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I started keto about a week ago and immediately had an attack. That sent me digging and questioning my priors, and deciding it wasn't for me.

I started with a 36 hour fast and I was definitely in keto without the "flu" people complain about. Then I ate keto only the next day, unfortunately by eating bacon and fatty lamb which set off the attack.

Technically keto is from a lack of carbs. A water fast puts you into keto. So it's not strictly incompatible with gout. But to practice it long-term you need to replace the carbs with something, and usually that is fat. If it's a bottle of canola oil you won't get gout, but if it is fatty meat you might. But there are other reasons not to go drinking canola oil.

to be decided 1y ago

What's these reasons against canola oil? (Guess your concerns are more general than just literally drinking it.)

I did read some scary headlines about it somewhere that mostly sounded like FUD. I guess your stance is more nuanced?

My current opinion is that native canola is pretty healthy, likely healthier than olive oil, if you have fresh produce that isn't rancid and you store it well (cool), use it up quick and don't heat it much.

Same with native linseed oil that's said to be even more valuable because of ALA which is said to be partially catalyzed to EPA and DHA in the body.

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Discussion

a source familiar with the matter 1y ago

"don't heat it much"

your body is almost 40C... PUFAs might take a lot longer to oxidize at that temperature than 200C but how long is it inside your body?

to be decided 1y ago

I'm not a biologist .. but some rule of thumb states that the chemical reaction speed roughly doubles with 10 K temperature increase. So at 40 C the oxidation might run at ~ 1/64 speed compared to at 100 C.

Also, preventing oxidation of fatty acids in the body appears to be one function of vitamin E: https://en.wikipedia.org/wiki/Vitamin_E#Functions

a source familiar with the matter 1y ago

so instead of a minute in the frying pan it takes an hour, by which point it has yet to be absorbed in the gut, much less expelled

to be decided 1y ago

Sounds like you're assuming that one minute in the frying pan at 100 C or one hour in the body at 37 C already leads to a degree of oxidation that flips the balance from "contains PUFA and is overall beneficial to the body" to "contains some PUFA but also oxidized FA and is overall detrimental to the body".

Are you familiar with any facts to base this assumption on?

a source familiar with the matter 1y ago

I don't think there's any point at which seed oils are beneficial to the body

The main fatty acid in most seed oils is linoleic acid, which has a clear disease pathway:

Linoleic acid metabolism is suppressed in diseased individuals:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9722286/

Linoleic acid levels are significantly associated with HNE (which linoleic acid produces when oxidized as in cooking) in both the general population and even more strongly in diseased individuals:

https://www.sciencedirect.com/science/article/pii/S2213231713000979

HNE is "the most toxic" aldehyde and involved in "important neurodegenerative diseases such as Alzheimer's disease, Parkinson's desease, multiple sclerosis and other diseases such as cancer, diabetes, inflammatory complications, atherosclerosis, osteoporosis, cataract and age-related macular degeneration." :

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3964795/

a source familiar with the matter 1y ago

Also I'm looking for specific claims about the rate of oxidation and not seeing a paper on that topic, but I am seeing plenty that claim various connections between (dietary) linoleic acid and disease:

https://openheart.bmj.com/content/5/2/e000898

https://pubmed.ncbi.nlm.nih.gov/10671267/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4578804/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3467319/

to be decided 1y ago

Thanks for the links. I'll check them out.

a source familiar with the matter 1y ago

This article seems to show that 225C for 25 minutes produces toxic levels of oxidation products in seed oils:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3118035/

so that rules out using them as frying oil (IMO) but of course the dose makes the poison

to be decided 1y ago

225 C is quite harsh.

Compare that to my usual procedure when making use of oils such as native lin seed oil or native canola oil:

- storing the oil with the glass bottle tightly sealed, in the fridge

- using the oil not for cooking but instead adding the oil to the finished meal just before eating

This way, the oil will be heated to maybe 60-70 °C at most and only for a few minutes while it's subjected to oxygen/air.