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

[Guest guest]

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

> 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@h...>

> <mscured >

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

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

>

>

> --- In mscured , Pugh <alpdesigns1@y...>

wrote:

>

> 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

> >

> > >

> >

>

>

>

>

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>