This is fuel for your future you, sent 08.10.2023:

Hey there, fellow biohackers, builders, and entrepreneurial wizards!

Welcome to this week's edition of FYFY. I'm Dom, your guide on this journey, where we'll delve into transforming purpose into reality and unlocking your potential. My mission is to empower 21,000 European thinker-doers by 2025 to leverage exponential technologies and impact a billion lives by the end of this decade.

Understanding the Oils in Your Kitchen, Part I

<aside> <img src="/icons/exclamation-mark_lightgray.svg" alt="/icons/exclamation-mark_lightgray.svg" width="40px" /> Key Takeaways

  1. Oils are more than just cooking ingredients; they're investments in your "Health Portfolio."
  2. Not all oils are created equal: Seed oils often come with long-term health risks.
  3. Understanding the science of oils, like the process of hydrogenation and the formation of trans fats, empowers you to make informed choices.
  4. As a 'Health CEO,' your goal is to maximise your Return on Health (ROH).
  5. Diagnostic tests can serve as your health KPIs, helping you make data-driven decisions.
  6. Actionable Takeaway: Audit your kitchen oils and make a 'Health CEO Decision' by swapping out at least one unhealthy oil. Share your experience. </aside>

This Week’s Health CEO's Investment Proposal: Understanding the Oils in Your Kitchen

Introduction: The Macro Matters First

In the world of business, CEOs are masters at optimising resource allocation. They scrutinise balance sheets and consider the macroeconomic factors that could impact their company. Similarly, when it comes to our health, we should adopt the role of a Health CEO, assessing the 'macro' before diving into the 'micro.' In nutritional terms, this means understanding the macronutrients—carbohydrates, proteins, and fats—that serve as the pillars of our diet.

"Macronutrients are the main components of our diet, providing the energy that our bodies need to function." — [no brainer]

Brief History: From Accessory Factors to Micronutrients

The concept of micronutrients didn't exist until the early 20th century. Frederick Hopkins, a Cambridge University scientist, first discovered that aside from proteins, fats, and carbohydrates, humans also require "accessory factors" for optimal health. These factors were later identified as vitamins, leading to the introduction of the term 'micronutrients' in the 1930s. Fast forward to today, and our approach to nutrition has become as sophisticated as a well-run corporation, complete with data analytics and performance metrics.