Ray Peat Audio Archive

ewh-101118-the-science-behind-the-dangers-of-polyunsaturated-fats — Ray Peat Clip

This curated audio highlight features Ray Peat speaking in the interview ewh-101118-the-science-behind-the-dangers-of-polyunsaturated-fats. The excerpt begins at 00:36:20 and runs for 54 seconds.

And sugar, from whatever source, but especially from fruits because of the minerals that help to stabilize and organize the metabolism, sugar is naturally turned into saturated fats and we immediately create an omega-9 type of fat when we synthesize fat from sugar. And this, the mead acid, is produced from any fat that we make ourselves. And these go on to make the multiply polyunsaturated fats that are used in a few places. And they have an anti-inflammatory effect.