Cooking Fats: Oxidative Stability Over Smoke Point

David Jockers advises cooking with saturated fats like grass‑fed butter, ghee, tallow, and coconut oil for stability.

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In this episode, Dr. David Jockers explains the latest research on saturated fat and its role in heart disease. He breaks down why many studies don't link saturated fat to higher heart disease risk and what factors actually matter when assessing fat consumption.

You'll discover why oxidative stability, not the smoke point, is the real key when choosing fats for cooking. Dr. Jockers shares which fats are most stable and why they're better for your health in the long term.

We also dive into the role saturated fat plays for those with specific genetic markers, like APOE4 carriers. Dr. Jockers discusses how certain individuals might need to limit their intake of saturated fats to improve their health outcomes.

In This Episode:

00:00 Oreo Cookies vs. Statins: Surprising Cholesterol Findings

00:16 Introduction to Saturated Fat and Heart Disease

03:31 The Lipid Hypothesis and Saturated Fat

04:30 Debunking Myths: Studies on Saturated Fat

08:56 The Role of Saturated Fat in Cell Health

10:45 Best Sources of Saturated Fats

14:38 When Saturated Fat Can Be Problematic

18:35 Cooking with Saturated Fats

20:03 Conclusion and Final Thoughts

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"If you don't break down the fats well, they can be a carrier for bad gut microbes to get into the bloodstream."

~ Dr. Jockers

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