Galland vs Eat Fat, Lose Fat

[Guest guest]

Dr. Galland has an interesting theory that weight loss is prevented by eating

the wrong fats - that is, getting the omega 3/6 proportions out of balance

contributes to inflammation in the fat cells, stimulating the body to release

anti-inflammatory compounds that suppress the leptin that should be suppressing

the appetite and stimulating fat loss. See it here:

http://www.bottomlinesecrets.com/article.html?article_id=38237

He goes on to say that breaking the yolk exposes the cholesterol to the air,

making inflammatory compounds from the cholesterol it contains.

It sounds like, since omega 3 is destroyed by heat, the only way to use the " Eat

Fat, Lose Fat " type of diet successfully is to eat mostly raw fats - butter I

guess is ok but forget the lard, tallow, etc.

[Guest guest]

Well, there is this:

Cut back on unhealthy fats. Saturated fat -- primarily found in beef,

pork, lamb, dairy products and poultry skin -- should be limited to no

more than 10% of total calories.

And that theory about egg yolks - the ONLY other place I've seen that

is from Mercola. Is there really anything at all to back that up? Does

anyone have any real science that supports/refutes that?

> Dr. Galland has an interesting theory that weight loss is prevented

> by eating the wrong fats - that is, getting the omega 3/6

> proportions out of balance contributes to inflammation in the fat

> cells, stimulating the body to release anti-inflammatory compounds

> that suppress the leptin that should be suppressing the appetite and

> stimulating fat loss. See it here:

>

> http://www.bottomlinesecrets.com/article.html?article_id=38237

>

> He goes on to say that breaking the yolk exposes the cholesterol to

> the air, making inflammatory compounds from the cholesterol it

> contains.

>

> It sounds like, since omega 3 is destroyed by heat, the only way to

> use the " Eat Fat, Lose Fat " type of diet successfully is to eat

> mostly raw fats - butter I guess is ok but forget the lard, tallow,

> etc.

>

>

>

[Guest guest]

Galland is just another author from which one must pick and choose

useful information. For instance, in his book " Superimmunity for

Kids " , he recommends tofu as a good source of calcium. But he also

recommends oyster stew (and darned if I can find my copy for that

recipe!) - for both zinc and, if one uses the oyster shells, calcium.

As for the egg yolk thing... http://poultsci.highwire.org/cgi/reprint/80/3/370

this paper might be a good starting point. I'm in the middle of a

major review at work so I don't have time or energy to hunt down any

more.

-jennifer

On Nov 6, 2009, at 11:30 AM, Ancient Eyeball Recipe wrote:

> Well, there is this:

> Cut back on unhealthy fats. Saturated fat -- primarily found in beef,

> pork, lamb, dairy products and poultry skin -- should be limited to no

> more than 10% of total calories.

>

> And that theory about egg yolks - the ONLY other place I've seen that

> is from Mercola. Is there really anything at all to back that up? Does

> anyone have any real science that supports/refutes that?

>

>> Dr. Galland has an interesting theory that weight loss is prevented

>> by eating the wrong fats - that is, getting the omega 3/6

>> proportions out of balance contributes to inflammation in the fat

>> cells, stimulating the body to release anti-inflammatory compounds

>> that suppress the leptin that should be suppressing the appetite and

>> stimulating fat loss. See it here:

>>

>> http://www.bottomlinesecrets.com/article.html?article_id=38237

>>

>> He goes on to say that breaking the yolk exposes the cholesterol to

>> the air, making inflammatory compounds from the cholesterol it

>> contains.

>>

>> It sounds like, since omega 3 is destroyed by heat, the only way to

>> use the " Eat Fat, Lose Fat " type of diet successfully is to eat

>> mostly raw fats - butter I guess is ok but forget the lard, tallow,

>> etc.

>>

>>