It seems like you’re aware of this, but AFAICT surprisingly many people who speak out about seed oils aren’t, so it may be worth stating outright: uncooked or lightly cooked PUFAs are among the healthiest fats you can eat, come primarily from nuts and seeds (and fatty fish), and include all the essential and metabolically-important fatty acids. They diffuse faster across mitochondrial membranes for energy production, esterify and de-esterify at greater rates to provide energy between meals, and are preferentially stored in parts of the body where they’re less likely to cause health problems.
It’s been on my mind lately since I did a bit of a deep dive into fatty acid metabolism for my own weight loss efforts. I’ve always tended to carry all my weight in my midsection, and it’s pretty stubborn. So I’ve been upping unrefined/uncooked/gently cooked PUFAs, reducing saturated fats (except MCT-rich sources), intermittent fasting, timing carbs to mostly be eaten when I’m already relatively carb-depleted (so they’re not converted to saturated fats for storage), timing aerobic exercise to usually happen in a fasted state, and upping protein in general. So relatively more flax/chia/salmon/coconut/hemp hearts/whey protein, less dairy/beef. I don’t own a scale, but I lost 5 waist inches in less than 3 weeks without significantly reducing total calorie intake or increasing total calorie burn. Whether or not I’m losing much net weight, there’s definitely some recomposition and/or redistribution going on, and a couple of months in I have more (and more stable) physical and mental energy.
It seems like you’re aware of this, but AFAICT surprisingly many people who speak out about seed oils aren’t, so it may be worth stating outright: uncooked or lightly cooked PUFAs are among the healthiest fats you can eat, come primarily from nuts and seeds (and fatty fish), and include all the essential and metabolically-important fatty acids. They diffuse faster across mitochondrial membranes for energy production, esterify and de-esterify at greater rates to provide energy between meals, and are preferentially stored in parts of the body where they’re less likely to cause health problems.
It’s been on my mind lately since I did a bit of a deep dive into fatty acid metabolism for my own weight loss efforts. I’ve always tended to carry all my weight in my midsection, and it’s pretty stubborn. So I’ve been upping unrefined/uncooked/gently cooked PUFAs, reducing saturated fats (except MCT-rich sources), intermittent fasting, timing carbs to mostly be eaten when I’m already relatively carb-depleted (so they’re not converted to saturated fats for storage), timing aerobic exercise to usually happen in a fasted state, and upping protein in general. So relatively more flax/chia/salmon/coconut/hemp hearts/whey protein, less dairy/beef. I don’t own a scale, but I lost 5 waist inches in less than 3 weeks without significantly reducing total calorie intake or increasing total calorie burn. Whether or not I’m losing much net weight, there’s definitely some recomposition and/or redistribution going on, and a couple of months in I have more (and more stable) physical and mental energy.