Dr. Eades Explains How Bad Oils Increase Our Appetite For Carbs

I just watched this speech by Dr. Mike Eades while putting in my time on the treadmill. You’ll want to watch this — even if you’re not on a treadmill.  Dr. Eades explains why he believes crappy vegetable oils act like a super-carbohydrate and increase our appetites for more carbs.  He gets into some complicated biochemistry here and there, but you don’t need to understand every bit of it.  Just pay attention to how different fats affect our fat cells.

I’ve pointed out many times that back when most kids were lean, they weren’t on ketogenic or strict low-carb diets.  They ate sandwiches and potatoes, but not as many carbs overall as we eat now.  The difference in appetite and the tendency to store calories as body fat may come down to the fats we consumed then vs. now.  Enjoy.

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38 thoughts on “Dr. Eades Explains How Bad Oils Increase Our Appetite For Carbs

  1. Sky King

    I remember reading Dr. Eades and his wife’s book Protein Power back in the mid-90s along with Dr. Atkins’ book. There was no looking back for me after that. He recently informed me on his Twitter site that they’re working on another book. Can’t wait!

    1. Firebird7478

      “Seek pasture-raised pasture-finished organic land animal products, including dairy and eggs. If you don’t know, you must assume the source is CAFO, which may be expected to be high in ω6LA, low in ω3, and bear second-hand antibiotics, second-hand hormones, plus pesticide uptake.”

      That’s fine, if you can afford it.

      1. Bob Niland

        Firebird7478 wrote: «That’s fine, if you can afford it.»

        I get that from time to time, but those raising that argument never seem to indicate what they wanted to hear instead.

        There’s a modern meme that goes something like: if you argue for your limitations, you may get to keep them.

        Let me be blunt: over 98% of what passes for “food” in stores and restaurants today is unfit for routine human consumption. How to deal with that is a pick-your-battles game, regardless of budget. Prioritization is required, until some decades after the USDA’s DGA adopts an enlightened ancestral approach (you can see that this might take some time).

        The point of the article was to address questions people had raised specifically about ω6LA within the context of Dr. Davis’ programs. In overall diet, that ω6LA article is not priority#1. Going for organic pastured is not even #1 within the ω6LA topic. Being aware of the ω6LA issue is important, however, as it empowers us to deal with decision opportunities as they arise. Far too many keto/LCHF/paleo/primal enthusiasts are entirely unaware of the issue, and still have industrial grain and legume oils in their pantries.

        1. BobM

          That link is fear mongering at its best and literally cannot be followed except by the very rich. No fish in oils? It’s incredibly difficult to find canned fish not packed in oil, which means you might give up eating fish. And taken to extremes, you’d not be eating chicken, eggs (high in O6), pork; you’d be stuck eating grass-fed beef or lamb, both of which are (1) incredibly expensive and (2) hard or impossible to find.

          I eat canned fish in “olive oil”, I use olive oil when necessary, I use butter in restaurants, I eat eggs, I eat chicken and the dark meat and the skin (have bad nightmares about white chicken breasts without the skin), I eat pork, etc. We’re not all Shaun Baker and eating solely ribeyes (and even he buys CAFO ribeyes).

          This, like anything else, you have to put things in perspective. I avoid all store-bought sources of O6, but then after that, I don’t get too worried about it. And sometimes — gasp! — I even eat french fries and other foods that I know have been cooked in O6 oils. Sometimes, it’s either that or not getting enough to eat.

          You have to be realistic and choose your battles. Going on an O6-free diet is not possible (even Godly grass-fed and finished cows — they all start grass fed — have O6 in them), and while it pays to minimize O6, that article makes it ridiculously difficult and restrictive. Some dark meat chicken and chicken skin isn’t going to kill you. Sure, eat chicken less if you can. (Though one wonders why Asians, which very high chicken intake, are also relatively thin.) But if you eat chicken, don’t freak out because you want to eat the part that tastes good (the dark meat and skin) instead of the part that tastes like crap (the white meat without skin). Don’t freak if you happen to like bacon or pork chops with a layer of fat on them.

          By the way, that link has a discussion of “lard”, but that’s beef tallow, not lard (lard is from a pig, at least where I live, and the referenced article is about beef tallow, not pork lard; and try finding a pig that’s totally grass-fed, so you can buy your bacon). And that needs to be put in perspective:


          If you eat a fatty steak, even CAFO, you get way, way, way less O6 than if you eat a handful of almonds. Yet you say nothing on that link about eating almonds.

          1. Bob Niland

            BobM wrote: «That link is fear mongering at its best…»

            Well, if it scares BobM, then it might need some edits☺, so I did (it took a while because I didn’t have time to watch the video until today). Thanks for the feed back.

            I might point out though, and somewhat to my surprise, Dr. Eades’ presentation literally says (43:02): Meticulously Avoid Linoleic Acid. That’s not necessary, in my view. Reverting to ancestral consumption levels is great, and that’s not zero.

            re: «…and literally cannot be followed except by the very rich.»

            ω6LA elimination is not the goal. Dial-back can be done by anyone, if they are aware of the benefits in taking such choices as opportunities arise.

            re: «No fish in oils?»

            I buy sardines packed in water. Packed in olive oil would be fine, if I had any confidence that it really was OO, and not some cheap soybean oil with flavoring and coloring. Even Dr.E. made mention that OO adulteration is a serious contemporary problem. If we can’t trust OO in OO bottles (and we often can’t), we have to be even more suspicious of OO claims where it’s an ingredient.

            re: «You have to be realistic and choose your battles.»


            re: «Yet you say nothing on that link about eating almonds.»

            Early on, it says: “You’re going to get ample from nuts, recommended seeds, fish, meats, eggs and some dairy.” But your point is well taken, so I’ve revised to frame it.

            To wind back to the Eades video (which I’m now linking to via Tom’s blog), there are lots of suspects in the obesity pandemic. I consider ω6LA to be one of them, but not the only one, and not the ring leader. The consumption trend for ω6LA over the last century is one of those sad familiar chart trajectories, looking very much like the charts for:
            • grains (frankenwheat in particular)
            • cheap sugars (of which HFCS is only one)
            • antimicrobials (frank antibiotics, preservatives, emulsifiers, water treatment)
            • pesticide uptake (including Bt GMOs)
            • iffy food genes
            • colorants, flavorants
            There are also critical declines, such as specific fats, key micronutrients and prebiotic fiber generally.

  2. mouche

    I hear sometimes arguments from people that doesn’t know/trust about low carbs diets, how people got fat in the 80s because of new technologies making people lazy with lack of physical efforts (computers/video games sitting all day, cars more accessible, machines replacing physical tasks, etc.)

    While it must be a bit true, is there any arguments or statistics to say that it’s not important compared to the food that people eat?

  3. Joshua

    I have noticed that when I use nuts as a snack vs something like beef jerky, my weight suffers.

  4. chris c

    I’ll watch this later, thanks. I recall a blog post of his covering the same subject, and Peter at Hyperlipid has made similar points about the effects of Omega 6 on the mitochondria.

    Yes it makes a lot of sense since one of the biggest changes in the diet has been the replacement of healthy saturated and other fats with the infernal “vegetable” oils. Stand up Walt Willett. Now sit down again.

    I have a lot of time for both of them. Michael Eades was one of my earliest influences. Peter/Petro is hugely knowledgeable but needs a translator for us lesser mortals to understand.

    1. Tom Naughton Post author

      Keys, Willett, The Guy From CSPI, the American Heart Association and countless other “experts.”

      1. chris c

        Here are the UK version


        you may need a barf bucket handy when you read

        “This paper examines the primary source material and provides explanations for many of the common methodological criticisms aimed at the Seven Countries Study. It vindicates a man who has done so much to establish the dietary guideline on SFA and in doing so, prevent an immeasurable number of premature deaths from CHD”

        referring to a “study” from True Health Initiative (ie. David Katz, Michael Greger & co.

        I don’t see much science, only dogma.

  5. Gallier2

    That’s what Peter from Hyperlipid explained with the functioning of the mitochondria. The NADH and NAFH ratio explains it all. I suppose Mike Eades made Peter ‘s stuff only more accessible.

      1. Galina Lebedev

        It was extremely kind of doctor Eades to make the video. I remember straggling through Peter’s proton posts in his blog (more than 40), and Dr. Eades managed to go to essentials in his lecture!

        1. Tom Naughton Post author

          Yeah, Peter’s brilliant but a little difficult for us mortals to follow at times.

  6. Galina Lebedev

    I am hanging with guys from Russian blogosphere nowadays, and there is a problem – many people in Russia now follow rules of Orthodox church which forbid eating animal products 200 days in a year. Including animal fats, of course. It annoys me to no end.

        1. Bonnie

          And we can have all the eggs we want on abstinence days. 🙂

          In my high carb days, I’d focus on beans, rice, and bread for meatless days – now it’s eggs & vegetables. I’m finding some pretty nifty egg recipes in old cookbooks & on-line.

      1. Galina Lebedev

        Yes 200 days. Тhe longest fast lasts 49 days, ends on Easter. No wonder there is worst situation with mortality in Eastern part of Finland where people belong to the Orthodox Church. I try to convince people that they have to find ways to follow their religion without damaging health.

  7. Josh

    Good point on how our parents and grand parents ate potatoes, pasta and white bread yet stayed lean. I have seen photos of my uncles and father in their 30’s and 40’s. They were lean machines! Yet, they ate potatoes, pasta and white bread almost everyday. Today, I am aghast at the number of young men in that same age range who have huge guts and chubby faces and often hide their weight behind a big beard and loose fitting clothing.

    Why? Maybe because we not only consume more carbs but also more highly processed carbs?

    Another reason for fatter young men may be the decline in testosterone levels in modern men. Why aren’t we looking at that more seriously? And please don’t get me started on the sexist nonsense about ‘testosterone poisoning’.

    1. Tom Naughton Post author

      Probably a combination of more processed carbs and the crap oils — which would in turn lead to lower testosterone.

    2. Walter

      I think the amount of sugar in bread and baked goods explains a lot. I hear that Europeans coming here call our bread cake. In fact people lay awake nights figuring out to get fructose into even more things or more into whatever already has fructose.

      1. Josh

        One of the things if first noticed about pastries in Europe is how much less sweet they are in many countries. Often the added sugar is in the form of a thin glaze on top of the pastry itself. The dough tastes like.. well.. dough with no sugar in it.

        There are exceptions. The Portuguese love their sweets and use lots of sugar. Still they are not nearly as obese as Americans. So there must be other factors at work.

    3. Kayla

      I think it’s also the frequency of eating, used to be a maximum of 3 meals a day, now it’s all snacks all the time for many. Insulin never has a chance to drop. That and soft drinks, juice, and less saturated fat to satiate. Those carbs were eaten with butter and rich gravy. And of course the oils.

    4. BobM

      I’m of the opinion there are many reasons why, of which O6 oils are one of them. I remember potatoes and bread being add-ons to fatty meat, which was always the star of the show. I remember eating liver and other cuts of meat, which are rarely eaten (except by me) today. I think the number of times we ate was different, too. We didn’t eat snacks. My grandparents may not have eaten much food or even eaten for days, as they were poor. Also, dessert was something we ate once a week. Now, people think dessert every day is fine (likely due to the “all calories are the same” argument that swayed opinion in that direction).

      Also, that style of high carb eating caught up with people. My dad’s family was from Italy, and he loved pasta. He gained weight over his life and had horrible blood sugar control after a while. He’s one of the reasons I started looking into low carb diets, seeing him become a T2 diabetic. My grandfather was the same way, ballooned up and became diabetic.

      I wonder too, how much “white bread” and potatoes we ate in the 30s and 40s. Does anyone really know?

    1. Tom Naughton Post author

      Thanks for the link. A nice counter-point to the nonsense that if we don’t eat our grains, we’ll die.

  8. Bret

    The evolutionary argument alone is enough to keep me away from industrially engineered “vegetable” fats/oils. I’m sure Dr. Eades is correct about the resultant carb cravings, but really who knows what else is going on at the biochemical level after eating such an unnatural substance. Whatever it is, it can’t be good. Fat Head argued this point brilliantly. None of the countless hormonal, metabolic, and enzymatic processes a human body employs to digest food can possibly be well or efficiently utilized, and without unwanted side effects, by foods so foreign to our evolutionary history.

    I’ll even go a step farther and suggest that restraint (not necessarily abstinence) is wise even on fats like butter, coconut oil, and olive oil. While the processing on these is much gentler, they are still largely concentrated, refined substances isolated from other nutrients they normally accompany (cow’s milk, coconut meat/milk, olive pulp). It’s easy to get carried away and consume an unreasonable amount of even these if we’re not careful.

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