting foods. In 1911, Procter and Gamble spent about $5 million worth of today's

03:10money to advertise Crisco, and it became popular immediately. Just the next year in 1912, sales of

03:17Crisco amounted to £2,600,000. That same year in 1912, James B. Herrick published a paper on what is

03:26thought to be the first heart attack accurately described in a medical journal. You see, heart disease

03:33was actually a very rare condition before the 1900s or so. Crisco continued to ramp up their

03:38advertising and in 1916, Crisco sales had reached £60,000,000.

03:45When the heart stops beating, death is not in fact instantaneous.

03:49In 1924, heart disease was rising and the American Heart Association, the AHA, was founded but remained

03:57quite small and poorly funded for quite a while. In 1945, soybean oil reached £1.3 billion produced,

04:06overtaking cottonseed oil as the leading edible oil in the United States.

04:11In 1948, the American Heart Association finally got its big break when Procter and Gamble,

04:16the makers of Crisco, designated the AHA to receive the $1.7 million from Procter and Gamble's

04:23Radio Contest. And as the American Heart Association's own history book reads, it says,

04:29And overnight, millions poured into our coffers.

04:33Heart disease was still on the rise and in 1955, President Dwight Eisenhower had a heart attack

04:39and the public was painfully aware of just how big a deal heart disease was.

04:45Then, just six years later in 1961, the American Heart Association had the answer to heart disease.

04:52The AHA recommended everyone to replace saturated fats like those found in animal fat with the

04:58polyunsaturated fats like those found in vegetable oils to prevent heart attack and stroke.

05:04It's 94% unsaturated. No oil is lower.

05:08By the way, saturated fat consumption didn't really correlate with rates of heart disease before

05:13or after 1961 when the AHA made their recommendation.

05:16And remember, we ate close to zero grams of polyunsaturated fat-rich vegetable oils

05:23before 1900 when heart disease was rare.

05:26So we went from zero in 1865 to 80 grams a day.

05:34Now let me just say, this is an infinite increase in vegetable oil consumption.

05:39That makes this the single greatest change to nutrition in all of history.

05:43I don't think anything else can even begin to compare.

05:47A third of our diet is coming out of factories that make these oils.

05:52Just like all these odd corn oil ads wanted us to do,

05:56we added huge amounts of polyunsaturated fat to our diet.

06:00And today, edible oil is now a hundred billion dollar industry.

06:06So, is this massive increase in polyunsaturated fat-rich vegetable oil actually bad or just benign?

06:13You can find various anecdotes here and there of people clearing up ailments as bad as arthritis

06:19or irritable bowel syndrome and losing plenty of weight by removing vegetable oils from their diet.

06:25Molecular biologist Brad Marshall even came up with a croissant diet where he totally removed

06:30vegetable oils from his diet and lost plenty of stubborn weight while eating croissants.

06:36Even Dr. Kate Shanahan, nutritionist for the LA Lakers, removed vegetable oils from their diet plan.

06:43But these are just anecdotes, so let's move on.

06:46As mentioned, vegetable oil consumption happens to correlate with diabetes and obesity.

06:51But again, we can't get too excited. This is just a correlation.

06:57Next, it's well known that the size of an animal relates to how long it will live.

07:02The larger an animal, the longer it lives.

07:05But there are plenty of outliers.

07:06For example, humans can live over 100 years, but based on the size of humans,

07:11we should expect a 70kg human to live only 26 years.

07:15Also, the 35g naked mole rat lives about 5 times longer than we should expect from its size.

07:22Then, researchers found another way to predict lifespan that accounts for some of these outliers,

07:28like humans and the naked mole rat. They found that if the cells of the animals are made up

07:33more of the fats that are hard to oxidize or break down, they live longer.

07:39If the fats in their cells are easy to oxidize, they don't live as long.

07:44And these vegetable oils we're eating are mainly comprised of polyunsaturated fat,

07:48which is very easy to oxidize.

07:51Unfortunately for us, a 2015 review in the American Society for Nutrition

07:55found that the key polyunsaturated fat in vegetable oils, an omega-6 fat called linoleic acid,

08:01accumulates and sits in our bodies the more we eat it.

08:05The percentage of this linoleic acid in people's fat cells has nearly doubled,

08:09from a bit under 10% in 1960 to around 20% in 2005.

08:16But remember, we were already eating plenty of vegetable oil by 1955.

08:21The next thing I'm going to show you, I searched for for 3 years.

08:26Do you know what I wanted to know? What was the omega-6 fat in anybody's adipose

08:30who was on an ancestral diet?

08:33As Dr. Chris Kenobi discovered, these Pacific Islanders who were eating a diet

08:38unadulterated by vegetable oils, the concentration of polyunsaturated linoleic acid in their bodies

08:44was only 3.8%, 5 times less than what people are getting today.

08:513.8% people, this is where we should be, and this is what keeps you healthy.

08:56So, animals that have cells that oxidize easily don't live too long,

09:01and we've been eating tons of these easily oxidizing oils.

09:05But, what data do we have on humans, vegetable oils, and lifespan?

09:10He says, Dr. France, I've heard the possibility that there might be some very interesting

09:21data in your father's basement.

09:24This is cardiologist Robert France on an episode of Malcolm Gladwell's revisionist history titled

09:29The Basement Tapes concerning Robert France's father, Ivan France.

09:34Ivan France chose to devote his life to studying heart disease,

09:38specifically to understanding the role of cholesterol and blood lipids in heart attacks.

09:43Back in the 1960's, Ivan France conducted a meticulously controlled study that would shed

09:48light on what actually happens when people cut out saturated fats and eat polyunsaturated vegetable

09:55fats instead. The study, which would be called the Minnesota Coronary Survey, took years to set up

10:01and had more than 9,000 research subjects. Since people were living in institutions, they could control

10:07exactly what the people ate. It ran for five years, from 1968 to 1973.

10:14The patients in France's study would go for their meals in the cafeteria and get one of two trays.

10:20They'd look completely identical. But one tray was food cooked with vegetable oil,

10:25the other had everything cooked in saturated fat.

10:28This was a beautifully organized study. There was lots of money, nothing, no holes were barred to try to

10:35do a good job. To this day, it stands as one of the most rigorous diet trials ever conducted.

10:42So what does the Minnesota study show? The patients on the vegetable oil diet

10:47did end up with lower cholesterol than the people who ate food cooked with animal fats.

10:52But the vegetable oil people didn't live longer, which made no sense.

10:56They were eating the kind of diet everyone believed should help you live longer.

11:00For whatever reason, Ivan France sat on his data for 15 years, until he finally published the results

11:08in 1989. And his study was all but forgotten for a quarter century.

11:12That is, until researcher at the NIH, Christopher Ramson, tracked down Ivan France's son for the old

11:19tapes containing the raw data from this study.

11:22The people who were over 65, who had been on the diet for more than a year,

11:29the more their cholesterol was lowered, the higher the risk of an adverse outcome.

11:34Here, by adverse outcome, he means death.

11:41People over 65 were dying faster if they ate a so-called healthy diet.

11:47There's no good evidence that reducing saturated fat makes you live longer.

11:50In Ramsden's paper on the Minnesota Coronary Survey, he essentially says that the reason we assumed

12:01vegetable oils are healthy up until now is because researchers weren't completely publishing the

12:06actual results of their studies.

12:10Let me remind you that vegetable oils are everywhere. In many packaged foods, chips, rice chips, crackers,

12:16salad dressings, sauces, biscuits, mixed nuts, granola bars. Most mayonnaisees are basically a jar of

12:22soybean oil. I'm not in the US at the moment, but even most of these nicely packaged meals at this

12:28expensive Japanese supermarket contain these cheap vegetable oils. Most restaurants and chefs use

12:35vegetable oils because they have a neutral flavor and, well, they're cheap. People have asked me what I

12:40think about plant-based meats in the past and one reason I'm not keen on them is because they're

12:44simulating the fattiness of real meat with a bunch of vegetable oils. Canola, soybean, grape seed,

12:52sunflower, safflower, corn, and all kinds of polyunsaturated vegetable oils have replaced saturated fats

12:59in our food supply. Okay, so why? Why specifically would vegetable oils be bad for our health? Well, average

13:08Americans today are eating five to six tablespoons of vegetable oils per day. That's around 700 calories

13:14of oil filled with polyunsaturated fat. It's almost impossible to get this amount naturally.

13:24There's so little oil per ear of corn that it takes 98 ears or 12,000 calories of corn to get you

13:30five tablespoons of corn oil. 625 grapes or 2,800 sunflower seeds will get you five tablespoons of

13:38grape seed or sunflower oil. So a long industrial process is dedicated to ripping oil out of these

13:45tiny seeds. As mentioned earlier, polyunsaturated vegetable fats oxidize very easily. Oxidize simply

13:53means to react with oxygen. This is how metals rust and this is why meat that you leave out turns brown

13:59after a while. Oxidation changes the structure and properties of fats for the worse. McDonald's actually

14:06used to fry their fries in beef fat, which was a really good idea because it tasted better,

14:12and the saturated fat in the beef fat is very resistant to oxidation. It's been common knowledge

14:18for a very long time that it's the unsaturated fats that are fragile and polyunsaturated fats are far more

14:25fragile than monounsaturated fats. The main polyunsaturated fat in vegetable oil, linoleic acid,

14:32is 40 times more prone to oxidation than the monounsaturated oleic acid you find in olive oil.

14:40This is why your expensive bottle of olive oil is dark green and says to store it in a cool dark

14:46place. Olive oil is mostly monounsaturated fat, but 10% of it is fragile polyunsaturated fat. Since light,

14:54exposure to oxygen, and especially heat, all speed up oxidation, the olive oil will oxidize faster and

15:01worsen the flavor if you don't store it properly. That's because when fats oxidize, they produce

15:07oxidation products that give the fat a bad flavor, and these oxidation products are actually toxic.

15:14For example, the toxic aldehydes are one of the fat oxidation products. In fact,

15:19acetaldehyde is thought to be what makes you feel terrible during a hangover.

15:24Professor of Bioanalytical Chemistry in the UK, Martin Grutfeld, received some press for suggesting

15:30that vegetable oils are not a healthy cooking oil despite the National Health Service saying so.

15:35His research showed that meals fried in vegetable oil contain 100 to 200 times more aldehydes

15:42than the daily limits set by the WHO. So if you must fry your foods at high temperatures,

15:48the far more resilient saturated fats like coconut oil or butter produce far less of these harmful

15:55compounds. Ironically, the reason McDonald's switched to frying everything in vegetable oil

16:00was thanks to Phil Sokoloff, a Nebraskan millionaire who in 1985 began spending his personal fortune

16:06on his crusade to stop others from consuming so much saturated fats, which Sokoloff thought were

16:13responsible for his heart attack. His extensive anti-saturated fat marketing campaign was effective,

16:19and eventually, McDonald's backed down and swapped oxidation-resistant beef tallow for

16:24easily oxidizable vegetable oil in 1990. The intense processing necessary to simply get the oil out

16:32of tiny seeds and into bottles easily damages them. Heat is a great way to oxidize fats, and vegetable oil

16:41is repeatedly heated long before it ever arrives in a kitchen. There are many steps to create edible oil,

16:48and several of them involve very high heat. The oil is heated to 80 degrees Celsius during the acid wash

16:56process. In the neutralization process, the oil can get up to 95 degrees Celsius. The bleaching earth

17:02step is carried out between 90 and 110 degrees centigrade for 30 minutes. At this point, the oil has oxidized

17:10so much that it's rancid and would taste terrible and smell awful if you ate it as is. This is why there is a

17:16final intensive deodorization process. During this extensive deodorization process, the oil is heated once

17:24again and can reach as high as 260 degrees Celsius or 500 degrees Fahrenheit. That's 125 degrees hotter

17:33than the temperature needed for deep frying. There's something called the Israeli paradox. Israel has one of

17:41the highest omega-6 polyunsaturated fat consumptions in the world. Their omega-6 consumption is

17:468% higher than the USA and 10-12% higher than most of Europe. To quote this paper,

17:53Despite such national habits, there is a paradoxically high prevalence of cardiovascular diseases,

17:59hypertension, type 2 diabetes, and obesity. Now, the other thing about the fragile,

18:06polyunsaturated omega-6 linoleic acid in vegetable oils is it's still problematic even if not

18:13heated. Heat isn't the only way to oxidize vegetable oils. They can oxidize just sitting on the shelf.

18:20Walnut oil, for example, which has plenty of linoleic acid, will readily oxidize in just a matter of days

18:26while simply sitting in storage, as you can see here. Vegetable oils also oxidize while sitting in your

18:33body, creating toxic oxidation products like an aldehyde called 4-HNE. 4-HNE is actually considered to be the

18:41most toxic aldehyde and this compound has been associated with aging, heart disease, diabetes,

18:46and Alzheimer's. Neuroscientist Tetsumori Yamashima has done plenty of research on vegetable oils and

18:534-HNE. He's published multiple papers on the damaging effects of this compound and why people

18:59need to avoid vegetable oils because they oxidize into 4-HNE in our bodies. This book of his is titled,

19:06Stop Eating Vegetable Oils to Save Your Brain and Blood Vessels. He's even gone as far as to say that

19:12the real culprit behind Alzheimer's disease is vegetable oil. Now that's just the research of

19:19one neuroscientist, but other research like this done at the Lewis Katz School of Medicine at Temple

19:23University found canola oil in the diet to be associated with worsened memory, worsened learning

19:29ability, and weight gain in mice. Also, Alzheimer's prevalence happens to correlate with vegetable oil

19:36consumption, but again, this is just a correlation. Do you ever feel more tired than you should be,

19:46like you're just low on energy and can't concentrate for seemingly no reason and you're thinking,

19:51is it normal to require this much coffee just to muster the energy to function?

19:56But what is energy when you're talking about the body?

20:00Here's a pop quiz. What do breathing, food, cyanide, and Star Wars all have in common?

20:06Midichlorians. The microscopic life forms living in the cells of living things that determine your

20:12propensity to use the force. Actually no, but midichlorians are obviously based off of mitochondria.

20:19Mitochondria are found in nearly all cells in the human body. They are the powerhouse of the cell,

20:25and the reason you breathe and eat food. Mitochondria use food calories and oxygen to

20:30create energy in the form of a compound called ATP. We are incredibly reliant on our mitochondria to

20:38smoothly and efficiently produce massive amounts of energy. We need so much energy that if you took

20:44all the molecules of ATP you made in a day and put it on the scale, it would weigh as much as you.

20:51We make our body weight in ATP every day. If you messed up this energy supply, things would

20:57go haywire rapidly. This is how cyanide kills people so quickly it damages the mitochondria's

21:03ability to make energy. Unsurprisingly, some instances of feelings of excessively low energy

21:09or fatigue have been linked to poor mitochondrial function. Evolutionary biologist Dr. Douglas C.

21:16Wallace is arguing here that medicine focuses too much on anatomy and not enough on animation.

21:22That is, the energy production necessary to animate the anatomy. Scientists are starting to see that

21:28mitochondrial dysfunction may play a central role in the development of many diseases including heart

21:35disease and Alzheimer's. That's not all that surprising because the heart and brain require

21:40massive amounts of energy to work properly. It's also well known that the mitochondria are

21:46dysfunctional in obesity and diabetes. In fact, the world's most prescribed diabetes drug metformin,

21:52which is one of the few that also helps patients lose weight, acts on the mitochondria.

21:57Okay, but where does vegetable oil come into play in all of this?

22:01Well, surprise surprise, vegetable oils can damage the mitochondria. To make this real simple,

22:07you can think of the mitochondria's energy production as a conveyor belt at a factory

22:11that's pumping out ATP energy. After your body pulls electrons from the food you eat,

22:17complexes and electron transporters pass electrons down this conveyor belt,

22:22the inner membrane of the mitochondria. This results in protons being pumped up here,

22:27and then the protons get sucked into this ATP synthesis enzyme to make ATP. Now, the conveyor

22:34belt, the inner membrane, has plenty of something called cardiolipin. This is important because this

22:39is what's damaged when you consume plenty of vegetable oils. When the linoleic acid from vegetable oils

22:47accumulates in your body, you can get what's called a peroxidation cascade, where kind of like

22:52dominoes, one molecule of linoleic acid oxidizes and produces a substance that can oxidize another

22:59molecule of linoleic acid, and that produces more of that substance that can go on and damage another

23:04molecule of linoleic acid, and so on and so on. It's a chain reaction. This chain reaction can go on

23:10to effect the cardiolipin in your mitochondria. As this study shows here, when rats eat a linoleic acid

23:18rich vegetable oil diet, markers of oxidized fat doubled, and in the heart, the content of cardiolipin,

23:26the stuff your mitochondria needs to properly produce energy, was reduced five-fold. In this study,

23:32the cardiolipin of diabetic and non-diabetic rats reduced drastically when they were fed a vegetable oil

23:39diet, and the mitochondria of the vegetable oil fed diabetic rats completely collapsed into these

23:45crumpled blobs. Even the textbook Recent Advances in Mitochondrial Medicine acknowledges that omega-6

23:52fatty acids, like those found in vegetable oil, may damage various organs including the pancreas,

23:58which would worsen metabolic syndrome and type 2 diabetes. So, going back to the first study,

24:05what happened to the normal rats whose mitochondrial cardiolipin was reduced so much from eating

24:10vegetable oils? In just 4 weeks, these rats had heart failure. Developing heart failure that fast

24:18is very alarming, but of course humans are not rats, so it's not like eating a bunch of mayonnaise will

24:24give you heart failure in a couple weeks. It's going to take a very long time of consuming plenty of

24:29vegetable oil for damage to become apparent. But how long? Well, let me mention one last study.

24:36The 1969 LA Veterans Administration Hospital Study, another very well controlled clinical diet trial

24:43where people over 60 were given either animal fats or vegetable oils. To cut to the chase,

24:48the people in the vegetable oil group were dying more. And this was the case even though there were

24:54twice as many heavy smokers in the animal fat group. The interesting part is that this study was so

25:00long, 8 years, and it took many years to clearly see the negative effect of the vegetable oil diet.

25:07The study authors concluded that to truly understand the negative health effect of vegetable oils,

25:12maybe studies need to be much longer than 8 years, but most only last 5 years at best.

25:19So to sum all this up, vegetable oils which are rich in the polyunsaturated omega-6 fat linoleic acid

25:27displace saturated fats which we had been eating for thousands of years. The consumption of these new

25:34oils happen to correlate with rates of obesity, diabetes, and Alzheimer's. Correlations are just

25:40correlations, but it's well known that polyunsaturated fats oxidize very easily, creating oxidation

25:46products which are toxic to humans. Not only that, but linoleic acid accumulates in the body where it

25:52can oxidize, creating these harmful oxidation products and damaging our mitochondria. And lastly,

25:59well-controlled clinical trials have found worse outcomes for people on a vegetable oil diet.

26:06So, something I've been thinking about is, if this is such a big deal, why isn't it a bigger topic?

26:11Why aren't more people interested in vegetable oils the way people are interested in the health effects

26:15of, say, sugar? Well, I think the difference is sugar tastes and makes us feel great. If you took it

26:22out of your food, you'd definitely notice. So I think some people intuitively think,

26:27this has got to be too good to be true. Maybe sugar is bad for me. But with vegetable oils,

26:33they're a lot like the sawdust in William Osmond's Rice Krispie Treats. They're just there,

26:39hard to notice, hiding in your food. I mean, how often do you think about the fat

26:44used to make your food? If someone swapped the sugar in your coffee with stevia or Splenda,

26:49you'd notice pretty quickly. But could you even tell if the aromatic vegetables you ordered at

26:55a restaurant were sauteed in canola oil instead of butter? Here's a quick quiz where the answer

27:01might surprise you. The greenhouse gases in the Earth's atmosphere absorb radiation strongly

27:08in the infrared wavelengths. When they absorb light, they heat up and eventually this heat is spread

27:13mostly through convection around the Earth's surface. Warm objects like Earth and the Sun both emit heat

27:20in the form of infrared radiation. So, is the greenhouse effect predominantly driven by infrared

27:27radiation emitted from the Earth or the Sun? If you want to know the answer, you'll have to check out

27:33Brilliant's Physics of the Everyday course. If you're naturally curious or want to build your problem

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