03.20.2023 - By Robert Sikes
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 If you loved this episode, and our podcast, please take some time to rate and review us on Apple Podcasts, or drop us a comment below!