CONSUMPTION OF FATS, QUANTITY,
SOURCE AND QUALITY
Replacing natural unprocessed fats with carbohydrates and proteins as nutrients is still the norm. The very deliberate false construct created by the sugar industry in the last century that saturated fats are bad for us is still alive and well. Our supermarkets are filled with large bottles of shiny pale-colored omega-6-rich PUFA vegetable oils which are highly processed, deodorized, bleached, dyed and better used for squeaky garage doors.
Processed foods and most commercially produced foods contain these modified fats, which are high in deuterium, or deuterated. The issue is that humans have no biochemical mechanisms that are able to remove deuterium atoms from industrially altered fats as we do for carbohydrates or proteins via glycolysis and transamination, when consumed in naturally limited amounts.
As a result, deuterium enters the mitochondrial matrix using industrially altered fatty acids as Trojan horses causing destruction of the delicate nanomotors of ATP Synthase because of its weight and size cannot fit transmembrane transporters → leading to mitochondrial dysfunction, metabolite crowding, as well as all that are described above.