Re: [mscured] Re: Swank: Oils and Sat. Fats

[Guest guest]

Fats:

Do avoid ALL " Partially Hydrogenated Vegetable Oil "

" " " Soy Bean Oil "

" " " Canola Oil "

" " " Dairy Fats "

Use very sparingly, if at all. : " Animal Fats "

Do Use : " Olive Oil

" All Fish Oils " KRILL OIL IS THE BEST

" Evening Primrose Oil "

" Coconut Oil " A good and beneficial saturated fat.

These fats are ABSOLUTELY essential for good health and should be used on a

regular basis.

Regards,

Tom

----- Original Message -----

From: " stephenszpak " <stephen_szpak@...>

<mscured >

Sent: Wednesday, August 11, 2004 10:46 PM

Subject: [mscured] Re: Swank: Oils and Sat. Fats

I'm not sure what to make of saturated fat now!

I don't have the time to research if what has

posted is valid but I did check something in one of my

books. It seems that *every* food that has been around

for thousands of years, that is all common foods, contain

saturated fat. I realize there isn't much saturated fat

in a orange but there is some.

When it comes to a mineral like zinc, for example, it

can be determined approximately how much is lost by a man

in a day. That would be what he should ingest from all

sources daily to break even. I just don't know about

saturated fat. I guess if we knew how much is destroyed by

our bodies in a day we would know how much to ingest to

break even. I'm not even sure if the body has the ability

to take a non-saturated fat and convert it into saturated

fat.

(Daphne's questions are extremely basic and simple. I just

wish I knew the answers.)

I'm going to stop embarrassing myself now.

Szpak

>

> The benefits of saturated fats

>

> For years saturated fats have been a healthy part of traditional

diets. Healthy fats like coconut oil, which are heavily saturated,

have been used for thousands of years and make great cooking oils and

fats. On the other hand, expeller-pressed seed-based vegetable oils

have only been around for less than 100 years. They are

polyunsaturated liquid oils, are susceptible to quick rancidity, and

must be heavily refined and then hydrogenated to become a solid fat.

Many studies now show that these more modern oils lead to modern

diseases and sicknesses that were not common in traditional diets.

Consider the following information taken from " The Skinny on Fats "

from the Weston A. Price Foundation:

>

> The much-maligned saturated fats-which Americans are trying to

avoid-are not the cause of our modern diseases. In fact, they play

many important roles in the body chemistry:

>

> Saturated fatty acids constitute at least 50% of the cell

membranes. They are what gives our cells necessary stiffness and

integrity.

> They play a vital role in the health of our bones. For calcium to

be effectively incorporated into the skeletal structure, at least 50%

of the dietary fats should be saturated.1

> They lower Lp(a), a substance in the blood that indicates proneness

to heart disease.2They protect the liver from alcohol and other

toxins, such as Tylenol.3

> They enhance the immune system.4

> They are needed for the proper utilization of essential fatty

acids. Elongated omega-3 fatty acids are better retained in the

tissues when the diet is rich in saturated fats. 5

> Saturated 18-carbon stearic acid and 16-carbon palmitic acid are

the preferred foods for the heart, which is why the fat around the

heart muscle is highly saturated.6 The heart draws on this reserve of

fat in times of stress.

> Short- and medium-chain saturated fatty acids have important

antimicrobial properties. They protect us against harmful

microorganisms in the digestive tract.

>

>

> The scientific evidence, honestly evaluated, does not support the

assertion that " artery-clogging " saturated fats cause heart disease.7

Actually, evaluation of the fat in artery clogs reveals that only

about 26% is saturated. The rest is unsaturated, of which more than

half is polyunsaturated.8

>

> For more research on this topic, please click here.

>

>

>

> , I'm trying hard to

> understand: your statement " Saturated fat isn't as

> bad as unsaturated fat or poly-unsaturated fat. It's more about

balance of

> omega-6 and omega-3, I think. " seems to be just exactly the

opposite of what

> I've learned....is it because of the Candida that your

instructions seem to

> be in reverse of mine, do you think?

>

> I've only been doing this a year, but already I've seen the

results and had

> a flare up within a day or so of the one wrong-fat, high-fat day I

had in

> this year. I've been following all the long postings about coconut

oil but have

> not been able to reconcile them in my mind with what I've read of

Swank.

>

> I do have 2 questions:

> 1. Olive Oil: Does anyone understand why olive oil will harden

in the

> refrigerator? Swank talks about refrigerator temps of 40

degrees. Is it

> because my refrigerator is colder than that? It doesn't seem to

matter if it's

> extra virgin cold-pressed or not. All the olive oils eventually

harden. My

> husband has done some research and he thinks it's because there is

a small amt.

> of saturated fat in olive oil.

> 2. Smart Balance or Earth Balance spreads. Claims to be Non-

hydrogenated

> and have no trans-fatty acids " I don't know what to make of this--

I thought

> it was the hydrogenating process that made oils spreadable. This

is

> spreadable but non-hydrogenated. I'd like to believe it's OK but

am skeptical.

> Thanks, everyone...I'll read your answers in my Digest tomorrow!

> Daphne

>

> >

>

Learn more from those who have beaten MS, read testimonials:

http:///messages/MS-testimonials

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Success Stories:

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http://www.wendys-ms-site.com/

http://home.san.rr.com/iamshouse/

http://www.megahits.com/healthy/page2.htm

http://www.direct-ms.org/roger.html

http://www.direct-ms.org/roger2.html

Have a nice day !

[Guest guest]

Tom,

Yes you are right but we need to specify what

these fats actually are.

The fats we need are actually omega 3 and omega 6.

IN THE RIGHT BALANCE.

There is too much 'omega 6' in our diets today.

Flaxseed oil is the best oil.

It contains omega 3 and 6.

Taken with lecithin or choline and inositol if the

lecithin is difficult to digest, that is all you need.

With some EPA in the winter.

To get omega 9 I use a little olive oil occaisionally.

You don't need much omega 9

A few years ago I used to take up to 6 tablespoons of

flax oil a day. Each with a tsp of lecithin for

emulcification. I couldn't get enough of it. I was a

lot more active then.

Now I take it depending on how I feel. Up to 3 tblsp a

day.

If anyone has knowledge of the exact balance of 3 and

6 we need I'd be very interested. I don't beleive

anyone actually knows for sure.

Taking Evening Primrose Oil is ok but you mustn't take

too much omega 6.

I wouldn't supplement my diet with coconut oil as I

don't feel I need anything else for my body. It maybe

a good one for cooking but I'd rather use olive oil.

I take my flax oil on my rice when it has cooled. I

can't get enough of it as it makes the food so much

more palatable. Flax is the best.

Hemp is a nice oil too but its mainly 6.

Oils and water are so important for the hydration of

our brains!

Audrey

--- Bayuk <tbayuk@...> wrote:

---------------------------------

Fats:

Do avoid ALL " Partially Hydrogenated Vegetable Oil "

" " " Soy Bean Oil "

" " " Canola Oil "

" " " Dairy Fats "

Use very sparingly, if at all. : " Animal Fats "

Do Use : " Olive Oil

" All Fish Oils " KRILL OIL IS THE

BEST

" Evening Primrose Oil "

" Coconut Oil " A good and beneficial

saturated fat.

These fats are ABSOLUTELY essential for good health

and should be used on a

regular basis.

Regards,

Tom

----- Original Message -----

From: " stephenszpak " <stephen_szpak@...>

<mscured >

Sent: Wednesday, August 11, 2004 10:46 PM

Subject: [mscured] Re: Swank: Oils and Sat. Fats

I'm not sure what to make of saturated fat now!

I don't have the time to research if what

has

posted is valid but I did check something in one of

my

books. It seems that *every* food that has been

around

for thousands of years, that is all common foods,

contain

saturated fat. I realize there isn't much saturated

fat

in a orange but there is some.

When it comes to a mineral like zinc, for

example, it

can be determined approximately how much is lost by

a man

in a day. That would be what he should ingest from

all

sources daily to break even. I just don't know about

saturated fat. I guess if we knew how much is

destroyed by

our bodies in a day we would know how much to ingest

to

break even. I'm not even sure if the body has the

ability

to take a non-saturated fat and convert it into

saturated

fat.

(Daphne's questions are extremely basic and simple.

I just

wish I knew the answers.)

I'm going to stop embarrassing myself now.

Szpak

>

> The benefits of saturated fats

>

> For years saturated fats have been a healthy part of

traditional

diets. Healthy fats like coconut oil, which are

heavily saturated,

have been used for thousands of years and make great

cooking oils and

fats. On the other hand, expeller-pressed seed-based

vegetable oils

have only been around for less than 100 years. They

are

polyunsaturated liquid oils, are susceptible to quick

rancidity, and

must be heavily refined and then hydrogenated to

become a solid fat.

Many studies now show that these more modern oils lead

to modern

diseases and sicknesses that were not common in

traditional diets.

Consider the following information taken from " The

Skinny on Fats "

from the Weston A. Price Foundation:

>

> The much-maligned saturated fats-which Americans are

trying to

avoid-are not the cause of our modern diseases. In

fact, they play

many important roles in the body chemistry:

>

> Saturated fatty acids constitute at least 50% of the

cell

membranes. They are what gives our cells necessary

stiffness and

integrity.

> They play a vital role in the health of our bones.

For calcium to

be effectively incorporated into the skeletal

structure, at least 50%

of the dietary fats should be saturated.1

> They lower Lp(a), a substance in the blood that

indicates proneness

to heart disease.2They protect the liver from alcohol

and other

toxins, such as Tylenol.3

> They enhance the immune system.4

> They are needed for the proper utilization of

essential fatty

acids. Elongated omega-3 fatty acids are better

retained in the

tissues when the diet is rich in saturated fats. 5

> Saturated 18-carbon stearic acid and 16-carbon

palmitic acid are

the preferred foods for the heart, which is why the

fat around the

heart muscle is highly saturated.6 The heart draws on

this reserve of

fat in times of stress.

> Short- and medium-chain saturated fatty acids have

important

antimicrobial properties. They protect us against

harmful

microorganisms in the digestive tract.

>

>

> The scientific evidence, honestly evaluated, does

not support the

assertion that " artery-clogging " saturated fats cause

heart disease.7

Actually, evaluation of the fat in artery clogs

reveals that only

about 26% is saturated. The rest is unsaturated, of

which more than

half is polyunsaturated.8

>

> For more research on this topic, please click here.

>

>

>

> , I'm trying hard to

> understand: your statement " Saturated fat isn't as

> bad as unsaturated fat or poly-unsaturated fat.

It's more about

balance of

> omega-6 and omega-3, I think. " seems to be just

exactly the

opposite of what

> I've learned....is it because of the Candida that

your

instructions seem to

> be in reverse of mine, do you think?

>

> I've only been doing this a year, but already I've

seen the

results and had

> a flare up within a day or so of the one wrong-fat,

high-fat day I

had in

> this year. I've been following all the long

postings about coconut

oil but have

> not been able to reconcile them in my mind with what

I've read of

Swank.

>

> I do have 2 questions:

> 1. Olive Oil: Does anyone understand why olive

oil will harden

in the

> refrigerator? Swank talks about refrigerator temps

of 40

degrees. Is it

> because my refrigerator is colder than that? It

doesn't seem to

matter if it's

> extra virgin cold-pressed or not. All the olive

oils eventually

harden. My

> husband has done some research and he thinks it's

because there is

a small amt.

> of saturated fat in olive oil.

> 2. Smart Balance or Earth Balance spreads. Claims

to be Non-

hydrogenated

> and have no trans-fatty acids " I don't know what

to make of this--

I thought

> it was the hydrogenating process that made oils

spreadable. This

is

> spreadable but non-hydrogenated. I'd like to

believe it's OK but

am skeptical.

> Thanks, everyone...I'll read your answers in my

Digest tomorrow!

> Daphne

>

> >

>

Learn more from those who have beaten MS, read

testimonials:

http:///messages/MS-testimonials

To UNSUBSCRIBE, send blank message to:

mscured-unsubscribe

List Archives:

mscured/messages

Web Sites

http://www.ms-diet.org/

http://ourworld.cs.com/cah819

http://www.ms-selfhelp.org

http://CureZone.com/diseases/ms/

http://www.naturalms.com

http://CureZone.com/dental/

http://www.btinternet.com/~mscentre.oxford

http://www.sensiblehealth.com/

http://WaterCure2.com

http://i.webring.com/hub?ring=multiplescleros1

Success Stories:

http://www.curezone.com/Dangerously_Healthy/

http://www.wendys-ms-site.com/

http://home.san.rr.com/iamshouse/

http://www.megahits.com/healthy/page2.htm

http://www.direct-ms.org/roger.html

http://www.direct-ms.org/roger2.html

Have a nice day !

[Guest guest]

Hi Audrey,

I think the ratio of omega oils 3-6-9 is 3-2-1.

Be careful of the lecithin, it should not come from " Soy " .

The coconut oil is to destroy unfriendly bacteria in the gut. I usually

just cook with it. Walnut oil does the same.

Regards,

Tom

----- Original Message -----

From: " Audrey Henry " <mumpuss@...>

<low dose naltrexone >

Sent: Thursday, August 12, 2004 11:37 AM

Subject: Re: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat. Fats

> Tom,

> Yes you are right but we need to specify what

> these fats actually are.

>

> The fats we need are actually omega 3 and omega 6.

> IN THE RIGHT BALANCE.

>

> There is too much 'omega 6' in our diets today.

> Flaxseed oil is the best oil.

> It contains omega 3 and 6.

> Taken with lecithin or choline and inositol if the

> lecithin is difficult to digest, that is all you need.

> With some EPA in the winter.

> To get omega 9 I use a little olive oil occaisionally.

> You don't need much omega 9

>

> A few years ago I used to take up to 6 tablespoons of

> flax oil a day. Each with a tsp of lecithin for

> emulcification. I couldn't get enough of it. I was a

> lot more active then.

> Now I take it depending on how I feel. Up to 3 tblsp a

> day.

> If anyone has knowledge of the exact balance of 3 and

> 6 we need I'd be very interested. I don't beleive

> anyone actually knows for sure.

>

> Taking Evening Primrose Oil is ok but you mustn't take

> too much omega 6.

> I wouldn't supplement my diet with coconut oil as I

> don't feel I need anything else for my body. It maybe

> a good one for cooking but I'd rather use olive oil.

>

> I take my flax oil on my rice when it has cooled. I

> can't get enough of it as it makes the food so much

> more palatable. Flax is the best.

> Hemp is a nice oil too but its mainly 6.

>

> Oils and water are so important for the hydration of

> our brains!

> Audrey

>

>

>

>

> --- Bayuk <tbayuk@...> wrote:

>

> ---------------------------------

> Fats:

> Do avoid ALL " Partially Hydrogenated Vegetable Oil "

> " " " Soy Bean Oil "

> " " " Canola Oil "

> " " " Dairy Fats "

>

> Use very sparingly, if at all. : " Animal Fats "

>

> Do Use : " Olive Oil

> " All Fish Oils " KRILL OIL IS THE

> BEST

> " Evening Primrose Oil "

> " Coconut Oil " A good and beneficial

> saturated fat.

> These fats are ABSOLUTELY essential for good health

> and should be used on a

> regular basis.

> Regards,

> Tom

>

>

> ----- Original Message -----

> From: " stephenszpak " <stephen_szpak@...>

> <mscured >

> Sent: Wednesday, August 11, 2004 10:46 PM

> Subject: [mscured] Re: Swank: Oils and Sat. Fats

>

>

>

>

> I'm not sure what to make of saturated fat now!

>

> I don't have the time to research if what

> has

> posted is valid but I did check something in one of

> my

> books. It seems that *every* food that has been

> around

> for thousands of years, that is all common foods,

> contain

> saturated fat. I realize there isn't much saturated

> fat

> in a orange but there is some.

> When it comes to a mineral like zinc, for

> example, it

> can be determined approximately how much is lost by

> a man

> in a day. That would be what he should ingest from

> all

> sources daily to break even. I just don't know about

> saturated fat. I guess if we knew how much is

> destroyed by

> our bodies in a day we would know how much to ingest

> to

> break even. I'm not even sure if the body has the

> ability

> to take a non-saturated fat and convert it into

> saturated

> fat.

>

> (Daphne's questions are extremely basic and simple.

> I just

> wish I knew the answers.)

>

> I'm going to stop embarrassing myself now.

>

> Szpak

>

> >

> > The benefits of saturated fats

> >

> > For years saturated fats have been a healthy part of

> traditional

> diets. Healthy fats like coconut oil, which are

> heavily saturated,

> have been used for thousands of years and make great

> cooking oils and

> fats. On the other hand, expeller-pressed seed-based

> vegetable oils

> have only been around for less than 100 years. They

> are

> polyunsaturated liquid oils, are susceptible to quick

> rancidity, and

> must be heavily refined and then hydrogenated to

> become a solid fat.

> Many studies now show that these more modern oils lead

> to modern

> diseases and sicknesses that were not common in

> traditional diets.

> Consider the following information taken from " The

> Skinny on Fats "

> from the Weston A. Price Foundation:

> >

> > The much-maligned saturated fats-which Americans are

> trying to

> avoid-are not the cause of our modern diseases. In

> fact, they play

> many important roles in the body chemistry:

> >

> > Saturated fatty acids constitute at least 50% of the

> cell

> membranes. They are what gives our cells necessary

> stiffness and

> integrity.

> > They play a vital role in the health of our bones.

> For calcium to

> be effectively incorporated into the skeletal

> structure, at least 50%

> of the dietary fats should be saturated.1

> > They lower Lp(a), a substance in the blood that

> indicates proneness

> to heart disease.2They protect the liver from alcohol

> and other

> toxins, such as Tylenol.3

> > They enhance the immune system.4

> > They are needed for the proper utilization of

> essential fatty

> acids. Elongated omega-3 fatty acids are better

> retained in the

> tissues when the diet is rich in saturated fats. 5

> > Saturated 18-carbon stearic acid and 16-carbon

> palmitic acid are

> the preferred foods for the heart, which is why the

> fat around the

> heart muscle is highly saturated.6 The heart draws on

> this reserve of

> fat in times of stress.

> > Short- and medium-chain saturated fatty acids have

> important

> antimicrobial properties. They protect us against

> harmful

> microorganisms in the digestive tract.

> >

> >

> > The scientific evidence, honestly evaluated, does

> not support the

> assertion that " artery-clogging " saturated fats cause

> heart disease.7

> Actually, evaluation of the fat in artery clogs

> reveals that only

> about 26% is saturated. The rest is unsaturated, of

> which more than

> half is polyunsaturated.8

> >

> > For more research on this topic, please click here.

> >

> >

> >

> > , I'm trying hard to

> > understand: your statement " Saturated fat isn't as

> > bad as unsaturated fat or poly-unsaturated fat.

> It's more about

> balance of

> > omega-6 and omega-3, I think. " seems to be just

> exactly the

> opposite of what

> > I've learned....is it because of the Candida that

> your

> instructions seem to

> > be in reverse of mine, do you think?

> >

> > I've only been doing this a year, but already I've

> seen the

> results and had

> > a flare up within a day or so of the one wrong-fat,

> high-fat day I

> had in

> > this year. I've been following all the long

> postings about coconut

> oil but have

> > not been able to reconcile them in my mind with what

> I've read of

> Swank.

> >

> > I do have 2 questions:

> > 1. Olive Oil: Does anyone understand why olive

> oil will harden

> in the

> > refrigerator? Swank talks about refrigerator temps

> of 40

> degrees. Is it

> > because my refrigerator is colder than that? It

> doesn't seem to

> matter if it's

> > extra virgin cold-pressed or not. All the olive

> oils eventually

> harden. My

> > husband has done some research and he thinks it's

> because there is

> a small amt.

> > of saturated fat in olive oil.

> > 2. Smart Balance or Earth Balance spreads. Claims

> to be Non-

> hydrogenated

> > and have no trans-fatty acids " I don't know what

> to make of this--

> I thought

> > it was the hydrogenating process that made oils

> spreadable. This

> is

> > spreadable but non-hydrogenated. I'd like to

> believe it's OK but

> am skeptical.

> > Thanks, everyone...I'll read your answers in my

> Digest tomorrow!

> > Daphne

> >

> > >

> >

>

>

>

>

> Learn more from those who have beaten MS, read

> testimonials:

> http:///messages/MS-testimonials

>

> To UNSUBSCRIBE, send blank message to:

> mscured-unsubscribe

>

> List Archives:

> mscured/messages

>

> Web Sites

> http://www.ms-diet.org/

> http://ourworld.cs.com/cah819

> http://www.ms-selfhelp.org

> http://CureZone.com/diseases/ms/

> http://www.naturalms.com

> http://CureZone.com/dental/

> http://www.btinternet.com/~mscentre.oxford

> http://www.sensiblehealth.com/

> http://WaterCure2.com

> http://i.webring.com/hub?ring=multiplescleros1

>

> Success Stories:

> http://www.curezone.com/Dangerously_Healthy/

> http://www.wendys-ms-site.com/

> http://home.san.rr.com/iamshouse/

> http://www.megahits.com/healthy/page2.htm

> http://www.direct-ms.org/roger.html

> http://www.direct-ms.org/roger2.html

>

> Have a nice day !

>

[Guest guest]

Edwinna,

Thanks, guess I better learn some of this " Tech " stuff, lol.

Regards,

Tom

----- Original Message -----

From: " " <@...>

<low dose naltrexone >

Sent: Thursday, August 12, 2004 10:47 AM

Subject: [low dose naltrexone] [mscured] Re: Swank: Oils and Sat. Fats

> Tom,

>

> be careful what you copy and paste. You just pasted someone elses

> email from antoher group, i.e MSCURED plus their email address in

> this group. NO ONE WOULD BE HAPPY IF THIS HAPPENED TO THEM. Also even

> though you post some very good infomration, when you are copying it

> from websites make sure you don't copy the pictures with it too as

> it's considered stealing bandwidth and when you paste them here with

> the infomration it slows the original site down becasue you have

> stolen their bandwidth. Website owners go mad over this !!!!

> Jsut thought you best knowing this before someone gets real angry

> with you ;o)

>

> Rep. Ireland

> http://edwina.sail.to

>

>

>

>

> >

> > I'm not sure what to make of saturated fat now!

> >

> > I don't have the time to research if what has

> > posted is valid but I did check something in one of my

> > books. It seems that *every* food that has been around

> > for thousands of years, that is all common foods, contain

> > saturated fat. I realize there isn't much saturated fat

> > in a orange but there is some.

> > When it comes to a mineral like zinc, for example, it

> > can be determined approximately how much is lost by a man

> > in a day. That would be what he should ingest from all

> > sources daily to break even. I just don't know about

> > saturated fat. I guess if we knew how much is destroyed by

> > our bodies in a day we would know how much to ingest to

> > break even. I'm not even sure if the body has the ability

> > to take a non-saturated fat and convert it into saturated

> > fat.

> >

> > (Daphne's questions are extremely basic and simple. I just

> > wish I knew the answers.)

> >

> > I'm going to stop embarrassing myself now.

> >

> > Szpak

> >

> > >

> > > The benefits of saturated fats

> > >

> > > For years saturated fats have been a healthy part of traditional

> > diets. Healthy fats like coconut oil, which are heavily saturated,

> > have been used for thousands of years and make great cooking oils

> and

> > fats. On the other hand, expeller-pressed seed-based vegetable oils

> > have only been around for less than 100 years. They are

> > polyunsaturated liquid oils, are susceptible to quick rancidity, and

> > must be heavily refined and then hydrogenated to become a solid fat.

> > Many studies now show that these more modern oils lead to modern

> > diseases and sicknesses that were not common in traditional diets.

> > Consider the following information taken from " The Skinny on Fats "

> > from the Weston A. Price Foundation:

> > >

> > > The much-maligned saturated fats-which Americans are trying to

> > avoid-are not the cause of our modern diseases. In fact, they play

> > many important roles in the body chemistry:

> > >

> > > Saturated fatty acids constitute at least 50% of the cell

> > membranes. They are what gives our cells necessary stiffness and

> > integrity.

> > > They play a vital role in the health of our bones. For calcium to

> > be effectively incorporated into the skeletal structure, at least

> 50%

> > of the dietary fats should be saturated.1

> > > They lower Lp(a), a substance in the blood that indicates

> proneness

> > to heart disease.2They protect the liver from alcohol and other

> > toxins, such as Tylenol.3

> > > They enhance the immune system.4

> > > They are needed for the proper utilization of essential fatty

> > acids. Elongated omega-3 fatty acids are better retained in the

> > tissues when the diet is rich in saturated fats. 5

> > > Saturated 18-carbon stearic acid and 16-carbon palmitic acid are

> > the preferred foods for the heart, which is why the fat around the

> > heart muscle is highly saturated.6 The heart draws on this reserve

> of

> > fat in times of stress.

> > > Short- and medium-chain saturated fatty acids have important

> > antimicrobial properties. They protect us against harmful

> > microorganisms in the digestive tract.

> > >

> > >

> > > The scientific evidence, honestly evaluated, does not support the

> > assertion that " artery-clogging " saturated fats cause heart

> disease.7

> > Actually, evaluation of the fat in artery clogs reveals that only

> > about 26% is saturated. The rest is unsaturated, of which more than

> > half is polyunsaturated.8

> > >

> > > For more research on this topic, please click here.

> > >

> > >

> > >

> > > , I'm trying hard to

> > > understand: your statement " Saturated fat isn't as

> > > bad as unsaturated fat or poly-unsaturated fat. It's more about

> > balance of

> > > omega-6 and omega-3, I think. " seems to be just exactly the

> > opposite of what

> > > I've learned....is it because of the Candida that your

> > instructions seem to

> > > be in reverse of mine, do you think?

> > >

> > > I've only been doing this a year, but already I've seen the

> > results and had

> > > a flare up within a day or so of the one wrong-fat, high-fat day I

> > had in

> > > this year. I've been following all the long postings about

> coconut

> > oil but have

> > > not been able to reconcile them in my mind with what I've read of

> > Swank.

> > >

> > > I do have 2 questions:

> > > 1. Olive Oil: Does anyone understand why olive oil will

> harden

> > in the

> > > refrigerator? Swank talks about refrigerator temps of 40

> > degrees. Is it

> > > because my refrigerator is colder than that? It doesn't seem to

> > matter if it's

> > > extra virgin cold-pressed or not. All the olive oils eventually

> > harden. My

> > > husband has done some research and he thinks it's because there

> is

> > a small amt.

> > > of saturated fat in olive oil.

> > > 2. Smart Balance or Earth Balance spreads. Claims to be Non-

> > hydrogenated

> > > and have no trans-fatty acids " I don't know what to make of

> this--

> > I thought

> > > it was the hydrogenating process that made oils spreadable. This

> > is

> > > spreadable but non-hydrogenated. I'd like to believe it's OK but

> > am skeptical.

> > > Thanks, everyone...I'll read your answers in my Digest tomorrow!

> > > Daphne

> > >

> > > >

> > >

> >

> >

> >

> >

> > Learn more from those who have beaten MS, read testimonials:

> > http:///messages/MS-testimonials

> >

> > To UNSUBSCRIBE, send blank message to: mscured-

> unsubscribe

> >

> > List Archives:

> > mscured/messages

> >

> > Web Sites

> > http://www.ms-diet.org/

> > http://ourworld.cs.com/cah819

> > http://www.ms-selfhelp.org

> > http://CureZone.com/diseases/ms/

> > http://www.naturalms.com

> > http://CureZone.com/dental/

> > http://www.btinternet.com/~mscentre.oxford

> > http://www.sensiblehealth.com/

> > http://WaterCure2.com

> > http://i.webring.com/hub?ring=multiplescleros1

> >

> > Success Stories:

> > http://www.curezone.com/Dangerously_Healthy/

> > http://www.wendys-ms-site.com/

> > http://home.san.rr.com/iamshouse/

> > http://www.megahits.com/healthy/page2.htm

> > http://www.direct-ms.org/roger.html

> > http://www.direct-ms.org/roger2.html

> >

> > Have a nice day !

> >

[Guest guest]

Tom,

oops, yes it does come from soy. I know about the

legume thing but is this such a problem?

The pack doesn't say if it is GMO free.

I wonder what you would use as an emulsifier apart

from dish washing liquid?

Audrey

--- Bayuk <tbayuk@...> wrote:

---------------------------------

Hi Audrey,

I think the ratio of omega oils 3-6-9 is 3-2-1.

Be careful of the lecithin, it should not come from

" Soy " .

The coconut oil is to destroy unfriendly bacteria in

the gut. I usually

just cook with it. Walnut oil does the same.

Regards,

Tom

----- Original Message -----

From: " Audrey Henry " <mumpuss@...>

<low dose naltrexone >

Sent: Thursday, August 12, 2004 11:37 AM

Subject: Re: [low dose naltrexone] Re: [mscured] Re:

Swank: Oils and Sat. Fats

> Tom,

> Yes you are right but we need to specify what

> these fats actually are.

>

> The fats we need are actually omega 3 and omega 6.

> IN THE RIGHT BALANCE.

>

> There is too much 'omega 6' in our diets today.

> Flaxseed oil is the best oil.

> It contains omega 3 and 6.

> Taken with lecithin or choline and inositol if the

> lecithin is difficult to digest, that is all you

need.

> With some EPA in the winter.

> To get omega 9 I use a little olive oil

occaisionally.

> You don't need much omega 9

>

> A few years ago I used to take up to 6 tablespoons

of

> flax oil a day. Each with a tsp of lecithin for

> emulcification. I couldn't get enough of it. I was a

> lot more active then.

> Now I take it depending on how I feel. Up to 3 tblsp

a

> day.

> If anyone has knowledge of the exact balance of 3

and

> 6 we need I'd be very interested. I don't beleive

> anyone actually knows for sure.

>

> Taking Evening Primrose Oil is ok but you mustn't

take

> too much omega 6.

> I wouldn't supplement my diet with coconut oil as I

> don't feel I need anything else for my body. It

maybe

> a good one for cooking but I'd rather use olive oil.

>

> I take my flax oil on my rice when it has cooled. I

> can't get enough of it as it makes the food so much

> more palatable. Flax is the best.

> Hemp is a nice oil too but its mainly 6.

>

> Oils and water are so important for the hydration of

> our brains!

> Audrey

>

>

>

>

> --- Bayuk <tbayuk@...> wrote:

>

> ---------------------------------

> Fats:

> Do avoid ALL " Partially Hydrogenated Vegetable Oil "

> " " " Soy Bean Oil "

> " " " Canola Oil "

> " " " Dairy Fats "

>

> Use very sparingly, if at all. : " Animal Fats "

>

> Do Use : " Olive Oil

> " All Fish Oils " KRILL OIL IS THE

> BEST

> " Evening Primrose Oil "

> " Coconut Oil " A good and beneficial

> saturated fat.

> These fats are ABSOLUTELY essential for good health

> and should be used on a

> regular basis.

> Regards,

> Tom

>

>

> ----- Original Message -----

> From: " stephenszpak " <stephen_szpak@...>

> <mscured >

> Sent: Wednesday, August 11, 2004 10:46 PM

> Subject: [mscured] Re: Swank: Oils and Sat. Fats

>

>

>

>

> I'm not sure what to make of saturated fat now!

>

> I don't have the time to research if what

> has

> posted is valid but I did check something in one

of

> my

> books. It seems that *every* food that has been

> around

> for thousands of years, that is all common foods,

> contain

> saturated fat. I realize there isn't much

saturated

> fat

> in a orange but there is some.

> When it comes to a mineral like zinc, for

> example, it

> can be determined approximately how much is lost

by

> a man

> in a day. That would be what he should ingest from

> all

> sources daily to break even. I just don't know

about

> saturated fat. I guess if we knew how much is

> destroyed by

> our bodies in a day we would know how much to

ingest

> to

> break even. I'm not even sure if the body has the

> ability

> to take a non-saturated fat and convert it into

> saturated

> fat.

>

> (Daphne's questions are extremely basic and

simple.

> I just

> wish I knew the answers.)

>

> I'm going to stop embarrassing myself now.

>

> Szpak

>

> >

> > The benefits of saturated fats

> >

> > For years saturated fats have been a healthy part

of

> traditional

> diets. Healthy fats like coconut oil, which are

> heavily saturated,

> have been used for thousands of years and make great

> cooking oils and

> fats. On the other hand, expeller-pressed seed-based

> vegetable oils

> have only been around for less than 100 years. They

> are

> polyunsaturated liquid oils, are susceptible to

quick

> rancidity, and

> must be heavily refined and then hydrogenated to

> become a solid fat.

> Many studies now show that these more modern oils

lead

> to modern

> diseases and sicknesses that were not common in

> traditional diets.

> Consider the following information taken from " The

> Skinny on Fats "

> from the Weston A. Price Foundation:

> >

> > The much-maligned saturated fats-which Americans

are

> trying to

> avoid-are not the cause of our modern diseases. In

> fact, they play

> many important roles in the body chemistry:

> >

> > Saturated fatty acids constitute at least 50% of

the

> cell

> membranes. They are what gives our cells necessary

> stiffness and

> integrity.

> > They play a vital role in the health of our bones.

> For calcium to

> be effectively incorporated into the skeletal

> structure, at least 50%

> of the dietary fats should be saturated.1

> > They lower Lp(a), a substance in the blood that

> indicates proneness

> to heart disease.2They protect the liver from

alcohol

> and other

> toxins, such as Tylenol.3

> > They enhance the immune system.4

> > They are needed for the proper utilization of

> essential fatty

> acids. Elongated omega-3 fatty acids are better

> retained in the

> tissues when the diet is rich in saturated fats. 5

> > Saturated 18-carbon stearic acid and 16-carbon

> palmitic acid are

> the preferred foods for the heart, which is why the

> fat around the

> heart muscle is highly saturated.6 The heart draws

on

> this reserve of

> fat in times of stress.

> > Short- and medium-chain saturated fatty acids have

> important

> antimicrobial properties. They protect us against

> harmful

> microorganisms in the digestive tract.

> >

> >

> > The scientific evidence, honestly evaluated, does

> not support the

> assertion that " artery-clogging " saturated fats

cause

> heart disease.7

> Actually, evaluation of the fat in artery clogs

> reveals that only

> about 26% is saturated. The rest is unsaturated, of

> which more than

> half is polyunsaturated.8

> >

> > For more research on this topic, please click

here.

> >

> >

> >

> > , I'm trying hard to

> > understand: your statement " Saturated fat isn't

as

> > bad as unsaturated fat or poly-unsaturated fat.

> It's more about

> balance of

> > omega-6 and omega-3, I think. " seems to be just

> exactly the

> opposite of what

> > I've learned....is it because of the Candida that

> your

> instructions seem to

> > be in reverse of mine, do you think?

> >

> > I've only been doing this a year, but already I've

> seen the

> results and had

> > a flare up within a day or so of the one

wrong-fat,

> high-fat day I

> had in

> > this year. I've been following all the long

> postings about coconut

> oil but have

> > not been able to reconcile them in my mind with

what

> I've read of

> Swank.

> >

> > I do have 2 questions:

> > 1. Olive Oil: Does anyone understand why

olive

> oil will harden

> in the

> > refrigerator? Swank talks about refrigerator

temps

> of 40

> degrees. Is it

> > because my refrigerator is colder than that? It

> doesn't seem to

> matter if it's

> > extra virgin cold-pressed or not. All the olive

> oils eventually

> harden. My

> > husband has done some research and he thinks it's

> because there is

> a small amt.

> > of saturated fat in olive oil.

> > 2. Smart Balance or Earth Balance spreads.

Claims

> to be Non-

> hydrogenated

> > and have no trans-fatty acids " I don't know what

> to make of this--

> I thought

> > it was the hydrogenating process that made oils

> spreadable. This

> is

> > spreadable but non-hydrogenated. I'd like to

> believe it's OK but

> am skeptical.

> > Thanks, everyone...I'll read your answers in my

> Digest tomorrow!

> > Daphne

> >

> > >

> >

>

>

>

>

> Learn more from those who have beaten MS, read

> testimonials:

> http:///messages/MS-testimonials

>

> To UNSUBSCRIBE, send blank message to:

> mscured-unsubscribe

>

> List Archives:

> mscured/messages

>

> Web Sites

> http://www.ms-diet.org/

> http://ourworld.cs.com/cah819

> http://www.ms-selfhelp.org

> http://CureZone.com/diseases/ms/

> http://www.naturalms.com

> http://CureZone.com/dental/

> http://www.btinternet.com/~mscentre.oxford

> http://www.sensiblehealth.com/

> http://WaterCure2.com

> http://i.webring.com/hub?ring=multiplescleros1

>

> Success Stories:

> http://www.curezone.com/Dangerously_Healthy/

> http://www.wendys-ms-site.com/

> http://home.san.rr.com/iamshouse/

> http://www.megahits.com/healthy/page2.htm

> http://www.direct-ms.org/roger.html

> http://www.direct-ms.org/roger2.html

>

> Have a nice day !

>

[Guest guest]

Tom,

To get the benefits from walnuts (ie walnut oil) isn't it necessary to eat

them raw? How much do you destroy when you roast them?

-----Original Message-----

From: Bayuk [mailto:tbayuk@...]

Sent: Thursday, August 12, 2004 12:14 PM

low dose naltrexone

Subject: Re: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat. Fats

Hi Audrey,

I think the ratio of omega oils 3-6-9 is 3-2-1.

Be careful of the lecithin, it should not come from " Soy " .

The coconut oil is to destroy unfriendly bacteria in the gut. I usually

just cook with it. Walnut oil does the same.

Regards,

Tom

----- Original Message -----

From: " Audrey Henry " <mumpuss@...>

<low dose naltrexone >

Sent: Thursday, August 12, 2004 11:37 AM

Subject: Re: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat. Fats

> Tom,

> Yes you are right but we need to specify what

> these fats actually are.

>

> The fats we need are actually omega 3 and omega 6.

> IN THE RIGHT BALANCE.

>

> There is too much 'omega 6' in our diets today.

> Flaxseed oil is the best oil.

> It contains omega 3 and 6.

> Taken with lecithin or choline and inositol if the

> lecithin is difficult to digest, that is all you need.

> With some EPA in the winter.

> To get omega 9 I use a little olive oil occaisionally.

> You don't need much omega 9

>

> A few years ago I used to take up to 6 tablespoons of

> flax oil a day. Each with a tsp of lecithin for

> emulcification. I couldn't get enough of it. I was a

> lot more active then.

> Now I take it depending on how I feel. Up to 3 tblsp a

> day.

> If anyone has knowledge of the exact balance of 3 and

> 6 we need I'd be very interested. I don't beleive

> anyone actually knows for sure.

>

> Taking Evening Primrose Oil is ok but you mustn't take

> too much omega 6.

> I wouldn't supplement my diet with coconut oil as I

> don't feel I need anything else for my body. It maybe

> a good one for cooking but I'd rather use olive oil.

>

> I take my flax oil on my rice when it has cooled. I

> can't get enough of it as it makes the food so much

> more palatable. Flax is the best.

> Hemp is a nice oil too but its mainly 6.

>

> Oils and water are so important for the hydration of

> our brains!

> Audrey

>

>

>

>

> --- Bayuk <tbayuk@...> wrote:

>

> ---------------------------------

> Fats:

> Do avoid ALL " Partially Hydrogenated Vegetable Oil "

> " " " Soy Bean Oil "

> " " " Canola Oil "

> " " " Dairy Fats "

>

> Use very sparingly, if at all. : " Animal Fats "

>

> Do Use : " Olive Oil

> " All Fish Oils " KRILL OIL IS THE

> BEST

> " Evening Primrose Oil "

> " Coconut Oil " A good and beneficial

> saturated fat.

> These fats are ABSOLUTELY essential for good health

> and should be used on a

> regular basis.

> Regards,

> Tom

>

>

> ----- Original Message -----

> From: " stephenszpak " <stephen_szpak@...>

> <mscured >

> Sent: Wednesday, August 11, 2004 10:46 PM

> Subject: [mscured] Re: Swank: Oils and Sat. Fats

>

>

>

>

> I'm not sure what to make of saturated fat now!

>

> I don't have the time to research if what

> has

> posted is valid but I did check something in one of

> my

> books. It seems that *every* food that has been

> around

> for thousands of years, that is all common foods,

> contain

> saturated fat. I realize there isn't much saturated

> fat

> in a orange but there is some.

> When it comes to a mineral like zinc, for

> example, it

> can be determined approximately how much is lost by

> a man

> in a day. That would be what he should ingest from

> all

> sources daily to break even. I just don't know about

> saturated fat. I guess if we knew how much is

> destroyed by

> our bodies in a day we would know how much to ingest

> to

> break even. I'm not even sure if the body has the

> ability

> to take a non-saturated fat and convert it into

> saturated

> fat.

>

> (Daphne's questions are extremely basic and simple.

> I just

> wish I knew the answers.)

>

> I'm going to stop embarrassing myself now.

>

> Szpak

>

> >

> > The benefits of saturated fats

> >

> > For years saturated fats have been a healthy part of

> traditional

> diets. Healthy fats like coconut oil, which are

> heavily saturated,

> have been used for thousands of years and make great

> cooking oils and

> fats. On the other hand, expeller-pressed seed-based

> vegetable oils

> have only been around for less than 100 years. They

> are

> polyunsaturated liquid oils, are susceptible to quick

> rancidity, and

> must be heavily refined and then hydrogenated to

> become a solid fat.

> Many studies now show that these more modern oils lead

> to modern

> diseases and sicknesses that were not common in

> traditional diets.

> Consider the following information taken from " The

> Skinny on Fats "

> from the Weston A. Price Foundation:

> >

> > The much-maligned saturated fats-which Americans are

> trying to

> avoid-are not the cause of our modern diseases. In

> fact, they play

> many important roles in the body chemistry:

> >

> > Saturated fatty acids constitute at least 50% of the

> cell

> membranes. They are what gives our cells necessary

> stiffness and

> integrity.

> > They play a vital role in the health of our bones.

> For calcium to

> be effectively incorporated into the skeletal

> structure, at least 50%

> of the dietary fats should be saturated.1

> > They lower Lp(a), a substance in the blood that

> indicates proneness

> to heart disease.2They protect the liver from alcohol

> and other

> toxins, such as Tylenol.3

> > They enhance the immune system.4

> > They are needed for the proper utilization of

> essential fatty

> acids. Elongated omega-3 fatty acids are better

> retained in the

> tissues when the diet is rich in saturated fats. 5

> > Saturated 18-carbon stearic acid and 16-carbon

> palmitic acid are

> the preferred foods for the heart, which is why the

> fat around the

> heart muscle is highly saturated.6 The heart draws on

> this reserve of

> fat in times of stress.

> > Short- and medium-chain saturated fatty acids have

> important

> antimicrobial properties. They protect us against

> harmful

> microorganisms in the digestive tract.

> >

> >

> > The scientific evidence, honestly evaluated, does

> not support the

> assertion that " artery-clogging " saturated fats cause

> heart disease.7

> Actually, evaluation of the fat in artery clogs

> reveals that only

> about 26% is saturated. The rest is unsaturated, of

> which more than

> half is polyunsaturated.8

> >

> > For more research on this topic, please click here.

> >

> >

> >

> > , I'm trying hard to

> > understand: your statement " Saturated fat isn't as

> > bad as unsaturated fat or poly-unsaturated fat.

> It's more about

> balance of

> > omega-6 and omega-3, I think. " seems to be just

> exactly the

> opposite of what

> > I've learned....is it because of the Candida that

> your

> instructions seem to

> > be in reverse of mine, do you think?

> >

> > I've only been doing this a year, but already I've

> seen the

> results and had

> > a flare up within a day or so of the one wrong-fat,

> high-fat day I

> had in

> > this year. I've been following all the long

> postings about coconut

> oil but have

> > not been able to reconcile them in my mind with what

> I've read of

> Swank.

> >

> > I do have 2 questions:

> > 1. Olive Oil: Does anyone understand why olive

> oil will harden

> in the

> > refrigerator? Swank talks about refrigerator temps

> of 40

> degrees. Is it

> > because my refrigerator is colder than that? It

> doesn't seem to

> matter if it's

> > extra virgin cold-pressed or not. All the olive

> oils eventually

> harden. My

> > husband has done some research and he thinks it's

> because there is

> a small amt.

> > of saturated fat in olive oil.

> > 2. Smart Balance or Earth Balance spreads. Claims

> to be Non-

> hydrogenated

> > and have no trans-fatty acids " I don't know what

> to make of this--

> I thought

> > it was the hydrogenating process that made oils

> spreadable. This

> is

> > spreadable but non-hydrogenated. I'd like to

> believe it's OK but

> am skeptical.

> > Thanks, everyone...I'll read your answers in my

> Digest tomorrow!

> > Daphne

> >

> > >

> >

>

>

>

>

> Learn more from those who have beaten MS, read

> testimonials:

> http:///messages/MS-testimonials

>

> To UNSUBSCRIBE, send blank message to:

> mscured-unsubscribe

>

> List Archives:

> mscured/messages

>

> Web Sites

> http://www.ms-diet.org/

> http://ourworld.cs.com/cah819

> http://www.ms-selfhelp.org

> http://CureZone.com/diseases/ms/

> http://www.naturalms.com

> http://CureZone.com/dental/

> http://www.btinternet.com/~mscentre.oxford

> http://www.sensiblehealth.com/

> http://WaterCure2.com

> http://i.webring.com/hub?ring=multiplescleros1

>

> Success Stories:

> http://www.curezone.com/Dangerously_Healthy/

> http://www.wendys-ms-site.com/

> http://home.san.rr.com/iamshouse/

> http://www.megahits.com/healthy/page2.htm

> http://www.direct-ms.org/roger.html

> http://www.direct-ms.org/roger2.html

>

> Have a nice day !

>

[Guest guest]

,

That would be best but you still benefit from the oil in the nuts. ( I

hope )

Regards,

Tom

----- Original Message -----

From: " Baden " <lbaden@...>

<low dose naltrexone >

Sent: Thursday, August 12, 2004 2:45 PM

Subject: RE: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat. Fats

> Tom,

> To get the benefits from walnuts (ie walnut oil) isn't it necessary to eat

> them raw? How much do you destroy when you roast them?

>

>

> -----Original Message-----

> From: Bayuk [mailto:tbayuk@...]

> Sent: Thursday, August 12, 2004 12:14 PM

> low dose naltrexone

> Subject: Re: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat.

Fats

>

> Hi Audrey,

> I think the ratio of omega oils 3-6-9 is 3-2-1.

> Be careful of the lecithin, it should not come from " Soy " .

>

> The coconut oil is to destroy unfriendly bacteria in the gut. I usually

> just cook with it. Walnut oil does the same.

> Regards,

> Tom

>

> ----- Original Message -----

> From: " Audrey Henry " <mumpuss@...>

> <low dose naltrexone >

> Sent: Thursday, August 12, 2004 11:37 AM

> Subject: Re: [low dose naltrexone] Re: [mscured] Re: Swank: Oils and Sat.

Fats

>

>

> > Tom,

> > Yes you are right but we need to specify what

> > these fats actually are.

> >

> > The fats we need are actually omega 3 and omega 6.

> > IN THE RIGHT BALANCE.

> >

> > There is too much 'omega 6' in our diets today.

> > Flaxseed oil is the best oil.

> > It contains omega 3 and 6.

> > Taken with lecithin or choline and inositol if the

> > lecithin is difficult to digest, that is all you need.

> > With some EPA in the winter.

> > To get omega 9 I use a little olive oil occaisionally.

> > You don't need much omega 9

> >

> > A few years ago I used to take up to 6 tablespoons of

> > flax oil a day. Each with a tsp of lecithin for

> > emulcification. I couldn't get enough of it. I was a

> > lot more active then.

> > Now I take it depending on how I feel. Up to 3 tblsp a

> > day.

> > If anyone has knowledge of the exact balance of 3 and

> > 6 we need I'd be very interested. I don't beleive

> > anyone actually knows for sure.

> >

> > Taking Evening Primrose Oil is ok but you mustn't take

> > too much omega 6.

> > I wouldn't supplement my diet with coconut oil as I

> > don't feel I need anything else for my body. It maybe

> > a good one for cooking but I'd rather use olive oil.

> >

> > I take my flax oil on my rice when it has cooled. I

> > can't get enough of it as it makes the food so much

> > more palatable. Flax is the best.

> > Hemp is a nice oil too but its mainly 6.

> >

> > Oils and water are so important for the hydration of

> > our brains!

> > Audrey

> >

> >

> >

> >

> > --- Bayuk <tbayuk@...> wrote:

> >

> > ---------------------------------

> > Fats:

> > Do avoid ALL " Partially Hydrogenated Vegetable Oil "

> > " " " Soy Bean Oil "

> > " " " Canola Oil "

> > " " " Dairy Fats "

> >

> > Use very sparingly, if at all. : " Animal Fats "

> >

> > Do Use : " Olive Oil

> > " All Fish Oils " KRILL OIL IS THE

> > BEST

> > " Evening Primrose Oil "

> > " Coconut Oil " A good and beneficial

> > saturated fat.

> > These fats are ABSOLUTELY essential for good health

> > and should be used on a

> > regular basis.

> > Regards,

> > Tom

> >

> >

> > ----- Original Message -----

> > From: " stephenszpak " <stephen_szpak@...>

> > <mscured >

> > Sent: Wednesday, August 11, 2004 10:46 PM

> > Subject: [mscured] Re: Swank: Oils and Sat. Fats

> >

> >

> >

> >

> > I'm not sure what to make of saturated fat now!

> >

> > I don't have the time to research if what

> > has

> > posted is valid but I did check something in one of

> > my

> > books. It seems that *every* food that has been

> > around

> > for thousands of years, that is all common foods,

> > contain

> > saturated fat. I realize there isn't much saturated

> > fat

> > in a orange but there is some.

> > When it comes to a mineral like zinc, for

> > example, it

> > can be determined approximately how much is lost by

> > a man

> > in a day. That would be what he should ingest from

> > all

> > sources daily to break even. I just don't know about

> > saturated fat. I guess if we knew how much is

> > destroyed by

> > our bodies in a day we would know how much to ingest

> > to

> > break even. I'm not even sure if the body has the

> > ability

> > to take a non-saturated fat and convert it into

> > saturated

> > fat.

> >

> > (Daphne's questions are extremely basic and simple.

> > I just

> > wish I knew the answers.)

> >

> > I'm going to stop embarrassing myself now.

> >

> > Szpak

> >

> > >

> > > The benefits of saturated fats

> > >

> > > For years saturated fats have been a healthy part of

> > traditional

> > diets. Healthy fats like coconut oil, which are

> > heavily saturated,

> > have been used for thousands of years and make great

> > cooking oils and

> > fats. On the other hand, expeller-pressed seed-based

> > vegetable oils

> > have only been around for less than 100 years. They

> > are

> > polyunsaturated liquid oils, are susceptible to quick

> > rancidity, and

> > must be heavily refined and then hydrogenated to

> > become a solid fat.

> > Many studies now show that these more modern oils lead

> > to modern

> > diseases and sicknesses that were not common in

> > traditional diets.

> > Consider the following information taken from " The

> > Skinny on Fats "

> > from the Weston A. Price Foundation:

> > >

> > > The much-maligned saturated fats-which Americans are

> > trying to

> > avoid-are not the cause of our modern diseases. In

> > fact, they play

> > many important roles in the body chemistry:

> > >

> > > Saturated fatty acids constitute at least 50% of the

> > cell

> > membranes. They are what gives our cells necessary

> > stiffness and

> > integrity.

> > > They play a vital role in the health of our bones.

> > For calcium to

> > be effectively incorporated into the skeletal

> > structure, at least 50%

> > of the dietary fats should be saturated.1

> > > They lower Lp(a), a substance in the blood that

> > indicates proneness

> > to heart disease.2They protect the liver from alcohol

> > and other

> > toxins, such as Tylenol.3

> > > They enhance the immune system.4

> > > They are needed for the proper utilization of

> > essential fatty

> > acids. Elongated omega-3 fatty acids are better

> > retained in the

> > tissues when the diet is rich in saturated fats. 5

> > > Saturated 18-carbon stearic acid and 16-carbon

> > palmitic acid are

> > the preferred foods for the heart, which is why the

> > fat around the

> > heart muscle is highly saturated.6 The heart draws on

> > this reserve of

> > fat in times of stress.

> > > Short- and medium-chain saturated fatty acids have

> > important

> > antimicrobial properties. They protect us against

> > harmful

> > microorganisms in the digestive tract.

> > >

> > >

> > > The scientific evidence, honestly evaluated, does

> > not support the

> > assertion that " artery-clogging " saturated fats cause

> > heart disease.7

> > Actually, evaluation of the fat in artery clogs

> > reveals that only

> > about 26% is saturated. The rest is unsaturated, of

> > which more than

> > half is polyunsaturated.8

> > >

> > > For more research on this topic, please click here.

> > >

> > >

> > >

> > > , I'm trying hard to

> > > understand: your statement " Saturated fat isn't as

> > > bad as unsaturated fat or poly-unsaturated fat.

> > It's more about

> > balance of

> > > omega-6 and omega-3, I think. " seems to be just

> > exactly the

> > opposite of what

> > > I've learned....is it because of the Candida that

> > your

> > instructions seem to

> > > be in reverse of mine, do you think?

> > >

> > > I've only been doing this a year, but already I've

> > seen the

> > results and had

> > > a flare up within a day or so of the one wrong-fat,

> > high-fat day I

> > had in

> > > this year. I've been following all the long

> > postings about coconut

> > oil but have

> > > not been able to reconcile them in my mind with what

> > I've read of

> > Swank.

> > >

> > > I do have 2 questions:

> > > 1. Olive Oil: Does anyone understand why olive

> > oil will harden

> > in the

> > > refrigerator? Swank talks about refrigerator temps

> > of 40

> > degrees. Is it

> > > because my refrigerator is colder than that? It

> > doesn't seem to

> > matter if it's

> > > extra virgin cold-pressed or not. All the olive

> > oils eventually

> > harden. My

> > > husband has done some research and he thinks it's

> > because there is

> > a small amt.

> > > of saturated fat in olive oil.

> > > 2. Smart Balance or Earth Balance spreads. Claims

> > to be Non-

> > hydrogenated

> > > and have no trans-fatty acids " I don't know what

> > to make of this--

> > I thought

> > > it was the hydrogenating process that made oils

> > spreadable. This

> > is

> > > spreadable but non-hydrogenated. I'd like to

> > believe it's OK but

> > am skeptical.

> > > Thanks, everyone...I'll read your answers in my

> > Digest tomorrow!

> > > Daphne

> > >

> > > >

> > >

> >

> >

> >

> >

> > Learn more from those who have beaten MS, read

> > testimonials:

> > http:///messages/MS-testimonials

> >

> > To UNSUBSCRIBE, send blank message to:

> > mscured-unsubscribe

> >

> > List Archives:

> > mscured/messages

> >

> > Web Sites

> > http://www.ms-diet.org/

> > http://ourworld.cs.com/cah819

> > http://www.ms-selfhelp.org

> > http://CureZone.com/diseases/ms/

> > http://www.naturalms.com

> > http://CureZone.com/dental/

> > http://www.btinternet.com/~mscentre.oxford

> > http://www.sensiblehealth.com/

> > http://WaterCure2.com

> > http://i.webring.com/hub?ring=multiplescleros1

> >

> > Success Stories:

> > http://www.curezone.com/Dangerously_Healthy/

> > http://www.wendys-ms-site.com/

> > http://home.san.rr.com/iamshouse/

> > http://www.megahits.com/healthy/page2.htm

> > http://www.direct-ms.org/roger.html

> > http://www.direct-ms.org/roger2.html

> >

> > Have a nice day !

> >

[Guest guest]

steady tiger.........

> Wanna re-phrase that?lol

>

>

>

> > ,

> > That would be best but you still benefit from the oil in the nuts.

> ( I

> > hope )

>

>

>

>

>

>

>