The human body can only tolerate approximately 2-3% of body fat as polyunsaturated fatty acids.

“so this instability means that our body can't just do anything with it we we can only tolerate a very tiny amount in our body tissue most of our body tissue highly regulates the different kinds of fatty acids that we have because if the recipe were wrong then our cells would be either too stiff or too liquidy it would be like the Goldilocks scenario and and you know everybody's cells would die they'd be there too stiff too hot or too cold they wouldn't be just right so we need this certain amount of a little bit of polyunsaturated fatty acids how much maybe like two to three percent right just on your Joe average cell”

“they did this a hundred years ago or at the turn of like early in the 19-teens and they saw that at that point in time the percentage was somewhere around two to three percent maybe some outliers were up at five percent the most but it's really two to three percent as the century wore on and the amount of vegetable oil being consumed went up the percentage of polyunsaturated fatty acids and body fat and human body fat went up too right along with it so by the middle of the century instead of being 2 to 3 percent it was around 10 percent and now we have people where it's around 20 to 25 percent in the last like bit of research I could I could get was from biopsies done in 2010 and since it reflects since the body fat reflects the poof on the diet and our PUFA in the diet has gone up significantly since 2010 I predict you will find people in the population that have 30% of their body fat now composed of these unstable polyunsaturated fatty acids”

“1% 2% of our calories today we're up to 10 to 15% of our calories from these polyunsaturated fats because they're in everything and all of our livestock are fed differently so even in our chicken fat and in our pork fat we're getting more linolic acid and we're getting seed oils in our food”