| | CRAPPOLO CANOLA - KNOW YOUR FATS
| GREY LENSMAN 
User ID: 184657
1/24/2007 10:58 PM
Report abusive post | CRAPPOLO CANOLA - KNOW YOUR FATS
| Quote |
THIS NICE PIECE, POSTED ON RENSE. A BIT TECHNICAL BUT ON THE WHOLE THE MESSAGE IS CLEAR. AVOID THE CRAP
QUOTE
Rapacious Rapeseeds -
Canola-Crapolas
Alan Graham (with Alfred Lehmberg)
AlienView.net
1-24-7
Please keep reading. This is not the usual (often deserved) slam at Canola... first, I'm assuming all the Rapeseed Oil below is LEAR, (Low Erucic Acid Rapeseed)... second, I could care less if Rapeseed Oil was or is used as an Industrial Lubricant! Every Fat known to Humanity has been used as a lubricant at one time or another.
No, I'm talking about VERY legitimate & logical sounding "Claims" I think are complete "Bat-squeeze"...coupled with the added irritation that everybody seems to "Love" Canola Oil. Some even get a little "misty" when describing its *Healthfulness*...
This ubiquitous, short-sighted, and completely inaccurate attitude is the result of a full court press campaign to provide a "Mono-unSat" alternative to the TRUE Mono-unSat Oil... 'Extra-Virgin Olive Oil'. This is so the revenue would stay in this Hemisphere, eh? ...Said hemisphere dominated by the US & our closest trading partner, Canada, instead of an Olive Oil coming from Italy, Spain, Israel, etc.
There are; however, Rapeseed Food-Oil Makers, or more commonly & less offensively known as Canola Oil, (Oil of Canada) making claims regarding both refined & unrefined, that Rapeseed Oil (RO) is superior to Olive Oil. Tilt! Tilt! Tilt!
This claim is singularly silly by itself, but some make the further outrageous (and dangerous!) claim that you can safely do Hi-heat Stir-Frying, the implication being that the heat sensitive Omega 6 & 3, which make-up about 30 to 35% of RO, somehow survives the ordeal... How can I say this delicately?
...NO Freaking Way, Pilgrim!
Very Brief Fat lesson -- In simple terms, fatty acids are chains of carbon atoms with hydrogen atoms filling the available single bonds, creating a solid, "straight" Chain. A Double-Bond (DB) is where 2 Hydrogen atoms are missing in the long Fatty-Acid (FA) Chain causing said chain to bend slightly - resulting in a liquid Oil at room temp... also, you might say these DB's are where the sun's energy is stored.
The more Double-Bonds (DB's) these Fatty Acid chains have also means there are more locations available to be broken by heat, air & light... turning the healthful oil into rancid lipid-peroxide, faster.
Saturated Fat (SatFat) - has no missing Hydrogen atoms, thus no Double-Bonds, so it is very stable (resists rancidity) and is a solid at room temp because the chain is "straight" and tightly packs together easily, like "real" Butter & every FOOD-Oil in the world - Yes, the SatFat is in there, you can't see it, is all. This resistance to rancidity is only one of many reasons why SatFat is your body's "Fat of Choice" for many of its more important jobs...as long as it is undamaged SatFat... this is how we evolved.
Mono-unsaturated Oil - (Mono means 'One') So it has 'One' DB with 2 missing Hydrogen atoms... which is also very stable (does not need refining or refrigeration after opening) and is a liquid at room temp because the chain is slightly "bent," so it does not "pack together" easily... healthful oils like Olive & Macadamia Nut.
Poly-unsaturated Oil - (Poly means 'More than One') So it has 2 or more DB's that make it UN-stable, increasing its sensitivity to rancidity, so it must be refrigerated after being opened or (like MOST poly-oils) it must be refined, to be able to store it at room temp. Refined means the oil is RBDed (Refined, Bleached, Deodorized) using very High-Heat. In other words, the Oil is "Dead."
The delicate Double-Bonds are broken & even though it is now rancid... it smells "fresh" to you after Hi-Heat Deodorizing. This Toxic, RBDed Oil is the ONLY kind you get at the typical grocery... SO that bottle of beautiful, golden Mazolla Corn Oil you brought home from the store looking & smelling so fresh... is teeming with cell destroying Lipid-Peroxide molecules & has already turned rancid once. Mmmmm-mmm! ...oh yeah, and don't worry - it won't turn rancid again for a very, very long time, even after it's opened & stored at room temp... Why? ...Because it's more analogous to "Liquid-Plastic" than to "Food," friend.
"Poly-Oils" include Poly-Food Oils like Corn & Soy which can be RBDed or unrefined (both generally UN-healthful), BUT also includes Poly-Medicinal Oils, like Flax, Hemp, Black Currant, Fish, Krill, (all VERY healthful, but spoil very easily).
So please remember (when we discuss stir-frying & storing RO at room temp below) that light, heat & oxygen break the Double-Bonds (DB's) of these Poly-Omega 6 & 3 Fatty-Acids. The more DB's, the more sensitive the oil is to rancidity...
Additionally, when you go from a 2 DB, (Omega 6, Corn/Soy) to a 3 DB, (Omega 3, Flax/Hemp) you might think the reactive-ness will increase by a nice, arithmetic factor of 1 (you know, 2 up to 3, etc.) but no, the reactive-ness goes up exponentially, reader, making the Omega 3 with 3DB's, about 5 or 6 times more sensitive to turning toxic than the 2DB, Omega 6... which is still pretty sensitive in its own right. So, can you imagine the sensitivity of "SIX" Double-Bonds, (6DBs) in the Fish-Omega 3, called DHA? This is "Brain-Food for Babies" ...the most valuable and trickiest to acquire substance on the planet for Mother & Child... well, actually... EVERYONE!
Let's look at the Canola Oil hype in the article snippet above: (...and isn't it breath-taking how much obfuscation can be packed into 2 little sentences?)
1. "Olive & Rapeseed (canola) oils are better than Sunflower/Corn as they are very low in SatFat" - NO!
...Rapeseed oil (RO) IS very low in SatFat at 7%, but Olive oil has over twice as much at 16%! Actually, Olive Oil has more SatFat than corn (13%) or sunflower (12%) - so they start right out with incorrect info...
But wait Alan... you Dummy... doesn't your previous strange (albeit accurate) statement only strengthen the argument that Canola is better than Olive because it is so much lower in SatFat? Yeah, loaded with zero facts and trusting someone else's convenient conventional wisdom... you might logically think that... if your fear of the periphery means you super-glue "horse-blinders" to your face every morning so you can see only what's put right in front of your nose. Let me explain:
All oils HAVE to contain the 3 different kinds of FA's (Fatty-Acids). It's the law (of Nature)! SatFat (stable), MonoFat (stable, Omega 9), PolyFat (highly UN-stable, Omega 6 & 3). These FA's have wildly different ratios. For example Olive Oil is 76% Mono, (stable) - as opposed to Safflower Oil at only 13% Mono, (stable) but has a huge 78% Poly, (UNstable). See how that works? The Safflower Oil has to be killed or neutered or you couldn't even have it in the house...OK, just a little hyperbole.
Consider SatFat... In the case of RO vs. Olive... Undamaged SatFat in food oils which have NOT been RBDed (Refined, Bleached, Deodorized [bad as it sounds], using High-Heat) ...are, in fact, good for you! Look at how much undamaged blubber (SatFat) Eskimos eat - with the lowest Heart Disease on the planet!
Your body needs (undamaged) SatFat for dozens of different, critical purposes & manufactures some of it, on it's own, ... so the 16% SatFat (UNDAMAGED by RDBing) in Olive Oil is very likely 'a positive' or at worst... 'a neutral'.
"Yeah," you might wonder, "but then why is having LESS SatFat in Canola, Bad, if SatFat could be considered neutral"? Wouldn't having LESS of a "neutral" mean Nothing...you know, No harm - No Foul.....hummm, No, it means a lot in the case of some food oils.
Here's the reason why: The FATS in the sample have to total to 100%!
In some Food-Oils, like Canola, low SatFat is bad, you see, because a small percentage of SatFat (good or neutral) at 7% - coupled with a small percentage of Mono (good-stuff, but only 56%) - comes to a total of only about 63% - which means you have a lot of room left over that has to be filled with *Something* & the only *Something* that is left, is BAD, see? Unstable, highly reactive Poly UnSat Omega 6 (from 20% to 29%) & Omega 3 (about 8% or 9%) have to make up the fat difference! So you have a Whopping, Poly Total of 30 to 36%!
Compare the preceding to Olive Oil with its large percentage of non RDBed therefore undamaged Satfat (16% good or neutral) PLUS a large percentage of Mono (76% good)... ...this only leaves room for a very small, negligible percentage of the BAD Poly Unsat, at only 8%. See how THAT works?
So, think about it... would you really want to make Olive Oil MORE like Canola Oil by lowering the 16% (SatFat) of something that won't hurt you (but will likely help you)... while raising the 8% (PolyFat) of something that has the potential to kill you? Take a moment to think it over. But consider!
In 1994, the Lancet Medical Journal confirmed what I have been saying for years - that 75% of the "stuff" that sticks to your arteries is Oxidized Poly-UnSat Vegetable Oil... not the unjustly maligned Cholesterol. How come you don't hear that on the news!?
Onward.
2. "...both RO & Olive are high in Mono-unsat which lowers..." - NO...
Olive Oil is high in Mono-unsat at 76% compared to Rapeseed Oil at 56%... even though 56% may seem like a pretty good percentage... it's not really, because again, it leaves too much room left over for powerfully BAD stuff - 30 to 35% Poly-unSat!
3. "...Mono oil which appears to lower LDL (bad) & raise HDL (good) cholesterol." - NO, not the way THEY mean it!
Mono-unsat Oil will do this IF it is UN-refined, like Olive Oil & "some" Canola Oil... but if it is refined and RBDed, like MOST Canola, then it will likely do the opposite with your LDL & HDL Lipid profile numbers. How's that for truth in advertising!
4. "Nutritionally, RO has the edge over Olive, as it has more Vit.E & Omega 3 & 6" -- This is just plain Stupid! Moreover, this is patent disrespect in the form of taking advantage of the reader's understandable ignorance of the issues regarding dietary fat... given of course the CRAVEN lies from officialdom inculcated from the duplicitous mainstream exampled in the "snippit" above.
Reader! You don't choose a Bad Oil over a Good Oil just because it has a little more Vitamin E! That's ludicrous! Moreover, if it is the refined, RBD'ed Oil... ...the volatile Vitamin E has already been destroyed, anyway! You are taken for a credulous fool!
...AND, because Omega 3 in RO is so highly reactive, it is the first thing to turn rancid & toxic due to heat & air! So, normally, when extracted from, lets say, Flax or Hemp it is done under expensive refrigeration (if the RO is just cold-pressed, remember, this only means no heat was added but it still gets hot due to pressure if not kept cold) - also, after extraction, these sensitive Omega 3 oils are either sealed in a soft-gel to keep them away from Air (oxidation) or they must be refrigerated after opening because any exposure to room-temp air will immediately start oxidation.
The Omega 3 from Rapeseed "might" survive the first extraction if done in the "old-method" of expeller-pressing in small batches that don't get real hot like "cold-pressing" in aGiant Press creating tremendous heat... but it remains that these UN-refined Oils must be refrigerated after opening...and, for sure , NO STIR-FRYING...
Olive Oil with almost NO poly oil is much safer for frying...but even it has limitations...a so-so Smoke-Pt. at about 320 F.
With regard to higher Omega 6 being, remotely, better? Crapola! Betraying, disrespecting, misinforming... crapola!
In the difficult attempt to get our Critical EFA Ratio (Omega 6 to Omega 3) down to below a healthful 4 to 1 (instead of the usual heart stopping 20 or 30 to 1), we need to cut Omega 6 out of our lives as much as possible... every form of food to include fruit has Omega 6, so the best way to get it out of our lives is to avoid ALL Hi-Poly Food Oils... onlyuse Lo-Poly Oils like Olive (8% poly) or Macadamia Nut (3% poly).
This brings me to what I think is the biggest lie of all - many of these RO's (claiming to be UN-refined?) are supposed to be good for Stir-frying & they supposedly have a higher smoke point. But because RO has highly reactive Poly-Om.3 & 6, these oils will turn toxic with just a little heat, UNLESS PROCESSED or KILLED... in fact the Omega 3 will start turning rancid at room temp within hours, if not minutes, so how are you supposed to cook with it?!
Additionally, if these oils are UNREFINED, as they claim, the smoke point would be about 100 degrees lower (225 F) than UNREFINED Olive Oil (320 F) -- so how does it have ahigher smoke point?
...AND why don't you have to refrigerate after opening as many claim... only ONE ANSWER works: These oils have likely been refined so it will reach the high temp of REfined canola oil, which is 400 degrees & if it is refined it doesn't have to be refrigerated because it is already "DEAD"!
By the way, alluded above, Extra-Virgin Olive Oil is much better for frying than Canola because the 76% Mono is much more stable than the Canola's 56%. (that's why Olive oil does not need refrigeration after opening) Plus Olive Oil does NOT have any Omega 3 & very little Omega 6 - both of which will turn toxic in seconds when you start to heat it for cooking, even if you don't get anywhere near the Smoke Point.
A better choice for frying is the other "True" Mono-unsat. Oil... Macadamia Nut Oil, at 80% Mono (even higher than Olive Oil's 76%, but more expensive) has an extraordinarily high smoke pt. at 398 F.
However, the safest oil to fry with is coconut oil because High SatFat, Tropical Oils are more stable & the very high concentration of antioxidants helps protect the coconut oil from oxidation as the temp goes up...just don't let it smoke. Some things don't work with coconut oil because of the slight coconut taste.
FYI: What caused Coconut Oil to be better for cooking than Olive Oil ?...and caused Olive Oil to be better for cooking than Rapeseed Oil ?... the answer : "The World Climate" for the last ump-teen million years...
VERY stable Coconut Oil from the Equatorial, tropical-band around the earth is solid in your A/C'ed, 75 degree house, so you call it "Saturated-Fat" as if it were a disgusting, dirty word... but turn the A/C up to just 78 F or move to the tropics, it flows nicely, and is protected against the high ambient temp with a massive array of arcane, magical Anti-oxidants! Consequently, it will stay fresh at room temp for 4 or 5 years. That's magic, folks. Tinkerbell flits around scattering her pixie dust!
Magical it may seem! The anti-oxidants are so powerful that for this 5 years the little (2%) Poly-Omega 6 in CCnut Oil is also protected...where normally UN-refined Poly-Food Oil would go rancid in days if exposed to the air & left sitting around at room temp. Just imagine what that anti-oxidant power-protection could do in your body. Delicate Poly Fatty-Acids need protection in your body after you swallow them, much the same way they do out-side your body.
NEXT : We go a little further north into the temperate band of Hawaii, Southern California & the Mediterranean (Italy, Spain) where we find (1 DB) Mono-unsat. Oils (Olive, Macadamia Nut) that are a little less stable than the Tropical Oils, but if Expeller-pressed, bottled in dark glass & protected from the air? These oils will last for months (maybe years) at the ambient temp of Italy... and they have some Vit.E and some anti-oxidant capability. Olive Oil is a liquid at room temp because the carbon chain has a "bend" - but 'One' DB will cause only a small bend so it will solidify if refrigerated...(an interesting key point).
NEXT : We move up into the colder band of Canada & Russia where we find the Poly-unsat. FOOD Oils, like Rapeseed Oil & Soybean Oil. These are moderately UN-stable because of the (2 DB) Poly, Om.6 and the even more UN-stable (3 DB) Poly, Om.3. These unstable poly-oil chains are even more bent so they will remain a flowing liquid in much colder climates & remain a liquid in the fridge. These cold-climate poly-oils pay a price to flow in cold Weather... they easily turn rancid when exposed to light, heat & air. These Oils will start oxidizing at room temp in weeks unless well protected from air and light & will turn toxic if heated for cooking.
LASTLY: We move up into the frigid Arctic Waters where we find Fatty, Cold-water Fish & Krill that have "VERY" Poly-unsat. Oil that is extremely reactive & twisted because of the 5 & 6 DBed Omega 3's ...these VERY, VERY sensitive Oils can keep flowing at very low temps but cannot withstand air & room temps AT ALL. You CAN NOT cook with Poly "Medicinal" Oils from (animal) Fish, Krill, Cod-liver...or from (plant) Flax & Hemp.
The other slightly less reactive Poly "Food" Oils like Canola, Soy & Peanut are used by many, many people to cook with...the only problem is that they will eventually kill you.
Consequently, I hope you can appreciate the advantage of cooking with a Warm-climate Oil as opposed to a Cold-climate oil... and how a Temperate-climate Oil like Olive Oil is rather the best of both worlds. This also demonstrates just how little we can screw with Mother-Nature's grand scheme...you know, like planting an Olive tree in Canada or a fair-skinned Norwegian living down here in Lower Alabama... for instance.
No... ... mere economic proclivities are not sufficient to make healthful a vascularly unhealthful substance like canola or rapeseed oil. There will be no silk purse made from thissow's ear.
In closing, please don't write and point out that I keep incorrectly calling the Mono-unsat. Canola, a Poly-unsat. Oil...Yes, it does have about twice as much Mono (56%) as Poly (30%) -- so go ahead and call it "Mono" if you want... BUT it's the 30% Poly that will Kill You ... so it's all "POLY" to ME!
Well be.
Alan Graham
Phone (334) 774-0395
E-mail -- <>alan068@centurytel.net
UNQUOTE
greylensman@rocketmail.com |
| ashesand sackcloth
User ID: 182
1/24/2007 11:05 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Thanks Grey. That post cleared up some things for me. |
| ac10
User ID: 141727
1/24/2007 11:09 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Hi GL, thanks once again for excellent health information.
I was in Canada about ten years ago when a young farmer DIED from merely handling the Rapeseed seed that they were planting, no joke. It was treated with something so toxic that he died just from handling it.
In my own experience, I feel wonderful when using Olive oil, and I feel like cr*p when I use corn oil or sunflower oil or canola. So no choice, I go with the good stuff.
I also like ghee, yum, but that's just me. On organic basmati rice, you can't believe what a great combination that is. |
| GREY LENSMAN
User ID: 184657
1/24/2007 11:14 PM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
A/C 10
THE NUMBER ONE OIL IS
VIRGIN COCONUT OIL. SO MANY USES AND TASTES GOOD.
NEXT IS OLIVE OIL, ALMOST AS VERSATILE
THEN QUALITY PALM OIL, WHAT A MASSIVE VITAMIN E SOURCE.
GL
greylensman@rocketmail.com |
| Anonymous Coward
User ID: 186695
1/24/2007 11:20 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
CRAPPOLO to ALL and ANY hydrogenated oils. ALL of them are bad for you. I doubt if there is a one that has not been genetically altered by the monster M0NSANTO. Olive oil and good old fashioned butter and lard is all that you'll find in my home. |
| Redheaded Stepchild
User ID: 184182
1/24/2007 11:31 PM
 | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
GL:
Thanks! This adds to my understanding. We've been using extra-virgin olive oil for about a decade now. I love it.
Before I started reading the information you've posted, I had stocked up on a few gallons of Canola oil -- thinking it was the better choice for the long-term in my food storage. You know...emergencies and cheap food...so I have lots. I haven't gotten rid of the Canola, but we have been adding EVOO to our storage...by the quarts. I figure I can keep the Canola to use on the aphids in my garden.
By the way, I've been forwarding your posts to my married kids, and they now look at their food purchases with a whole new light.
"Until you are willing to organize your friends and neighbors and literally shut down cities - drive at 5mph through the streets of major cities on the freeway and stop commerce, refuse to show up for work, refuse to borrow and spend more than you make, show up in Washington DC with a million of your neighbors and literally shut down The Capitol you WILL be bent over the table on a daily basis." Karl Denninger
Don't blame me; I voted for Ron Paul.
Silence is consent. |
| GREY LENSMAN
User ID: 184657
1/24/2007 11:32 PM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
186695
SPOT ON
HYDROGENATED OILS
MARGARINE
FLORA
VITALITE
CRISCO
ANY "SPREAD"
THEY EVEN DO IT TO WONDERFUL OILIVE OIL, CALL IT OLIVIO.
THOSE CHICKEN PEOPLE CHANGING FROM HYDROGENATED TO SOY. OUT WITH THE BAD, IN WITH THE BAD. ALL THEIR BILLIONS AND THEY CANNOT DO SIMPLE RESEARCH. DONT WANT TO, COS THE CENT THEY MAKE.
GL
greylensman@rocketmail.com |
| GREY LENSMAN
User ID: 184657
1/24/2007 11:48 PM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
THE LATEST ON COCONUT OIL.
QUOTE
More Good News on Coconut Oil
by Mary G. Enig, PhD
One of the most serious and intractible medical problems facing doctors today is that of antibiotic-resistant infectious microorganisms, the so-called "superbugs." One example is MRSA (methicillin-resistant Staphylococcus aureus), now a common source of blood poisoning and infection in hospitals (see sidebar below). Other exampless of antibiotic-resistant infectious agents include Bacillus anthracis Sterne, virulent Escherichia coli, Klebsiela pneumoniae, Helicobacter pylori, and Mycobacterium terrae, viruses with lipid membranes, and a number of invasive fungi.
This problem has led to interest in researching the use of natural products to enhance the treatment of infectious disease, such as coconut oil and other oils rich in lauric acid as well as herbal remedies like originum oil, substances traditionally recognized for decades for their healing properties. While there have been many testimonies--so-called "anecdotes"--about the effectiveness of such natural treatments, until recently no published studies were available to doctors that would allow them to justify their use of these protocols.
Fortunately coconut oil and other lauric oils, as well as oregano oil, have recently been the object of study in the Georgetown University laboratory of Dr. Harry Preuss in the United States and this research has resulted in several published peer reviewed papers appearing in toxicology journals in 2005.
The antimicrobial properties of both volatile aromatic oils such as originum (oregano) oil and medium chain fatty acids such as lauric acid and its derivative monolaurin from coconut oil have shown promise in these studies. As noted by these researchers, origanum oil, used as a food-flavoring agent, possesses a broad spectrum of antimicrobial activity due, at least in part, to its high content of phenolic derivatives such as carvacrol and thymol. Also, lauric acid, which is present in heavy concentrations in coconut oil, forms monolaurin in the animal body and this derivative of lauric acid can inhibit the growth of many pathogenic microorganisms.
Part of the research focused on Staphylococcus aureus. In vitro studies were performed on two strains of Staphylococcus aureus and this was followed by in vivo studies in mice. The effects of monolaurin and originum when used in combination were better than the most potent antibiotic and this research showed that these safe antimicrobial agents could be useful for prevention and therapy of Staphylococcus aureus and numerous other infections.
It is now clear and scientifically validated that the inclusion of coconut oil in the diet could and should be utilized for its preventive and healing properties.
Resistant pathogens
Staphylococcus aureus (colloquially known as "Staph aureus") is one of the major resistant pathogens. Found on the mucous membranes and the skin of around a third of the population, it is extremely adaptable to antibiotic pressure. It was the first bacterium in which penicillin resistance was found--in 1947, just four years after the drug started being mass-produced. Methicillin was then the antibiotic of choice. MRSA (methicillin-resistant Staphylococcus aureus) was first detected in Britain in 1961 and is now "quite common" in hospitals. MRSA was responsible for 37 percent of fatal cases of blood poisoning in the UK in 1999, up from 4 percent in 1991. Half of all S. aureus infections in the US are resistant to penicillin, methicillin, tetracycline and erythromycin.
This left vancomycin as the only effective agent available at the time. However, VRSA (Vancomycin-resistant Staphylococcus aureus) was first identified in Japan in 1997, and has since been found in hospitals in England, France and the US. VRSA is also termed GISA (glycopeptide intermediate Staphylococcus aureus) or VISA (vancomycin insensitive Staphylococcus aureus), indicating resistance to all glycopeptide antibiotics.
A new class of antibiotics, oxazolidinones, became available in the 1990s, and the first commercially available oxazolidinone, linezolid, is comparable to vancomycin in effectiveness against MRSA. Linezolid-resistance in Staphylococcus aureus was reported in 2003.
Enterococcus faecium is another superbug found in hospitals. Penicillin-Resistant Enterococcus was seen in 1983, Vancomycin-Resistant Enterococcus (VRE) in 1987, and Linezolid-Resistant Enterococcus (LRE) in the late 1990s.
Penicillin-resistant pneumonia (or pneumococcus, caused by Streptococcus pneumoniae) was first detected in 1967, as was penicillin-resistant gonorrhea. Resistance to penicillin substitutes is also known beyond S. aureus. By 1993 Escherichia coli was resistant to five fluoroquinolone variants. Mycobacterium tuberculosis is commonly resistant to isoniazid and rifampin and sometimes universally resistant to the common treatments. Other pathogens showing some resistance include Salmonella, Campylobacter, and Streptococci.
In November, 2004, the Centers for Disease Control and Prevention (CDC) reported an increasing number of Acinetobacter baumannii bloodstream infections in patients at military medical facilities in which service members injured in the Iraq/Kuwait region during military operations in Iraq and Afghanastan were treated. Most of these showed multidrug resistance (MRAB), with a few isolates resistant to all drugs tested ( [link to en.wikipedia.org]
REFERENCES
1. Preuss HG, Echard B, Enig M, Brook I, Elliott TB. Minimum inhibitory concentrations of herbal essential oils and monolaurin for gram-positive and gram-negative bacteria. Molecular Cell Biochemistry. 2005;272:29-34.
2. Preuss HG, Echard B, Dadgar A, Talpur N, Manohar V, Enig M, Bagchi D, Ingram C. Effects of Essential Oils and Monolaurin on Staphylococcus aureus: In Vitro and in Vivo Studies. Toxicology Mechanisms and Methods 2005;15:279-285.
About the Author
Mary G. Enig, PhDMary G. Enig, PhD is an expert of international renown in the field of lipid biochemistry. She has headed a number of studies on the content and effects of trans fatty acids in America and Israel, and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease. Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased attention to her work. She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, nutrition consultant to individuals, industry and state and federal governments, contributing editor to a number of scientific publications, Fellow of the American College of Nutrition and President of the Maryland Nutritionists Association. She is the author of over 60 technical papers and presentations, as well as a popular lecturer. Dr. Enig is currently working on the exploratory development of an adjunct therapy for AIDS using complete medium chain saturated fatty acids from whole foods. She is Vice-President of the Weston A Price Foundation and Scientific Editor of Wise Traditions as well as the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, May 2000. She is the mother of three healthy children brought up on whole foods including butter, cream, eggs and meat.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts,
the quarterly magazine of the Weston A. Price Foundation, Fall 2006.
UNQUOTE
GL
greylensman@rocketmail.com |
| ac10
User ID: 141727
1/24/2007 11:54 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
I like coconut oil on my skin, it makes it really smooth. Thanks, I will try using it in cooking... |
| GREY LENSMAN
User ID: 184657
1/25/2007 12:03 AM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
A/C 10
BE VERY VERY CAREFUL
RBD OR REFINED COCONUT OIL IS HORRIBLE, GROSS, DISGUSTING.
USE ONLY VIRGIN COCONUT OIL
EASY TO TELL DIFFERENCE
REFINED IS YELLOW AND STINKS
VIRGIN
IS WATER COLOURED AS A LIQUID AND WHITE AS A SOLID.
GL
greylensman@rocketmail.com |
| GREY LENSMAN
User ID: 184657
1/25/2007 12:10 AM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
USES AND BENEFITS OF VIRGIN COCONUT OIL
COOKING
SALADS
IMMUNE SYSTEM BOOSTER
HAIR CONDITIONER
SKIN MOISTURISER
SUN TAN OIL
CAN BE USED SEVERAL TIMES FOR FRYING
DOES NOT GO OFF IF LEFT OPENED
LONG SHELF LIFE
SMELLS GREAT
GL
greylensman@rocketmail.com |
| GREY LENSMAN
User ID: 184657
1/25/2007 12:56 AM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
OH DEAR. ALL THE ESKIMOES ARE DEAD, THE LAPS GONE SIGH. READ THIS. SHOWS HOW THE MEDIA TWISTS THE MESSAGE, SELLS THE POISONS. NOTE ALSO THE VITAMIN E CONTENT OF PALM OIL.
QUOTE
Saturated Fat Attack
Can One Meal Containing Saturated Fat Really Be that Bad?
Or Why You Don't Need Vegetable Oil in Your Carrot Cake and Milk Shake to Protect Your Arteries
by Chris Masterjohn
Newspapers around the world have recently published the results of a study indicating that a single meal rich in saturated fats will disrupt the functioning of your arteries and contribute to the inflammation of your blood vessels. The Associated Press story by Joe Milicia1 was heard round the internet, and reported in papers throughout the world.
The news article quoted the Kansas City cardiologist Dr. James O'Keefe as claiming the study showed that "when you eat [saturated fat], inflammation and damage to the vessels happens immediately afterward."
Dr. Nicholls, the lead author of the study that generated such an amazing amount of attention in the press, was quoted as saying that his research showed the "need to aggressively reduce the amount of saturated fat consumed in the diet." The article then clarified that this meant reducing our intake of beef, pork, lard, poultry fat, butter, milk, cheeses, coconut oil, palm oil and cocoa butter, and replacing them with safflower oil, sesame oil, sunflower seeds, corn and soybeans. Amazingly, this study had the power to make sweeping conclusions about over 15 different foods!
The study in question was published by a team of researchers led by Dr. Stephen J. Nicholls of the Australian Heart Research Institute in the Journal of the American College of Cardiology entitled, "Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function."2
Reality Check
In reality, none of the dire conclusions reported in the press is justified by the study. There was no clearly discernable effect of any type of fat on arterial function, and those consuming saturated fat had the best arterial function at all time points measured.
In fact, the researchers did not even study the inflammation occurring in the blood vessels of the people eating the meals. Instead, they performed an interesting experiment on isolated cells in which they found high-density lipoprotein (HDL) isolated from people eating safflower oil to have greater anti-inflammatory power than HDL isolated from people eating coconut oil. They attributed this observation to the saturation of fat that the study subjects consumed without a shred of evidence, and overlooked the more plausible explanation that these effects were due to the large difference in vitamin E contents of the two diets.
Study Design
The researchers fed fourteen adults a meal of carrot cake and a milk shake on two separate occasions one month apart, once made with highly saturated coconut oil and once made with highly polyunsaturated safflower oil. Both oils were non-hydrogenated, organic, unrefined and virgin.3
The researchers, who were blinded to which meals the subjects were receiving, took each of three types of measurements at three different time points: first, after an overnight fast and before the meal was administered; second, three hours after the meal was administered; third, six hours after the meal was administered.
The first type of measurement they took was the levels of various constituents in the subjects' blood: total cholesterol, LDL, HDL, triglycerides, insulin and free fatty acids.
The second type of measurement they took was of various parameters of blood flow, including the total amount of blood flow through the subjects' forearms and the degree of "flow-mediated dilation" in their brachial arteries. Flow-mediated dilation is the ability of a blood vessel to dilate to rush blood to an area that has been deprived of oxygen. To measure it, researchers use pressure to stop blood flow through an artery and then test to what extent the artery reacts once the pressure is released by dilating to increase the return of blood to the blood-deprived area. With this type of test, the more the blood vessel dilates when pressure is released, the better shape it is believed to be in.
Finally, the researchers extracted HDL from the subjects' blood at each time point. They incubated isolated endothelial cells from human umbilical veins with the HDL at various concentrations. After the incubation period, they added an inflammatory chemical called tumor necrosis factor-alpha (TNF-a) to the cells, which stimulates the production of adhesion molecules with long-winded names like intercellular adhesion molecule 1 (ICAM-1) and vascular cell adhesion molecule 1 (VCAM-1), which are believed to play a role in the adhesion of immune cells to arterial plaque. HDL has been shown to inhibit the expression of these inflammatory molecules, and the researchers conducted this part of the study to see whether how you eat can affect how much potential HDL has to inhibit the expression of these presumably harmful adhesion molecules.
The researchers claimed to generate two findings:
* Flow-mediated dilation decreased more strongly after the coconut oil meal than after the safflower oil meal. From this, they concluded that "consumption of saturated fat impairs . . . endothelial function."
* When cells were incubated with HDL taken from subjects after they ate the coconut oil meal, the expression of the inflammatory adhesion molecules in response to TNF-a stimulation was increased compared to cells incubated with HDL taken from fasting subjects. By contrast, when cells were incubated with HDL taken from subjects after they ate the safflower oil meal, the expression of inflammatory molecules in response to TNF-a stimulation was decreased compared to cells incubated with HDL taken from fasting subjects. From this, the authors concluded that "consumption of saturated fat impairs the anti-inflammatory properties of high-density lipoproteins."
Although both of these conclusions are more conservative than the statements written in the Associated Press article, neither of them is justified by the study.
Let's take a closer look at each.
Flow Mediated Dilation
The researchers claim that consumption of the saturated fat meal impaired flow-mediated dilation (FMD). They did indeed show that at the three-hour mark the decline in FMD was almost twice as great in the coconut oil group as it was in the safflower oil group. Yet the FMD was actually higher in the coconut oil group than in the safflower oil group at every point along the way! The reason? When the subjects were fasting, those who were about to eat the coconut oil meal had 33 percent better FMD than those who were about to eat the safflower oil meal. Even at the three-hour point, when FMD had declined the most, it was still 9 percent higher in the coconut oil group than in the safflower oil group.
There are two ways we could look at this paradoxical situation. Figure 1 shows the changes that took place in FMD three and six hours after the meals, relative to the FMD before the meals (called "baseline"). You can see that for both the coconut oil meal and the safflower oil meal, FMD declined substantially at the three-hour mark, although the rate at which it declined was nearly double after the coconut oil meal.
Figure 1. Percent change in the degree of flow-mediated dilation (FMD) compared to baseline values.
Group Baseline Three Hours Six Hours
Saffllower Oil No Change 17 percent lower 8 percent lower
Coconut Oil No Change 32 percent lower 10 percent lower
Now let's look at these findings another way. Figure 2 compares the relative degree of FMD of the coconut oil group with that of the safflower oil group. Here you can see that the FMD is higher (a good thing) in the coconut oil group at every single time point during the study.
Figure 2. Comparison of the degree of flow-mediated dilation (FMD) in the coconut oil group to that in the safflower oil group at three time points.
Baseline 3 hours 6 hours
33 percent higher in coconut oil group 9 percent higher in coconut oil group 29 percent higher in coconut oil group
Thus, we have to ask: is consumption of coconut oil rather than safflower oil the reason for the greater decline of FMD in the coconut oil group? Or, is the reason for this decline the simple fact that the people who ate the coconut oil meal started out with a higher value of FMD in the first place, and therefore, so to speak, had more to lose?
There are two reasons that the latter scenario might be true: first, the decline in FMD after a meal might not even be a function of the FMD; second, a randomly high sampling error for the FMD before the meal could result in what is called "regression to the mean."
In the first case, it could be that eating carrot cake and drinking a milkshake, whether made with safflower oil or coconut oil, depresses FMD to a certain point regardless of fasting levels. For example, eating the meal might depress FMD to about 5 percent, regardless of whether the person's fasting level was 6 percent or 9 percent.
In such a scenario, a person whose fasting level is 9 percent would experience a 44 percent decline in FMD, while a person whose fasting level is 6 percent would experience only a 17 percent decline in FMD.
Thus, if the effect of a meal on FMD is not a function of fasting FMD, the coconut oil group, which by random chance had a 33 percent higher fasting FMD, would exhibit a greater relative decline than the safflower oil group for no other reason than that they started off with substantially better FMD in the first place!
Regression to the Mean
The authors themselves admitted a very similar explanation in the journal article, writing that "it is possible that 'regression to the mean' may have contributed to some of the FMD reduction observed after consumption of the saturated fat." The concept of "regression to the mean" is essentially this: if by random sampling error an initial value tends to be higher than the mean, a second value will tend to be closer to the mean. Thus, a decline in values could result simply from the first value being randomly high.
Yet was this caveat noted in the press? Of course not. Instead, we were told that when we eat saturated fat, "damage to the vessels happens immediately afterward," and thus we must "aggressively reduce the amount of saturated fat consumed in the diet."
No one warned us that if when fasting, by random sampling error we happen to have a higher-than-average value of FMD, rapid but unmeaningful FMD reduction will occur after we eat due to "regression to the mean." No one warned us that we must "aggressively reduce the amount of random sampling error" lest we suffer statistically indicated arterial dysfunction with one, single meal.
Inflammation in the Test Tube
Contrary to the Associated Press report's claim that "fewer inflammatory agents were found in the arteries" after the safflower oil meal than before it, the researchers did not measure any type of inflammation in the arteries of the test subjects. Instead, they incubated isolated umbilical vein endothelial cells with HDL taken from these subjects at various time points before and after the meals, and then stimulated these isolated cells to produce inflammatory adhesion molecules by adding a compound called TNF-a to them. Finally, they measured whether HDL isolated after the different meals had a different ability to lower the amount of adhesion molecules released after stimulation with TNF-a.
The researchers found that cells incubated with the HDL isolated from subjects after they had eaten the coconut oil meal produced more adhesion molecules (ICAM-1 and VCAM-1) after stimulation with TNF-a than did cells incubated with HDL isolated from fasting subjects, and that cells incubated with HDL isolated from subjects after they had eaten the safflower oil meal produced fewer adhesion molecules after stimulation than did cells incubated with HDL isolated from fasting subjects. In other words, eating safflower oil seemed to make the HDL a more powerful anti-inflammatory agent, while eating coconut oil seemed to make the HDL a less powerful anti-inflammatory agent.
There are a number of problems with the large leap of logic it takes to conclude from this finding that a meal rich in saturated fat causes inflammation. First, we are neither test tubes nor petri dishes, but complex organisms with many different chemical and electrical feedback systems that do not exist in laboratory dishes. The researchers could have directly measured the levels of ICAM-1 and VCAM-1 in the subjects' blood, but that is not what they chose to study.
Second, the researchers only studied the anti-inflammatory potential of HDL. They could have incubated the cells with whole plasma to measure the total anti-inflammatory capacity of the blood, but they chose not to, for the simple reason that they were only trying to answer one small question about HDL and not look at the bigger picture.4
Virgin coconut oil is rich in very powerful polyphenols,5 some types of which have been shown to decrease expression of TNF-a and adhesion molecules,6, 7 and which are carried by water-soluble proteins in the blood and not by HDL.8 Thus, virgin coconut oil's contribution to the anti-inflammatory capacity of the blood could be primarily in the non-HDL fraction, whereas safflower oil's contribution to the anti-inflammatory capacity of the blood might be primarily in the HDL fraction. We simply do not have enough knowledge at this point to say for sure.
The only way to determine the effect of safflower oil and coconut oil on the total anti-inflammatory capacity of the blood is to perform the experiment by incubating the cells with whole blood. The only way to determine the effect of safflower oil and coconut oil on the actual level of inflammation in the people consuming the oils is to measure the inflammatory compounds being directly produced in their blood. This study did neither.
Finally, and most importantly, the researchers provided no evidence whatsoever that the effects they observed were due to the type of fat in the two meals. They simply assumed that the difference they observed between safflower oil and coconut oil was due to the fact that coconut oil is high in saturated fat and safflower oil is high in unsaturated fat. In doing so, they overlooked a very interesting hypothesis that could explain their results and that has substantial support in the scientific literature.
An Alternative Hypothesis: Vitamin E
The difference between safflower oil and coconut oil does not stop at the relative degree of fatty acid saturation. Figure 3 shows the difference in vitamin E content between the two oils. Safflower oil is 77 times higher in alpha-tocopherol and 47 times higher in total tocopherols.9
Figure 3. Typical tocopherol (vitamin E) content of coconut oil and safflower oil.
Tocopherol Coconut Oil Safflower Oil
Alpha-tocopherol 5 mg/kg 387 mg/kg
Beta-tocopherol -- --
Gamma-tocopherol -- 174 mg/kg
Delta-tocopherol 6 mg/kg 240 mg/kg
TOTAL tocopherol 11 mg/kg 801 mg/kg
Source: (Enig, 2000).
Is it plausible that the difference in vitamin E content of the oils could account for the difference in the expression of adhesion molecules in the isolated cells? Absolutely.
A recent review of alpha-tocopherol's role in regulating gene expression listed the suppression of the gene that codes for ICAM-1 as one of its functions.10 In fact, Chinese researchers performed a very similar experiment to the one we have been discussing, wherein they incubated endothelial cells taken from human umbilical veins with vitamin E instead of HDL. They found that incubating the cells with alpha-tocopherol, gamma-tocopherol and mixed tocopherols all inhibited the ability of oxidized LDL to induce ICAM-1 expression in the cells in a dose-dependent manner.10 Another group found vitamin E to reduce both ICAM-1 and VCAM-1 in the heart cells of rats.11
Vitamin E suppressed ICAM-1 and VCAM-1 levels in vivo in rabbits, although the effect on VCAM-1 was not statistically significant.13 In humans, the combination of vitamins E and C, but not vitamin C alone, decreased blood levels of ICAM-1 after six months. When the supplementation was stopped, blood levels of ICAM-1 returned to their initial levels. A similar effect was seen on VCAM-1, but it was not statistically significant. Unfortunately the researchers did not study the effect of vitamin E alone.14
Vitamin E travels in the blood associated with lipoproteins, including HDL.15 When endothelial cells are incubated with vitamin E-enriched HDL, they selectively take up vitamin E from the HDL at ten times the rate at which they take up the HDL particles themselves.16
It is therefore reasonable to suggest that the high vitamin E content of safflower oil led to an enrichment of the subjects' HDL particles with vitamin E, which was then taken up by the endothelial cells where it suppressed the expression of adhesion molecules.
Yet one question remains: why would the HDL taken from subjects after they ate the coconut oil meal be less effective at suppressing the expression of adhesion molecules than HDL taken from subjects when they were fasting? The one study I've found on the effect of a meal on the distribution of vitamin E in the blood15 suggests that the fraction of vitamin E in HDL actually declines temporarily after a meal when the meal is relatively low in vitamin E, but rises if the meal is high in vitamin E. It may be, then, that the vitamin E content of HDL declined after the coconut oil meal not because of the coconut oil itself but because any low-vitamin E meal reduces the amount of vitamin E in circulating HDL. On the other hand, the safflower oil meal may have been high enough in vitamin E to make the vitamin E content of HDL rise.
The only way to actually know would be to directly measure the vitamin E content of the HDL particles after the meal. Although the researchers who conducted the study we have been discussing measured the amount of protein, phospholipid, triglyceride and cholesterol in the HDL particles that they extracted, they unfortunately did not measure the amount of vitamin E in these particles.
The foregoing is, of course, a hypothesis. I have not shown conclusively that the effects observed in the study must have been due to vitamin E; I have simply shown that this is a plausible explanation. Further research would be needed to confirm or refute the hypothesis.
Likewise, it is an unconfirmed hypothesis that the effect observed was a result of the consumption of saturated fat. This unfortunately did not stop the researchers from titling their paper "Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function" as if they had actually shown this to be the case.
So Which Oils Should We Eat?
If it turns out to be true that the difference in the protective effect of HDL in the test tube was in fact due to the high vitamin E content of safflower oil and the low vitamin E content of coconut oil, that does not mean we should avoid coconut oil. It does not even mean we should eat safflower oil.
These findings simply reflect the fact that coconut oil is not a good source of vitamin E. Coconut oil is still the best source of medium-chain fatty acids, which boost metabolism and support the immune system, and virgin coconut oil is rich in powerful antioxidant polyphenols.
Polyunsaturated fatty acids such as those found in safflower oil actually deplete the body of vitamin E and thereby increase the body's need for vitamin E--this is basic textbook biochemistry.17 Safflower oil may raise the amount of vitamin E in lipoproteins immediately after a vitamin E-rich meal, but what is the long-term effect on vitamin E status of an excessive intake of polyunsaturated fats?
It makes sense then that the best way to obtain vitamin E would be from sources that are high in vitamin E but low in polyunsaturated fat. Unrefined palm oil is an excellent example of such a source.
Palm oil is only 9 percent polyunsaturated, compared to safflower, which is 75 percent polyunsaturated. In terms of the absolute amount of vitamin E, compared to safflower oil, palm oil has a somewhat lower level of alpha-tocopherol, more than double the gamma-tocopherol, and large amounts of tocotrienols, which are another important part of the vitamin E complex that are completely absent in safflower oil. The combined absolute value of tocopherol and tocotrienol forms of vitamin E is 46 percent higher in palm oil than safflower oil.9
When one takes into account the high polyunsaturated fat content of safflower oil, which increases the need for vitamin E, the advantage of more saturated palm oil becomes obvious: the ratio of vitamin E to polyunsaturated fatty acids in palm oil is 12 times greater than the same ratio in safflower oil!
Yet newspapers the world over carrying the Associated Press article told us to reduce our intake of palm oil and other saturated fats "aggressively."
Dire Warnings
We've been told that this study shows that when "you eat [saturated fat], inflammation and damage to the vessels happens immediately afterward." We've been told that it shows we must "aggressively reduce the amount of saturated fat consumed in the diet." We've been further told to throw out the beef, pork, lard, poultry fat, butter, milk, cheeses, coconut oil, palm oil and cocoa butter, replacing all these fats with safflower oil, sesame oil, sunflower seeds, corn and soybeans.
These dire warnings are based on a study that couldn't differentiate the effect of coconut oil from the effect of random sampling error on flow-mediated dilation and that showed people consuming coconut oil to have better flow-mediated dilation at all time points than people consuming safflower oil; they are based on a study that could not differentiate between the effect of saturated fat and the effect of vitamin E on the capacity of HDL to prevent inflammation in isolated, laboratory-cultured cells; and they are based on a study that tells us nothing about the amount of inflammation going on within the people consuming the meals, who are much more complex than globs of isolated laboratory-cultured cells.
Further research should uncover whether the effects seen in the test tube are due to vitamin E, to saturated or unsaturated fats, or to other causes entirely, and what relevance these observations in the test tube have for real, living people.
In the meantime, traditional animal fats, tropical oils and olive oil remain our best bet for avoiding the modern diseases that suspiciously ascended to prominence soon after researchers began heralding seed oils like safflower oil as a healthy alternative to traditional, saturated fats.
We can, however, draw two conclusions from the present study to make life safer for all of us and to advance the public health. First, always avoid random sampling error before you eat; otherwise, it would take only a single meal for "regression to the mean" to result in statistically induced markers of arterial dysfunction immediately afterward. Second, if you do eat a meal high in saturated fats, resist the urge to extract your HDL and throw it into the nearest petri dish. Chances are there's a researcher just waiting for your defenseless lipoproteins with a pipette full of inflammatory chemicals, and at that point, all hope of preventing cell-to-cell adhesion is lost.
A Better Experiment
A major drawback of the current study is that it could not distinguish between the effect of the saturation of the fats that the study subjects consumed and the amount of vitamin E in their diets. One way to conduct an experiment while avoiding this pitfall would be to use palm oil, which is very rich in vitamin E despite being a highly saturated fat.
A better experiment would use three groups: one fed palm oil alone, a second fed a mixture of coconut oil and olive oil, and a third fed olive oil alone. This experiment would be able to differentiate between the effects of saturated fat and those of vitamin E because the dietary fat of the first and second groups would be similarly and highly saturated but the first group would receive 15 times as much vitamin E as the second group. Conversely, the second and third groups would receive similar amounts of vitamin E, but the dietary fat of the third group would be much lower in saturated fat.18
If HDL isolated from the first group was much more effective at inhibiting the expression of adhesion molecules by stimulated endothelial cells than HDL isolated from the second and third groups, this would support the hypothesis that it is the vitamin E content of the diet rather than the saturation of the dietary fat that is operative. If, on the other hand, HDL isolated from the first group was no more or less effective than HDL isolated from the second group but considerably less effective than HDL isolated from the third group, this would support the hypothesis that the saturation of the dietary fat rather than the amount of vitamin E is operative.
But even these findings would be tenuous. HDL is only one constituent of many in the blood, and the functioning of an artery within a living human is much more complex than the functioning of a mass of cells in a petri dish upon which a researcher has dropped solutions of isolated chemicals with a pipette. The ultimate test to teach us which oils to eat is which oils are consumed by the people who live the longest, are the healthiest, and have the best quality of life.
Anthony Colpo Comments on the Carrot Cake & Milkshake Study
The study discussed in this article was supported by a Pfizer Cardiovascular Lipid award. Pfizer makes over ten billion dollars per year from sales of Lipitor, the world's best-selling cholesterol-lowering drug.
Dr. Nicholls is supported by a postgraduate research scholarship from the National Heart Foundation of Australia. Co-author Dr. Rye is a National Heart Foundation of Australia Principal Research Fellow. The National Heart Foundation of Australia operates a program in which it charges a fee so that food manufacturers can display the "Heart Foundation Tick." Polyunsaturated vegetable oils and margarines contribute a significant portion of ingredients in these certified products.
Another co-author of the study, Dr. Lundman, is supported by postdoctoral scholarships from the Swedish Heart and Lung Foundation, which counts among its sponsors Unilever, the food giant that manufactures numerous vegetable oil and margarine products.
There have been numerous randomized controlled CHD prevention trials conducted since the 1960s, in which people have been given either high-polyunsaturate diets or high-saturate diets as the sole intervention. In these trials, extending up to eight years, no cardiovascular or overall mortality advantage has ever been observed that can be attributed to saturated fat restriction. In fact, a number of these trials observed poorer mortality outcomes in the high-polyunsaturate group.
Healthy subjects placed on high polyunsaturated diets for four-week periods have exhibited higher levels of free radical activity and blood clotting markers than those on high-saturated diets. In animal studies, polyunsaturated vegetable oils consistently promote cancer growth; an eight-year trial with real live humans that observed significantly higher cancer incidence in the polyunsaturated group suggests this phenomenon is not merely confined to lab rats.1 This same study, by the way, showed little difference in extent of atherosclerosis among autopsied subjects from the high-saturate and high-polyunsaturate diets. If anything, the aortas of those eating the polyunsaturated-enhanced diet tended to show more plaque build-up.
So when clueless health "experts" tell you to opt for polyunsaturated fat instead of saturated fat, ignore the living daylights out of them. Doing so could well save your life.
Anthony Colpo is the author of The Great Cholesterol Con, a no-holds-barred exposé of the farcical cholesterol theory of heart disease. Unlike the authors of the above study, Colpo has absolutely no ties to any food, drug, medical, or supplement industry groups, nor health organizations that receive money from these groups.
1. Dayton S, et al. A controlled clinical trial of a diet high in unsaturated fat in preventing complications of atherosclerosis. Circulation, 1969; XL: II-1-63.
References and Notes
1. Milicia, Joe, "One High-Saturated Fat Meal Can Be Bad," Associated Press. Carried by the Washington Post. [link to www.washingtonpost.com] Published August 7, 2006. Accessed August 19, 2006.
2. Nicholls SJ, Lundman P, Harmer JA, Cutri B, Griffiths KA, Rye KA, Barter PJ, Celermajer, DS. Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function. Journal of the American College of Cardiology, 2006; 48(4): 715-720.
3. David Celermajer and Jason Harmer, personal communication.
4. David Celermajer, personal communication.
5. Nevin KJ, Rajamohan T. Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clin Biochem. 2004 Sep; 37(9): 830-5.
6. Ukil A, Maity S, Das PK. Protection from experimental colitis by theaflavin-3,3'-digallate correlates with inhibition of IKK and NF-kappaB activation. Br J Pharmacol. 2006 Jul 31; [Epub ahead of print].
7. Mazzon E, Muia C, Paola RD, Genovese T, Menegazzi M, De Sarro A, Suzuki H, Cuzzocrea S. Green tea polyphenol extract attenuates colon injury induced by experimental colitis. Free Radic Res., 2005 Sep; 39(9): 1017-25.
8. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004 May; 79(5): 727-47.
9. Enig, Mary G, PhD, Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Silver Spring, MD: Bethseda Press (2000) 115; 118; 122.
10. Azzi A, Gysin R, Kempna P, Munteanu A, Negis Y, Villacorta L, Visarius T, Zingg JM. Vitamin E mediates cell signaling and regulation of gene expression. Ann NY Acad Sci, 2004 Dec; 1031:86-95.
11. Fan Y, Liu ML, Qi YY, Ren ZW. [Effect of different isofoms of tocopherols on expression of intercellular adhesion molecule-1 in human umbilical vein endothelial cells]. Beijing Da Xue Xue Bao, 2004 Feb; 36(1):70-4.
12. Schulte I, Bektas H, Klempnauer J, Borlak J. Vitamin E in heart transplantation: effects on cardiac gene expression. Transplantation, 2006 Mar 15; 81(5):736-45.
13. Koga T, Kwan P, Zubik L, Ameho C, Smith D, and Meydani M. Vitamin E supplementation suppresses macrophage accumulation and endothelial cell expression of adhesion molecules in the aorta of hypercholesterolemic rabbits. Atherosclerosis, 2004 Oct; 176(2): 265-272.
14. Tahir M, Foley B, Pate G, Crean P, Moore D, McCarroll N, Walsh M. Impact of vitamin E and C supplementation on serum adhesion molecules in chronic degenerative aortic stenosis: a randomized controlled trial. Am Heart J, 2005 Aug; 150(2): 302-6.
15. Meydani M, Cohn JS, Macauley JB, McNamara JR, Blumberg JB, Schaefer, EJ. Postprandial Changes in the Plasma Concentration of [alpha]- and [gamma]-Tocopherol in Human Subjects Fed a Fat-Rich Meal Supplemented with Fat-Soluble Vitamins. Journal of Nutrition, 1989; 119:1252-1258.
16. Balazs Z, Panzenboeck U, Hammer A, Sovic A, Quehenberger O, Malle E, Sattler W. Uptake and transport of high-density lipoprotein (HDL) and HDL-associated alpha-tocopherol by an in vitro blood-brain barrier model. J Neurochem, 2004 May; 89(4): 939-50.
17. Harvey and Champe, eds., Biochemistry: 3rd Edition, Baltimore: Lippincott Williams and Wilkins (2005) 389.
18. If each meal contained 100 grams of fat, the first and second groups would receive identical amounts of monounsaturated fat (39 g), similar amounts of saturated fat (54 g and 52 g), and similar amounts of polyunsaturated fat (7 g and 9 g), while the third group would receive more monounsaturated fat (72 g), much less saturated fat (16 g), and more polyunsaturated fat (12 g). The first group would receive 117 mg of vitamin E, while the second would receive 8 mg and the third would receive 13 mg. If the second group received a supplement of 5 mg of natural vitamin E, the second and third groups would receive equivalent amounts of this vitamin. See reference 9.
About the Author
Chris Masterjohn is the author of several Wise Traditions articles and the creator and maintainer of Cholesterol-And-Health.Com, a website dedicated to extolling the virtues of cholesterol and cholesterol-rich foods. He has authored two items accepted for publication in peer-reviewed journals: a letter in an upcoming issue of the Journal of the American College of Cardiology criticizing the conclusions of a recent study on saturated fat and a full-length feature in an upcoming issue of Medical Hypotheses proposing a molecular mechanism of vitamin D toxicity. Masterjohn holds a Bachelor's degree in History and is preparing to pursue a PhD in Molecular and Cellular Biology. He is also a Weston A. Price Foundation Local Chapter Leader in West Brookfield, Massachusetts
This article appeared in Wise Traditions in Food, Farming and the Healing Arts,
the quarterly magazine of the Weston A. Price Foundation, Fall 2006.
UNQUOTE.
GL
greylensman@rocketmail.com |
| Who_Cares
User ID: 181819
1/25/2007 1:08 AM
 | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Stupid, as usual.
- |
| GREY LENSMAN
User ID: 184657
1/25/2007 1:10 AM
| | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
WHO CARES, STUPID AS USUAL
WOW A SURPRISING BIT OF HONESTY THERE.
GL
greylensman@rocketmail.com |
| Anonymous Coward
User ID: 180919
1/29/2007 10:22 AM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Thx GL great thread
Keep it up
SD :) |
| Anonymous Coward
User ID: 69789
1/29/2007 11:00 AM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
I didn't read your article but I really like olive oil and thought I should share that. |
| Anonymous Coward
User ID: 168632
1/29/2007 11:53 AM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
About 10 years ago, I read about the poisonous affects that rapeseed oil caused to the body. I examined every label after that for oil content. Try to find a peanut butter that has not had its peanut oil replace by Canola (rapeseed) oil! Choosey mothers choose what? Natural peanut butters at the local grocer are available now, but how many opt to buy the alternatives for the convenience of immediate spreadablilty? They are buying slow deaths for their children.
I think that much of our chronic bowel problems stems from eating the wrong oils. Thanks but no thanks. They are not heart-healthy, either! |
| SpectrumBlue
User ID: 181546
1/29/2007 11:55 AM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
I use olive oil in all my cooking so no problems here.
Dreams will begin as they fade into chaos. |
| Anonymous Coward
User ID: 154126
1/29/2007 12:04 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
keep up the good work gl
 |
| Anonymous Coward
User ID: 154126
1/29/2007 12:06 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
About 10 years ago, I read about the poisonous affects that rapeseed oil caused to the body. I examined every label after that for oil content. Try to find a peanut butter that has not had its peanut oil replace by Canola (rapeseed) oil! Choosey mothers choose what? Natural peanut butters at the local grocer are available now, but how many opt to buy the alternatives for the convenience of immediate spreadablilty? They are buying slow deaths for their children.
I think that much of our chronic bowel problems stems from eating the wrong oils. Thanks but no thanks. They are not heart-healthy, either! Quoting: Anonymous Coward 168632
i always get natural, smuckers was the only one around here for a while but i think a few new ones have been coming out..
regular pb tastes like crisco to me |
| Bean There
User ID: 134770
1/29/2007 12:30 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Any straight info on using grape seed oil in stir fry? Seem to recall it having a high smoke point.
Thanks All. |
| Anonymous Coward
User ID: 188100
1/29/2007 12:34 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Hi GL, thanks once again for excellent health information.
I was in Canada about ten years ago when a young farmer DIED from merely handling the Rapeseed seed that they were planting, no joke. It was treated with something so toxic that he died just from handling it.
In my own experience, I feel wonderful when using Olive oil, and I feel like cr*p when I use corn oil or sunflower oil or canola. So no choice, I go with the good stuff.
I also like ghee, yum, but that's just me. On organic basmati rice, you can't believe what a great combination that is. Quoting: ac10 141727
Probably a fungicide. Has nothing to do with rapeseed/canola per se. Kinda like someone having a heart attack and blaming it on their shirt. |
| Anonymous Coward
User ID: 188100
1/29/2007 12:35 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
So someone is in love with olive oil. Big whup. Bet all their food tastes the same. |
| Common Sense
User ID: 1595
1/29/2007 12:56 PM | | Anonymous Coward
User ID: 400876
3/27/2008 5:34 AM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
|
| Luminous
~Waiting~
User ID: 296954
8/1/2009 1:10 AM
 | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
I just learned this over my ban-time...(I got caught up on so much OTHER reading)...Good Info!
"There are two kinds of light--the glow that illuminates, and the glare that obscures." ~ James Thurber
~
“Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing had happened." ~ Winston Churchill |
| Anonymous Coward
User ID: 20060
8/1/2009 3:41 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Thanks-G L- |
| Anonymous Coward
User ID: 709018
8/1/2009 3:54 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Any straight info on using grape seed oil in stir fry? Seem to recall it having a high smoke point.
Thanks All. Quoting: Bean There 134770
I'm curious as well. |
| Anonymous Coward
User ID: 738997
8/1/2009 5:42 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
Any straight info on using grape seed oil in stir fry? Seem to recall it having a high smoke point.
Thanks All.
I'm curious as well. Quoting: Anonymous Coward 709018
This thread may be old, but after reading it I just ordered some extra virgin organic coconut oil.
I had always read coconut oil was bad for you. I guess that's what *they* want you to think so they can keep forcing you to buy their genetically modified crap...
Wow. This really opened my eyes.
Thanks to the OP. |
| Anonymous Coward
User ID: 737841
8/1/2009 5:59 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
HYDROGENATED OILS
MARGARINE
FLORA
VITALITE
CRISCO
ANY "SPREAD"
GL Quoting: GREY LENSMAN
So are you trying to tell me smart balance is hydrogenated? |
| Anonymous Coward
User ID: 738997
8/1/2009 7:22 PM | | Re: CRAPPOLO CANOLA - KNOW YOUR FATS | Quote |
HYDROGENATED OILS
MARGARINE
FLORA
VITALITE
CRISCO
ANY "SPREAD"
GL
So are you trying to tell me smart balance is hydrogenated? Quoting: Anonymous Coward 737841
Read the label.
I've never used the stuff, and although it may purport to contain healthy fats in the right ratio- the fact is that it is highly processed and probably contains a lot of unhealthy stuff as well. |
| |
|
