Ageless Fitness Institute

04/07/2026

PEOPLE ALL WANT TO SEE & SAVE THE MONKEY IN CHINA- "PUNCH"- "THE MONKEY.". IT WAS UNABLE TO BE "FED & CARED FOR" BY THE BIRTH MOTHER - CAUSE TRAUMA OR OTHER ILLNESS MADE HER TOO WEAK TO CARE FOR THE NEWBORN MONKEY. -

ZOOS ARE BAD ENOUGH.

NOW CONSIDER - THE BABY LAMB - IS RIPPED FROM IT'S MOTHER THAT IS TYPICALLY FORCIBLY BRED - FOR SLAUGHTER & BIRTHING - AND THAT IS BAD ENOUGH - THEN ALSO NOTING THE MOTHER OF THE LAMB IS TYPICALLY 100% COMPETENT - AND BOTH CRY & FIGHT & PROTEST WHEN THEY ARE SEPARATED.

WHY NOT CARE FOR ALL ANIMALS FREEDOM, SOVERIEGNTY & DIGNITY.

ONLY WEIRD & NOW CLEARLY WRONG CULTURAL [MOSTLY] CONDITIONS - STAND IN THE WAY.

04/06/2026

SO DO HUMANS. You Should Know: Bananas have a radioactive side. They’re loaded with potassium, and about 0.012% of that is potassium-40, a naturally occurring radioactive isotope. Physicists coined an informal unit around bananas the “Banana Equivalent Dose” (BED) to make radiation exposure easier to visualize. One banana is one BED, a dose that’s really so small, it’s essentially nothing. For perspective: a dental X-ray is about 50 BED, and a coast-to-coast flight is around 400. But how worried should we be about this low-level radiation?

Going Deeper: Here’s the thing: you can’t become radioactive by eating certain foods because you already are. You're carrying around 140 grams of potassium at all times — about 16 milligrams of it radioactive — which makes you roughly 280 times hotter than a banana. Eating one bumps your potassium-40 level up by 0.4%, and your kidneys get rid of that excess within a few hours.

Takeaway: There’s no number of bananas you can eat to become radioactive — your body won’t let it happen. The BED shows that the background radiation we’re all exposed to daily — from the ground, cosmic rays, AirPods, even the buildings we sit in — is nothing to lose sleep over.

Bottom Line: Eat the banana.

The idea that radiation exposure is inescapable through everyday life might cause a feeling of concern or even trepidation. To make it more palatable to

04/05/2026

I WAS THE FIRST "TRAINER" IN WI- TEACHING THIS IN THE MID-1990'S.

BRAIN HEALTH & NENTAL WELLBEING & MOODS & ATTITUDES MUST BE NEAR PRIMACY - TO ACHEIVE SUCCESS-! [AND TO MAINTAIN IT] .

Is the Health of Your Brain a Priority?

Want the best life possible? If you’re looking for natural ways to improve your brain and body, here are some practical steps to maximize your health…

04/05/2026

DR. OBVIOUS. BACK TO MY 100% DRUG FREE BODYBUILDING VICTORIES IN THE 1990'S & 2000'S.

ARTICLE TITLE

"High-Fat Diets Cause More Damage to Metabolic Health Than Carbohydrates"

March 25, 2026

"Story at-a-glance

Mice fed high-fat and ketogenic diets developed rapid weight gain, rising blood sugar, and early liver damage within just two weeks, even when calorie intake matched higher-carbohydrate diets

High-fat feeding triggered fat buildup, inflammation, and scar tissue in the liver, while a high-carbohydrate diet didn’t produce the same level of liver injury

Excess dietary fat altered chemical “switches” on key metabolic enzymes, disrupting antioxidant systems and cellular energy production at the molecular level

Male mice showed greater insulin resistance and metabolic disruption than females on a high-fat diet, highlighting that biological s*x influences how your body responds to excess fat"

__

If you've embraced a high-fat or ketogenic diet to protect your metabolism, research, published in The Journal of Nutrition, challenges that assumption.1 Within just two weeks, mice fed fat-heavy diets showed the first signs of metabolic damage — and the harm only deepened from there.

Metabolic dysfunction is characterized by rising fasting blood glucose, weight gain, elevated triglycerides, and fatty liver disease — meaning fat builds up inside your liver cells. Over time, that process drives inflammation, insulin resistance and scarring of liver tissue. What makes the Penn State results so striking is that all dietary groups consumed similar calories. The macronutrient ratio, not the calorie count, made the difference.

A separate investigation published in Molecular Cell adds another layer: high-fat feeding doesn't just alter body composition — it rewires the chemical machinery inside your cells, disrupting the systems that govern energy production and oxidative stress, with effects that differ meaningfully between males and females.2

These findings raise a direct question: if high fat intake rapidly disrupts glucose control, liver health and cellular energy systems, what does that mean for the way you structure your plate? The controlled feeding data provide a clear starting point.

Fat-Heavy Diets Strained the Liver and Blood Sugar Control

For The Journal of Nutrition study, researchers designed three experimental diets with identical protein content but very different carbohydrate-to-fat ratios: a high-carbohydrate diet (70% carbohydrate, 11% fat), a high-fat diet (42% carbohydrate, 40% fat), and a ketogenic diet (1% carbohydrate, 81% fat).3 A whole-grain-rich chow diet served as the control. By holding protein steady, the researchers isolated the effect of swapping carbohydrates for fat.

•Normal-weight mice experienced rapid metabolic decline on high-fat and ketogenic diets — In lean mice, both the high-fat and ketogenic diets drove continuous weight gain and hyperglycemia, meaning elevated blood sugar levels.

Despite similar calorie intake across groups, mice on fat-rich diets nearly doubled their body weight over 16 weeks, while control mice gained only about 10%, which is typical growth for that age. Adverse changes began as early as week two. That short window underscores how rapidly dietary composition alters metabolic signaling.

•Liver damage appeared early and worsened over time — Within just two weeks, mice on high-fat and ketogenic diets showed impaired glucose tolerance and signs of compromised liver function. By 16 weeks, fat-rich diets promoted fat buildup inside liver cells, along with inflammation and fibrosis, which is scar tissue formation.

The high-carbohydrate group didn't show the same pattern of liver injury. If you picture your liver as a metabolic control center, this level of fat accumulation slows its ability to regulate blood sugar and lipids efficiently.

•Triglycerides and inflammatory markers rose sharply under ketogenic conditions — Mice on the ketogenic diet developed elevated triglycerides, a blood fat linked to heart disease risk. They also expressed genes associated with inflammation and liver scarring. That shift matters because inflammation accelerates metabolic dysfunction. The study makes clear that nutritional ketosis didn't shield the liver from harm in this model.

•Whole-grain chow produced the strongest health markers — Among all groups, the whole-grain-based chow resulted in the best metabolic profile, including stable weight gain and healthier liver markers.

Even the high-carbohydrate diet outperformed both fat-rich diets in preserving liver integrity. In obese mice, switching to chow or a high-carbohydrate diet improved markers of inflammation, liver health and metabolic stress within two weeks. If your goal is metabolic stability, this comparison highlights how extreme fat intake stacks up against carbohydrate-dominant patterns.

•Fiber softened the metabolic blow of a ketogenic diet in obese mice — In a second phase, researchers tested obese mice that had already developed metabolic dysfunction. When inulin, a type of prebiotic fiber, was added to the ketogenic diet, some adverse immunometabolic markers improved compared to ketogenic or high-fat feeding alone. Importantly, fiber enrichment did not block ketone production.

That finding gives you a practical takeaway: gut-supportive carbohydrates influence how your body responds to fat-heavy diets.

High-Fat Diets Change How Your Cells Run at the Smallest Level

Those visible metabolic injuries — the fatty liver, the spiking blood sugar — have roots at a much deeper level. A second study, published in Molecular Cell, reveals what's happening inside the cell itself.4 It examined how eating a high-fat diet alters tiny chemical tags on proteins in mice.

These tags work like dimmer switches on your cellular machinery — they don't just turn processes on or off, they fine-tune how intensely each one runs. The researchers studied these switches to see how too much fat changes how cells make and use energy. Their goal was to show how excess fat reshapes the way your cells function.

•Male and female bodies reacted differently — Both male and female mice gained weight on a high-fat diet, but males gained more body fat overall. Their blood sugar rose more sharply, and their insulin levels increased significantly, which signals stronger insulin resistance. Females also gained weight and had higher blood sugar, but the damage wasn't as severe.

•Hundreds of chemical markers inside the liver shifted — The researchers measured 260 different small molecules in the liver and found hundreds of protein switch changes linked to metabolism. Diet explained a large portion of these shifts, and s*x explained another significant portion. In simple terms, what the mice ate and whether they were male or female strongly influenced how their cells processed fuel.

•The body's stress and antioxidant systems were hit hard — Many of the altered switches involved enzymes that control glutathione, one of your body's main antioxidants. Antioxidants protect your cells from damage caused by excess fuel and stress.

The study found that high-fat feeding changed the position of these switches near key working areas of the enzymes. When these switches are flipped by excess fat, your cells lose some of their ability to neutralize damage and process fuel cleanly — leaving them more vulnerable to the very stress that high-fat diets create.

When researchers added an antioxidant to the high-fat diet, body weight dropped by about 47%, blood sugar fell by about 47%, and insulin levels decreased nearly 10-fold compared to high-fat feeding alone. Many of the disturbed chemical markers shifted back toward healthier patterns. This shows that oxidative stress plays a major role in the damage caused by excess fat.

•Certain enzyme switches created traffic jams inside cells — Some of the chemical switches slowed down important energy pathways. For example, one switch boosted a backup energy pathway used when mitochondria are strained. Another switch slowed the production of building blocks needed for DNA and cell repair. When these processes slow down or reroute, your cells lose efficiency and stability.

Lab experiments confirmed that changing these protein switches directly altered how enzymes worked. Some switches reduced enzyme activity by 20% to 30%. Others boosted certain stress-driven energy pathways. This means high-fat diets do more than increase body fat. They change how your cells produce and protect energy at the molecular level.

Restore Metabolic Balance by Lowering Excess Fat and Rebuilding Cellular Energy

High fat intake disrupts blood sugar control, strains your liver and rewires the chemical switches that govern cellular energy. If you want to reverse that trajectory, you need to correct the root driver: excessive dietary fat overwhelming your metabolic system. Focus first on reducing that burden while restoring the nutrients and signals that allow your mitochondria — the energy engines inside your cells — to function efficiently. Here is how you begin.

1.Optimize your macronutrient balance — lower fat, restore carbs — The research shows that when fat intake climbs too high, metabolic stress markers rise and cellular energy systems shift in harmful ways. When your cells burn mostly fat for fuel, the process generates more oxidative byproducts and sidelines the cleaner glucose-burning pathways your mitochondria prefer. I recommend keeping your total fat intake between 30% and 40% of your daily calories.

2.Eliminate seed oils and excess linoleic acid (LA) completely — The bigger issue isn't just total fat — it's LA, a polyunsaturated fat concentrated in seed oils. Excess LA intake disrupts mitochondrial function, drives oxidative stress and strains your liver. Remove canola, corn, soybean, safflower, sunflower, and grapeseed oils from your kitchen. Eliminate nuts, seeds, and nut butters, which are also high in LA. Replace those fats with saturated fats such as grass fed butter, ghee or tallow.

Even olive and avocado oil deserve moderation. They're often diluted with cheaper seed oils and are rich in monounsaturated fats that still burden mitochondrial energy systems when consumed in excess. Lowering your LA intake reduces inflammatory stress and restores more stable cellular fuel processing.

The goal is to get your LA intake below 5 grams, and ideally closer to 2 grams, daily. To track your intake, download the upcoming Mercola Health Coach app, which includes the Seed Oil Sleuth feature that calculates LA exposure with precise accuracy.

3.Increase carbohydrates to about 250 grams per day — Under normal conditions, your cells generate energy most efficiently when glucose is available as a primary fuel. Most adults thrive on 250 grams of carbohydrates daily, more if you're active. Start with easily digested carbs like fruit and white rice, especially if your gut health is compromised.

Then, gradually add in root vegetables, non-starchy vegetables, starchy vegetables like squash or sweet potatoes, beans and legumes, and finally minimally processed whole grains — only if your gut can handle them.

4.Rebuild your gut environment before increasing fiber aggressively — The first study showed that fiber improved outcomes in high-fat feeding. However, if your microbiome is damaged, fiber feeds the wrong bacteria, increasing endotoxin load. That's why it's important to repair your gut lining first before increasing fiber.

Start by removing the main irritants. Eliminate seed oils, processed foods, alcohol and excessive fat. These disrupt your intestinal barrier and increase oxidative stress. Your gut lining is a thin layer of cells held together by tight junctions. When those junctions loosen, bacterial toxins enter your bloodstream and trigger inflammation.

Next, support the cells that line your colon. These cells rely on stable energy production. Gradually increase easily digested carbohydrates like whole fruit and white rice to restore mitochondrial function. Adequate glucose supports proper cell turnover and strengthens your intestinal barrier.

Short-chain fatty acids, especially butyrate, play a central role here. Butyrate is produced when beneficial bacteria ferment certain fibers. It serves as the primary fuel for colon cells and helps tighten the junctions between them. When butyrate levels are low, your gut barrier weakens. As your digestion improves, introducing small amounts of the right fibers encourages healthy bacteria to produce butyrate, which reinforces the lining from the inside out.

Then rebuild protective mucus and beneficial bacteria. Collagen-rich protein like bone broth helps provide glycine, which supports tissue repair and glutathione production. Consider introducing small amounts of targeted prebiotic fiber such as inulin only after fat intake is reduced and digestion improves. Increase fiber slowly. If bloating, pain or loose stools appear, back down and proceed gradually.

5.Support redox balance with sunlight and cellular energy tools — Redox balance refers to the tug-of-war between damaging molecules and the protective antioxidants that neutralize them. It depends on efficient mitochondrial function. Sunlight stimulates nitric oxide release and supports mitochondrial energy production, improving your cells' ability to manage oxidative stress.

Gradual, consistent sun exposure strengthens this system. However, if your body is full of LA from years of seed oil consumption, your skin is more prone to burning during midday sun. Avoid sunlight from 10 a.m. to 4 p.m. until you've reduced seed oils for at least six months, focusing instead on morning and late afternoon light. Once your tissues are free from these unstable fats, you'll tolerate more sun safely.

If you've relied on high-fat dietary strategies for weight control, this transition to lower fat, higher carbs restores metabolic flexibility rather than suppressing it. Each small adjustment builds momentum. Your liver and cellular energy systems respond quickly when the overload is removed.

FAQs About High-Fat Diets and Metabolic Health

Q: Did the research show that high-fat diets caused more harm than high-carbohydrate diets?

A: Yes. In The Journal of Nutrition study, mice consuming high-fat and ketogenic diets developed rapid weight gain, elevated blood sugar and measurable liver damage, while the high-carbohydrate group didn't show the same degree of liver injury.5 All groups consumed similar calories. The difference came from the macronutrient ratio, not calorie intake.

Q: How quickly did metabolic damage appear on high-fat diets?

A: Signs of metabolic dysfunction appeared within just two weeks. Mice on high-fat and ketogenic diets showed impaired glucose tolerance and early liver stress at that point. By 16 weeks, fat accumulation, inflammation and fibrosis were clearly present in the liver. The damage developed quickly and deepened over time.

Q: What happened inside the cells on a high-fat diet?

A: The second study, published in Molecular Cell, showed that high-fat feeding altered chemical "switches" on metabolic enzymes.6 These switches control how your cells produce energy and manage oxidative stress. High fat intake disrupted antioxidant systems, redox balance and key energy pathways, especially in male mice. This means excess fat changes how your cells function at the molecular level, not just how much body fat you store.

Q: Did anything reverse the damage caused by high-fat feeding?

A: Yes. When researchers added an antioxidant to the high-fat diet in the second study, body weight dropped by about 47%, fasting blood glucose fell by roughly 47%, and insulin levels decreased nearly 10-fold compared to high-fat feeding alone. Many disrupted metabolic markers shifted back toward healthier patterns, showing that oxidative stress played a central role in the damage.

Q: What practical steps help protect metabolic health?

A: The core strategy is lowering excessive fat intake while restoring balanced carbohydrate intake. Keeping total fat between 30% and 40% of daily calories, eliminating seed oils and reducing LA intake help reduce oxidative stress. Increasing carbohydrates to around 250 grams per day for most adults supports mitochondrial energy production. Supporting gut health and regular sunlight exposure further stabilizes redox balance and cellular energy systems.

Within just two weeks, mice fed fat-heavy diets began showing early signs of metabolic damage - and the harm only deepened from there.

04/05/2026

BEEN SAYIN FOR 25 YEARS. OLIVE OIL OVER-RATED- & UPS BODYFAT.

"New Research Claims Olive Oil Drives Obesity to Greater Extent Than Other Fats"

Story at-a-glance

Oleic acid, the main fat in olive oil, triggers the creation of new fat cells even when calorie intake stays the same, making weight gain more likely over time

Studies show that high oleic acid levels in the blood are strongly linked to obesity risk in both animals and humans, highlighting its role as a metabolic signal, not just a source of energy

Excess oleic acid disrupts mitochondrial function by displacing a key fat called cardiolipin, which lowers ATP production and increases oxidative stress in your cells

Most store-bought olive oils are adulterated with cheaper vegetable oils, exposing you to inflammatory fats that damage metabolism and make fat loss harder

Reducing oleic-acid-rich oils and switching to stable fats like grass fed butter, tallow, or ghee helps restore energy, support fat loss, and repair metabolic damage

A New Series of Health Insights

For decades, olive oil has been marketed as the gold standard of healthy fats — central to the Mediterranean diet and praised for its heart-protective benefits. It's become a staple in health-conscious kitchens, drizzled over salads, blended into dressings, and splashed into sauté pans without a second thought.

But sometimes what's widely accepted isn't the whole story.

Behind olive oil's reputation is a single dominant fat: oleic acid.

It's a monounsaturated fat you'll find not only in olive oil, but also in avocado oil and high-oleic seed oils.

And it doesn't just pass through your system unnoticed.

Your body listens to it — and responds.

The story you're about to read breaks open a new chapter in our understanding of dietary fat.

What you pour on your plate goes beyond adding flavor.

It sends a signal.

And depending on the oil, that signal could be telling your body to store more fat, whether you're overeating or not.

Oleic Acid Triggers New Fat Cell Growth

In a 2025 study published in Cell Reports, researchers tested different types of fats to see which ones led to more body fat — not just from eating too much, but from the fat itself acting like a trigger.1 They found that one fat in particular — oleic acid — stood out. The goal was to figure out if certain fats tell your body to create more fat cells, not just fill up the ones you already have.

•This study wasn't about fat cells getting bigger —

it was about your body making new ones —

Most people think gaining fat means your current fat cells just get puffier.

But this research looked at something more permanent:

your body actually making more fat cells.

Once that happens, those new cells don't disappear when you lose weight.

They stick around and make it easier to gain weight again later.

•Only oleic acid had this fat-boosting effect in both animals and humans —

Mice fed oleic-acid-rich diets showed a sharp increase in precursor fat cells,-
- the ones that turn into mature fat-storing cells.

Human fat cells exposed to oleic acid in lab settings did the same thing.

Other fats like coconut oil and stearic acid didn't cause this change

— only oleic acid did.

Still, we need more replicated science to confirm that oleic acid does, in fact, cause obesity to a greater extent than other fats.

•Even with the same calories, olive oil caused more fat buildup —

In one part of the study, mice were fed the same number of calories but from different types of fat.

Those that got oleic-acid-heavy fats like olive oil gained significantly more fat —

- not because they ate more,

- but because their fat cells multiplied faster. That means fat variety, not just quantity, matters a lot.

•More oleic acid in your blood means more fat cells created —

Blood tests showed a direct connection between oleic acid levels in the blood and how many new fat cells were created.

The more oleic acid that showed up, the more new fat cells the body made.

In other words, this fat acts like a signal telling your body to grow more storage space for fat.

Oleic Acid Flips Metabolic Switches That Tell Your Body to Store More Fat

Inside your cells, there's a control system that decides whether to build new fat tissue.

Oleic acid throws that switch to "on," sending a signal that tells your body it's time to grow more fat cells.

When that switch isn't working, this process doesn't happen, showing that oleic acid relies on this internal command to get the fat-storing process moving.2

•Oleic acid shuts off your natural fat-limiting controls —

Your body also has a built-in safety system that's supposed to slow down or stop unnecessary fat cell growth.

Think of it like a brake pedal that prevents you from creating more fat than you need.

Oleic acid disables that brake, allowing fat cell development to go unchecked.

The result is a steady stream of new fat cells being created, even when they're not needed.

•Without that brake, fat cells multiply fast — In one part of the study, researchers looked at mice that had this fat-limiting brake permanently turned off. When those mice consumed oleic acid, they experienced an explosion of new fat cell growth, much more than normal mice. This shows that oleic acid doesn't just promote fat storage, it also removes your body's ability to say "enough."

•Human studies confirmed what the animal studies showed — Using data from the UK Biobank, one of the largest health databases in the world, researchers found that high levels of monounsaturated fats in the blood, mostly oleic acid, were strongly linked to higher obesity risk. Out of 249 different blood markers tested, oleic acid had the strongest link to being overweight.

Why Healthy-Sounding Oils Aren't Always Helping You

The study shows that oleic acid plays a bigger role in fat gain than most people realize. But there's another layer to this problem — one that's hidden in plain sight.

The oils you trust as "healthy," like olive and avocado oils, are sabotaging your metabolism in more ways than one.

•Let's start with what's actually in the bottle — Most people assume that if they're buying olive oil, they're getting the real deal. But research has repeatedly shown that many olive oils on the market are diluted or adulterated, often with cheap, highly refined vegetable oils like soybean or canola. So, unless you know your source, you're likely getting a cocktail of inflammatory industrial fats with every pour.

•Concerns over olive oil aren't new — I previously interviewed Brad Marshall, who's done excellent work on reductive stress and has warned about the metabolic problems associated with oleic acid in olive oil, including increased risk of obesity and energy imbalance. That's a huge red flag for anyone struggling with metabolic issues, energy dips, or weight that won't budge.

•Too much oleic acid disrupts your mitochondria in similar ways as linoleic acid (LA) —

While it isn't a polyunsaturated fat like LA, --

- oleic acid still embeds itself into your mitochondrial membrane and crowds out cardiolipin, a key fat that your mitochondria need to make energy efficiently.

When cardiolipin is displaced, --

the electron transport chain becomes unstable, --

leading to reduced adenosine triphosphate (ATP) production and increased oxidative stress.

This same underlying mechanism is detailed in my 2025 Advances in Redox Research review, where I explain how both oxidative and reductive stress from fats like LA push mitochondria toward dysfunction and eventual breakdown.3

•Still holding onto the idea that olive oil is heart-healthy?

This is partly true.

It contains antioxidant-rich polyphenols that offer some protection.

But those benefits don't cancel out the downsides when you're using olive oil liberally.

When you strip away the antioxidants, oleic acid becomes a metabolic disruptor.

If olive oil is in your kitchen, it doesn't mean you need to throw it out immediately. But it does mean you should stop treating it like a health food to pour freely. Your cells are listening to the signals you send them — make sure those signals are helping, not hurting.

How to Adjust Your Dietary Oils to Boost Your Well-Being

If you've been relying on olive oil as your go-to "healthy fat," it's time to rethink that habit.

[PERSONALLY - AS A NATURAL BODYBUILDER WITH OPTIMAL HEALTH IN MIND - I NEVER GOT INTO THE STRATEGY OR FAD.]

[SELDOM EVER SUGGESTED IT TO CLIENTS]- [LESS THAN 10 PEOPLE OUT OF 1,000 PLUS]

I used to recommend it too — until the research became too clear to ignore. Oleic acid has been shown to drive the creation of new fat cells, even without overeating. That means your body could be stockpiling fat just from the type of oil you use, not how much food you eat.

Here's how you start undoing that damage by removing the cause, rebalancing your fat intake, and restoring your mitochondrial energy.

The goal is to reduce oleic acid buildup and get your metabolism functioning the way it was designed to. If you're struggling with stubborn belly fat, feel like your energy has flatlined, or notice fat creeping on even when you're eating healthy, here's what I recommend:

1.Don't replace olive oil with vegetable oils — ditch both — You might think swapping olive oil for something labeled "vegetable oil" is a step in the right direction, but it's not. Industrial vegetable oils like soybean, corn, canola, and safflower are worse than olive oil because they're packed with LA, a highly inflammatory polyunsaturated fat that damages your mitochondria, drives oxidative stress, and stays in your body for years.

These oils break down into toxic byproducts that interfere with hormone signaling and fat metabolism. So don't just replace one problem oil with another — remove both oleic- and LA-rich oils from your kitchen entirely.

[DO NOT SWITCH TO THESE NON-VEGAN NOTED IN THE 2 & 3 ARTICLE PARAGRAPHS BELOW]

[INSTEAD USE NUTS, SEEDS, & WHOLE FOODS - * OCCASSIONAL OR REGULAR COCONUT OIL FOOD PRODUCTS LIKE "SMALL SERVINGS OF ORGANIC CLEAN COCONUT MILK YOUGURT."]

[DO NOT USE NON-VEGAN COLLAGEN]

2.Switch to metabolically stable fats like tallow, ghee, or grass fed butter — These traditional fats are lower in both oleic acid and LA and much more stable when heated. Use grass fed butter and ghee for cooking and keep tallow on hand for sautéing and roasting. These fats support mitochondrial energy production instead of disrupting it. They're also more satisfying, which naturally helps regulate your appetite.

3.Eat meats from animals fed natural diets, not industrial feed — If you're eating pork or chicken raised on high-LA feeds (like soy and corn), you're still getting large doses of unhealthy fats. I recommend switching to ruminant meats like grass fed beef and lamb. These animals convert the fats in their feed differently and don't store excess oleic acid the same way. Instead of chicken and pork, stick with wild game and grass fed beef.

4.Prioritize carbs and collagen — One of the biggest mistakes people make when removing olive oil is replacing it with more fat. That only compounds the problem. What your cells actually need is fuel in the form of easy-to-digest carbs like fruit, root vegetables, and white rice, alongside a steady supply of collagen-rich protein like bone broth or slow-cooked meats. This combo helps rebuild your cell membranes and repair fat-driven metabolic damage.

5.Track your fat intake like you track your carbs or protein — Most people don't think twice about the kinds of fats they use day to day, but your body does. Start paying closer attention to how much oleic acid you're getting, not just from olive oil but from foods like salad dressings.

Treat it like any other macro: something to monitor and balance. Use a simple food journal or app to log your daily fat sources for two weeks. You'll quickly spot patterns — like how often olive oil or avocado oil sneaks into your meals.

Once you see it, you can start swapping it out with fats that actually support your metabolism. Awareness is the first step to change, and this simple tracking habit helps reconnect you with how your body responds to what's on your plate. Fat is not the enemy. But the wrong fat, even in a "healthy" form, creates the wrong signals. Reset those signals, and your body will finally respond the way it's supposed to.

FAQs About Olive Oil
Q: Is olive oil really causing weight gain, even if I eat healthy?

A: Yes, according to a 2025 study in Cell Reports, oleic acid — the main fat in olive oil — triggers the creation of new fat cells even without overeating.4 This helps explain why some people gain weight despite clean eating and calorie control.

Q: What makes oleic acid different from other fats?

A: Oleic acid doesn't just store energy. It sends signals to your cells to make more fat-storing cells. Other fats, like stearic acid or coconut oil, didn't have the same effect in studies. The issue isn't just how much fat you eat, but what type.

Q: Isn't olive oil part of the healthy Mediterranean diet?

A: It is, but moderation is key. Olive oil does contain protective polyphenols, but in excess, its main fat disrupts mitochondria, promotes fat storage, and interferes with metabolic health.

Q: Should I stop using olive oil completely?

A: Not necessarily, but you should stop treating it like a free-pour health food. Many store-bought olive oils are adulterated, and even pure versions are problematic in large amounts. Track how often you're using it and consider switching to more stable fats like ghee, tallow, or grass fed butter.

Q: What's the best way to fix this if I've been using olive oil for years?

A: Start by removing high-oleic oils from your kitchen and replacing them with metabolically supportive fats. Prioritize easy-to-digest carbs and collagen-rich proteins, and monitor your fat intake like you would any other nutrient. Over time, this shift restores mitochondrial function and helps normalize weight and energy levels.

In a recent study, researchers found that oleic acid, the main fat in olive oil, triggers the creation of new fat cells.