Fruit Consumption for Healthy People

[Guest guest]

In one of your articles, you stated that fruit can be consumed (max. 2

servings) by healthy people. It also stated that fruit should be

consumed with high fat since this slows the release of fructose. Can

you explaing how this works?

Can fake cream be used with fruits and is it the substitute for

whipped cream?

[Guest guest]

>

> In one of your articles, you stated that fruit can be consumed (max.

2

> servings) by healthy people. It also stated that fruit should be

> consumed with high fat since this slows the release of fructose. Can

> you explaing how this works?

>

> Can fake cream be used with fruits and is it the substitute for

> whipped cream?

==>No. Fake cream is nothing but chemicals.

Bee

[Guest guest]

> Can fake cream be used with fruits and is it the substitute for

> whipped cream?

>>==>No. Fake cream is nothing but chemicals.

>>Bee

Not the recipe for fake cream in the folders, right?

a

[Guest guest]

That's right a.

Bee

>

> > Can fake cream be used with fruits and is it the substitute for

> > whipped cream?

>

> >>==>No. Fake cream is nothing but chemicals.

>

> >>Bee

>

> Not the recipe for fake cream in the folders, right?

>

> a

>

>

>

>

>

>

[Guest guest]

Hi ,

It is my understanding that, unlike carbs, fat is not water soluble,

so even after it is broken down into smaller pieces, it also needs

bile to emulsify it so that it can be absorbed, thus fat digestion is

a slower process as compared to carb digestion. Coating/mixing carbs

with fat will thus slow carb digestion because the fat gets in the way.

Jecca

Coat the food with --- " renee_crichlow " <renee_crichlow@...> wrote:

>

> In one of your articles, you stated that fruit can be consumed (max. 2

> servings) by healthy people. It also stated that fruit should be

> consumed with high fat since this slows the release of fructose. Can

> you explain how this works?

[Guest guest]

I am refering to the fake cream recipe in your files.

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[Guest guest]

>

> Hi ,

>

> It is my understanding that, unlike carbs, fat is not water soluble,

> so even after it is broken down into smaller pieces, it also needs

> bile to emulsify it so that it can be absorbed, thus fat digestion

is

> a slower process as compared to carb digestion. Coating/mixing

carbs

> with fat will thus slow carb digestion because the fat gets in the

way.

>

> Jecca

==>That is not true. Fats slow down metabolism, including digestion,

which delays the release of sugars/carbs into the system. But the

actual digestion of fats such as coconut oil and butter is not a

longer process. In fact they are absorbed and utilized by the body

quite quickly. That is because the digestion of fats is different

for the regular long-chain fatty acids (14 carbons to 22 carbons),

than it is for short- and medium-chain fatty acids (4 carbons to 12

carbons).

Short-chain fatty acids have four to six carbon atoms. These fats are

always saturated. Four-carbon butyric acid is found mostly in

butterfat from cows, and six-carbon capric acid is found mostly in

butterfat from goats.

Medium-chain fatty acids have eight to twelve carbon atoms and are

found mostly in butterfat and the tropical oils.

Long-chain fatty acids have from 14 to 18 carbon atoms and can be

either saturated, monounsaturated or polyunsaturated.

==>All fats are a mixture of different kinds, but in some fats and

oils one type is predominant, i.e. coconut oil contains mostly

saturated medium-chain fatty acids.

Here's an example regarding coconut oil:

" The medium chain fatty acids in coconut oil are easily absorbed and

put to use nourishing the body. Unlike other fats, they put little

strain on the digestive system and provide a quick source of energy.

On the other hand, long chain fatty acids are usually digested with

the use of bile salts from the liver and digestive enzymes made by

the pancreas. Less enzymes and less energy are required for coconut

oil digestion. You see, the medium chain fatty acids in coconut oil

do not require digestion and are absorbed quickly into the lymphatic

system requiring minimal effort. Because of this, there is less

strain on the pancreas, liver and the digestive system. This is

important for persons who suffer from metabolic problems.

Once digested, long chain fatty acids and excess carbohydrates travel

as triglycerides made of 14 carbon chain fatty acids. The long chain

fatty acids must be linked up with carrier proteins (they are called

lipoproteins) to be carried though out the body. They can be used by

the cells or organs for energy or stored in adipose tissue or dropped

off on the sides of arteries, etc. Most triglycerides traveling

through the blood stream are stored in adipose tissue to be used

later.

Coconut oil, because it contains shorter fatty acid chains, does not

take this path. It is not absorbed into the blood stream but rather

becomes part of lymph fluid and travels the lymphatic system. And

rather than adding to fat stores it is always used by the body for

energy. "

Also see " Digestion and Absorption of Food Fats " ;

http://www.westonaprice.org/knowyourfats/fat_absorption.html

Bee

[Guest guest]

>

> I am refering to the fake cream recipe in your files.

==>Yes, sorry . Our fake cream recipe is all natural!

Bee

[Guest guest]

Sorry, Bee. You are absolutely right about coconut oil and butter.

When I posted, I was only thinking of long chain fatty acids, but

didn't think to specify that. Sorry! I should not have said " fat " I

should have said " long chain fatty acids. "

Since more effort goes into long chain fatty acids absorption, and

since bile salts are what I have read that emulsified the them so they

can be absorbed, that was why I thought long chain fatty acids slowed

digestion. I will read the article you mention. Sorry for the

misinformation. No matter how much I read, I still have LOTS to learn!

Jecca

--- " jeccajay " <jeccajay@> wrote:

....It is my understanding that, unlike carbs, fat is not water

soluble, so even after it is broken down into smaller pieces, it also

needs bile to emulsify it so that it can be absorbed, thus fat

digestion is a slower process as compared to carb digestion.

Coating/mixing carbs with fat will thus slow carb digestion because

the fat gets in the way...

--- " Bee " <beeisbuzzing2003@...> wrote:

==>That is not true. Fats slow down metabolism, including digestion,

which delays the release of sugars/carbs into the system. But the

actual digestion of fats such as coconut oil and butter is not a

longer process. In fact they are absorbed and utilized by the body

quite quickly. That is because the digestion of fats is different

for the regular long-chain fatty acids (14 carbons to 22 carbons),

than it is for short- and medium-chain fatty acids (4 carbons to 12

carbons)... All fats are a mixture of different kinds, but in some

fats and oils one type is predominant, i.e. coconut oil contains

mostly saturated medium-chain fatty acids...

Long chain fatty acids are usually digested with the use of bile salts

from the liver and digestive enzymes made by the pancreas...