Guest guest Posted January 20, 2005 Report Share Posted January 20, 2005 > > Saturated is like hydrogenated. It is " saturated " with hydrogen atoms > that prevent certain chemical reactions. > But that's exactly another benefit . . . it does not oxidize the way other oils can (when cooking AND in the body) . . . like olive oil when it gets too hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2005 Report Share Posted January 20, 2005 auntjudyg wrote: > >>Saturated is like hydrogenated. It is " saturated " with hydrogen > > atoms > >>that prevent certain chemical reactions. >> > > But that's exactly another benefit . . . No it's NOT a benefit!!!! > it does not oxidize Exactly - and you need it able to oxidize in order to be able to do anything useful in the body :-)) Those oxidation reactions are the beneficial ones that are blocked by hydrogenation. > the way > other oils can (when cooking AND in the body) . . . like olive oil > when it gets too hot. You WANT oils to be able to oxidize in the body :-) That's how the beneficial metabolic reactions work. Add olive oil AFTER cooking or cook lower temperatures - there is no point in overheating the oil if you cook with olive oil. It is less easily damaged than some other oils however, and can stay out of the fridge longer than other oils without going rancid. What I do is keep a large bottle in the fridge, and decant some to a small bottle in my cooking area that I do not refrigerate. Bottom line is that we can not have our cake and eat it too. Those fats that do not oxidize because they are already fully hydrogenated - saturated - are " dead " for all purposes except burning for energy. They can not go rancid - but they also can not be beneficial in any way other than as energy. The inability to go rancid easily - is the same as the inability to perform beneficial metabolic reactions in the body. Hydrogenation prevents both. Namaste, Irene -- Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. P.O.Box 4703, Spokane, WA 99220-0703. http://www.angelfire.com/fl/furryboots/clickhere.html Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2005 Report Share Posted January 20, 2005 So I guess those cave people and Eskimos eating lots of saturated fat were also running around burning it off... while we all sit on our asses! ;-) T > > > >>Saturated is like hydrogenated. It is " saturated " with hydrogen > > > > atoms > > > >>that prevent certain chemical reactions. > >> > > > > But that's exactly another benefit . . . > > No it's NOT a benefit!!!! > > > it does not oxidize > > Exactly - and you need it able to oxidize in order to be able to do > anything useful in the body :-)) > Those oxidation reactions are the beneficial ones that are blocked by > hydrogenation. > > > the way > > other oils can (when cooking AND in the body) . . . like olive oil > > when it gets too hot. > > You WANT oils to be able to oxidize in the body :-) That's how the > beneficial metabolic reactions work. > Add olive oil AFTER cooking or cook lower temperatures - there is no > point in overheating the oil if you cook with olive oil. It is less > easily damaged than some other oils however, and can stay out of the > fridge longer than other oils without going rancid. > > What I do is keep a large bottle in the fridge, and decant some to a > small bottle in my cooking area that I do not refrigerate. > > Bottom line is that we can not have our cake and eat it too. Those fats > that do not oxidize because they are already fully hydrogenated - > saturated - are " dead " for all purposes except burning for energy. They > can not go rancid - but they also can not be beneficial in any way other > than as energy. The inability to go rancid easily - is the same as the > inability to perform beneficial metabolic reactions in the body. > Hydrogenation prevents both. > > Namaste, > Irene > -- > Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. > P.O.Box 4703, Spokane, WA 99220-0703. > http://www.angelfire.com/fl/furryboots/clickhere.html > Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2005 Report Share Posted January 20, 2005 Well, you all know by now I keep looking things up In " Nourishing Traditions " by Sally Fallon. She has a whole chapter on fats, with alot on saturated fat and cholesterol... I'm not going to have the energy to copy the whole thing, but she says that they are important to body chemistry. Here's a little bit of it: Saturated fatty acids constitute at least 50% of cell membranes, and cholesterol plays a part in this also, giving cells necessary stiffness and stability. For calcium to be effectively incorporated into our bones, at least 50% of dietary fats should be saturated, Saturated fats protect the liver for alcohol and other toxins, such as Tylenol. bile salts are made from cholesterol, which are vital for digestion cholesterol is needed for proper function of serotonin recptors in the brain. serotonin is the brain's natural " feel good " chemical - low cholesterol levels have been assocaited with violent and aggressive behavior and with suicide. Well, she goes on & on about it, but that's all I have energy to type right now.... - T > > > >>Saturated is like hydrogenated. It is " saturated " with hydrogen > > atoms that prevent certain chemical reactions. > >> > > > > But that's exactly another benefit . . . > > No it's NOT a benefit!!!! > > > it does not oxidize > > Exactly - and you need it able to oxidize in order to be able to do > anything useful in the body :-)) > Those oxidation reactions are the beneficial ones that are blocked by > hydrogenation. > > > the way > > other oils can (when cooking AND in the body) . . . like olive oil > > when it gets too hot. > > You WANT oils to be able to oxidize in the body :-) That's how the > beneficial metabolic reactions work. > Add olive oil AFTER cooking or cook lower temperatures - there is no > point in overheating the oil if you cook with olive oil. It is less > easily damaged than some other oils however, and can stay out of the > fridge longer than other oils without going rancid. > > What I do is keep a large bottle in the fridge, and decant some to a > small bottle in my cooking area that I do not refrigerate. > > Bottom line is that we can not have our cake and eat it too. Those fats > that do not oxidize because they are already fully hydrogenated - > saturated - are " dead " for all purposes except burning for energy. They > can not go rancid - but they also can not be beneficial in any way other > than as energy. The inability to go rancid easily - is the same as the inability to perform beneficial metabolic reactions in the body. > Hydrogenation prevents both. > > Namaste, > Irene > -- > Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. > P.O.Box 4703, Spokane, WA 99220-0703. > http://www.angelfire.com/fl/furryboots/clickhere.html > Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2005 Report Share Posted January 20, 2005 More than 20 years ago I read a book titled *Why Raise Ugly Kids?* written by an orthodontist who insisted that his patients eat a minimum amount of butter every week. He'd noticed that he got much faster results with their facial structure, and refused to take clients who would not switch from margarine to butter. He had other suggestions for facial beauty, like teaching your children to sleep on their backs.... Gretchen Re: saturated fat Well, you all know by now I keep looking things up In " Nourishing Traditions " by Sally Fallon. She has a whole chapter on fats, with alot on saturated fat and cholesterol... I'm not going to have the energy to copy the whole thing, but she says that they are important to body chemistry. Here's a little bit of it: Saturated fatty acids constitute at least 50% of cell membranes, and cholesterol plays a part in this also, giving cells necessary stiffness and stability. For calcium to be effectively incorporated into our bones, at least 50% of dietary fats should be saturated, Saturated fats protect the liver for alcohol and other toxins, such as Tylenol. bile salts are made from cholesterol, which are vital for digestion cholesterol is needed for proper function of serotonin recptors in the brain. serotonin is the brain's natural " feel good " chemical - low cholesterol levels have been assocaited with violent and aggressive behavior and with suicide. Well, she goes on & on about it, but that's all I have energy to type right now.... - T > > > >>Saturated is like hydrogenated. It is " saturated " with hydrogen > > atoms that prevent certain chemical reactions. > >> > > > > But that's exactly another benefit . . . > > No it's NOT a benefit!!!! > > > it does not oxidize > > Exactly - and you need it able to oxidize in order to be able to do > anything useful in the body :-)) > Those oxidation reactions are the beneficial ones that are blocked by > hydrogenation. > > > the way > > other oils can (when cooking AND in the body) . . . like olive oil > > when it gets too hot. > > You WANT oils to be able to oxidize in the body :-) That's how the > beneficial metabolic reactions work. > Add olive oil AFTER cooking or cook lower temperatures - there is no > point in overheating the oil if you cook with olive oil. It is less > easily damaged than some other oils however, and can stay out of the > fridge longer than other oils without going rancid. > > What I do is keep a large bottle in the fridge, and decant some to a > small bottle in my cooking area that I do not refrigerate. > > Bottom line is that we can not have our cake and eat it too. Those fats > that do not oxidize because they are already fully hydrogenated - > saturated - are " dead " for all purposes except burning for energy. They > can not go rancid - but they also can not be beneficial in any way other > than as energy. The inability to go rancid easily - is the same as the inability to perform beneficial metabolic reactions in the body. > Hydrogenation prevents both. > > Namaste, > Irene > -- > Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. > P.O.Box 4703, Spokane, WA 99220-0703. > http://www.angelfire.com/fl/furryboots/clickhere.html > Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2005 Report Share Posted July 13, 2005 I will not speak to 'high' intake of saturated fats, but what we have 'always' heard is too often 'always' wrong. One's definition of 'high' might be different from mine. However, when doing a modified Atkins for a short while my blood work was the best it ever had been with Triglycerides at the best possible levels. Then there's range fed organic vs. standard feed-slop feeding and 'Range Fed' is surely what she meant. Joe C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2005 Report Share Posted July 14, 2005 > Today I read a quote that went, " All truth passes through three stages. > First, it is ridiculed. Second it is violently opposed. Third, it is > accepted as being self-evident, " and I immediately thought of saturated fat > as being beneficial, as Weston Price suggested... Amberlyn, That quote is so true. At least I can vouch for the first and second phases; I'm still hoping for the final acceptance. My dh and I got into a very long intellectual discussion about all of this the other day. NT and traditional foods is a journey I have embarked upon alone, but since I'm the one who does the shopping and cooking, he is being taken along as well. Most of the changes don't bother him, but he is really upset that I have come to believe that some saturated fats are good for you. He loves meats and organ meats, but eats them in moderation due to all the years of dietary recommendations we have been given. He did, as the quote says, become " violently opposed " on the topic of animal fats, because I have a weight problem. He says that's what I need to focus on, not all this other stuff. I'm hoping that when I feed my body the food it wants and needs instead of what I've abused it with for 40 years, then my weight will stabilize naturally. Only time will tell. He says he'll believe and trust the doctors over a handful of people, and when the doctor tells him to eat that way, then he'll do it. So I'll just do what I can, and incorporate those things when I'm able, and hopefully I'm doing what is truly best for us. It's so sad that we try to do the right things, then find out later that we were duped and it wasn't the right thing for us, but for someone else's pocketbook. I could totally relate to what you were saying about the lard. I can't even see myself taking that step, .... not yet. Thanks for the pantry pointers. I already have most of those things you mentioned, so I guess there's just some extra room that used to be occupied by all those boxes of processed stuff! A place to store our grain mills and juicers and dehydrators maybe? ~ Angie ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2005 Report Share Posted July 15, 2005 Here has been my own experience: When I moved back to Minnesota, I was living with my mother, who has always struggled with her weight. I started doing all the cooking for the two of us - bone broths, lots of grass-fed beef, lots of coconut milk, eggs cooked in duck and goose fat, raw whole milk and of course fruits and veggies and some soaked grains too (although all the grains and veggies were served with lots of butter!) In short, lots of food that is currently regarded as " unhealthy " and is supposed to cause weight gain. Within four months, my mom had dropped 30 pounds and had so much more energy, she has decided she is never going back! She looks great. I hope you have a similar experience. Best, sweet_gentle_soul <angiecafriend@...> wrote: I'm hoping that when I feed my body the food it wants and needs instead of what I've abused it with for 40 years, then my weight will stabilize naturally. Only time will tell. --------------------------------- Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 , Thank you SO much for sharing that encouraging story about your mother. I hadn't heard any such testimonials, but somehow, I just felt that it will happen. I really appreciate your story. Please congratulate your Mom on her success, and continued good health to both of you! ~ Angie ~ > I'm > hoping that when I feed my body the food it wants and needs instead > of what I've abused it with for 40 years, then my weight will > stabilize naturally. Only time will tell. > ] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 Hi All, One take on saturated fats is: http://www.msnbc.msn.com/id/22116724/ I guess, from the same source, I like the below report more. http://www.msnbc.msn.com/id/21655204/print/1/displaymode/1098/ MSNBC.com Atkins diet damages blood vessels Low-fat regimens such as South Beach lowers cholesterol, study saysReutersupdated 6:19 a.m. PT, Thurs., Dec. 13, 2007 Similarly, is the pdf-availed paper: Hegsted DM, Ausman LM, JA, Dallal GE.Dietary fat and serum lipids: an evaluation of the experimental data.Am J Clin Nutr. 1993 Jun;57(6):875-83. Review.PMID: 8503356 http://tinyurl.com/3a2gzs Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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