Are you confused about the types of oils you should or shouldn’t be eating? Born during the second world war in Europe, Udo Erasmus has led a very colorful life. After being poisoned by pesticides in 1980, he turned his passion to health and began obsessively studying scientific literature, specifically on healthy oils. Udo is such a knowledgeable person, and I learned so much from our discussion. I know you’ll enjoy it as well.

 

What we discussed:

 

• His background and what got him into the nutrition space (1:52)
• The public’s awareness of the importance of quality oils (7:09)
• Omega 3 and omega 6 (9:45)
• The standards for processing oils (15:10)
• How oils are damaged and made unhealthy through processing (18:28)
• Shelf life (21:33)
• What types of oils to use for cooking and why frying isn’t healthy (25:53)
• His preferred sources for omega three and omega six fats (30:01)
• Consuming omegas through dietary sources vs. an oil “supplement” (38:21)
• His gravitation to a ketogenic approach (42:55)
• What his personal diet looks like (46:14)
• Factory farming (50:34)
• Avoiding pesticides and chemicals by eating organic (52:10)
• What “cold pressed” actually means (55:31)
• Udo’s process for harvesting the oils (58:50)

 

Where to learn more about Udo and his oils:

 

• Udo’s Choice
• Udo Erasmus

 

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