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Rapamycin extends mouse lifespan 9–14%
NAD+ precursors reverse aging in humans
Blue-light glasses improve sleep quality
Walking 10 min after meals blunts glucose
Verdict change — caffeine half-life downgraded

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Cooking with Lard vs Seed Oils | Layne Norton, Ph.D. — Whalespan

Content›Video›Cooking with Lard vs Seed Oi…

Cooking with Lard vs Seed Oils | Layne Norton, Ph.D.

Peter Attia12m · 2026-01-21

Claims Made

21

Claims Supported

10

Support Rate

48%

Support rate

10 of 21 claims supported

10 supported11 partial / not

Claims from this content

17

✓Well SupportedSubstituting monounsaturated fats for saturated fats may be preferable for preventing atherosclerosis compared to substituting polyunsaturated fats.✓Well SupportedUnsaturated fats are more volatile and susceptible to oxidation compared to saturated fats due to the presence of double bonds.◐Partially SupportedSubstituting polyunsaturated fats for saturated fat in human trials shows no difference in outcomes.◐Partially SupportedLimiting saturated fat and ensuring adequate fiber intake are more impactful health strategies than solely focusing on avoiding seed oils.Partially Supported

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Attia walks back the clinic protocol: too aggressive for healthy adults

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A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

◐

The oxidation rate of oils is low even with heating when processed under vacuum due to the absence of oxygen.

◐Partially SupportedThe question of whether nutrition impacts LDL cholesterol is less critical if LDL can be effectively managed pharmacologically with statins.

◐Partially SupportedRepeatedly heating oil in a vat can lead to significant amounts of oxidized trans fats.

◐Partially SupportedApoB-containing lipoproteins are likely atherogenic based on Mendelian randomization studies and statin trials.

◐Partially SupportedRefrying foods repeatedly in a thin layer of oil can lead to significant accumulation of oxidized products within 20-30 minutes.

◐Partially SupportedScientific conclusions are based on converging lines of evidence and rigorously controlled studies.

◐Partially SupportedFrench fries fried in lard are acceptable but should not be considered a health food.

◐Partially SupportedEnergy toxicity, characterized by excessive caloric intake relative to energy expenditure, is a significant driver of disease in developed countries.

◐Partially SupportedWhen avoiding seed oils, displace saturated fat with lean protein or monounsaturated fats like olive or avocado oil.

◐Partially SupportedAll studies have limitations, and pointing them out is not necessarily a critique of the study's quality but a caution on the breadth of interpretation.

◐Partially SupportedReading the actual study often reveals the rationale behind counterintuitive findings, such as the design of the control group or differences between groups.

◐Partially SupportedThe average daily calorie consumption in the United States is 3,500 calories, with average physical activity being less than 20 minutes per day.

◐Partially SupportedBoth lard and polyunsaturated seed oils are considered bad for frying.