Fw: Drinking olive oil

[Guest guest]

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I am in complete agreement with the moderation and was definitely not purporting

the large consumption of olive oil. The main issue with the fat consumption in

this country is with quality of fats, not quantity. Bacon loaded with nitrites,

fast food vegetable fry oils, margarine, etc are sure death. Our dear daddy

government that has been telling us that lard and butter are evil and that solid

hydrogenated trans-fat laden margarine (Imperial- " looks like butter but it's

not... put a crown of thorns on your head!) for 50 years now has still done

nothing in response to the ever inevitable realization that transfats are death.

It has been up to the municipalities and Kentucky Fried Chicken to start the

shift. Again, thank you FDA for looking out for us. Meanwhile they

militaristally defend the pharmaceutical industry from competition (recent

banning of bio identical hormone... Damn, should have bought stock in Wyeth...

Maybe Rumsfeld will sell me some.). So " bad " fats clog arteries and

depending on the spectrum of " good " fats consumed, quantity has little to do

with it. The Inuit Paradox is a good example. Their diet use to consist of

mostly raw animal fat and heart disease (and gallstones for that matter) were

virtually unheard of. Now that we have been so kind to enlighten them to the

" civilized " way of life and they have begun consuming our garbage and cooking a

lot of their food, both of the above are becoming rampant.

For those of you that would like to know, my rule on fats is quite simple:

Attempt to approach zero (cannot be done but a good goal) on all high heated and

processed fats, and allow yourself as much cold pressed organic vegetable oils

as you would like. Coconut oil by the way is by far the supreme high heat fat;

it has the highest smoke point and rtherefore will take more heat before it is

damaged. This rule apllies to extra virgin olive oil, pressed by extra

virgins... If you heat it past it's " smoke point " it is death. Sautéing by the

way is not pan frying. It is a combination of oil and water. Therefore when

you reach 212 degrees as the water molecules make the jump from liquid to gas

they suck up the vast majority of " calories " (measurement of heat) thereby

keeping the temperature of the oil way down. Same with true convection ovens,

because you have an outside heat source, the temperature of the fats in your

food whether animal or vegetable never gets higher than the temperature you are

set at. not so with radiant heat coils. You have the oven set at 400, you open

the door to put the roast in, hot air escapes, the temprature drops, you close

the door, the radiant heat coils go on and radiate 1000 degrees down on your

roast, damaging the oils and drying out your food.

Still got ears left?

Absolutely on the magnesium. It not only relaxes the ducts but evacuates

the bowel long before the flush so you do not reabsorb the crap; pardon the pun.

You can use other sources of magnesium like citrate or malate just as

effectively. For those who can't handle the Epsom salts (magnesium sulfate) try

magnesium citrate from the drug or grocery store. the general protocol is two

bottles over a 24 hour period one half bottle at a time before the flush. A

half bottle first thing on rising in the morning another half bottle before

noon.

-Dave

I still

stick to the moderation thing. You don't want to over-do it with the

olive oil or any oil. The average person needs to consume less than

fourteen grams of fat to meet the daily requirements of essential

fatty acids. The average American consumes at least eight times that

amount and over time this extra fat builds up in the arteries.

According to Hulda you do need the Epsom salts to

help open up the bile duct, and if you don't use E.S. you may not be

getting out as much as you could have. What is your opinion?