Welcome to the whole view. I'm Stacy Toth of Real Everything.

I'm all about loving the skin you're in and being healthy inside and out.

And I'm Dr. Sarah Valentine of the paleum.com.

I believe that scientific literacy is the key to improving public health. Welcome back to the whole view episode 414.

I'm super jazzed because we're talking about cooking fats and the last week you heard I was all like

listening with a giant funnel to my ear what are those things called like when you when you're hard of hearing? Oh, like the, like the ear funnel. It has terrible. And your horn. You knew the name. It is totally. It's totally an ear horn.

I was all about that nut show with the ear horn to my ear and PS I did what you said and I opened

the pecan butter which I don't know why I was like saving it for

something special you know how you do that with things that come in that sound

luxurious and lovely and nice and so I had this pecan butter sitting in my

pantry and I hadn't eaten it yet and I was like,

oh my lord, it is so good and I'm so glad it is good for me.

I had like a little moment where moment I was like mmm numb numb so I'm

I'm just got the visual right now and it's because I know my facial expression when I grab a spoon.

Yeah, it's accurate what you're imagining right now. So one of the things that I was

super paranoid about honestly I think that's an appropriate word, with

nuts was the fat profile and the impact to inflammation and gut health

and we dove super deep into that.

And so this week, I love that we're

going to talk about cooking fats for gut health as well. For those people that don't know, I have no gallblutter,

which makes cooking fats a sensitive subject for me.

Punantec.

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