SAMA HOOLE: Farmer: "Phytoestrogens. Plants produce them. Look it up. They're estrogen-mimicking compounds. Often more potent than animal estrogens."

Activist: "Hormones in beef cause cancer."
Farmer: "Which hormones? In British beef?"
Activist: "Estrogen."
Farmer: "Beef contains 1.5 nanograms per 100g. Cabbage contains 800 nanograms per 100g."
Activist: "That doesn't sound right."
Farmer: "Phytoestrogens. Plants produce them.… pic.twitter.com/ZQPiL1ILZz

— Sama Hoole (@SamaHoole) February 17, 2026

Activist: "Hormones in beef cause cancer." Farmer: "Which hormones? In British beef?" Activist: "Estrogen." Farmer: "Beef contains 1.5 nanograms per 100g. Cabbage contains 800 nanograms per 100g." Activist: "That doesn't sound right." Farmer: "Phytoestrogens. Plants produce them. Look it up." Activist: "Those are different..." Farmer: "They're estrogen-mimicking compounds. Often more potent than animal estrogens." Activist: "I've never heard this." Farmer: "Because it contradicts the narrative. Doesn't make it untrue." Activist: "But added hormones..." 

Farmer: "Are banned here. Have been for 35 years. And would still be less than the phytoestrogens in your soy latte." 

SAMA HOOLE & YOU: so the linoleic acid integrates into the mitochondrial inner membrane, increases electron leak, reduces ATP synthesis efficiency, creates 4-hydroxynonenal which damages proteins and DNA . . . and the mitochondria have their own DNA inherited from bacteria which is specifically vulnerable to glyphosate..."

3am. Can't sleep. Scrolling.

You: "Why do I have 4 different health problems in my 30s?"

Internet: "Try magnesium."

You: "What actually causes this?"

Someone on X: "Mitochondrial dysfunction from seed oils."

You: "That sounds made up."

2 hours later

You: "...so the… pic.twitter.com/xeIn8OzY7I

— Sama Hoole (@SamaHoole) February 17, 2026

3am. Can't sleep. Scrolling. You: "Why do I have 4 different health problems in my 30s?" Internet: "Try magnesium." You: "What actually causes this?" Someone on X: "Mitochondrial dysfunction from seed oils." You: "That sounds made up." 2 hours later You: "...so the linoleic acid integrates into the mitochondrial inner membrane, increases electron leak, reduces ATP synthesis efficiency, creates 4-hydroxynonenal which damages proteins and DNA..." You: "...and the mitochondria have their own DNA inherited from bacteria which is specifically vulnerable to glyphosate..." You: "...and ketosis activates PGC-1α which is literally the master switch for making new mitochondria..." You: "...and all the building materials for healthy mitochondria are in beef..." 5am. Sun rising. You: "I've been eating soybean oil every day for 30 years." You: stares at the ceiling.

You: orders beef.

SAMA HOOLE: The cow took potentially problematic fats and fixed them for you. At no charge. Without being asked. Just doing its biology.

Here's something that should fundamentally change how you think about beef.

Cows eat grain. Grain contains polyunsaturated fats - the same unstable, oxidation-prone fats that cause problems in seed oils. Linoleic acid. Alpha-linolenic acid. The stuff that integrates into your… pic.twitter.com/gzvawLm7mE

— Sama Hoole (@SamaHoole) February 17, 2026

Here's something that should fundamentally change how you think about beef. Cows eat grain. Grain contains polyunsaturated fats - the same unstable, oxidation-prone fats that cause problems in seed oils. Linoleic acid. Alpha-linolenic acid. The stuff that integrates into your cell membranes and creates inflammatory signalling. But between the cow eating the grain and you eating the cow, something remarkable happens. Inside the rumen - the cow's first stomach, roughly the size of a dustbin - live billions of bacteria whose job includes biohydrogenation. They take those unstable polyunsaturated fatty acids and systematically convert them into stable saturated fats and conjugated linoleic acid (CLA). The biochemistry is elegant: the rumen bacteria strip hydrogen atoms and rearrange molecular bonds. Linoleic acid becomes stearic acid. Alpha-linolenic acid becomes palmitic acid. Unstable molecules become stable ones. Inflammatory precursors become neutral or beneficial fats. By the time that fat reaches the beef you buy, roughly 70-80% of the original polyunsaturated fat from the grain has been converted into stable saturated fat. The cow has done the work of an industrial refinery, except silently, continuously, and without chemical solvents. This is why beef fat is so resistant to oxidation. You can leave tallow on a shelf at room temperature for months without significant rancidity. The saturated molecular structure means it doesn't react with oxygen. It's chemically inert, stable, perfect for cooking, and for lining up your cell membranes. Compare this to the polyunsaturated fats in chicken and pork, which haven't been through any biohydrogenation, and which either oxidise during cooking or eventually in your cell membranes. The cow took potentially problematic fats and fixed them for you. At no charge. Without being asked. Just doing its biology. And then we were told the output of this process - saturated fat from beef - was the dangerous one.

WALL ST APES: “More than a million Americans aged 65 and over lived with unrelated roommates in 2024, a 16% increase from 2019”

More seniors than ever are having to move in with strangers they’ve never met because of the cost of rent

During Joe Biden’s term, the number of elderly Americans forced to move in with roommates skyrocketed 16%

“More than a million Americans aged 65 and over lived with… pic.twitter.com/yHZMSe6kq2

— Wall Street Apes (@WallStreetApes) February 17, 2026

Mary Talley Bowden and Dr. Alejandro Diaz on TB

This disease is much worse than COVID and is coming into the US through our borders. @alejandrodiazmd has extensive experience screening immigrants for diseases and joins me to discuss. pic.twitter.com/E77wG7gU6h

— Mary Talley Bowden MD (@MaryBowdenMD) February 16, 2026